Efren
Perez Santin
Publikationen (27) Publikationen von Efren Perez Santin
2024
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Influence of the Culture Conditions on Camellia sinensis Cell Cultures
Foods, Vol. 13, Núm. 15
2023
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Applicability domains of neural networks for toxicity prediction
AIMS Mathematics, Vol. 8, Núm. 11, pp. 27858-27900
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Pneumolysin as a target for new therapies against pneumococcal infections: A systematic review
PLoS ONE, Vol. 18, Núm. 3 March
2022
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Review: Presence, distribution and current pesticides used in Spanish agricultural practices
Science of the Total Environment, Vol. 845
2021
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Fast1h-nmr species differentiation method for camellia seed oils applied to spanish ornamentals plants. Comparison with traditional gas chromatography
Plants, Vol. 10, Núm. 10
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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
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Toxicity prediction based on artificial intelligence: A multidisciplinary overview
Wiley Interdisciplinary Reviews: Computational Molecular Science, Vol. 11, Núm. 5
2019
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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
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Elicitation improves rosmarinic acid content and antioxidant activity in Thymus lotocephalus shoot cultures
Industrial Crops and Products, Vol. 137, pp. 214-220
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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
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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
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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
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Survival and metabolic activity of probiotic bacteria in green tea
LWT - Food Science and Technology, Vol. 55, Núm. 1, pp. 314-322
2013
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Compositional properties and bioactive potential of waste material from shrimp cooking juice
LWT, Vol. 54, Núm. 1, pp. 87-94
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Release of active compounds from agar and agar-gelatin films with green tea extract
Food Hydrocolloids, Vol. 30, Núm. 1, pp. 264-271
2012
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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
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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
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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
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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
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Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity
Food Research International, Vol. 44, Núm. 4, pp. 1044-1051