Publicacións nas que colabora con JIANBO XIAO (76)

2024

  1. 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

  2. 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

  3. 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

2023

  1. A review on processing methods and functions of wheat germ-derived bioactive peptides

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 22, pp. 5577-5593

  2. 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

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

    Food Chemistry, Vol. 409

  4. 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

  5. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  6. 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

  7. Biological Functions and Utilization of Different Part of the Papaya: A Review

    Food Reviews International, Vol. 39, Núm. 9, pp. 6781-6804

  8. Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6285-6308

  9. 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

  10. Inclusion of Natural Anthocyanins as Food Spoilage Sensors †

    Engineering Proceedings, Vol. 48, Núm. 1

  11. Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †

    Engineering Proceedings, Vol. 37, Núm. 1

  12. Plant alkaloids: Production, extraction, and potential therapeutic properties

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200

  13. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products

    Critical Reviews in Food Science and Nutrition

  14. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929

  15. Structures and Functions of Cuticular Wax in Postharvest Fruit and Its Regulation: A Comprehensive Review with Future Perspectives

    Engineering, Vol. 23, pp. 118-129

  16. The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review

    Food Reviews International, Vol. 39, Núm. 9, pp. 6420-6446

  17. The stability and degradation products of polyhydroxy flavonols in boiling water

    Current Research in Food Science, Vol. 6