Latest Publications | Page 58 | IATA - Instituto de Agroquímica y Tecnología de Alimentos

Tanner, K.; Martorell, P.; Genovés, S.; Ramón, D.; Zacarías, L.; Rodrigo, M.J.; Peretó, J.; Porcar, M. (2019)

Bioprospecting the solar panel microbiome: High-throughput screening for antioxidant bacteria in a caenorhabditis elegansModel

Frontiers in Microbiology vol. 10, págs. 986 -

Bundó, M.; Shi, X.; Vernet, M.; Marcos, J.F.; López-García, B.; Coca, M. (2019)

Rice seeds as biofactories of rationally designed and cell-penetrating antifungal PAF peptides

Frontiers in Plant Science vol. 10, págs. 731 -

Maghsoudlou, A.; Sadeghi Mahoonak, A.; Mohebodini, H.; Toldra, F. (2019)

Royal jelly: Chemistry, storage and bioactivities

JOURNAL OF APICULTURAL SCIENCE vol. 63, nº 1, págs. 17 - 40

Revilla, P.; Garzón, R.; Rosell, C.M.; Malvar, R.A. (2019)

Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

Journal of Cereal Science vol. 89, págs. 102796 -

Radusin, T.; Torres-Giner, S.; Stupar, A.; Ristic, I.; Miletic, A.; Novakovic, A.; Lagaron, J.M. (2019)

Preparation, characterization and antimicrobial properties of electrospun polylactide films containing Allium ursinum L. extract

Food Packaging and Shelf Life vol. 21, págs. 100357 -

Gasparre, N.; Rosell, C.M. (2019)

Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

Food Hydrocolloids vol. 97, págs. 105194 -

Curutchet, A.; Cozzano, S.; Tárrega, A.; Arcia, P. (2019)

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

Journal of Food Science and Technology International

Hermansson, H.; Kumar, H.; Collado, M.C.; Salminen, S.; Isolauri, E.; Rautava, S. (2019)

Breast milk microbiota is shaped by mode of delivery and intrapartum antibiotic exposure

Frontiers in Nutrition vol. 6, págs. 4 -

Aranda, A.; Orozco, H.; Picazo, C.; Matallana, E. (2019)

Yeast life span and its impact on food fermentations

Fermentation vol. 5, nº 2, págs. 37 -

Tamargo, A.; Cueva, C.; Alvarez, M.D.; Herranz, B.; Moreno-Arribas, M.V.; Laguna, L. (2019)

Physical effects of dietary fibre on simulated luminal flow, studied by: In vitro dynamic gastrointestinal digestion and fermentation

Food & function vol. 10, nº 6, págs. 3452 - 3465

Alehosseini, A.; Gómez-Mascaraque, L.G.; Ghorani, B.; López-Rubio, A. (2019)

Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures

LWT - Food Science and Tecnology vol. 113, págs. 108280 -

Benítez-Páez, A.; Kjølbæk, L.; Gómez del Pulgar, E.M.; Brahe, L.K.; Astrup, A.; Matysik, S.; Schött, H.F.; Krautbauer, S.; Liebisch, G.; Boberska, J.; Claus, S.; Rampelli, S.; Brigidi, P.; Larsen, L.H.; Sanz, Y. (2019)

A Multi-omics Approach to Unraveling the Microbiome-Mediated Effects of Arabinoxylan Oligosaccharides in Overweight Humans

mSystems vol. 4, nº 4, págs. e00209-19 -

Taktak, W.; Nasri, R.; Lopez-Rubio, A.; Hamdi, M.; Gomez-Mascaraque, L.G.; Ben Amor, N.; Kabadou, A.; Li, S.; Nasri, M.; Karra-chaâbouni, M. (2019)

Improved antioxidant activity and oxidative stability of spray dried European eel (Anguilla anguilla) oil microcapsules: Effect of emulsification process and eel protein isolate concentration

Materials Science and Engineering C-Materials for Biological Applications vol. 104, págs. 109867 -

Chiocchetti, G.M.; Jadán-Piedra, C.; Monedero, V.; Zúñiga, M.; Vélez, D.; Devesa, V. (2019)

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Critical Reviews in Food Science and Nutrition vol. 59, nº 10, págs. 1534 - 1545

Espert, M.; Borreani, J.; Hernando, I.; Quiles, A.; Sanz, T.; Salvador, A. (2019)

Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source

LWT - Food Science and Tecnology vol. 112, págs. 108223 -