Publications en collaboration avec des chercheurs de Universidade de Vigo (9)

2023

  1. 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

2022

  1. Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness

    Food Chemistry, Vol. 394

  2. Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential

    Antioxidants, Vol. 11, Núm. 7

2021

  1. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605

2020

  1. Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

    Food Research International, Vol. 137

2019

  1. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

    Food Research International, Vol. 116, pp. 447-454

2018

  1. Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells

    Food and Chemical Toxicology, Vol. 119, pp. 73-85

  2. Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

    Food Research International, Vol. 106, pp. 558-567

  3. Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra

    Molecules, Vol. 23, Núm. 4