Area of research
Molecular Biology · Physiology
Research interest
Research interests include Antioxidant, Chemistry, Peptide, Food science, KEAP1, and Cytosol.
Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages
Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action
Fermented Soy-Derived Bioactive Peptides Selected by a Molecular Docking Approach Show Antioxidant Properties Involving the Keap1/Nrf2 Pathway
Antioxidant Properties of Fermented Soy during Shelf Life