Latest Publications

Jadán-Piedra, C.; Chiocchetti, G.M.; Clemente, M.J.; Vélez, D.; Devesa, V. (2018)

Dietary compounds as modulators of metals and metalloids toxicity

Critical Reviews in Food Science and Nutrition vol. 58, nº 12, págs. 2055 - 2067

Batista, J.E.R.; Braga, L.P.; de Oliveira, R.C.; Silva, E.P.; Damiani, C. (2018)

Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

Ciencia e Tecnologia de Alimentos vol. 38, nº 2, págs. 250 - 254

Benito-González, I.; López-Rubio, A.; Martínez-Sanz, M. (2018)

Potential of lignocellulosic fractions from Posidonia oceanica to improve barrier and mechanical properties of bio-based packaging materials

International Journal of Biological Macromolecules vol. 118, págs. 542 - 551

Espinosa-Ramírez, J.; Garzon, R.; Serna-Saldivar, S.O.; Rosell, C.M. (2018)

Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

Food Hydrocolloids vol. 84, págs. 353 - 360

Tuominen, H.; Rautava, S.; Syrjänen, S.; Collado, M.C.; Rautava, J. (2018)

HPV infection and bacterial microbiota in the placenta, uterine cervix and oral mucosa

Scientific Reports vol. 8, nº 1, págs. 9787 -

Marín, S.; Pardo, O.; Sánchez, A.; Sanchis, Y.; Vélez, D.; Devesa, V.; Font, G.; Yusà, V. (2018)

Assessment of metal levels in foodstuffs from the Region of Valencia (Spain)

Toxicology Reports vol. 5, págs. 654 - 670

Collado, M.C.; Engen, P.A.; Bandín, C.; Cabrera-Rubio, R.; Voigt, R.M.; Green, S.J.; Naqib, A.; Keshavarzian, A.; Scheer, F.A.J.L.; Garaulet, M. (2018)

Timing of food intake impacts daily rhythms of human salivary microbiota: A randomized, crossover study

FASEB Journal vol. 32, nº 4, págs. 2060 - 2072

Benavent-Gil, Y.; Rodrigo, D.; Rosell, C.M. (2018)

Thermal stabilization of probiotics by adsorption onto porous starches

Carbohydrate Polymers vol. 197, págs. 558 - 564

Barros, M.P.; Rodrigo, M.J.; Zacarias, L. (2018)

Dietary Carotenoid Roles in Redox Homeostasis and Human Health

Journal of agricultural and food chemistry vol. 66, nº 23, págs. 5733 - 5740

Flores, M. (2018)

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Meat Science vol. 144, págs. 53 - 61

González-Cabrera, J.; Bumann, H.; Rodríguez-Vargas, S.; Kennedy, P.J.; Krieger, K.; Altreuther, G.; Hertel, A.; Hertlein, G.; Nauen, R.; Williamson, M.S. (2018)

A single mutation is driving resistance to pyrethroids in European populations of the parasitic mite, Varroa destructor

Journal of Pest Science vol. 91, nº 3, págs. 1137 - 1144

Dolea, D.; Rizo, A.; Fuentes, A.; Barat, J.M.; Fernández-Segovia, I. (2018)

Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

Journal of Food Science and Technology International vol. 24, nº 5, págs. 394 - 403

Pérez-Torrado, R.; Barrio, E.; Querol, A. (2018)

Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

Critical Reviews in Food Science and Nutrition vol. 58, nº 11, págs. 1780 - 1790

Alehosseini, A.; Gomez del Pulgar, E.M.; Gómez-Mascaraque, L.G.; Martínez-Sanz, M.; Fabra, M.J.; Sanz, Y.; Sarabi-Jamab, M.; Ghorani, B.; Lopez-Rubio, A. (2018)

Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage

LWT - Food Science and Tecnology vol. 96, págs. 694 - 703

Villanueva, M.; Pérez-Quirce, S.; Collar, C.; Ronda, F. (2018)

Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

LWT - Food Science and Tecnology vol. 96, págs. 446 - 454