Publicacions

[field_participants] ([field_ano_publicacio])
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Bacteroides uniformis CECT 7771 alleviates inflammation within the gut-adipose tissue axis involving TLR5 signaling in obese mice
Scientific Reports [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Iron in Translation: From the Beginning to the End
Microorganisms [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast Saccharomyces cerevisiae
Applied and Environmental Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Accumulation of tocopherols and transcriptional regulation of their biosynthesis during cold storage of mandarin fruit
Postharvest Biology and Technology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food
Foods [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Studying the Impact of Different Field Environmental Conditions on Seed Quality of Quinoa: The Case of Three Different Years Changing Seed Nutritional Traits in Southern Europe
Frontiers in Plant Science [field_volum_revista]
[field_participants] ([field_ano_publicacio])
The microbiota and the gut-brain axis in controlling food intake and energy homeostasis
International Journal of Molecular Sciences [field_volum_revista]
[field_participants] ([field_ano_publicacio])
High-oxygen-barrier multilayer films based on polyhydroxyalkanoates and cellulose nanocrystals
Nanomaterials [field_volum_revista]
[field_participants] ([field_ano_publicacio])
The Breast Milk Immunoglobulinome
Nutrients [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Overproduction of hydroxytyrosol in Saccharomyces cerevisiae by heterologous overexpression of the Escherichia coli 4-hydroxyphenylacetate 3-monooxygenase
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions
Food Microbiology [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Influence of fading duration on TCATA evaluation
Food Quality and Preference [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
Food Hydrocolloids [field_volum_revista]