Publicacions

Macroevolutionary diversity of traits and genomes in the model yeast genus Saccharomyces
Nature Communications [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation
Current Opinion in Food Science [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Lactic acid bacteria strains reduce in vitro mercury toxicity on the intestinal mucosa
Food and Chemical Toxicology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism
Microbial Biotechnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties
Journal of the Science of Food and Agriculture [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Development of PLA suture materials by extrusion, electrospinning and supercritical CO2 impregnation of ibuprofen and naproxen
Journal of Supercritical Fluids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Pectin-based aerogel particles for drug delivery: Effect of pectin composition on aerogel structure and release properties
Carbohydrate Polymers [field_volum_revista]
[field_participants] ([field_ano_publicacio])
What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacities
Food Research International [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Electrospun Nanofibers Containing Natural Deep Eutectic Solvents Exhibiting a 3D Rugose Morphology and Charge Retention Properties
ACS Omega [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation
Polymers [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Revisiting One-Carbon Metabolites in Human Breast Milk: Focus on S-Adenosylmethionine
Nutrients [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)
Foods [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
International Journal of Molecular Sciences [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds
Foods [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome
Journal of Proteomics [field_volum_revista]