Publicacións en colaboración con investigadores/as de Jiangsu University (165)

2024

  1. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

  2. Incorporation of hawthorn pectin/β-cyclodextrin-stabilized Pickering emulsion and Titanium dioxide nanoparticles for improving the physical, biological, and release properties of guar gum/agar/sodium alginate-based bilayer films

    Industrial Crops and Products, Vol. 212

  3. Kaempferol and atherosclerosis: From mechanism to medicine

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 8, pp. 2157-2175

  4. Modulation of integrin receptor by polyphenols: Downstream Nrf2-Keap1/ARE and associated cross-talk mediators in cardiovascular diseases

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 6, pp. 1592-1616

  5. Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 5, pp. 1283-1311

  6. Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

    Food Chemistry, Vol. 437

2023

  1. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 21, pp. 5322-5338

  2. A visual bi-layer sensor based on Agar/TiO2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness

    International Journal of Biological Macromolecules, Vol. 235

  3. Advance toward isolation, extraction, metabolism and health benefits of kaempferol, a major dietary flavonoid with future perspectives

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 16, pp. 2773-2789

  4. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

    Food Chemistry, Vol. 409

  5. An intrinsic dual-emitting fluorescence sensing toward tetracycline with self-calibration model based on luminescent lanthanide-functionalized metal-organic frameworks

    Food Chemistry, Vol. 400

  6. Anthocyanins as Immunomodulatory Dietary Supplements: A Nutraceutical Perspective and Micro-/Nano-Strategies for Enhanced Bioavailability

    Nutrients, Vol. 15, Núm. 19

  7. Anti-diabetic potential of apigenin, luteolin, and baicalein via partially activating PI3K/Akt/Glut-4 signaling pathways in insulin-resistant HepG2 cells

    Food Science and Human Wellness, Vol. 12, Núm. 6, pp. 1991-2000

  8. Arctium lappa (Burdock): Insights from ethnopharmacology potential, chemical constituents, clinical studies, pharmacological utility and nanomedicine

    Biomedicine and Pharmacotherapy, Vol. 158

  9. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 5, pp. 657-673

  10. Edible insects: Tendency or necessity (a review)

    eFood, Vol. 4, Núm. 1

  11. Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

    LWT, Vol. 180

  12. Effects of sodium chloride substitutes on physicochemical properties of salted beef

    Food Chemistry: X, Vol. 20

  13. Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 3, pp. 378-393

  14. Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability

    Food Chemistry, Vol. 423