DIEGO
MORALES HERNÁNDEZ
Profesor ayudante doctor
Publicaciones (32) Publicaciones de DIEGO MORALES HERNÁNDEZ
2024
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Effect of Household Cooking Treatments on the Stability of β-glucans, Ergosterol, and Phenolic Compounds in White-Button (Agaricus bisporus) and Shiitake (Lentinula edodes) Mushrooms
Food and Bioprocess Technology, Vol. 17, Núm. 3, pp. 791-798
2023
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Aromatic changes in home-made truffle products after heat treatments
Food Research International, Vol. 164
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Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits
Fermentation, Vol. 9, Núm. 4
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Chicken slaughterhouse by-products: A source of protein hydrolysates to manage non-communicable diseases
Trends in Food Science and Technology, Vol. 139
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Combining UV Irradiation and Alkaline Deacetylation to Obtain Vitamin D- and Chitosan-Enriched Fractions from Shiitake Mushrooms (Lentinula edodes)
Food and Bioprocess Technology, Vol. 16, Núm. 6, pp. 1303-1311
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Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals
Pharmaceuticals, Vol. 16, Núm. 3
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Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
LWT, Vol. 189
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Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)
Foods, Vol. 12, Núm. 14
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Valorization of Chicken Slaughterhouse Byproducts to Obtain Antihypertensive Peptides
Nutrients, Vol. 15, Núm. 2
2022
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Potential Role of Bioactive Proteins and Peptides Derived from Legumes towards Metabolic Syndrome
Nutrients, Vol. 14, Núm. 24
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Role of Chrononutrition in the Antihypertensive Effects of Natural Bioactive Compounds
Nutrients, Vol. 14, Núm. 9
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Use of Strawberry Tree (Arbutus unedo) as a Source of Functional Fractions with Biological Activities
Foods, Vol. 11, Núm. 23
2021
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Modulation of human intestinal microbiota in a clinical trial by consumption of a β-d-glucan-enriched extract obtained from Lentinula edodes
European Journal of Nutrition, Vol. 60, Núm. 6, pp. 3249-3265
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Oak trees (Quercus spp.) as a source of extracts with biological activities: A narrative review
Trends in Food Science and Technology, Vol. 109, pp. 116-125
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Pseudocereals: a novel source of biologically active peptides
Critical Reviews in Food Science and Nutrition, Vol. 61, Núm. 9, pp. 1537-1544
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Supercritical CO2 extraction method of aromatic compounds from truffles
LWT, Vol. 150
2020
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Biological activities of kombucha beverages: The need of clinical evidence
Trends in Food Science and Technology, Vol. 105, pp. 323-333
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Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere
International Journal of Food Microbiology, Vol. 332
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Isolation and comparison of α- and β-D-glucans from shiitake mushrooms (Lentinula edodes) with different biological activities
Carbohydrate Polymers, Vol. 229
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Screening of bioactive compounds in truffles and evaluation of pressurized liquid extractions (PLE) to obtain fractions with biological activities
Food Research International, Vol. 132