Publications:

  • Rydlová L, Tesařová E, Valentová K, and Křen V. 2017. “Enzymatic modifications of bioactive flavonoids diplomová.” Univerzita Karlova V Praze.
  • Valentová K, Káňová K, Di Meo F, Pelantová H, et al. 2017. “Chemoenzymatic preparation and biophysical properties of sulfated quercetin metabolites.” International Journal of Molecular Sciences 18 (11): 1–17. https://doi.org/10.3390/ijms18112231
  • Fernández J, García L, Monte J, et al. 2018. “Functional anthocyanin-rich sausages diminish colorectal cancer in an animal model and reduce pro-inflammatory bacteria in the intestinal microbiota.” Genes 9 (3). https://doi.org/10.3390/genes9030133.
  • Fernández, Javier. 2018. “Modulación de procesos inflamatorios y neoplásicos en colon mediante alimentos funcionales en modelos animales murinos.” Universidad de Oviedo.
  • Valentová K, Purchartová K, Rydlová L, et al. 2018. “Sulfated metabolites of flavonolignans and 2,3-Dehydroflavonolignans: preparation and properties.” International Journal of Molecular Sciences 19 (2349). https://doi.org/10.3390/ijms19082349
  • Martinez V, Nieves M, Lopez M, et al. 2018. “Tolerance to stress combination in tomato plants: new insights in the protective role of melatonin.” Molecules 23 (3). https://doi.org/10.3390/molecules23030535
  • Rios M. 2018. “Efeitos de Uma Sessão de Treino de CrossFit Em Biomarcadores Plasmáticos de Lesão Oxidativa Ficha de Catalogação.” FADEUP Porto University.
  • Fernández J, García V, Fernández M, et al. 2019. “A diet based on cured acorn ham with oleic acid content promotes anti-inflammatory gut microbiota shifts and prevents ulcerative colitis in an animal model.” Preprints, no. March. https://doi.org/10.20944/preprints201903.0005.v1.
  • Biedermann D, Moravcová V, Kateřina V, et al. 2019. “Oxidation of flavonolignan silydianin to unexpected lactone-acid derivative.” Phytochemistry Letters 30 (January): 14–20. https://doi.org/10.1016/j.phytol.2019.01.006
  • Chambers C., Biedermann D, Valentová K, et al. 2019. “Preparation of retinoyl-flavonolignan hybrids and their antioxidant properties.” Antioxidants 8 (7): 236. doi: 10.3390/antiox8070236.
  • Rajha HN, Roula M, Richard G, Debs E, and Louka N. 2020. “‘Intensification of vaporization by decompression to the vacuum’ (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves.” Food Chemistry, no. Ivdv: 128236. https://doi.org/10.1016/j.foodchem.2020.128236
  • Kyriakou S, Tragkola V, Alghol H, et al. 2022. “Evaluation of Bioactive Properties of Lipophilic Fractions of Edible and Non-Edible Parts of Nasturtium officinale (Watercress) in a Model of Human Malignant Melanoma Cells.” Pharmaceuticals, 15, 141. https://doi.org/10.3390/ph15020141