Latest Publications

Cerdán-Calero, M.; Izquierdo, L.; Halket, J.M.; Sentandreu, E. (2014)

Evaluation of minimal processing of orange juice by automated data analysis of volatiles and nonvolatile polar compounds determined by gas chromatography coupled to mass spectrometry

International Journal of Food Science and Technology vol. 49, nº 6, págs. 1432 - 1440

Castruita-Domínguez, J.P.; González-Hernández, S.E.; Polaina, J.; Flores-Villavicencio, L.L.; Alvarez-Vargas, A.; Flores-Martínez, A.; Ponce-Noyola, P.; Leal-Morales, C.A. (2014)

Analysis of a polygalacturonase gene of Ustilago maydis and characterization of the encoded enzyme

Journal of Basic Microbiology vol. 54, nº 5, págs. 340 - 349

Oliveira, B.M.; Barrio, E.; Querol, A.; Pérez-Torrado, R. (2014)

Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii

PLoS ONE vol. 9, nº 1, págs. null -

García-Mantrana, I.; Monedero, V.; Haros, M. (2014)

Application of phytases from bifidobacteria in the development of cereal-based products with amaranth

European Food Research and Technology vol. 238, nº 5, págs. 853 - 862

Sentandreu, M.Á.; Sentandreu, E. (2014)

Authenticity of meat products: Tools against fraud

Food Research International vol. 60, págs. 19 - 29

Carrillo, E.; Fiszman, S.; Lähteenmäki, L.; Varela, P. (2014)

Consumers' perception of symbols and health claims as health-related label messages. A cross-cultural study

Food Research International vol. 62, págs. 653 - 661

Tarancón, P.; Sanz, T.; Salvador, A.; Tárrega, A. (2014)

Effect of Fat on Mechanical and Acoustical Properties of Biscuits Related to Texture Properties Perceived by Consumers

Food and Bioprocess Technology vol. 7, nº 6, págs. 1725 - 1735

Mercader, J.V.; López-Moreno, R.; Esteve-Turrillas, F.A.; Abad-Somovilla, A.; Abad-Fuentes, A. (2014)

Immunoassays for trifloxystrobin analysis. Part II. Assay development and application to residue determination in food

Food Chemistry vol. 162, págs. 41 - 46

Cernada, M.; Serna, E.; Bauerl, C.; Collado, M.C.; Pérez-Martínez, G.; Vento, M. (2014)

Genome-wide expression profiles in very low birth weight infants with neonatal sepsis

Pediatrics vol. 133, nº 5, págs. e1203 - e1211

Mendoza, L.M.; Padilla, B.; Belloch, C.; Vignolo, G. (2014)

Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

Food Research International vol. 62, págs. 572 - 579

Corral, S.; Salvador, A.; Belloch, C.; Flores, M. (2014)

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Food Control vol. 45, págs. 1 - 7

Varela, P.; Salvador, A. (2014)

Structured sorting using pictures as a way to study nutritional and hedonic perception in children

Food Quality and Preference vol. 37, págs. 27 - 34

Alemany, L.; Barbera, R.; Alegría, A.; Laparra, J.M. (2014)

Plant sterols from foods in inflammation and risk of cardiovascular disease: A real threat?

Food and Chemical Toxicology vol. 69, págs. 140 - 149

Crespo-Sempere, A.; Martínez-Culebras, P.V.; González-Candelas, L. (2014)

The loss of the inducible Aspergillus carbonarius MFS transporter MfsA leads to ochratoxin A overproduction

International journal of food microbiology vol. 181, págs. 1 - 9

Fiszman, S.; Varela, P.; Díaz, P.; Linares, M.B.; Garrido, M.D. (2014)

What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

Food Research International vol. 62, págs. 551 - 560