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Essential Oils from Residual Foliage of Forest Tree and Shrub Species: Yield and Antioxidant Capacity

Molecules (Basel, Switzerland), 2021-05, Vol.26 (11), p.3257

2021

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Efficient and Selective N‐Methylation of Nitroarenes under Mild Reaction Conditions

Chemistry : a European journal, 2017-09, Vol.23 (53), p.13205-13212

2017

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Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

Food science & technology, 2019-08, Vol.111, p.387-393

2019

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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Foods, 2021-02, Vol.10 (2), p.379

2021

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The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

Innovative food science & emerging technologies, 2019-03, Vol.52, p.100-107

2019

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Spin-Crossing in the (Z)‑Selective Alkyne Semihydrogenation Mechanism Catalyzed by Mo3S4 Clusters: A Density Functional Theory Exploration

Inorganic chemistry, 2024-01, Vol.63 (2), p.1000-1009

2024

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Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

Food chemistry, 2012-01, Vol.130 (2), p.350-355

2012

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Base-Free Catalytic Hydrogen Production from Formic Acid Mediated by a Cubane-Type Mo3S4 Cluster Hydride

Inorganic chemistry, 2022-10, Vol.61 (42), p.16730-16739

2022

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Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease

Inflammation research, 2009-09, Vol.58 (9), p.537-552

2009

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Cuboidal Mo3S4 Clusters as a Platform for Exploring Catalysis: A Three-Center Sulfur Mechanism for Alkyne Semihydrogenation

ACS catalysis, 2018-08, Vol.8 (8), p.7346-7350

2018

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Unprecedented Mo3S4 cluster-catalyzed radical C–C cross-coupling reactions of aryl alkynes and acrylates

Dalton transactions : an international journal of inorganic chemistry, 2024-02, Vol.53 (9), p.4147-4153

2024

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Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

Food science & technology, 2019-05, Vol.105, p.250-256

2019

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Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit

Foods, 2020-04, Vol.9 (4), p.415

2020

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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Food and bioprocess technology, 2011-01, Vol.4 (1), p.27-38

2011

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Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health

Phytochemistry reviews, 2012-06, Vol.11 (2-3), p.227-244

2012

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The trypsin inhibitors present in seed of different grain legume species and cultivar

Food chemistry, 2008-03, Vol.107 (1), p.68-74

2008

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Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour

Food & function, 2020-09, Vol.11 (9), p.7913-7924

2020

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Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Food chemistry, 2019-09, Vol.292, p.304-313

2019

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Storage temperature and UV-irradiation influence on the ergosterol content in edible mushrooms

Food chemistry, 2014-03, Vol.147, p.252-256

2014

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Novel isolation of water-soluble polysaccharides from the fruiting bodies of Pleurotus ostreatus mushrooms

Carbohydrate research, 2012-09, Vol.358, p.72-77

2012

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In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans

Food chemistry, 2014-10, Vol.161, p.216-223

2014

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Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities

Food microbiology, 2020-12, Vol.92, p.103581, Article 103581

2020

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Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

Foods, 2019-09, Vol.8 (9), p.381

2019

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Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Agriculture, 2012-12, Vol.2 (4), p.452-471

2012

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Hexanuclear Niobium Cluster Compounds with Protonated N‐Base Cations

Zeitschrift für anorganische und allgemeine Chemie (1950), 2020-09, Vol.646 (18), p.1531-1538

2020

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Essential Oils from Residual Foliage of Forest Tree and Shrub Species: Yield and Antioxidant Capacity

Efficient and Selective N‐Methylation of Nitroarenes under Mild Reaction Conditions

Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

Spin-Crossing in the (Z)‑Selective Alkyne Semihydrogenation Mechanism Catalyzed by Mo3S4 Clusters: A Density Functional Theory Exploration

Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

Base-Free Catalytic Hydrogen Production from Formic Acid Mediated by a Cubane-Type Mo3S4 Cluster Hydride

Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease

Cuboidal Mo3S4 Clusters as a Platform for Exploring Catalysis: A Three-Center Sulfur Mechanism for Alkyne Semihydrogenation

Unprecedented Mo3S4 cluster-catalyzed radical C–C cross-coupling reactions of aryl alkynes and acrylates

Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health

The trypsin inhibitors present in seed of different grain legume species and cultivar

Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour

Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Storage temperature and UV-irradiation influence on the ergosterol content in edible mushrooms

Novel isolation of water-soluble polysaccharides from the fruiting bodies of Pleurotus ostreatus mushrooms

In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans

Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Hexanuclear Niobium Cluster Compounds with Protonated N‐Base Cations

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