Publications (51) Publications in which a researcher has participated View referenced research data.

filter_list Food Science

2023

  1. Detection of Hazelnut and Almond Adulteration in Olive Oil: An Approach by qPCR

    Molecules, Vol. 28, Núm. 10

  2. Film-shaped reusable smart polymer to produce lactose-free milk by simple immersion

    European Polymer Journal, Vol. 200

  3. Immobilization of Rhodococcus by encapsulation and entrapment: a green solution to bitter citrus by-products

    Applied Microbiology and Biotechnology, Vol. 107, Núm. 20, pp. 6377-6388

2022

  1. Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles

    Foods, Vol. 11, Núm. 14

2021

  1. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

    Food Chemistry, Vol. 343

  2. Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice

    Innovative Food Science and Emerging Technologies, Vol. 73

  3. Potential health benefits of grape-derived products

    Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 81-129

2020

  1. Barley seed coating with urease and phosphatase to improve N and P uptake

    Scientia Agricola, Vol. 77, Núm. 6

  2. Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells

    Heliyon, Vol. 6, Núm. 11

  3. LIPASE-CATALYZED SYNTHESIS OF α-LINOLENIC ACID-ENRICHED PALM OIL: A COMPARATIVE STUDY WITH LIPASES FROM RHIZOMUCOR MIEHEI AND BURKHOLDERIA CEPACIA

    Encyclopedia of Cell Biology: New Research (9 Volume Set) (Nova Science Publishers, Inc.), pp. 1307-1321

  4. Optimization of naringinase immobilization in poly(vinyl alcohol) and polyethylene glycol cryogels

    Informacion Tecnologica, Vol. 31, Núm. 1, pp. 29-39

  5. The dose-response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar rats

    Food and Function, Vol. 11, Núm. 2, pp. 1661-1671

2018

  1. Encapsulation of glucose oxidase in alginate hollow beads to reduce the fermentable sugars in simulated musts

    Food Bioscience, Vol. 24, pp. 67-72

  2. Introducing secondary school students into food science and technology research

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)

  3. Lipase-catalyzed synthesis of A-linolenic acid-enriched palm oil: A comparative study with lipases from Rhizomucor Miehei and Burkholderia Cepacia

    Lipases: Structure, Functions and Role in Health and Disease (Nova Science Publishers, Inc.), pp. 107-128

2017

  1. A new seasoning with potential effect against foodborne pathogens

    LWT - Food Science and Technology, Vol. 84, pp. 338-343

  2. Alternative natural seasoning to improve the microbial stability of low-salt beef patties

    Food Chemistry, Vol. 227, pp. 122-128

  3. Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

    LWT - Food Science and Technology, Vol. 77, pp. 85-91

  4. Beer and Its Role in Human Health

    Fermented Foods in Health and Disease Prevention (Elsevier Inc.), pp. 365-384

  5. Development and optimization of an efficient qPCR system for olive authentication in edible oils

    Food Chemistry, Vol. 232, pp. 827-835