Publicaciones (85) Publicaciones en las que ha participado algún/a investigador/a

2017

  1. A new seasoning with potential effect against foodborne pathogens

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

  2. Activités antioxydantes, anti-inflammatoires et analgésiques des extraits des feuilles de Citrus reticulata Blanco: étude in vivo et in vitro

    Phytotherapie, pp. 1-13

  3. 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

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

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

  5. 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

  6. Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats

    Food and Function, Vol. 8, Núm. 7, pp. 2444-2454

  7. Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon

    Food Packaging and Shelf Life, Vol. 13, pp. 49-55

  8. Antioxidant Capacity of Beetroot: Traditional vs Novel Approaches

    Plant Foods for Human Nutrition, Vol. 72, Núm. 3, pp. 266-273

  9. 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

  10. 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

  11. 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

  12. 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

  13. Are the TiO2 NPs a “Trojan horse” for personal care products (PCPs) in the clam Ruditapes philippinarum?

    Chemosphere, Vol. 185, pp. 192-204

  14. 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

  15. Campylobacter jejuni survival in a poultry processing plant environment

    Food Microbiology, Vol. 65, pp. 185-192

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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