FACULTAD DE FARMACIA
FACULTAD
Universidade de Vigo
Vigo, EspañaPublicaciones en colaboración con investigadores/as de Universidade de Vigo (156)
2024
-
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
-
Modelling the spatial risk of malaria through probability distribution of Anopheles maculipennis s.l. and imported cases
Emerging Microbes and Infections, Vol. 13, Núm. 1
-
Simultaneous adsorption of amoxicillin and ciprofloxacin on agricultural soils and by-products used as bio-adsorbents: Unraveling the interactions in complex systems
Environmental Research, Vol. 240
-
The role of automatic pollen and fungal spore monitoring across major end-user domains
Aerobiologia, Vol. 40, Núm. 1, pp. 57-75
2023
-
Adsorption of antibiotics on bio-adsorbents derived from the forestry and agro-food industries
Environmental Research, Vol. 233
-
Antioxidant capacity in the bioavailable fraction as an indicator for selecting wholesomeness strawberry varieties in breeding programs
Food Bioscience, Vol. 54
-
Estimation of aboveground biomass and carbon stocks of Quercus ilex L. saplings using UAV-derived RGB imagery
Annals of Forest Science, Vol. 80, Núm. 1
-
Low-cost materials to face soil and water pollution
Current Opinion in Environmental Science and Health, Vol. 32
-
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
-
Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies
Nutrition, Vol. 110
-
Valorization of Olea europaea and olive oil processing by-products/wastes
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212
2022
-
Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6833-6848
-
Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota
Biomedicine and Pharmacotherapy, Vol. 148
-
Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products
Food Chemistry, Vol. 378
-
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
-
Organic vs conventional plant-based foods: A review
Food Chemistry, Vol. 383
-
Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake
International journal of molecular sciences, Vol. 23, Núm. 20
-
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
-
About the epidermic cells in 'Rosa Narcea'
Acta Horticulturae
-
Anti-inflammatory activities of Italian Chestnut and Eucalyptus honeys on murine RAW 264.7 macrophages
Journal of Functional Foods, Vol. 87