Publications (19) Publications in which a researcher has participated

filter_list Biotechnology

2024

  1. FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

    Plant Foods for Human Nutrition, Vol. 79, Núm. 2, pp. 545-550

  2. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

    Food Research International, Vol. 187

2022

  1. Antibiotics in Dairy Production: Where Is the Problem?

    Dairy, Vol. 3, Núm. 3, pp. 541-564

  2. Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

    Scientific Reports, Vol. 12, Núm. 1

  3. Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

    Journal of Functional Foods, Vol. 97

  4. Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

    Scientific reports, Vol. 12, Núm. 1, pp. 3661

  5. Optimization of a fluorogenic assay to determine caspase 3/7 activity in meat extracts

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 28, Núm. 2, pp. 128-134

2021

  1. Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 26, pp. 7478-7487

  2. Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production

    Journal of Environmental Management, Vol. 281

2020

  1. Novel Vibrio spp. Strains producing omega-3 fatty acids isolated from coastal seawater

    Marine Drugs, Vol. 18, Núm. 2

  2. The digestion of galactolipids and its ubiquitous function in Nature for the uptake of the essential α-linolenic acid

    Food & function, Vol. 11, Núm. 8, pp. 6710-6744

2019

  1. Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

    Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700

  2. Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

    Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300

2018

  1. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

    Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115

2017

  1. Bacteriophages against Serratia as fish spoilage control technology

    Frontiers in Microbiology, Vol. 8, Núm. APR

  2. Silver ion solid-phase extraction cartridges employing glass housings overcome the limitations observed in the GC analysis of animal lipids with low trans fatty acid content

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 4

2016

  1. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

    Food Microbiology, Vol. 56, pp. 52-68

2007

  1. Expression of plant flavor genes in Lactococcus lactis

    Applied and Environmental Microbiology, Vol. 73, Núm. 5, pp. 1544-1552

1995

  1. Kinetic properties of soluble and immobilized Candida rugosa lipase

    Applied Biochemistry and Biotechnology, Vol. 50, Núm. 2, pp. 127-136