Publicaciones

de Almeida, M.A.; Saldaña, E.; da Silva Pinto, J.S.; Palacios, J.; Contreras-Castillo, C.J.; Sentandreu, M.A.; Fadda, S.G. (2018)
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Food Research International vol. 109, págs. 368 - 379
Gallego, M.; Mora, L.; Toldrá, F. (2018)
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham
Food Research International vol. 109, págs. 343 - 349
Estevinho, B.N.; Samaniego, N.; Talens-Perales, D.; Fabra, M.J.; López-Rubio, A.; Polaina, J.; Marín-Navarro, J. (2018)
Development of enzymatically-active bacterial cellulose membranes through stable immobilization of an engineered beta-galactosidase
International Journal of Biological Macromolecules vol. 115, págs. 476 - 482
Randazzo, W.; Fabra, M.J.; Falcó, I.; López-Rubio, A.; Sánchez, G. (2018)
Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety
Comprehensive Reviews in Food Science and Food Safety vol. 17, nº 3, págs. 754 - 768
Quiles-Carrillo, L.; Montanes, N.; Garcia-Garcia, D.; Carbonell-Verdu, A.; Balart, R.; Torres-Giner, S. (2018)
Effect of different compatibilizers on injection-molded green composite pieces based on polylactide filled with almond shell flour
Composites Part B: Engineering vol. 147, págs. 76 - 85
Randazzo, W.; Vásquez-García, A.; Bracho, M.A.; Alcaraz, M.J.; Aznar, R.; Sánchez, G. (2018)
Hepatitis E virus in lettuce and water samples: A method-comparison study
International journal of food microbiology vol. 277, págs. 34 - 40
Mano, C.M.; Guaratini, T.; Cardozo, K.H.M.; Colepicolo, P.; Bechara, E.J.H.; Barros, M.P. (2018)
Astaxanthin restrains nitrative-oxidative peroxidation in mitochondrial-mimetic liposomes: A pre-apoptosis model
Marine Drugs vol. 16, nº 4, págs. 126 -
Gallego, M.; Mora, L.; Escudero, E.; Toldrá, F. (2018)
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
International journal of food microbiology vol. 276, págs. 71 - 78
Romero, A.M.; Jordá, T.; Rozès, N.; Martínez-Pastor, M.T.; Puig, S. (2018)
Regulation of yeast fatty acid desaturase in response to iron deficiency
Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids vol. 1863, nº 6, págs. 657 - 668
Yu, L.; Yakubov, G.E.; Martínez-Sanz, M.; Gilbert, E.P.; Stokes, J.R. (2018)
Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions
Carbohydrate Polymers vol. 193, págs. 179 - 188
Collar, C.; Armero, E. (2018)
Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads
Food and Bioprocess Technology vol. 11, nº 5, págs. 966 - 978
Sánchez-Safont, E.L.; Aldureid, A.; Lagarón, J.M.; Gámez-Pérez, J.; Cabedo, L. (2018)
Biocomposites of different lignocellulosic wastes for sustainable food packaging applications
Composites Part B: Engineering vol. 145, págs. 215 - 225
Lado, J.; Gambetta, G.; Zacarias, L. (2018)
Key determinants of citrus fruit quality: Metabolites and main changes during maturation
Scientia Horticulturae vol. 233, págs. 238 - 248
Figueroa-Lopez, K.J.; Castro-Mayorga, J.L.; Andrade-Mahecha, M.M.; Cabedo, L.; Lagaron, J.M. (2018)
Antibacterial and barrier properties of gelatin coated by electrospun polycaprolactone ultrathin fibers containing black pepper oleoresin of interest in active food biopackaging applications
Nanomaterials vol. 8, nº 4, págs. 199 -
Pina-Pérez, M.C.; Rivas, A.; Martínez, A.; Rodrigo, D. (2018)
Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts
Food Control vol. 90, págs. 98 - 104