Publicacions en col·laboració amb investigadors/es de University of Turin (10)

2023

  1. Stilbenes: Characterization, bioactivity, encapsulation and structural modifications. A review of their current limitations and promising approaches

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 25, pp. 7269-7287

2022

  1. Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil

    Food and Function, Vol. 13, Núm. 10, pp. 5528-5535

  2. Enhanced production of 2-phenylethanol by salicylic acid and cyclodextrins in cell suspension cultures of the unexplored filamentous fungus Monochaetinula geoffroeana

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 4, pp. 1609-1618

  3. Molecular encapsulation and bioactivity of gnetol, a resveratrol analogue, for use in foods

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 10, pp. 4296-4303

  4. The use of cyclodextrins as solubility enhancers in the ORAC method may cause interference in the measurement of antioxidant activity

    Talanta, Vol. 243

2021

  1. Encapsulation of antimicrobial compounds

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 169-186

  2. Study of the fluorescence and interaction between cyclodextrins and neochlorogenic acid, in comparison with chlorogenic acid

    Scientific Reports, Vol. 11, Núm. 1

2020

  1. Lifespan extension in Caenorhabditis elegans by oxyresveratrol supplementation in hyper-branched cyclodextrin-based nanosponges

    International Journal of Pharmaceutics, Vol. 589

  2. Recent advances in the treatment of Niemann pick disease type C: A mini-review

    International Journal of Pharmaceutics, Vol. 584

  3. Study of oxyresveratrol complexes with insoluble cyclodextrin based nanosponges: Developing a novel way to obtain their complexation constants and application in an anticancer study

    Carbohydrate Polymers, Vol. 231