Argitalpenak (251) Ikertzaileren baten partaidetza izan duten argitalpenak

2024

  1. A lupin protein hydrolysate protects the central nervous system from oxidative stress in WD-fed ApoE−/− mice

    Molecular Nutrition and Food Research, Vol. 68, Núm. 5

  2. Aromatic and cannabinoid profiles of Cannabis inflorescences and seed oils: A comprehensive approach for variety characterization

    Industrial Crops and Products, Vol. 210

  3. Enhancing human islet xenotransplant survival and function in diabetic immunocompetent mice through LRH-1/NR5A2 pharmacological activation

    Frontiers in Immunology, Vol. 15

  4. Evaluation of the Impact of the Ripening Stage on the Composition and Antioxidant Properties of Fruits from Organically Grown Tomato (Solanum lycopersicum L.) Spanish Varieties

    Foods, Vol. 13, Núm. 15

  5. Evaluation of the efficacy of probiotics as treatment in irritable bowel syndrome

    Endocrinologia, Diabetes y Nutricion, Vol. 71, Núm. 1, pp. 19-30

  6. Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out

    Frontiers in Nutrition, Vol. 11

  7. Fibroblast growth factor 21 is a hepatokine involved in MASLD progression

    United European Gastroenterology Journal, Vol. 12, Núm. 8, pp. 1056-1068

  8. Hydroxycitrate delays early mortality in mice and promotes muscle regeneration while inducing a rich hepatic energetic status

    Aging Cell, Vol. 23, Núm. 9

  9. Knowledge, attitude, and practices of restaurant and foodservice personnel in food allergy. A systematic review and meta-analysis

    Heliyon, Vol. 10, Núm. 13

  10. Novel insights into metabolic-associated steatotic liver disease preclinical models

    Liver International, Vol. 44, Núm. 3, pp. 644-662

  11. Persimmon Fiber-Rich Ingredients Promote Anti-Inflammatory Responses and the Growth of Beneficial Anti-Inflammatory Firmicutes Species from the Human Colon

    Nutrients, Vol. 16, Núm. 15

  12. Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities

    Food Chemistry, Vol. 437