Publicaciones en las que colabora con Fernando Rivero-Pino (13)

2023

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

    Food Bioscience, Vol. 55

  2. Biological properties and safety aspects of edible insects

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

2021

  1. Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources

    Food Chemistry, Vol. 354

  2. Identification of novel dipeptidyl peptidase IV and α-glucosidase inhibitory peptides fromTenebrio molitor

    Food and Function, Vol. 12, Núm. 2, pp. 873-880

  3. Obtención de biopéptidos reguladores del índice glucémico para alimentación funcional

    Obtención de biopéptidos reguladores del índice glucémico para alimentación funcional

  4. Unravelling the α-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis

    Food Bioscience, Vol. 44

2020

  1. Antidiabetic food-derived peptides for functional feeding: production, functionality and in vivo evidences

    Foods, Vol. 9, Núm. 8

  2. Bioactive fish hydrolysates resistance to food processing

    LWT, Vol. 117

  3. Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides

    Food and Bioproducts Processing, Vol. 123, pp. 217-224

  4. Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates

    Food Research International, Vol. 137

  5. Evaluation of: Tenebrio molitor protein as a source of peptides for modulating physiological processes

    Food and Function, Vol. 11, Núm. 5, pp. 4376-4386

  6. Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn-2 Position

    European Journal of Lipid Science and Technology, Vol. 122, Núm. 10

  7. Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded Sardine pilchardus protein

    Food Chemistry, Vol. 328