Diego Morales

Assistant Professor

Universidad Complutense de Madrid

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

ORCID

Google Scholar

About

Diego Morales is an Assistant Professor at Complutense University of Madrid, Spain. His research spans the applications of food bioactive compounds, with a particular focus on phenolic compounds and their health benefits. Recent articles highlight his work on the digestion of phenolic compounds and the development of novel kombucha drinks, showcasing the intersection of foodomics and health sciences.

Diego Morales

Research Interests

Explore related searches

Contact this professor

About

Articles (24)

Application of the INFOGEST 2.0 standardized method to study the behavior of phenolic compounds throughout gastrointestinal digestion

Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds

Photoperiod‐Dependent Effects of Phenolic‐Enriched Fruit Extracts on Postprandial Triacylglyceride Levels and Acute Inflammatory Responses in F344 Rats

Foodomics approaches: New insights in phenolic compounds analysis

Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (<i>Tuber melanosporum</i> and <i>Tuber aestivum</i>) with Interesting Aromatic and Compositional Profiles

Green Extraction Technologies and Kombucha Elaboration Using Strawberry Tree (Arbutus unedo) Fruits to Obtain Antioxidant and Anti-Inflammatory Fractions

Photoperiod-Dependent Effects on Blood Biochemical Markers of Phenolic-Enriched Fruit Extracts

Fomes fomentarius: An underexplored mushroom as source of bioactive compounds

Fomes fomentarius: An underexplored mushroom as source of bioactive compounds

Sweet cherries modulate thyroid hormones and hepatic glucose metabolism in F344 rats in a photoperiod-dependent manner

Sweet cherries modulate thyroid hormones and hepatic glucose metabolism in F344 rats in a photoperiod-dependent manner

Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)

Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (<i>Arbutus unedo</i>) Fruits

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

Food By-Products and Agro-Industrial Wastes as a Source of beta-Glucans for the Formulation of Novel Nutraceuticals

Aromatic changes in home-made truffle products after heat treatments

Aromatic changes in home-made truffle products after heat treatments

Combining UV Irradiation and Alkaline Deacetylation to Obtain Vitamin D- and Chitosan-Enriched Fractions from Shiitake Mushrooms (Lentinula edodes)

Combining UV Irradiation and Alkaline Deacetylation to Obtain Vitamin D- and Chitosan-Enriched Fractions from Shiitake Mushrooms (Lentinula edodes)

Valorization of Chicken Slaughterhouse Byproducts to Obtain Antihypertensive Peptides

Valorization of Chicken Slaughterhouse Byproducts to Obtain Antihypertensive Peptides

Chicken slaughterhouse by-products: A source of protein hydrolysates to manage non-communicable diseases

Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates

Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates

Collaborators (5)

CRISTINA TORRES-FUENTES

Laura Jaime

Francisca Isabel Bravo

Begoña Muguerza

Gerard Aragonès

How do I reach out?

Meet Kite AI