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Hyperglycemia and Oxidative Stress: An Integral, Updated and Critical Overview of Their Metabolic Interconnections

International journal of molecular sciences, 2023-05, Vol.24 (11), p.9352

2023

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Seaweeds as a Functional Ingredient for a Healthy Diet

Marine drugs, 2020-06, Vol.18 (6), p.301

2020

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Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

Poultry science, 2020-03, Vol.99 (3), p.1491-1501

2020

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Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications

Food chemistry, 2015-02, Vol.168, p.124-133

2015

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In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

Journal of food science, 2022-05, Vol.87 (5), p.1999-2008

2022

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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Plants (Basel), 2021-05, Vol.10 (6), p.1069

2021

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Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties

Antioxidants, 2019-04, Vol.8 (4), p.86

2019

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Transgenic multivitamin corn through biofortification of endosperm with three vitamins representing three distinct metabolic pathways

Proceedings of the National Academy of Sciences - PNAS, 2009-05, Vol.106 (19), p.7762-7767

2009

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Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients, 2018-07, Vol.10 (8), p.969

2018

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Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Foods, 2023-11, Vol.12 (21), p.3920

2023

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Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

Foods, 2022-04, Vol.11 (8), p.1107

2022

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Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt

Journal of food science, 2021-10, Vol.86 (10), p.4303-4315

2021

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Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients

Fermentation (Basel), 2023-07, Vol.9 (7), p.631

2023

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Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Antioxidants, 2019-06, Vol.8 (6), p.184

2019

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A review of Clostridioides [Clostridium] difficile occurrence through the food chain

Food microbiology, 2019-02, Vol.77, p.118-129

2019

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Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain

Food science & nutrition, 2019-12, Vol.7 (12), p.3853-3862

2019

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Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Foods, 2021-10, Vol.10 (11), p.2611

2021

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Can Meat and Meat-Products Induce Oxidative Stress?

Antioxidants, 2020-07, Vol.9 (7), p.638

2020

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Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

Foods, 2024-06, Vol.13 (12), p.1792

2024

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Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

Antioxidants, 2020-09, Vol.9 (9), p.851

2020

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Influence of lycopene and vitamin C from tomato juice on biomarkers of oxidative stress and inflammation

British journal of nutrition, 2008-01, Vol.99 (1), p.137-146

2008

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Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Plants (Basel), 2020-05, Vol.9 (5), p.659

2020

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Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet"

Antioxidants, 2021-01, Vol.10 (2), p.180

2021

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The Effect of Consumption of Citrus Fruit and Olive Leaf Extract on Lipid Metabolism

Nutrients, 2017-09, Vol.9 (10), p.1062

2017

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Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model

Antioxidants, 2019-08, Vol.8 (8), p.286

2019

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Hyperglycemia and Oxidative Stress: An Integral, Updated and Critical Overview of Their Metabolic Interconnections

Seaweeds as a Functional Ingredient for a Healthy Diet

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications

In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties

Transgenic multivitamin corn through biofortification of endosperm with three vitamins representing three distinct metabolic pathways

Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt

Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

A review of Clostridioides [Clostridium] difficile occurrence through the food chain

Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Can Meat and Meat-Products Induce Oxidative Stress?

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

Influence of lycopene and vitamin C from tomato juice on biomarkers of oxidative stress and inflammation

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet"

The Effect of Consumption of Citrus Fruit and Olive Leaf Extract on Lipid Metabolism

Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model

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