Utilizamos cookies

Este sitio web utiliza cookies propias y de terceros para mantener la sesión, ofrecerle una mejor experiencia de usuario y obtener datos estadísticos de navegación de los usuarios. Para más información vea la Política de cookies.

Ver Investigador - - Prisma - Unidad de Bibliometría

Fernando Rivero Pino

Investigador Contratado (Juan dl Cierva)
frivero1@us.es
Área de conocimiento: Bioquímica y Biología Molecular
Departamento: Bioquímica Médica y Biología Molecular e Inmunología
Grupo: InmunoNutrición e InmunoMetabolismo - CTS-1074 (Universidad de Sevilla)

Investiga en

Palabras clave
Líneas de investigación
Resumen
Tipo Año Título Fuente
Revisión2025 A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry CARBOHYDRATE POLYMERS
Artículo2024 Edible insects as source of biopeptides and their role in immunonutrition FOOD & FUNCTION
Artículo2024 Effects of Malnutrition on the Immune System and Infection and the Role of Nutritional Strategies Regarding Improvements in Children’s Health Status: A Literature Review NUTRIENTS
Artículo2024 Evaluation of immunomodulatory properties of phenolic extracts from olive mill by-products using Caco-2 cells and molecular docking analysis Journal of Agriculture and Food Research
Artículo2024 Evaluation of Olive Leaf Phenolic Compounds' Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates NUTRIENTS
Artículo2024 Exploring Tenebrio molitor as a source of low-molecular-weight antimicrobial peptides using a n in silico approach: correlation of molecular features and molecular docking JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Revisión2024 Food-derived vesicles as immunomodulatory drivers: Current knowledge, gaps, and perspectives FOOD CHEMISTRY
Artículo2024 Identification of the bioavailable peptidome of chia protein hydrolysate and the in silico evaluation of its antioxidant and ACE inhibitory potential. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2024 Identification, characterization, and molecular docking of immunomodulatory oligopeptides from bioavailable hempseed protein hydrolysates FOOD RESEARCH INTERNATIONAL
Artículo2024 Immunomodulatory properties of hempseed oligopeptides in an LRRK2-associated Parkinson's disease animal model FOOD & FUNCTION
Artículo2024 Immunonutrition: future perspective in neurodegenerative disorders Nutritional Neuroscience
Artículo2024 Mediterranean Diet Combined with Regular Aerobic Exercise and Hemp Protein Supplementation Modulates Plasma Circulating Amino Acids and Improves the Health Status of Overweight Individuals NUTRIENTS
Artículo2024 Neuroprotective effect of mealworm protein hydrolysate-derived bioactive peptides in human microglial cells Journal of Insects as Food and Feed
Revisión2024 Potential applications of antimicrobial peptides from edible insects in the food supply chain: Uses in agriculture, packaging, and human nutrition FOOD BIOSCIENCE
Artículo2024 Potential role of sophorolipids in sustainable food systems TRENDS IN FOOD SCIENCE & TECHNOLOGY
Capítulo2024 Production of antidiabetic peptides from fish waste Fish waste to valuable products
Artículo2024 Production, characterisation, and biological properties of Tenebrio molitor-derived oligopeptides FOOD CHEMISTRY
Artículo2024 Prospective, Randomized, Double-Blind Parallel Group Nutritional Study to Evaluate the Effects of Routine Intake of Fresh vs. Pasteurized Yogurt on the Immune System in Healthy Adults. NUTRIENTS
Artículo2024 Safety of Tiger nuts (Cyperus esculentus) oil as a novel food pursuant to Regulation (EU) 2015/2283 EFSA JOURNAL
Editorial2024 The Role of Bioactive Compounds in Immunonutrition NUTRIENTS
Revisión2024 Unveiling the neuroprotective impact of virgin olive oil ingestion via the microbiota-gut-brain axis FOOD & FUNCTION
Artículo2023 Activity, structural features and in silico digestion of antidiabetic peptides FOOD BIOSCIENCE
Artículo2023 Antimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systems TRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023 Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices. FOOD CHEMISTRY
Capítulo2023 Biological properties and safety aspects of edible insects Insects as food and food ingredients: technological improvements sustainability and safety aspects
Editorial2023 Current research on antioxidant, anti-inflammatory and anti-obesity potential of food extracts. FOODS
Revisión2023 Evidence of immunomodulatory food-protein derived peptides in human nutritional interventions: review on the outcomes and potential limitations NUTRIENTS
Capítulo2023 Hemp Protein Reference Module in Food Science
Artículo2023 Hemp protein hydrolysates modulate inflammasome-related genes in microglial cells Biology
Artículo2023 Hepatotoxicity due to dietary supplements: state-of-the-art, gaps and perspectives Critical Reviews in Toxicology
Revisión2023 In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Artículo2023 Modulation of Beta-Amyloid-Activated Primary Human Neutrophils by Dietary Phenols from Virgin Olive Oil NUTRIENTS
Artículo2023 Nutritional composition and biological activity of narrow-leafed lupins (Lupinus angustifolius L.) hydrolysates and seeds FOOD CHEMISTRY
Artículo2023 Nutritional composition, ultrastructural characterization, and peptidome profile of antioxidant hemp protein hydrolysates FOOD BIOSCIENCE
Revisión2023 Oleocanthal – Characterization, production, safety, functionality and in vivo evidences FOOD CHEMISTRY
Capítulo2023 Processes for Obtaining Plant-Based Dairy and Meat Substitutes Reference Module in Food Science
Artículo2023 Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products FOOD RESEARCH INTERNATIONAL
Artículo2023 Protein-based nutritional strategies to manage the development of diabetes: Evidence and challenges on human studies FOOD & FUNCTION
Artículo2023 Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptides TRENDS IN FOOD SCIENCE & TECHNOLOGY
Corrección2022 Correction to: The Safety Assessment of Insects and Products There of As Novel Foods in the European Union Novel Foods and Edible Insects in the European Union
Artículo2022 Kiwicha (Amaranthus Caudatus L.) protein hydrolysates reduce intestinal inflammation by modulating NLRP3 inflammasome pathway FOOD & FUNCTION
Capítulo2022 The Safety Assessment of Insects and Products Thereof As Novel Foods in the European Union Novel Foods and Edible Insects in the European Union
Artículo2021 Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources FOOD CHEMISTRY
Artículo2021 Identification of novel dipeptidyl peptidase IV and alpha-glucosidase inhibitory peptides from Tenebrio molitor FOOD & FUNCTION
Artículo2021 Unravelling the alpha-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis FOOD BIOSCIENCE
Revisión2020 Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences FOODS
Artículo2020 Bioactive fish hydrolysates resistance to food processing LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2020 Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides FOOD AND BIOPRODUCTS PROCESSING
Artículo2020 Evaluation of Tenebrio molitor protein as a source of peptides for modulating physiological processes FOOD & FUNCTION
Artículo2020 Evaluation of the bioactive potential of foods fortified with fish protein hydrolysates FOOD RESEARCH INTERNATIONAL
Artículo2020 Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn-2 Position EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Artículo2020 Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded Sardine pilchardus protein FOOD CHEMISTRY
Artículo2013 Lo que no sabemos del kriptón MoleQla: revista de Ciencias de la Universidad Pablo de Olavide
Obtención de biopéptidos reguladores del índice glucémico para alimentación funcional (2021)
Dirigida por: Emilia María Guadix Escobar, F. Javier Espejo Carpio
Tesis dirigidas/tutorizadas:1
Fecha lectura Título Rol
19/07/2024 Beneficios inmunometabólicos de una intervención nutricional basada en dieta mediterránea hipocalórica e hiperproteica y actividad física en pacientes con sobrepeso y obesidad Director/a

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/12/2022 31/05/2025 Contratado Alimentación Circular para un Envejecimiento Saludable a través de la obtención de nuevos ingredientes Tecnofuncionales a partir de subproductos de la industria Oleícola (TED2021-130521A-I00) Ministerio de Ciencia e Innovación (Nacional)

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
20/05/2024 19/02/2025 Investigador/a Evaluación de las propiedades saludables de ingredientes alimenticios a base de insectos (5150/1030) Insekt Label Biotech (Desconocido)
23/07/2024 22/01/2025 Investigador/a Estudio de las propiedades saludables de hidrolizados proteicos a base de subproductos pesqueros (5201/1030) BARNA, S.A. (Desconocido)
El investigador no tiene ningún resultado de investigación asociado