Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (25) Publicaciones en las que ha participado algún/a investigador/a
2024
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A hydroxypropyl methylcellulose (HPMC)-based coating inhibits ethylene-dependent quality changes and reduces superficial scald incidence and blue mould severity during postharvest handling of two apple varieties
Postharvest Biology and Technology, Vol. 207
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A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the AppleCOR study
Food and Function, Vol. 15, Núm. 11, pp. 5825-5841
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Aflatoxin B1 production: A time–water activity–temperature model
Fungal Biology
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Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
Food Chemistry, Vol. 455
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Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers
Food Chemistry, Vol. 434
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Effect of Barley and Oat Consumption on Immune System, Inflammation and Gut Microbiota: A Systematic Review of Randomized Controlled Trials
Current Nutrition Reports
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Effect of ultraviolet-irradiation on the physicochemical and disintegrability properties of nanocomposite tunta starch:tara gum films reinforced with starch nanocrystals
Polymer-Plastics Technology and Materials, Vol. 63, Núm. 3, pp. 299-311
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Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice
Journal of Physiology and Biochemistry
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Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas
Food Chemistry: X, Vol. 22
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Exploring the Relationship between Diamine Oxidase and Psychotropic Medications in Fibromyalgia Treatment, Finding No Reduction in Diamine Oxidase Levels and Activity except with Citalopram
Journal of Clinical Medicine, Vol. 13, Núm. 3
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Hydroxytyrosol Induces Dyslipidemia in an ApoB100 Humanized Mouse Model
Molecular Nutrition and Food Research, Vol. 68, Núm. 1
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Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
Food Chemistry, Vol. 456
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Microbiological quality and safety of non-treated fresh and squeezed juices from supermarkets in Lleida, Spain
International Journal of Food Science and Technology, Vol. 59, Núm. 7, pp. 4716-4722
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NIR-HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 9, pp. 5495-5503
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Near infrared hyperspectral imaging as a sorting tool for deoxynivalenol reduction in wheat batches
Food Research International, Vol. 178
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Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis
Food Chemistry, Vol. 435
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Simultaneous detection of mycotoxins and pesticides in human urine samples: A 24-h diet intervention study comparing conventional and organic diets in Spain
Food and Chemical Toxicology, Vol. 188
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Sustainable Ultrasound-Assisted Extraction and Encapsulation of Phenolic Compounds from Sacha Inchi Shell for Future Application
Sustainability (Switzerland) , Vol. 16, Núm. 5
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Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
Foods, Vol. 13, Núm. 3
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The Malting Barley Blues
Journal of the American Society of Brewing Chemists, Vol. 82, Núm. 1, pp. 1-14