JIANBO
XIAO
INVESTIGADORES "RAMÓN Y CAJAL"
Publikationen, an denen er mitarbeitet JIANBO XIAO (76)
2024
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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
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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
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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
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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
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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
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Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics
Food Chemistry, Vol. 409
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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
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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
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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
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Biological Functions and Utilization of Different Part of the Papaya: A Review
Food Reviews International, Vol. 39, Núm. 9, pp. 6781-6804
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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
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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
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Inclusion of Natural Anthocyanins as Food Spoilage Sensors †
Engineering Proceedings, Vol. 48, Núm. 1
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Insight into Steam Explosion Pretreatment of Sugarcane Bagasse for Bioethanol Production †
Engineering Proceedings, Vol. 37, Núm. 1
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Plant alkaloids: Production, extraction, and potential therapeutic properties
Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 157-200
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Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products
Critical Reviews in Food Science and Nutrition
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Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929
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Structures and Functions of Cuticular Wax in Postharvest Fruit and Its Regulation: A Comprehensive Review with Future Perspectives
Engineering, Vol. 23, pp. 118-129
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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
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The stability and degradation products of polyhydroxy flavonols in boiling water
Current Research in Food Science, Vol. 6