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Daniel Rico

Universidad de Valladolid

H指数:34

被引数:4,300

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Artificial Intelligence-Based Muscle Ultrasound: A Novel Approach to Nutritional Evaluation Beyond Quantity in Neurological Patients

基于人工智能的肌肉超声：一种超越数量评估神经病学患者营养状况的新方法

IF5

2026-08-160

OA

Design of a Nutraceutical Gummy Candy Incorporating Hydrolysed Hemp (Cannabis sativa L.) as an Antioxidant and Antihypertensive Ingredient

设计一种将水解大麻（Cannabis sativa L.）作为抗氧化和抗高血压成分的保健食品软糖糖果

Bioengineering 2025, Vol. 12, Page 1298

IF3.7

2025-11-270

OAAI

Effect of the PPARG rs1801282 polymorphism on weight reduction and metabolic syndrome outcomes in obese individuals undergoing a partial meal replacement hypocaloric diet

PPARG rs1801282多态性对接受部分餐食替代低热量饮食的肥胖个体体重减轻和代谢综合征结局的影响

Journal of Diabetes and its Complications

IF3.1

2025-11-150

PRE

Comparative study of nutrient and antioxidant contents in by-products of peach and nectarine varieties

IF3.7

2025-10-230

OAAI

Effect of Calcium Hydroxy-Methyl-Butyrate-Enriched Diabetes-Specific Oral Nutritional Supplementation on Patients with Heterogeneous Diabetes Mellitus Population with Disease Related Malnutrition Assessed with AI-Assisted Ultrasound Imaging

钙羟基甲基丁酸酯强化糖尿病特异性口服营养补充对伴有疾病相关营养不良的异质性糖尿病人群的影响：采用人工智能辅助超声成像评估

Nutrients 2025, Vol. 17, Page 3208

IF0

2025-10-130

OAAI

Role of rs490683 variant in the promoter region of the ghrelin receptor gene on body weight and metabolic syndrome after a partial meal replacement diet

rs490683变异在生长激素促分泌素受体基因启动子区域对部分膳食替代饮食后体重和代谢综合征的作用

JOURNAL OF DIABETES AND ITS COMPLICATIONS

IF3.1

2025-06-150

OAAI

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

全麦谷物的高静水压加工以获得功能性无麸质成分: 压力和保持时间的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours

IF4.6

2025-01-270

OAAI

From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

IF4.1

2024-07-115

OAAI

Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion

基于INFOGEST静态、半动态和动态体外胃肠消化法的谷物基营养保健食品成分比较生物可及性研究

IF6.6

2024-01-010

OAAI

Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease

IF5

2023-10-280

OAAI

Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

通过结合浸泡和高静水压处理来开发无麸质全谷粉，以增强功能，营养和生物活性

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-05-0114

OAAI

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

FRONTIERS IN PLANT SCIENCE

IF4.8

2021-12-2438

OAAI

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

IF4.6

2021-09-1415

OAAI

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

IF6.6

2021-06-1630

OAAI

Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers

IF4.6

2020-11-1112

OAAI

Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0138

OAAI

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

IF6.6

2020-10-1330

OAAI

Crops and their wild progenitors recruit beneficial and detrimental soil biota in opposing ways

IF4.1

2020-09-1114

PREAI

Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

IF4.6

2020-08-146

OAAI