Publicaciones (143) Publicaciones de ANTONIO RAÚL PÉREZ GÁLVEZ

2024

  1. Absolute chlorophyll composition of commercial green food colorants and coloring foodstuff by HPLC-ESI-QTOF-MS/MS: Copper chlorophyllins

    Food Chemistry, Vol. 436

  2. Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions

    Journal of the Science of Food and Agriculture

2023

  1. Activity, structural features and in silico digestion of antidiabetic peptides

    Food Bioscience, Vol. 55

  2. Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil

    Food Bioscience, Vol. 56

  3. Biological properties and safety aspects of edible insects

    Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects (Elsevier), pp. 173-190

  4. Chlorophylls

    Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color, Second Edition (Elsevier), pp. 193-226

  5. Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins

    Food Chemistry, Vol. 415

  6. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying

    Foods, Vol. 12, Núm. 10

  7. Food matrix impacts bioaccessibility and assimilation of acid whey-derived milk fat globule membrane lipids in Caco-2 cells

    Frontiers in Nutrition, Vol. 10

  8. Mechanisms for the interaction of the milk fat globule membrane with the plasma membrane of gut epithelial cells

    Food Research International, Vol. 173

  9. Microalgal carotenoids for food and feed applications

    Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability (Elsevier), pp. 133-145

2022

  1. Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

    Antioxidants, Vol. 11, Núm. 8

  2. Milk lipids and their nutritional importance

    Bioactive Lipids (Elsevier), pp. 269-295

  3. Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms

    Food and Function, Vol. 13, Núm. 24, pp. 12510-12540

  4. Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing

    Food Chemistry, Vol. 390

  5. Valorisation of blood protein from livestock to produce haem iron-fortified hydrolysates with antioxidant activity

    International Journal of Food Science and Technology, Vol. 57, Núm. 4, pp. 2479-2486

2021

  1. An integrative approach of an in vitro measurement of the digestibility of triacylglycerols of human milk

    Molecules, Vol. 26, Núm. 7

  2. Metabolomics of chlorophylls and carotenoids: Analytical methods and metabolome-based studies

    Antioxidants, Vol. 10, Núm. 10

  3. The color of greater flamingo feathers fades when no cosmetics are applied

    Ecology and Evolution, Vol. 11, Núm. 20, pp. 13773-13779

2020

  1. Accomplished High-Resolution Metabolomic and Molecular Studies Identify New Carotenoid Biosynthetic Reactions in Cyanobacteria

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 22, pp. 6212-6220