Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (72) Publicaciones en las que ha participado algún/a investigador/a
2022
-
A new methodology for the analysis of total deoxynivalenol, dissolved and adsorbed on cell walls, in microbiological culture assays
LWT, Vol. 164
-
Abscisic acid is involved in several processes associated with root system architecture in maize
Acta Physiologiae Plantarum, Vol. 44, Núm. 3
-
An update on genotoxic and epigenetic studies of fumonisin B1
World Mycotoxin Journal, Vol. 15, Núm. 1, pp. 57-72
-
Anti-Inflammatory and Chondroprotective Effects Induced by Phenolic Compounds from Onion Waste Extracts in ATDC-5 Chondrogenic Cell Line
Antioxidants, Vol. 11, Núm. 12
-
Antimicrobial film based on polylactic acid coated with gelatin/chitosan nanofibers containing nisin extends the shelf life of Asian seabass slices
Food Packaging and Shelf Life, Vol. 34
-
Are Fruit Surface Differences in Two Blueberry Cultivars Major Drivers of Contrasting Postharvest Dynamics?
Horticulturae, Vol. 8, Núm. 7
-
Artificial intelligence to estimate wine volume from single-view images
Heliyon, Vol. 8, Núm. 9
-
Auxin-Cytokinin Balance Shapes Maize Root Architecture by Controlling Primary Root Elongation and Lateral Root Development
Frontiers in Plant Science, Vol. 13
-
Biocontrol of Mycotoxigenic Fungi Using Bacteria Isolated from Ecological Vineyard Soils
Journal of Fungi, Vol. 8, Núm. 11
-
Brown rot on stone fruit: From epidemiology studies to the development of effective control strategies
Scientia Horticulturae, Vol. 301
-
Chitosan-Tripolyphosphate Nanoparticles Improves Oxidative Stability of Encapsulated Shrimp Oil throughout the Extended Storage
European Journal of Lipid Science and Technology, Vol. 124, Núm. 1
-
Cholesterol-lowered shrimp lipid-loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink
International Journal of Food Science and Technology, Vol. 57, Núm. 3, pp. 1563-1572
-
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
LWT, Vol. 168
-
Deterministic and Probabilistic Dietary Exposure Assessment to Deoxynivalenol in Spain and the Catalonia Region
Toxins, Vol. 14, Núm. 7
-
Diversity and metabolomic characterization of Penicillium expansum isolated from apples grown in Argentina and Spain
Fungal Biology, Vol. 126, Núm. 9, pp. 547-555
-
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots
Foods, Vol. 11, Núm. 9
-
Electrospinning of gelatin/chitosan nanofibers incorporated with tannic acid and chitooligosaccharides on polylactic acid film: Characteristics and bioactivities
Food Hydrocolloids, Vol. 133
-
Emission of volatile organic compounds during nectarine-Monilinia laxa interaction and its relationship with fruit susceptibility to brown rot
Postharvest Biology and Technology, Vol. 192
-
Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products
Food Chemistry, Vol. 387
-
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
Food Structure, Vol. 31