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

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. Evaluating the hypolipidemic effect of garlic essential oil encapsulated in a novel double-layer delivery system

    Colloids and Surfaces B: Biointerfaces, Vol. 237

  3. Extraction, purification and anticancer activity studies on triterpenes from pomegranate peel

    Food and Function, Vol. 15, Núm. 13, pp. 6914-6928

  4. Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies

    Food Frontiers, Vol. 5, Núm. 1, pp. 202-217

  5. Preparation of emulsions-filled sodium alginate hydrogel beads to enhance the anti-cancer activity of fangchinoline in vivo and in vitro

    European Polymer Journal, Vol. 202

  6. The M/G ratio of alginate oligosaccharides: The key to enhance the coloration of strawberries

    Carbohydrate Polymers, Vol. 323

2023

  1. Camellia japonica Flowers as a Source of Nutritional and Bioactive Compounds

    Foods, Vol. 12, Núm. 15

  2. Immunomodulatory Effects of Nervonic Acid in RAW264.7 Macrophages

    Journal of Food Biochemistry, Vol. 2023

  3. The antihyperuricemia activity of Astragali Radix through regulating the expression of uric acid transporters via PI3K/Akt signalling pathway

    Journal of Ethnopharmacology, Vol. 317

  4. The link between the phenolic composition and the antioxidant activity in different small berries: A metabolomic approach

    LWT, Vol. 182

  5. The nutritional and bio-active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review

    Food Frontiers, Vol. 4, Núm. 4, pp. 1606-1621