Publicacións en colaboración con investigadores/as de Gorgan University of Agricultural Sciences and Natural Resources (17)

2024

  1. Enzyme inhibitory, antioxidant and anti-inflammatory activities of Anabasis articulata phenolic-rich extract; in vitro, in vivo, and in silico studies

    Plant Biosystems, Vol. 158, Núm. 4, pp. 836-851

  2. The role of additives on acrylamide formation in food products: a systematic review

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 10, pp. 2773-2793

2023

  1. An Overview of Different Food Bioactive Ingredients

    Handbook of Food Bioactive Ingredients: Properties and Applications (Springer International Publishing), pp. 1-26

  2. Application of smart packaging for seafood: A comprehensive review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 2, pp. 1438-1461

  3. Cannabidiol-Loaded Nanocarriers and Their Therapeutic Applications

    Pharmaceuticals, Vol. 16, Núm. 4

  4. Handbook of Food Bioactive Ingredients: Properties and Applications

    Springer International Publishing, pp. 1-1585

  5. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications

    Advances in Colloid and Interface Science, Vol. 311

  6. Preface

    Handbook of Food Bioactive Ingredients: Properties and Applications

2022

  1. Anti-Depressant Properties of Crocin Molecules in Saffron

    Molecules, Vol. 27, Núm. 7

  2. Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends

    Drying Technology, Vol. 40, Núm. 8, pp. 1539-1561

  3. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 30, pp. 8467-8496

2021

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

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

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

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

  3. Encapsulation of essential oils

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 115-135

  4. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

    Trends in Food Science and Technology, Vol. 118, pp. 688-710

2020

  1. Advantages of techniques to fortify food products with the benefits of fish oil

    Food Research International, Vol. 137

  2. Food Frontiers: An academically sponsored new journal

    Food Frontiers