Latest Publications

Pérez-Torrado, R.; Barrio, E.; Querol, A. (2018)
Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids
Critical Reviews in Food Science and Nutrition vol. 58, nº 11, págs. 1780 - 1790
Alehosseini, A.; Gomez del Pulgar, E.M.; Gómez-Mascaraque, L.G.; Martínez-Sanz, M.; Fabra, M.J.; Sanz, Y.; Sarabi-Jamab, M.; Ghorani, B.; Lopez-Rubio, A. (2018)
Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage
LWT - Food Science and Tecnology vol. 96, págs. 694 - 703
Villanueva, M.; Pérez-Quirce, S.; Collar, C.; Ronda, F. (2018)
Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
LWT - Food Science and Tecnology vol. 96, págs. 446 - 454
Valero, J.S.; Melero, R.M.; Canales, C.B.; Gil, E.P.; Fernández, J.M.C.; Wanden-Berghe, C.; López, M.D.R.; Martínez, M.A.; Álvarez-Dardet, C.; Gallart, M.A.; Pérez, M.M.V.; Montesinos, M.J.L.; Henríquez, M.S.; Pardal-Refoyo, J.L.; Morera, L.M.T. (2018)
Declaration of Sant Joan d'Alacant in defense of open access to the scientific publications, from the publishers of Spanish journals group on (GERECS) health sciences Declaración de Sant Joan d'Alacant en defensa del acceso abierto a las publicaciones cie
Revista de la Sociedad Espanola del Dolor vol. 25, nº 1, págs. 4 - 6
Monedero, V.; Collado, M.C.; Rodríguez-Díaz, J. (2018)
Therapeutic Opportunities in Intestinal Microbiota–Virus Interactions
Trends in Biotechnology vol. 36, nº 7, págs. 645 - 648
Toldrá, F.; Reig, M.; Aristoy, M.C.; Mora, L. (2018)
Generation of bioactive peptides during food processing
Food Chemistry vol. 267, págs. 395 - 404
Esteve-Turrillas, F.A.; Mercader, J.V.; Agulló, C.; Abad-Somovilla, A.; Abad-Fuentes, A. (2018)
Highly sensitive monoclonal antibody-based immunoassays for boscalid analysis in strawberries
Food Chemistry vol. 267, págs. 2 - 9
Taktak, W.; Nasri, R.; Hamdi, M.; Gomez-Mascaraque, L.G.; Lopez-Rubio, A.; Li, S.; Nasri, M.; Karra-Chaâbouni, M. (2018)
Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
Food Hydrocolloids vol. 82, págs. 278 - 287
Rios, R.V.; Garzón, R.; Lannes, S.C.S.; Rosell, C.M. (2018)
Use of succinyl chitosan as fat replacer on cake formulations
LWT - Food Science and Tecnology vol. 96, págs. 260 - 265
Bidart, G.N.; Rodríguez-Díaz, J.; Pérez-Martínez, G.; Yebra, M.J. (2018)
The lactose operon from Lactobacillus casei is involved in the transport and metabolism of the human milk oligosaccharide core-2 N-acetyllactosamine
Scientific Reports vol. 8, nº 1, págs. 7152 -
Sánchez-Moreno, S. (2018)
Biodiversity and soil health: The role of the soil food web in soil fertility and suppressiveness to soil-borne diseases
Acta Horticulturae vol. 1196, págs. 95 - 104
Camelo-Méndez, G.A.; Agama-Acevedo, E.; Rosell, C.M.; de J. Perea-Flores, M.; Bello-Pérez, L.A. (2018)
Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta
Food Chemistry vol. 263, págs. 201 - 207
Garcia-Mantrana, I.; Selma-Royo, M.; Alcantara, C.; Collado, M.C. (2018)
Shifts on gut microbiota associated to mediterranean diet adherence and specific dietary intakes on general adult population
Frontiers in Microbiology vol. 9, págs. 890 -
Lorenzo, J.M.; Munekata, P.E.S.; Sant'Ana, A.S.; Carvalho, R.B.; Barba, F.J.; Toldrá, F.; Mora, L.; Trindade, M.A. (2018)
Main characteristics of peanut skin and its role for the preservation of meat products
Trends in Food Science and Technology vol. 77, págs. 1 - 10
Agusti, A.; Moya-Pérez, A.; Campillo, I.; Montserrat-de la Paz, S.; Cerrudo, V.; Perez-Villalba, A.; Sanz, Y. (2018)
Bifidobacterium pseudocatenulatum CECT 7765 Ameliorates Neuroendocrine Alterations Associated with an Exaggerated Stress Response and Anhedonia in Obese Mice
Molecular neurobiology vol. 55, nº 6, págs. 5337 - 5352