Publicacións en colaboración con investigadores/as de South China University of Technology (11)

2023

  1. A review of recent innovative strategies for controlling mycotoxins in foods

    Food Control, Vol. 144

  2. Anti-inflammatory Effects of Dendrobium aphyllum Fermentation Polypeptides, Asp-Asp-Asp-Tyr and Asp-Tyr-Asp-Asp, on LPS-induced RAW264.7 Cells

    Modern Food Science and Technology, Vol. 39, Núm. 1, pp. 31-40

  3. Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

    Food Chemistry, Vol. 425

2021

  1. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  2. Dendrobium officinale Polysaccharide Alleviates Intestinal Inflammation by Promoting Small Extracellular Vesicle Packaging of miR-433-3p

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 45, pp. 13510-13523

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

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

  4. The possible mechanism of the protective effect of a sulfated polysaccharide from Gracilaria Lemaneiformis against colitis induced by dextran sulfate sodium in mice

    Food and Chemical Toxicology, Vol. 149

2020

  1. Structural characteristic of a sulfated polysaccharide from: Gracilaria Lemaneiformis and its lipid metabolism regulation effect

    Food and Function, Vol. 11, Núm. 12, pp. 10876-10885

  2. The algal polysaccharide ulvan suppresses growth of hepatoma cells

    Food Frontiers, Vol. 1, Núm. 1, pp. 83-101

  3. miRNAs as Regulators of Antidiabetic Effects of Fucoidans

    eFood, Vol. 1, Núm. 1, pp. 2-11

2019

  1. Antihyperglycemic and antihyperlipidemic activities of a polysaccharide from Physalis pubescens L. In streptozotocin (STZ)-induced diabetic mice

    Food and Function, Vol. 10, Núm. 8, pp. 4868-4876