Latest Publications

Wahyuni, Y.; Stahl-Hermes, V.; Ballester, A.-R.; de Vos, R.C.H.; Voorrips, R.E.; Maharijaya, A.; Molthoff, J.; Zamora, M.V.; Sudarmonowati, E.; Arisi, A.C.M.; Bino, R.J.; Bovy, A.G. (2014)

Genetic mapping of semi-polar metabolites in pepper fruits (Capsicum sp.): Towards unravelling the molecular regulation of flavonoid quantitative trait loci

Molecular Breeding vol. 33, nº 3, págs. 503 - 518

Alapont, C.; López-Mendoza, M.C.; Gil, J.V.; Martínez-Culebras, P.V. (2014)

Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment vol. 31, nº 1, págs. 93 - 104

Marín-Navarro, J.; Talens-Perales, D.; Oude-Vrielink, A.; Cañada, F.J.; Polaina, J. (2014)

Immobilization of thermostable β-galactosidase on epoxy support and its use for lactose hydrolysis and galactooligosaccharides biosynthesis

World Journal of Microbiology and Biotechnology vol. 30, nº 3, págs. 989 - 998

Vidal, L.; Cadena, R.S.; Antúnez, L.; Giménez, A.; Varela, P.; Ares, G. (2014)

Stability of sample configurations from projective mapping: How many consumers are necessary?

Food Quality and Preference vol. 34, págs. 79 - 87

Fabra, M.J.; López-Rubio, A.; Lagaron, J.M. (2014)

On the use of different hydrocolloids as electrospun adhesive interlayers to enhance the barrier properties of polyhydroxyalkanoates of interest in fully renewable food packaging concepts

Food Hydrocolloids vol. 39, págs. 77 - 84

Martínez-Abad, A.; Lagarón, J.M.; Ocio, M.J. (2014)

Antimicrobial beeswax coated polylactide films with silver control release capacity

International Journal of Food Microbiology vol. 174, págs. 39 - 46

Iborra-Bernad, C.; Tárrega, A.; García-Segovia, P.; Martínez-Monzó, J. (2014)

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

LWT - Food Science and Tecnology vol. 56, nº 2, págs. 451 - 460

Tárrega, A.; Martínez, M.; Vélez- Ruiz, J.F.; Fiszman, S. (2014)

Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks

Food Hydrocolloids vol. 39, págs. 51 - 57

Laguna, L.; Primo-Martín, C.; Varela, P.; Salvador, A.; Sanz, T. (2014)

HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

LWT - Food Science and Tecnology vol. 56, nº 2, págs. 494 - 501

Bermúdez, R.; Franco, D.; Carballo, J.; Sentandreu, M.T.; Lorenzo, J.M. (2014)

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

Food Research International vol. 56, págs. 226 - 235

Musatti, A.; Devesa, V.; Calatayud, M.; Vélez, D.; Manzoni, M.; Rollini, M. (2014)

Glutathione-enriched baker's yeast: Production, bioaccessibility and intestinal transport assays

Journal of Applied Microbiology vol. 116, nº 2, págs. 304 - 313

Iborra-Bernad, C.; Tárrega, A.; García-Segovia, P.; Martínez-Monzó, J. (2014)

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Food Analytical Methods vol. 7, nº 2, págs. 400 - 408

García-Ríos, E.; Gutiérrez, A.; Salvadó, Z.; Arroyo-López, F.N.; Guillamon, J.M. (2014)

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Applied and Environmental Microbiology vol. 80, nº 2, págs. 704 - 713

Fernández-Musoles, R.; Castelló-Ruiz, M.; Arce, C.; Manzanares, P.; Ivorra, M.D.; Salom, J.B. (2014)

Antihypertensive mechanism of lactoferrin-derived peptides: Angiotensin receptor blocking effect

Journal of Agricultural and Food Chemistry vol. 62, nº 1, págs. 173 - 181

Tomás-Navarro, M.; Vallejo, F.; Sentandreu, E.; Navarro, J.L.; Tomás-Barberán, F.A. (2014)

Volunteer stratification is more relevant than technological treatment in orange juice flavanone bioavailability

Journal of Agricultural and Food Chemistry vol. 62, nº 1, págs. 24 - 27