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Disclosing the Biocide Activity of α-Ag2−2xCuxWO4 (0 ≤ x ≤ 0.16) Solid Solutions

International journal of molecular sciences, 2022-09, Vol.23 (18), p.10589

2022

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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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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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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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Identification and characterization of a novel cathinone derivative 1-(2,3-dihydro-1H-inden-5-yl)-2-phenyl-2-(pyrrolidin-1-yl)-ethanone seized by customs in Jersey

Forensic toxicology, 2016-01, Vol.34 (1), p.144-150

2016

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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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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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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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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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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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Effects of Extrusion, Boiling, Autoclaving, and Microwave Heating on Lupine Allergenicity

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1294-1298

2005

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Biochemical characterization of legume seeds as ingredients in animal feed

Spanish journal of agricultural research : SJAR, 2016-03, Vol.14 (1), p.e0901

2016

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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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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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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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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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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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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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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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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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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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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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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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Identification and quantification of ergosterol and phenolic compounds occurring in Tuber spp. truffles

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.177-182

2012

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Disclosing the Biocide Activity of α-Ag2−2xCuxWO4 (0 ≤ x ≤ 0.16) Solid Solutions

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

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

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

Identification and characterization of a novel cathinone derivative 1-(2,3-dihydro-1H-inden-5-yl)-2-phenyl-2-(pyrrolidin-1-yl)-ethanone seized by customs in Jersey

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

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

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

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

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

Effects of Extrusion, Boiling, Autoclaving, and Microwave Heating on Lupine Allergenicity

Biochemical characterization of legume seeds as ingredients in animal feed

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

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

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

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

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

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

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

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

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

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

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

Identification and quantification of ergosterol and phenolic compounds occurring in Tuber spp. truffles

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