Latest Publications

Moreno-Mariscal, C.; Carrera-Alvarado, G.; Mora, L.; Toldrá, F. (2025)
Neprilysin (NEP) and Angiotensin Converting Enzyme-I (ACE-I) inhibitory dipeptides from chicken carcass hydrolysates
LWT
Gorbe, E.; Morard, M.; Rausell-Moreno, A.; Calatayud, Á.; Penella, C. (2025)
Exploring nutritional quality and bioactive compounds in Mediterranean bean landraces
Journal of Food Composition and Analysis
Sandra Condori-Catachura; Sarah Ahannac; Monica Ticlla; Josiane Kenfack; Esemu Livo; Kingsley C. Anukam; Viviana Pinedo-Cancino; Maria Carmen Collado; Maria Gloria Dominguez-Bello; Corrie Miller; Gabriel Vinderola; Sonja Merten; Gilbert G.G. Donders; Thies Gehrmann; Isala Sisterhood Consortium; Sarah Lebeer (2025)
Diversity in women and their vaginal microbiota
Trends in Microbiology
Nigro, G.; Gasparre, N.; Vurro, F.; Pasqualone, A.; Rosell, C.M. (2025)
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
European Food Research and Technology
Izquierdo-Altarejos, P.; Arenas, Y.M.; Montoliu, C.; Perez Martinez, G.; Llansola, M.; Felipo, V. (2025)
Extracellular vesicles from Lacticaseibacillus paracasei reduce neuroinflammation in hippocampus and restore some cognitive functions in hyperammonemic rats
Microbiological Research
Badia-Olmos, C.; Laguna, L.; Igual, C.D.; Tárrega, A. (2025)
Soluble chickpea and lentil powders: a solution for elderly consumers interested in enriching their meals with protein
Food and Function
Lafuente, M.T.; Sampedro, R.; Romero, P. (2025)
Deficient Cu availability alters hormone profiling during tomato fruit ripening
Scientia Horticulturae
López-de-Dicastillo, C.; Esteve, P.; Rojas, A.; Gómez-Estaca, J.; Gavara, R.; Hernández-Muñoz, P. (2025)
Modifying the technological properties and the release of cocoa compounds of active gliadin films by increasing the temperature of processing
Food and Bioproducts Processing
Aurino, E.; Mora, L.; Marzocchella, A.; Kuchendorf, C.M.; Ackermann, B.; Hayes, M. (2025)
Functional and Bioactive Benefits of Selected Microalgal Hydrolysates Assessed In Silico and In Vitro
Marine Drugs
Kessi-Pérez, E.I.; Gómez, M.; Farías, W.; García, V.; Ganga, M.A.; Querol, A.; Martínez, C. (2025)
Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
Journal of Fungi
Bastías, C.; Pérez, Y.; Kessi-Pérez, E.I.; Guillamón, J.M.; Martínez, C. (2025)
Specific Point Mutations in the RRT5 Gene Modulate Fermentative Phenotypes of an Industrial Wine Yeast
Fermentation
Yélamos, A.M.; Marcos, J.F.; Manzanares, P.; Garrigues, S. (2025)
Harnessing Filamentous Fungi for Enzyme Cocktail Production Through Rice Bran Bioprocessing
Journal of Fungi
Li, L.; Belloch, C.; Flores, M. (2025)
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Foods
Sayah, T.M.; Smili, H.; Hafid, K.; Miloudi, A.; Aamra, Y.; Sentandreu, M.A.; Becila, S. (2025)
Effect of lairage time on stress in dromedary camels “Camelus dromedarius” from the El-Oued region (Algeria) and its impact on meat quality
Food Science And Technology International
de Almeida, M.A.; Fadda, S.G.; Sentandreu , M.Á.; Villanueva, N.D.M.; da Silva Pinto, J.S.; Castillo, C.J.C. (2025)
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
Food Production, Processing and Nutrition