Publicaciones (198) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Are the BPA analogues an alternative to classical BPA? Comparison between 2D and alternative 3D in vitro neuron model to assess cytotoxic and genotoxic effects

    Toxicology, Vol. 502

  2. Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains

    Food Microbiology, Vol. 117

2023

  1. Aprovechamiento de subproductos obtenidos a partir de residuos de vinificación y otras bayas para la elaboración de alimentos funcionales

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 81, pp. 23-29

  2. Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

    Antioxidants, Vol. 12, Núm. 7

  3. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

    Foods, Vol. 12, Núm. 17

  4. Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth

    Antioxidants, Vol. 12, Núm. 6

  5. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

  6. CamPype: an open-source workflow for automated bacterial whole-genome sequencing analysis focused on Campylobacter

    BMC Bioinformatics, Vol. 24, Núm. 1

  7. Genomic Characterization of Campylobacter jejuni Associated with Perimyocarditis: A Family Case Report

    Foodborne pathogens and disease, Vol. 20, Núm. 8, pp. 368-373

  8. High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage

    Foods, Vol. 12, Núm. 23

  9. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

    Food Chemistry, Vol. 427

  10. Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water

    World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 11

  11. Pinole de la Sierra Tarahumara, Chihuahua, México: caracterización sensorial y correlación con perfil de olor y compuestos volátiles

    TIP Revista Especializada en Ciencias Químico-Biológicas, Vol. 26, Núm. 0, pp. 2

  12. Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines

    BIO Web of Conferences

  13. Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

    Beverages, Vol. 9, Núm. 3

  14. Upscaling the Integrated Terroir Zoning Through Digital Soil Mapping Disaggregation: A Case Study in the Designation of Origin Campo de Borja

    Geopedology: An Integration of Geomorphology and Pedology for Soil and Landscape Studies: Second Edition (Springer International Publishing), pp. 537-561

2022

  1. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

    Foods, Vol. 11, Núm. 14

  2. Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

    Foods, Vol. 11, Núm. 15

  3. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373

  4. Carne

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187