ALTESA
Alimentos, Tecnología y Salud
Publicaciones (47) Publicaciones en las que ha participado algún/a investigador/a
2024
2023
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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
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Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients
Antioxidants, Vol. 12, Núm. 7
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Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity
Foods, Vol. 12, Núm. 17
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Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth
Antioxidants, Vol. 12, Núm. 6
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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
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Enhanced mitochondrial activity reshapes a gut microbiota profile that delays NASH progression
Hepatology, Vol. 77, Núm. 5, pp. 1654-1669
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High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage
Foods, Vol. 12, Núm. 23
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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
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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
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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
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Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines
BIO Web of Conferences
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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
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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
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Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Food Chemistry, Vol. 373
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Carne
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187
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Chistorra de Navarra: Un embutido tradicional enraizado en expansión
Eurocarne: La revista internacional del sector cárnico, Núm. 304, pp. 71-78
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Effect of storage conditions on meat seasoning phenolic profile and antioxidant
VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
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From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product
Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 27, pp. 7427-7448
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Métodos clásicos de evaluación sensorial
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25