Publicacions

[field_participants] ([field_ano_publicacio])
Neprilysin (NEP) and Angiotensin Converting Enzyme-I (ACE-I) inhibitory dipeptides from chicken carcass hydrolysates
LWT [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Exploring nutritional quality and bioactive compounds in Mediterranean bean landraces
Journal of Food Composition and Analysis [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Diversity in women and their vaginal microbiota
Trends in Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
European Food Research and Technology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Extracellular vesicles from Lacticaseibacillus paracasei reduce neuroinflammation in hippocampus and restore some cognitive functions in hyperammonemic rats
Microbiological Research [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Soluble chickpea and lentil powders: a solution for elderly consumers interested in enriching their meals with protein
Food and Function [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Deficient Cu availability alters hormone profiling during tomato fruit ripening
Scientia Horticulturae [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Modifying the technological properties and the release of cocoa compounds of active gliadin films by increasing the temperature of processing
Food and Bioproducts Processing [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Functional and Bioactive Benefits of Selected Microalgal Hydrolysates Assessed In Silico and In Vitro
Marine Drugs [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
Journal of Fungi [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Specific Point Mutations in the RRT5 Gene Modulate Fermentative Phenotypes of an Industrial Wine Yeast
Fermentation [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Harnessing Filamentous Fungi for Enzyme Cocktail Production Through Rice Bran Bioprocessing
Journal of Fungi [field_volum_revista]
[field_participants] ([field_ano_publicacio])
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Foods [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Effect of lairage time on stress in dromedary camels “Camelus dromedarius” from the El-Oued region (Algeria) and its impact on meat quality
Food Science And Technology International [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
Food Production, Processing and Nutrition [field_volum_revista]