Publicacions en col·laboració amb investigadors/es de Istanbul Technical University (22)

2024

  1. Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 25, pp. 9311-9332

2023

  1. Coarse cereals modulating chronic low-grade inflammation: review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 29, pp. 9694-9715

  2. Phytochemicals in medicine and food (5-ISPMF, 2021)

    Phytochemistry Reviews

  3. Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

    Food Control, Vol. 145

2022

  1. Antioxidant and anticancer potentials of edible flowers: where do we stand?

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8589-8645

  2. Bioactive components and anti-diabetic properties of Moringa oleifera Lam

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3873-3897

  3. Fruit Juice Industry Wastes as a Source of Bioactives

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6805-6832

  4. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2021

  1. A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity

    Food Chemistry, Vol. 350

  2. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  3. Potential use of Janus structures in food applications

    eFood, Vol. 2, Núm. 6, pp. 279-287

  4. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

    Trends in Food Science and Technology, Vol. 111, pp. 12-26

2020

  1. Dietary Flavonoids in the Management of Huntington’s Disease: Mechanism and Clinical Perspective

    eFood, Vol. 1, Núm. 1, pp. 38-52

  2. Dietary polyphenols as antidiabetic agents: Advances and opportunities

    Food Frontiers, Vol. 1, Núm. 1, pp. 18-44

  3. Food Frontiers: An academically sponsored new journal

    Food Frontiers

  4. Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health

    Food Frontiers, Vol. 1, Núm. 2, pp. 109-133

  5. Polysaccharides from Marine Enteromorpha: Structure and function

    Trends in Food Science and Technology, Vol. 99, pp. 11-20

2019

  1. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

    Food Chemistry, Vol. 272, pp. 494-506

  2. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

    Trends in Food Science and Technology, Vol. 85, pp. 55-66

2018

  1. Technological aspects and stability of polyphenols

    Polyphenols: Properties, Recovery, and Applications (Elsevier), pp. 295-323