Latest Publications

Fabra, M.J.; Lopez-Rubio, A.; Lagaron, J.M. (2014)
Nanostructured interlayers of zein to improve the barrier properties of high barrier polyhydroxyalkanoates and other polyesters
Journal of Food Engineering vol. 127, págs. 1 - 9
López-Moreno, R.; Mercader, J.V.; Agulló, C.; Abad-Somovilla, A.; Abad-Fuentes, A. (2014)
Immunoassays for trifloxystrobin analysis. Part I. Rational design of regioisomeric haptens and production of monoclonal antibodies
Food Chemistry vol. 152, págs. 230 - 236
Elizaquível, P.; Aznar, R.; Sánchez, G. (2014)
Recent developments in the use of viability dyes and quantitative PCR in the food microbiology field
Journal of Applied Microbiology vol. 116, nº 1, págs. 1 - 13
De La Hera, E.; Rosell, C.M.; Gomez, M. (2014)
Effect of water content and flour particle size on gluten-free bread quality and digestibility
Food Chemistry vol. 151, págs. 526 - 531
Ibáñez, C.; Pérez-Torrado, R.; Chiva, R.; Guillamón, J.M.; Barrio, E.; Querol, A. (2014)
Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies
International Journal of Food Microbiology vol. 171, págs. 129 - 135
Balaguer, M.P.; Gomez-Estaca, J.; Cerisuelo, J.P.; Gavara, R.; Hernandez-Munoz, P. (2014)
Effect of thermo-pressing temperature on the functional properties of bioplastics made from a renewable wheat gliadin resin
LWT - Food Science and Tecnology vol. 56, nº 1, págs. 161 - 167
Cano-García, L.; Rivera-Jiménez, S.; Belloch, C.; Flores, M. (2014)
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
Food Chemistry vol. 151, págs. 364 - 373
Albert, A.; Salvador, A.; Hough, G.; Fiszman, S. (2014)
Influence of outer layer formulation on the sensory properties of microwaved breaded nuggets
International Journal of Food Properties vol. 17, nº 4, págs. 829 - 841
Sturm, M.E.; Arroyo-López, F.N.; Garrido-Fernández, A.; Querol, A.; Mercado, L.A.; Ramirez, M.L.; Combina, M. (2014)
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
International Journal of Food Microbiology vol. 170, págs. 83 - 90
Tarancón, P.; Sanz, T.; Fiszman, S.; Tárrega, A. (2014)
Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil
Food Research International vol. 55, págs. 197 - 206
Pardo-Ibáñez, P.; Lopez-Rubio, A.; Martínez-Sanz, M.; Cabedo, L.; Lagaron, J.M. (2014)
Keratin-polyhydroxyalkanoate melt-compounded composites with improved barrier properties of interest in food packaging applications
Journal of Applied Polymer Science vol. 131, nº 4, págs. null -
Mitterer-Daltoé, M.L.; Queiroz, M.I.; Fiszman, S.; Varela, P. (2014)
Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception
LWT - Food Science and Tecnology vol. 55, nº 2, págs. 459 - 465
Martínez-Rodríguez, Y.; Acosta-Muñiz, C.; Olivas, G.I.; Guerrero-Beltrán, J.; Rodrigo-Aliaga, D.; Mujica-Paz, H.; Welti-Chanes, J.; Sepulveda, D.R. (2014)
Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti
International Journal of Food Microbiology vol. 168-169, nº null, págs. 42 - 46
Varela, P.; Beltrán, J.; Fiszman, S. (2014)
An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers' preference ranking and open comments
Food Quality and Preference vol. 32, nº null, págs. 152 - 159
Sudhaus, N.; Nagengast, H.; Pina-Pérez, M.C.; Martínez, A.; Klein, G. (2014)
Effectiveness of a peracetic acid-based disinfectant against spores of Bacillus cereus under different environmental conditions
Food Control vol. 39, nº 1, págs. 1 - 7