Latest Publications

Puertas, A.I.; Ibarburu, I.; Elizaquivel, P.; Zuriarrain, A.; Berregi, I.; López, P.; Prieto, A.; Aznar, R.; Dueñas, M.T. (2018)
Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders
LWT - Food Science and Tecnology vol. 90, págs. 469 - 474
Espinosa-Ramírez, J.; Garzon, R.; Serna-Saldivar, S.O.; Rosell, C.M. (2018)
Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
Food Research International vol. 106, págs. 64 - 70
Tomadoni, B.; Fiszman, S.; Moreira, M.R.; Tarrega, A. (2018)
The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition
Journal of food science vol. 83, nº 1, págs. 198 - 204
Domínguez, I.; Arrebola, F.J.; Gavara, R.; Martínez Vidal, J.L.; Frenich, A.G. (2018)
Automated and simultaneous determination of priority substances and polychlorinated biphenyls in wastewater using headspace solid phase microextraction and high resolution mass spectrometry
Analytica Chimica Acta vol. 1002, págs. 39 - 49
Lasprilla-Botero, J.; Álvarez-Láinez, M.; Lagaron, J.M. (2018)
The influence of electrospinning parameters and solvent selection on the morphology and diameter of polyimide nanofibers
Materials Today Communications vol. 14, págs. 1 - 9
Quiles-Carrillo, L.; Duart, S.; Montanes, N.; Torres-Giner, S.; Balart, R. (2018)
Enhancement of the mechanical and thermal properties of injection-molded polylactide parts by the addition of acrylated epoxidized soybean oil
Materials and Design vol. 140, págs. 54 - 63
Randazzo, W.; Khezri, M.; Ollivier, J.; Le Guyader, F.S.; Rodríguez-Díaz, J.; Aznar, R.; Sánchez, G. (2018)
Optimization of PMAxx pretreatment to distinguish between human norovirus with intact and altered capsids in shellfish and sewage samples
International journal of food microbiology vol. 266, págs. 1 - 7
Gallego, M.; Mora, L.; Toldrá, F. (2018)
Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham
Food Chemistry vol. 239, págs. 823 - 830
Cilla, A.; Rodrigo, M.J.; Zacarías, L.; De Ancos, B.; Sánchez-Moreno, C.; Barberá, R.; Barberá, R.; Alegría, A. (2018)
Protective effect of bioaccessible fractions of citrus fruit pulps against H2O2-induced oxidative stress in Caco-2 cells
Food Research International vol. 103, págs. 335 - 344
Ben Abdelaali, S.; Rodrigo, M.J.; Saddoud, O.; Zacarías, L.; Hajlaoui, M.R.; Mars, M. (2018)
Carotenoids and colour diversity of traditional and emerging Tunisian orange cultivars (Citrus sinensis (L.) Osbeck)
Scientia Horticulturae vol. 227, págs. 296 - 304
Siguemoto, É.S.; Gut, J.A.W.; Martinez, A.; Rodrigo, D. (2018)
Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
Innovative Food Science and Emerging Technologies vol. 45, págs. 84 - 91
Väkeväinen, K.; Valderrama, A.; Espinosa, J.; Centurión, D.; Rizo, J.; Reyes-Duarte, D.; Díaz-Ruiz, G.; von Wright, A.; Elizaquível, P.; Esquivel, K.; Simontaival, A.I.; Aznar, R.; Wacher, C.; Plumed-Ferrer, C. (2018)
Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
LWT - Food Science and Tecnology vol. 88, págs. 109 - 118
Jiménez, E.; Yépez, A.; Pérez-Cataluña, A.; Ramos Vásquez, E.; Zúñiga Dávila, D.; Vignolo, G.; Aznar, R. (2018)
Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
LWT - Food Science and Tecnology vol. 87, págs. 567 - 574
Castro Mayorga, J.L.; Fabra Rovira, M.J.; Cabedo Mas, L.; Sánchez Moragas, G.; Lagarón Cabello, J.M. (2018)
Antimicrobial nanocomposites and electrospun coatings based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and copper oxide nanoparticles for active packaging and coating applications
Journal of Applied Polymer Science vol. 135, nº 2, págs. 45673 -
Sánchez-Torres, P.; Vilanova, L.; Ballester, A.R.; López-Pérez, M.; Teixidó, N.; Viñas, I.; Usall, J.; González-Candelas, L.; Torres, R. (2018)
Unravelling the contribution of the Penicillium expansum PeSte12 transcription factor to virulence during apple fruit infection
Food Microbiology vol. 69, págs. 123 - 135