Departamento
BIOTECNOLOGIA Y CIENCIA DE LOS ALIMENTOS
Publicaciones (85) Publicaciones en las que ha participado algún/a investigador/a
2017
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A new seasoning with potential effect against foodborne pathogens
LWT - Food Science and Technology, Vol. 84, pp. 338-343
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Activités antioxydantes, anti-inflammatoires et analgésiques des extraits des feuilles de Citrus reticulata Blanco: étude in vivo et in vitro
Phytotherapie, pp. 1-13
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Almost 2% of Spanish breast cancer families are associated to germline pathogenic mutations in the ATM gene
Breast Cancer Research and Treatment, Vol. 161, Núm. 3, pp. 597-604
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Alternative natural seasoning to improve the microbial stability of low-salt beef patties
Food Chemistry, Vol. 227, pp. 122-128
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Anionic lipopeptides from Bacillus mojavensis I4 as effective antihypertensive agents: Production, characterization, and identification
Engineering in Life Sciences, Vol. 17, Núm. 12, pp. 1244-1253
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Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats
Food and Function, Vol. 8, Núm. 7, pp. 2444-2454
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Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon
Food Packaging and Shelf Life, Vol. 13, pp. 49-55
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Antioxidant Capacity of Beetroot: Traditional vs Novel Approaches
Plant Foods for Human Nutrition, Vol. 72, Núm. 3, pp. 266-273
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Antioxidant activity and physico-chemical parameters for the differentiation of honey using a potentiometric electronic tongue
Journal of the Science of Food and Agriculture, Vol. 97, Núm. 7, pp. 2215-2222
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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
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Application of the solution-diffusion-film model for the transfer of electrolytes and uncharged compounds in a nanofiltration membrane
Journal of Industrial and Engineering Chemistry, Vol. 47, pp. 368-374
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Applications of Wine Pomace in the Food Industry: Approaches and Functions
Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 1, pp. 3-22
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Are the TiO2 NPs a “Trojan horse” for personal care products (PCPs) in the clam Ruditapes philippinarum?
Chemosphere, Vol. 185, pp. 192-204
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Both Hepatitis C Virus-Specific T Cell Responses and IL28B rs12979860 Single-Nucleotide Polymorphism Genotype Influence Antihepatitis C Virus Treatment Outcome in Patients with Chronic Hepatitis C
Journal of Interferon and Cytokine Research, Vol. 37, Núm. 6, pp. 278-286
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Campylobacter jejuni survival in a poultry processing plant environment
Food Microbiology, Vol. 65, pp. 185-192
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CeO2 NPs, toxic or protective to phytoplankton? Charge of nanoparticles and cell wall as factors which cause changes in cell complexity
Science of the Total Environment, Vol. 590-591, pp. 304-315
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Chemopreventive potential of powdered red wine pomace seasonings against colorectal cancer in HT-29 cells
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 1, pp. 66-73
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Co-occurrence of colistin-resistance genes mcr-1 and mcr-3 among multidrug-resistant Escherichia coli isolated from cattle, Spain, September 2015
Eurosurveillance, Vol. 22, Núm. 31
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Comparison of different methods in determination of essential oil composition of Origaum syriacum L. from Jordan and its modulation of pancreatic enzymes
Revue Roumaine de Chimie, Vol. 62, Núm. 1, pp. 15-21
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Creación de islas de vegetación para promover la polinización en cultivos de girasol: (proyecto Poll-Ole-GI SUDOE)
AE. Revista Agroecológica de Divulgación, Núm. 30, pp. 24-25