Latest Publications

Tarazona, A.; Gómez, J.V.; Gavara, R.; Mateo-Castro, R.; Gimeno-Adelantado, J.V.; Jiménez, M.; Mateo, E.M. (2018)
Risk management of ochratoxigenic fungi and ochratoxin A in maize grains by bioactive EVOH films containing individual components of some essential oils
International journal of food microbiology vol. 269, págs. 107 - 119
Cherpinski, A.; Torres-Giner, S.; Vartiainen, J.; Peresin, M.S.; Lahtinen, P.; Lagaron, J.M. (2018)
Improving the water resistance of nanocellulose-based films with polyhydroxyalkanoates processed by the electrospinning coating technique
Cellulose vol. 25, nº 2, págs. 1291 - 1307
Gallego, M.; Mora, L.; Toldrá, F. (2018)
Health relevance of antihypertensive peptides in foods
Current Opinion in Food Science vol. 19, págs. 8 - 14
Castro-Mayorga, J.L.; Freitas, F.; Reis, M.A.M.; Prieto, M.A.; Lagaron, J.M. (2018)
Biosynthesis of silver nanoparticles and polyhydroxybutyrate nanocomposites of interest in antimicrobial applications
International Journal of Biological Macromolecules vol. 108, págs. 426 - 435
Rizo, A.; Fuentes, A.; Barat, J.M.; Fernández-Segovia, I. (2018)
Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags
Journal of the Science of Food and Agriculture vol. 98, nº 7, págs. 2721 - 2728
Atay, E.; Fabra, M.J.; Martínez-Sanz, M.; Gomez-Mascaraque, L.G.; Altan, A.; Lopez-Rubio, A. (2018)
Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts
Food Hydrocolloids vol. 77, págs. 699 - 710
Morreale, F.; Garzón, R.; Rosell, C.M. (2018)
Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
Food Hydrocolloids vol. 77, págs. 629 - 635
Pérez-Cataluña, A.; Elizaquível, P.; Carrasco, P.; Espinosa, J.; Reyes, D.; Wacher, C.; Aznar, R. (2018)
Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing
Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology vol. 111, nº 3, págs. 385 - 399
Martínez-Sanz, M.; Fabra, M.J.; G. Gómez-Mascaraque, L.; López-Rubio, A. (2018)
Structural effects of microalgae additives on the starch gelatinisation process
Food Hydrocolloids vol. 77, págs. 257 - 269
Cherpinski, A.; Torres-Giner, S.; Cabedo, L.; Méndez, J.A.; Lagaron, J.M. (2018)
Multilayer structures based on annealed electrospun biopolymer coatings of interest in water and aroma barrier fiber-based food packaging applications
Journal of Applied Polymer Science vol. 135, nº 24, págs. 45501 -
Fiszman, S.; Tarrega, A. (2018)
The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique
Journal of Texture Studies vol. 49, nº 2, págs. 202 - 212
García-Moreno, P.J.; Pelayo, A.; Yu, S.; Busolo, M.; Lagaron, J.M.; Chronakis, I.S.; Jacobsen, C. (2018)
Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials
Journal of Food Engineering vol. 231, págs. 42 - 53
Gallego, M.; Mora, L.; Toldrá, F. (2018)
Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham
Food Chemistry vol. 258, págs. 8 - 15
Moayedi, A.; Mora, L.; Aristoy, M.C.; Safari, M.; Hashemi, M.; Toldrá, F. (2018)
Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis
Food Chemistry vol. 250, págs. 180 - 187
Fabra, M.J.; Falcó, I.; Randazzo, W.; Sánchez, G.; López-Rubio, A. (2018)
Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts
Food Hydrocolloids vol. 81, págs. 96 - 103