Ciencias de la Salud
Campo de conocimiento
AZTI Centro Tecnológico de Investigación Marina y Alimentaria
Pedernales, EspañaPublicaciones en colaboración con investigadoras/es de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (36)
2023
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Apoptosis and autophagy-related gene transcription during ovarian follicular atresia in European hake (Merluccius merluccius)
Marine Environmental Research, Vol. 183
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Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
Foods, Vol. 12, Núm. 4
2022
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Sustainable, carbonated, non-alcoholic beverages using leftover bread
International Journal of Gastronomy and Food Science, Vol. 30
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The Role of Microplastics in Marine Pathogen Transmission: Retrospective Regression Analysis, Experimental Design, and Disease Modelling
Journal of Marine Science and Engineering, Vol. 10, Núm. 12
2021
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A review of the preservation of hard and semi-hard cheeses: Quality and safety
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 18
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Prevalence, molecular typing and antimicrobial susceptibility of Campylobacter spp. isolates in northern Spain
Journal of Applied Microbiology, Vol. 130, Núm. 4, pp. 1368-1379
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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
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Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols
Food Microbiology, Vol. 90
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Novel Vibrio spp. Strains producing omega-3 fatty acids isolated from coastal seawater
Marine Drugs, Vol. 18, Núm. 2
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Response of copepod communities to ocean warming in three time-series across the north atlantic and mediterranean sea
Marine Ecology Progress Series, Vol. 636, pp. 47-61
2019
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Host-microbiome interactions in response to a high-saturated fat diet and fish-oil supplementation in zebrafish adult
Journal of Functional Foods, Vol. 60
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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
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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
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High-Fat Diet Consumption Induces Microbiota Dysbiosis and Intestinal Inflammation in Zebrafish
Microbial Ecology, Vol. 76, Núm. 4, pp. 1089-1101
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Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products
Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115
2017
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Bacteriophages against Serratia as fish spoilage control technology
Frontiers in Microbiology, Vol. 8, Núm. APR
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Diet variability in European anchovy: a comparative analysis between larval populations of the inner Bay of Biscay and the NW Mediterranean
Hydrobiologia, Vol. 790, Núm. 1, pp. 49-65
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Wine lees modulate lipid metabolism and induce fatty acid remodelling in zebrafish
Food and Function, Vol. 8, Núm. 4, pp. 1652-1659
2016
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Zebrafish dives into food research: Effectiveness assessment of bioactive compounds
Food and Function, Vol. 7, Núm. 6, pp. 2615-2623
2015
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Uses of Rhizopus oryzae in the kitchen
International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 103-111