Publicacions

[field_participants] ([field_ano_publicacio])
HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation
LWT - Food Science and Tecnology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
Food Research International [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Glutathione-enriched baker's yeast: Production, bioaccessibility and intestinal transport assays
Journal of Applied Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
Food Analytical Methods [field_volum_revista]
[field_participants] ([field_ano_publicacio])
The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions
Applied and Environmental Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Antihypertensive mechanism of lactoferrin-derived peptides: Angiotensin receptor blocking effect
Journal of Agricultural and Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Volunteer stratification is more relevant than technological treatment in orange juice flavanone bioavailability
Journal of Agricultural and Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages
Meat Science [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin
International Journal of Food Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Terpene down-regulation triggers defense responses in transgenic orange leading to resistance against fungal pathogens
Plant Physiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction
Food Research International [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Metabolic engineering of β-carotene in orange fruit increases its in vivo antioxidant properties
Plant Biotechnology Journal [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Understanding the relevance of in-mouth food processing. A review of invitro techniques
Trends in Food Science and Technology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Advances in antioxidant active food packaging
Trends in Food Science and Technology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses
International Dairy Journal [field_volum_revista]