Publicaciones (27) Publicaciones de Efren Perez Santin

2024

  1. Influence of the Culture Conditions on Camellia sinensis Cell Cultures

    Foods, Vol. 13, Núm. 15

2023

  1. Applicability domains of neural networks for toxicity prediction

    AIMS Mathematics, Vol. 8, Núm. 11, pp. 27858-27900

  2. Pneumolysin as a target for new therapies against pneumococcal infections: A systematic review

    PLoS ONE, Vol. 18, Núm. 3 March

2022

  1. Review: Presence, distribution and current pesticides used in Spanish agricultural practices

    Science of the Total Environment, Vol. 845

2021

  1. Fast1h-nmr species differentiation method for camellia seed oils applied to spanish ornamentals plants. Comparison with traditional gas chromatography

    Plants, Vol. 10, Núm. 10

  2. Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 10, pp. 4076-4089

  3. Toxicity prediction based on artificial intelligence: A multidisciplinary overview

    Wiley Interdisciplinary Reviews: Computational Molecular Science, Vol. 11, Núm. 5

2019

  1. Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2697-2707

  2. Elicitation improves rosmarinic acid content and antioxidant activity in Thymus lotocephalus shoot cultures

    Industrial Crops and Products, Vol. 137, pp. 214-220

  3. The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques

    Antioxidants, Vol. 8, Núm. 11

2018

  1. Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)

    European Food Research and Technology, Vol. 244, Núm. 12, pp. 2213-2229

2014

  1. Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

    LWT - Food Science and Technology, Vol. 58, Núm. 2, pp. 633-638

  2. Survival and metabolic activity of probiotic bacteria in green tea

    LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 314-322

2013

  1. Compositional properties and bioactive potential of waste material from shrimp cooking juice

    LWT, Vol. 54, Núm. 1, pp. 87-94

  2. Release of active compounds from agar and agar-gelatin films with green tea extract

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 264-271

2012

  1. Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion

    Food Research International, Vol. 48, Núm. 2, pp. 462-469

  2. Modulation of RXR function through ligand design

    Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids, Vol. 1821, Núm. 1, pp. 57-69

2011

  1. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

    Food Chemistry, Vol. 125, Núm. 2, pp. 334-341

  2. Retinoid X receptor gamma is implicated in docosahexaenoic acid modulation of despair behaviors and working memory in mice

    Biological Psychiatry, Vol. 69, Núm. 8, pp. 788-794

  3. Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

    Food Research International, Vol. 44, Núm. 4, pp. 1044-1051