FACULTAD DE FARMACIA
Facultad
Functional Food Research and Development Centre
Granada, EspañaPublicaciones en colaboración con investigadores/as de Functional Food Research and Development Centre (88)
2024
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Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates
Nutrients, Vol. 16, Núm. 1
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From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients
Food Research International, Vol. 178
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Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation
Foods, Vol. 13, Núm. 4
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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
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Isoflavones Effects on Vascular and Endothelial Outcomes: How Is the Gut Microbiota Involved?
Pharmaceuticals, Vol. 17, Núm. 2
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Resveratrol and vascular health: evidence from clinical studies and mechanisms of actions related to its metabolites produced by gut microbiota
Frontiers in Pharmacology, Vol. 15
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Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet
Journal of Translational Medicine, Vol. 22, Núm. 1
2023
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Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review
Foods, Vol. 12, Núm. 16
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Can the phenolic compounds of Manuka honey chemosensitize colon cancer stem cells? A deep insight into the effect on chemoresistance and self-renewal
Food Chemistry, Vol. 427
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Dietary antioxidants and lifespan: Relevance of environmental conditions, diet, and genotype of experimental models
Experimental Gerontology, Vol. 178
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Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation
Food Chemistry, Vol. 418
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Elucidating the Therapeutic Potential of Bis(Maltolato)OxoVanadium(IV): The Protective Role of Copper in Cellular Metabolism
International Journal of Molecular Sciences, Vol. 24, Núm. 11
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Exploring the Antioxidant, Neuroprotective, and Anti-Inflammatory Potential of Olive Leaf Extracts from Spain, Portugal, Greece, and Italy
Antioxidants, Vol. 12, Núm. 8
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In Vivo Anti-Alzheimer and Antioxidant Properties of Avocado (Persea americana Mill.) Honey from Southern Spain
Antioxidants, Vol. 12, Núm. 2
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Molecular Mechanisms of the Protective Effects of Olive Leaf Polyphenols against Alzheimer’s Disease
International Journal of Molecular Sciences, Vol. 24, Núm. 5
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Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation
Nutrients, Vol. 15, Núm. 18
2022
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Agro-food by-products and wastes as polyphenols sources
Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71
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Analysis and Screening of Commercialized Protein Supplements for Sports Practice
Foods, Vol. 11, Núm. 21
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Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract
Foods, Vol. 11, Núm. 5
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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