Publicaciones

Quiles-Carrillo, L.; Montanes, N.; Sammon, C.; Balart, R.; Torres-Giner, S. (2018)
Compatibilization of highly sustainable polylactide/almond shell flour composites by reactive extrusion with maleinized linseed oil
Industrial Crops and Products vol. 111, págs. 878 - 888
Collar, C.; Armero, E. (2018)
Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours
European Food Research and Technology vol. 244, nº 2, págs. 355 - 366
Jadán-Piedra, C.; Vélez, D.; Devesa, V. (2018)
In vitro evaluation of dietary compounds to reduce mercury bioavailability
Food Chemistry vol. 248, págs. 353 - 359
Puertas, A.I.; Ibarburu, I.; Elizaquivel, P.; Zuriarrain, A.; Berregi, I.; López, P.; Prieto, A.; Aznar, R.; Dueñas, M.T. (2018)
Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders
LWT - Food Science and Tecnology vol. 90, págs. 469 - 474
Espinosa-Ramírez, J.; Garzon, R.; Serna-Saldivar, S.O.; Rosell, C.M. (2018)
Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
Food Research International vol. 106, págs. 64 - 70
Tomadoni, B.; Fiszman, S.; Moreira, M.R.; Tarrega, A. (2018)
The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition
Journal of food science vol. 83, nº 1, págs. 198 - 204
Domínguez, I.; Arrebola, F.J.; Gavara, R.; Martínez Vidal, J.L.; Frenich, A.G. (2018)
Automated and simultaneous determination of priority substances and polychlorinated biphenyls in wastewater using headspace solid phase microextraction and high resolution mass spectrometry
Analytica Chimica Acta vol. 1002, págs. 39 - 49
Lasprilla-Botero, J.; Álvarez-Láinez, M.; Lagaron, J.M. (2018)
The influence of electrospinning parameters and solvent selection on the morphology and diameter of polyimide nanofibers
Materials Today Communications vol. 14, págs. 1 - 9
Quiles-Carrillo, L.; Duart, S.; Montanes, N.; Torres-Giner, S.; Balart, R. (2018)
Enhancement of the mechanical and thermal properties of injection-molded polylactide parts by the addition of acrylated epoxidized soybean oil
Materials and Design vol. 140, págs. 54 - 63
Randazzo, W.; Khezri, M.; Ollivier, J.; Le Guyader, F.S.; Rodríguez-Díaz, J.; Aznar, R.; Sánchez, G. (2018)
Optimization of PMAxx pretreatment to distinguish between human norovirus with intact and altered capsids in shellfish and sewage samples
International journal of food microbiology vol. 266, págs. 1 - 7
Gallego, M.; Mora, L.; Toldrá, F. (2018)
Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham
Food Chemistry vol. 239, págs. 823 - 830
Cilla, A.; Rodrigo, M.J.; Zacarías, L.; De Ancos, B.; Sánchez-Moreno, C.; Barberá, R.; Barberá, R.; Alegría, A. (2018)
Protective effect of bioaccessible fractions of citrus fruit pulps against H2O2-induced oxidative stress in Caco-2 cells
Food Research International vol. 103, págs. 335 - 344
Ben Abdelaali, S.; Rodrigo, M.J.; Saddoud, O.; Zacarías, L.; Hajlaoui, M.R.; Mars, M. (2018)
Carotenoids and colour diversity of traditional and emerging Tunisian orange cultivars (Citrus sinensis (L.) Osbeck)
Scientia Horticulturae vol. 227, págs. 296 - 304
Siguemoto, É.S.; Gut, J.A.W.; Martinez, A.; Rodrigo, D. (2018)
Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
Innovative Food Science and Emerging Technologies vol. 45, págs. 84 - 91
Väkeväinen, K.; Valderrama, A.; Espinosa, J.; Centurión, D.; Rizo, J.; Reyes-Duarte, D.; Díaz-Ruiz, G.; von Wright, A.; Elizaquível, P.; Esquivel, K.; Simontaival, A.I.; Aznar, R.; Wacher, C.; Plumed-Ferrer, C. (2018)
Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
LWT - Food Science and Tecnology vol. 88, págs. 109 - 118