Universidade de Vigo-ko ikertzaileekin lankidetzan egindako argitalpenak (96)

2024

  1. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

2023

  1. Antioxidant capacity in the bioavailable fraction as an indicator for selecting wholesomeness strawberry varieties in breeding programs

    Food Bioscience, Vol. 54

  2. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  3. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

  4. Valorization of Olea europaea and olive oil processing by-products/wastes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212

2022

  1. Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6833-6848

  2. Coronavirus Disease 2019 (COVID-19) and Its Neuroinvasive Capacity: Is It Time for Melatonin?

    Cellular and Molecular Neurobiology, Vol. 42, Núm. 3, pp. 489-500

  3. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

    Food Chemistry, Vol. 378

  4. Manuka honey in combination with 5-Fluorouracil decreases physical parameters of colonspheres enriched with cancer stem-like cells and reduces their resistance to apoptosis

    Food Chemistry, Vol. 374

  5. Organic vs conventional plant-based foods: A review

    Food Chemistry, Vol. 383

  6. Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake

    International journal of molecular sciences, Vol. 23, Núm. 20

  7. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

2021

  1. Anti-inflammatory activities of Italian Chestnut and Eucalyptus honeys on murine RAW 264.7 macrophages

    Journal of Functional Foods, Vol. 87

  2. Antioxidant effects of strawberry extract on HepG2 stressed with an oxidant agent

    Acta Horticulturae, Vol. 1309, pp. 903-909

  3. Changes in the content of metals of strawberry after preparation of phenolic-rich and anthocyanin-rich extracts for use in biomedicine and nutrition

    Acta Horticulturae, Vol. 1309, pp. 1003-1008

  4. Characterization of the nutritional and phytochemical content of 'Romina' strawberry (Fragaria × ananassa) and evaluation of its cytotoxic effects on ovarian cancer cells

    Acta Horticulturae, Vol. 1309, pp. 911-916

  5. Dietary phytochemicals modulate intestinal epithelial barrier dysfunction and autoimmune diseases

    Food Frontiers, Vol. 2, Núm. 3, pp. 357-382

  6. Edible flowers as a health promoter: An evidence-based review

    Trends in Food Science and Technology, Vol. 117, pp. 46-59

  7. Effects of caloric restriction on immunosurveillance, microbiota and cancer cell phenotype: Possible implications for cancer treatment

    Seminars in Cancer Biology, Vol. 73, pp. 45-57

  8. Health-promoting properties as a target for selecting strawberry cultivars in breeding programmes

    Acta Horticulturae, Vol. 1309, pp. 865-868