Publications in collaboration with researchers from Universidade de Vigo (161)

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

  2. 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

  3. 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

  4. The role of automatic pollen and fungal spore monitoring across major end-user domains

    Aerobiologia

2023

  1. Adsorption of antibiotics on bio-adsorbents derived from the forestry and agro-food industries

    Environmental Research, Vol. 233

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

    Food Bioscience, Vol. 54

  3. 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

  4. Low-cost materials to face soil and water pollution

    Current Opinion in Environmental Science and Health, Vol. 32

  5. 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

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

    Nutrition, Vol. 110

  7. 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. 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

  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. About the epidermic cells in 'Rosa Narcea'

    Acta Horticulturae

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

    Journal of Functional Foods, Vol. 87