Antonio Galvez-Vega

Av. Raúl Bitrán 1305
La Serena, CO 1700000, Chile

Last Updated: 09/26/2026

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Found 35 publications

The Redox Paradox of Natural Supplements in Cancer: A Narrative Review to Guide Clinical Practice.

The Redox Paradox of Natural Supplements in Cancer: A Narrative Review to Guide Clinical Practice.

Journal: Antioxidants (Basel, Switzerland)

Published: May 19, 2026

Temperature-modulated microbial succession governs sulforaphane bioconversion during natural enriched fermentation of broccoli.

Temperature-modulated microbial succession governs sulforaphane bioconversion during natural enriched fermentation of broccoli.

Journal: Food research international (Ottawa, Ont.)

Published: March 10, 2026

From ultra-processed to biointelligent foods: The role of food biotechnology in the transition toward functional and health-oriented nutrition.

From ultra-processed to biointelligent foods: The role of food biotechnology in the transition toward functional and health-oriented nutrition.

Journal: Food research international (Ottawa, Ont.)

Published: February 10, 2026

Exploring the Potential of Low-Temperature Vacuum Drying to Improve the Bioactive Compound Content and Health-Promoting Properties of Chilean Wild Murta.

Exploring the Potential of Low-Temperature Vacuum Drying to Improve the Bioactive Compound Content and Health-Promoting Properties of Chilean Wild Murta.

Journal: Antioxidants (Basel, Switzerland)

Published: August 25, 2025

Exploring the Potential of Low-Temperature Vacuum Drying for Red Cabbage: Focus on Bioactive Compound Retention and Associated Antioxidant, Cytotoxic, and Antimicrobial Properties.

Exploring the Potential of Low-Temperature Vacuum Drying for Red Cabbage: Focus on Bioactive Compound Retention and Associated Antioxidant, Cytotoxic, and Antimicrobial Properties.

Journal: Journal of food science

Published: June 27, 2025

Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage.

Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage.

Journal: Foods (Basel, Switzerland)

Published: April 19, 2025

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)-Processes and their Effects on Selected Health-Promoting Properties.

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)-Processes and their Effects on Selected Health-Promoting Properties.

Journal: Antioxidants (Basel, Switzerland)

Published: November 13, 2024

Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Journal: Foods (Basel, Switzerland)

Published: August 31, 2024

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention.

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention.

Journal: Foods (Basel, Switzerland)

Published: February 05, 2024

Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice.

Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice.

Journal: Foods (Basel, Switzerland)

Published: August 14, 2023

Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods.

Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods.

Journal: Foods (Basel, Switzerland)

Published: August 11, 2023

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures.

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures.

Journal: Antioxidants (Basel, Switzerland)

Published: July 28, 2023

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Last Updated: 09/26/2026