Facultade de Ciencias

2024

1. 3G-biorefinery from olive oil pomace: Biocapture of CO2 from biogas and lipid production

   Algal Research, Vol. 78

2. A Type of Interpolation between Those of Lagrange and Hermite That Uses Nodal Systems Satisfying Some Separation Properties

   Mathematics, Vol. 12, Núm. 6

3. A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries

   Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 708-739

4. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges

   Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 760-782

5. A decade of advances in the study of buckwheat for organic farming and agroecology (2013-2023)

   Frontiers in Plant Science, Vol. 15

6. A review for cancer treatment with mushroom metabolites through targeting mitochondrial signaling pathway: In vitro and in vivo evaluations, clinical studies and future prospects for mycomedicine

   Fitoterapia, Vol. 172

7. A systematic study on the chemical model of polycyclic aromatic hydrocarbons formation from nutrients (glucose, amino acids, fatty acids) in food

   Food Chemistry, Vol. 446

8. Advances in obtaining ready to use extracts with natural solvents

   Sustainable Chemistry and Pharmacy, Vol. 38

9. Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat: Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract

   Journal of Food Measurement and Characterization, Vol. 18, Núm. 2, pp. 1218-1228

10. Baicalin ameliorates insulin resistance and regulates hepatic glucose metabolism via activating insulin signaling pathway in obese pre-diabetic mice

    Phytomedicine, Vol. 124

11. Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome

    Current Research in Food Science, Vol. 8

12. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

    Applied Food Research, Vol. 4, Núm. 1

13. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market

    New biotechnology, Vol. 79, pp. 111-119

14. Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation

    Food Chemistry, Vol. 435

15. Can the drying treatment modify the rheology of Chondrus crispus hybrid carrageenans hydrogels?

    Journal of Applied Phycology, Vol. 36, Núm. 1, pp. 331-340

16. Carbon dots nanoparticles: A promising breakthrough in biosensing, catalysis, biomedical and authers applications

    Nano-Structures and Nano-Objects, Vol. 37

17. Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

    Journal of Food Engineering, Vol. 370

18. Characterization of the Antiproliferative Activity of Sargassum muticum Low and High Molecular Weight Polysaccharide Fractions

    Marine Drugs, Vol. 22, Núm. 1

19. Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 4, pp. 928-942

20. Co-valorization of discarded wood pinchips and sludge from the pulp and paper industry for production of advanced biofuels

    Industrial Crops and Products, Vol. 209