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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)
Tipo Año Título Fuente
Capítulo2024 Biological properties and safety aspects of edible insects Insects as food and food ingredients: technological improvements sustainability and safety aspects
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 Identification, characterization, and molecular docking of immunomodulatory oligopeptides from bioavailable hempseed protein hydrolysates FOOD RESEARCH INTERNATIONAL
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
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
Editorial2023 Current research on antioxidant, anti-inflammatory and anti-obesity potential of food extracts. FOODS
Artículo2023 Edible insects as source of biopeptides and their role in immunonutrition FOOD & FUNCTION
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
Artículo2023 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
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

Este investigador no ha dirigido/tutorizado tesis

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/12/2022 30/11/2024 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)
El investigador no tiene ningún resultado de investigación asociado