Latest Publications

Sanguinetti, E.; Collado, M.C.; Marrachelli, V.G.; Monleon, D.; Selma-Royo, M.; Pardo-Tendero, M.M.; Burchielli, S.; Iozzo, P. (2018)

Microbiome-metabolome signatures in mice genetically prone to develop dementia, fed a normal or fatty diet

Scientific Reports vol. 8, págs. 1 - 4907

Ortiz-Tovar, G.; Pérez-Torrado, R.; Adam, A.C.; Barrio, E.; Querol, A. (2018)

A comparison of the performance of natural hybrids Saccharomyces cerevisiae × Saccharomyces kudriavzevii at low temperatures reveals the crucial role of their S. kudriavzevii genomic contribution

International journal of food microbiology vol. 274, págs. 12 - 19

Cuevas-Tena, M.; Gómez del Pulgar, E.M.; Benítez-Páez, A.; Sanz, Y.; Alegría, A.; Lagarda, M.J. (2018)

Plant sterols and human gut microbiota relationship: An in vitro colonic fermentation study

Journal of Functional Foods vol. 44, págs. 322 - 329

Agustí, A.; García-Pardo, M.P.; López-Almela, I.; Campillo, I.; Maes, M.; Romaní-Pérez, M.; Sanz, Y. (2018)

Interplay between the gut-brain axis, obesity and cognitive function

Frontiers in Neuroscience vol. 12, págs. 155 -

Reguera, M.; Conesa, C.M.; Gil-Gómez, A.; Haros, C.M.; Pérez-Casas, M.Á.; Briones-Labarca, V.; Bolaños, L.; Bonilla, I.; Álvarez, R.; Pinto, K.; Mujica, Á.; Bascuñán-Godoy, L. (2018)

The impact of different agroecological conditions on the nutritional composition of quinoa seeds

PeerJ vol. 2018, nº 3, págs. e4442 -

Casanova-Martí, À.; Serrano, J.; Portune, K.J.; Sanz, Y.; Blay, M.T.; Terra, X.; Ardévol, A.; Pinent, M. (2018)

Grape seed proanthocyanidins influence gut microbiota and enteroendocrine secretions in female rats

Food & function vol. 9, nº 3, págs. 1672 - 1682

Dibalova-Culakova, H.; Alonso-del-Real, J.; Querol, A.; Sychrova, H. (2018)

Expression of heterologous transporters in Saccharomyces kudriavzevii: A strategy for improving yeast salt tolerance and fermentation performance

International journal of food microbiology vol. 268, págs. 27 - 34

Olivares, M.; Walker, A.W.; Capilla, A.; Benítez-Páez, A.; Palau, F.; Parkhill, J.; Castillejo, G.; Sanz, Y. (2018)

Gut microbiota trajectory in early life may predict development of celiac disease

Microbiome vol. 6, nº 1, págs. 36 -

Monedero, V.; Buesa, J.; Rodríguez-Díaz, J. (2018)

The interactions between host glycobiology, bacterial microbiota, and viruses in the gut

VIRUSES vol. 10, nº 2, págs. 96 -

Bisquert, R.; Muñiz-Calvo, S.; Guillamón, J.M. (2018)

Protective role of intracellular Melatonin against oxidative stress and UV radiation in Saccharomyces cerevisiae

Frontiers in Microbiology vol. 9, págs. 318 -

Laparra, J.M.; Haros, M. (2018)

Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake

Plant Foods for Human Nutrition vol. 73, nº 1, págs. 13 - 17

Navarro-Tapia, E.; Querol, A.; Pérez-Torrado, R. (2018)

Membrane fluidification by ethanol stress activates unfolded protein response in yeasts

Microbial Biotechnology vol. 11, nº 3, págs. 465 - 475

Henriques, D.; Alonso-del-Real, J.; Querol, A.; Balsa-Canto, E. (2018)

Saccharomyces cerevisiae and S. kudriavzevii synthetic wine fermentation performance dissected by predictive modeling

Frontiers in Microbiology vol. 9, págs. 88 -

Leroy, F.; Aymerich, T.; Champomier-Vergès, M.C.; Cocolin, L.; De Vuyst, L.; Flores, M.; Leroi, F.; Leroy, S.; Talon, R.; Vogel, R.F.; Zagorec, M. (2018)

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

International journal of food microbiology vol. 274, págs. 67 - 70

Gallego, M.; Mora, L.; Reig, M.; Toldrá, F. (2018)

Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham

Food Research International vol. 105, págs. 873 - 879