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Publicaciones de la editorial ELSEVIER SCIENCE LONDON

Tipo Año Título Fuente
Artículo2023Antimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systemsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023Encapsulation of microalgal-based carotenoids: recent advances in stability and food applicationsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023Opportunities and challenges for microbiomics in ecosystem restorationTRENDS IN ECOLOGY & EVOLUTION
Revisión2023Pleiotropic biological effects of Lupinus spp. protein hydrolysatesTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2023Potential role of sophorolipids in sustainable food systemsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2023Rhodoxanthin: the new hit of the natural carotenoids market?TRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2023Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptidesTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2022A fresh view on phoresis and self-phoresisCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Revisión2022A holocentric twist to chromosomal speciation?TRENDS IN ECOLOGY & EVOLUTION
Revisión2022Chloroplasts are key players to cope with light and temperature stressTRENDS IN PLANT SCIENCE
Artículo2022Electrohydrodynamic processing of phycocolloids for food-related applications: recent advances and future prospectsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Artículo2022Hempseed (Cannabis sativa) protein hydrolysates: A valuable source of bioactive peptides with pleiotropic health-promoting effectsTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2022Moving towards the ecological intensification of tree plantationsTRENDS IN PLANT SCIENCE
Revisión2021Phenolic compounds and biological rhythms: who takes the lead?TRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2021Stilbenes in grape berries and wine and their potential role as anti-obesity agents: A reviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2021The undercover colorless carotenoids phytoene and phytofluene: importance in agro-food and health in the Green Deal era and possibilities for innovationTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2021Unmasking Mildew Resistance Locus OTRENDS IN PLANT SCIENCE
Revisión2020Self-assembled proteins for food applications: a reviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2020The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019Application of non-invasive technologies in dry-cured ham: An overviewTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiotaTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseasesTRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2019Niche Estimation Above and Below the Species LevelTRENDS IN ECOLOGY & EVOLUTION
Revisión2018Cracking the Code of Biodiversity Responses to Past Climate ChangeTRENDS IN ECOLOGY & EVOLUTION
Revisión2017Binding and reactivity under restricted geometry conditions: Applicability of the Pseudophase Model to thermal and photochemical processesCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Revisión2016AC electrokinetics of conducting microparticles: A reviewCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Revisión2016Vaccines for Antibiotic-Resistant Bacteria: Possibility or Pipe Dream?TRENDS IN PHARMACOLOGICAL SCIENCES
Artículo2013Bias and error in understanding plant invasion impactsTRENDS IN ECOLOGY & EVOLUTION
Artículo2013Combined effects of global change pressures on animal-mediated pollinationTRENDS IN ECOLOGY & EVOLUTION
Revisión2013Impacts of biological invasions: what's what and the way forwardTRENDS IN ECOLOGY & EVOLUTION
Revisión2013Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art researchTRENDS IN FOOD SCIENCE & TECHNOLOGY
Letter2011Jurassic Park? No thanksTRENDS IN ECOLOGY & EVOLUTION
Revisión2010Interfacial rheology of protein-surfactant mixturesCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Revisión2009Alien species in a warmer world: risks and opportunitiesTRENDS IN ECOLOGY & EVOLUTION
Revisión2007Physico-chemical properties of surfactant and protein filmsCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Revisión2004Function and regulation of plant invertases: sweet sensationsTRENDS IN PLANT SCIENCE
Revisión2004Membrane-protein integration and the role of the translocation channelTRENDS IN CELL BIOLOGY
Editorial2003Control of cross-over by single-strand DNA resectionTRENDS IN GENETICS
Revisión2003Making connections: cholinesterase-domain proteins in the CNSTRENDS IN NEUROSCIENCES
Revisión2003Protein-emulsifier interactions at the air-water interfaceCURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Artículo2002Wine vinegar: technology, authenticity and quality evaluationTRENDS IN FOOD SCIENCE & TECHNOLOGY
Editorial2001Double-strand break repair: are Rad51/RecA-DNA joints barriers to DNA replication?TRENDS IN GENETICS
Revisión1999Unwinding RNA in Saccharomyces cerevisiae: DEAD-box proteins and related familiesTRENDS IN BIOCHEMICAL SCIENCES
Revisión1996Oxygen-sensing by ion channels and the regulation of cellular functionsTRENDS IN NEUROSCIENCES
Revisión1992Sex, light and carotenes - the development of phycomycesTRENDS IN GENETICS
Revisión1986Enzymatic cleavage of RNA by RNATRENDS IN BIOCHEMICAL SCIENCES