Montserrat
Dueñas Patón
Publications (127) Montserrat Dueñas Patón publications
2024
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Phytochemical profile and allelopathic activity of eight Eucalyptus species on the performance of initial growth stage of four local species in the southern Tunisia
Ecological Genetics and Genomics, Vol. 33
2023
2022
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Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach
Food Research International, Vol. 162
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Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics
Molecules, Vol. 27, Núm. 23
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Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
Antioxidants, Vol. 11, Núm. 9
2021
2020
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Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization
Foods, Vol. 9, Núm. 6
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Bioavailability of melatonin from lentil sprouts and its role in the plasmatic antioxidant status in rats
Foods, Vol. 9, Núm. 3
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Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante
Farmajournal, Vol. 5, Núm. 2, pp. 27-41
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Phenolic metabolites from 5,000-year-old coprolites of Myotragus balearicus, an extinct insular bovid
Quaternary International, Vol. 554, pp. 143-149
2019
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Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador
Journal of Food Composition and Analysis, Vol. 84
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Epicatechin modulates stress-resistance in C. Elegans via insulin/IGF-1 signaling pathway
PLoS ONE, Vol. 14, Núm. 1
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Exploring target genes involved in the effect of quercetin on the response to oxidative stress in caenorhabditis elegans
Antioxidants, Vol. 8, Núm. 12
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In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)
Heliyon, Vol. 5, Núm. 1
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Qualitative and quantitative analyses of phenolic compounds by HPLC–DAD–ESI/MS in Tunisian Pistacia vera L. Leaves unveiled a rich source of phenolic compounds with a significant antioxidant potential
Journal of Food Measurement and Characterization, Vol. 13, Núm. 3, pp. 2448-2460
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Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols
Food Chemistry, Vol. 272, pp. 210-215
2018
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Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
Journal of Functional Foods, Vol. 48, pp. 9-18
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Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Polish Journal of Food and Nutrition Sciences, Vol. 68, Núm. 4, pp. 289-297
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Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins
Food Chemistry, Vol. 264, pp. 226-232