Publicacions

[field_participants] ([field_ano_publicacio])
RNA binding protein Pub1p regulates glycerol production and stress tolerance by controlling Gpd1p activity during winemaking
Applied Microbiology and Biotechnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition)
Autophagy [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality
European Food Research and Technology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Improving the Barrier Properties of Thermoplastic Corn Starch-based Films Containing Bacterial Cellulose Nanowhiskers by Means of PHA Electrospun Coatings of interest in food packaging
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Development of an encapsulated phase change material via emulsion and coaxial electrospinning
Journal of Applied Polymer Science [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Impact of molecular weight on the formation of electrosprayed chitosan microcapsules as delivery vehicles for bioactive compounds
Carbohydrate Polymers [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Reduction of mercury bioaccessibility using dietary strategies
LWT - Food Science and Tecnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Structural Dissection of the Active Site of Thermotoga maritima β-Galactosidase Identifies Key Residues for Transglycosylating Activity
Journal of agricultural and food chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Influence of modified atmosphere and ethylene levels on quality attributes of fresh tomatoes (Lycopersicon esculentum Mill.)
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Development of glucomannan-chitosan interpenetrating hydrocolloid networks (IHNs) as a potential tool for creating satiating ingredients
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity
Frontiers in Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Alternative glycerol balance strategies among Saccharomyces species in response to winemaking stress
Frontiers in Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Serine Protease Inhibitors as Good Predictors of Meat Tenderness: Which Are They and What Are Their Functions?
Critical Reviews in Food Science and Nutrition [field_volum_revista]
[field_participants] ([field_ano_publicacio])
The Potential of Proteins for Producing Food Packaging Materials: A Review
Packaging Technology and Science [field_volum_revista]