Functional Food Research and Development Centre-ko ikertzaileekin lankidetzan egindako argitalpenak (31)

2024

  1. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients

    Food Research International, Vol. 178

  2. Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation

    Foods, Vol. 13, Núm. 4

2022

  1. Analysis and Screening of Commercialized Protein Supplements for Sports Practice

    Foods, Vol. 11, Núm. 21

  2. Correction to: Methanolic extracts of a selected Egyptian Vicia faba cultivar mitigate the oxidative/inflammatory burden and afford neuroprotection in a mouse model of Parkinson's disease (Inflammopharmacology, (2021), 29, 1, (221-235), 10.1007/s10787-020-00768-6)

    Inflammopharmacology

2021

  1. Artichoke by-products as natural source of phenolic food ingredient

    Applied Sciences (Switzerland), Vol. 11, Núm. 9

  2. Development of an innovative pressurized liquid extraction procedure by response surface methodology to recover bioactive compounds from carao tree seeds

    Foods, Vol. 10, Núm. 2

  3. Methanolic extracts of a selected Egyptian Vicia faba cultivar mitigate the oxidative/inflammatory burden and afford neuroprotection in a mouse model of Parkinson’s disease

    Inflammopharmacology, Vol. 29, Núm. 1, pp. 221-235

2020

  1. Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves

    Industrial Crops and Products, Vol. 154

  2. Comparative metabolite profiling and antioxidant potentials of seeds and sprouts of three Egyptian cultivars of Vicia faba L.

    Food Research International, Vol. 136

2019

  1. Marine invertebrate extracts induce colon cancer cell death via ros-mediated dna oxidative damage and mitochondrial impairment

    Biomolecules, Vol. 9, Núm. 12

  2. The metabolic and vascular protective effects of olive (Olea europaea L.) leaf extract in diet-induced obesity in mice are related to the amelioration of gut microbiota dysbiosis and to its immunomodulatory properties

    Pharmacological Research, Vol. 150

2018

  1. Characterization of bioactive compounds of Annona cherimola L. leaves using a combined approach based on HPLC-ESI-TOF-MS and NMR

    Analytical and Bioanalytical Chemistry, Vol. 410, Núm. 15, pp. 3607-3619

  2. Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract

    Food Chemistry, Vol. 260, pp. 200-207

2017

  1. RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 2011-2024

  2. The hypoglycemic effects of guava leaf (Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity

    Food Research International, Vol. 96, pp. 64-71

2016

  1. Antibacterial activity of isolated phenolic compounds from cranberry (Vaccinium macrocarpon) against Escherichia coli

    Food and Function, Vol. 7, Núm. 3, pp. 1564-1573

  2. Comprehensive, untargeted, and qualitative RP-HPLC-ESI-QTOF/MS2 metabolite profiling of green asparagus (Asparagus officinalis)

    Journal of Food Composition and Analysis, Vol. 46, pp. 78-87

  3. Docosahexaenoic Acid Attenuates Cardiovascular Risk Factors via a Decline in Proprotein Convertase Subtilisin/Kexin Type 9 (PCSK9) Plasma Levels

    Lipids, Vol. 51, Núm. 1, pp. 75-83

  4. Green downstream processing using supercritical carbon dioxide, CO2-expanded ethanol and pressurized hot water extractions for recovering bioactive compounds from Moringa oleifera leaves

    Journal of Supercritical Fluids, Vol. 116, pp. 90-100

2015

  1. Optimization of extraction method to obtain a phenolic compounds-rich extract from Moringa oleifera Lam leaves

    Industrial Crops and Products, Vol. 66, pp. 246-254