FAC MEDICINA
Centro
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (26)
2024
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Considerations for future modification of The Association for the Study of Reproductive Biology embryo grading system incorporating time-lapse observations
Reproductive BioMedicine Online, Vol. 48, Núm. 1
2023
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Different Diets Based on Yellow Mealworm (Tenebrio molitor)—Part A: Facing the Decrease in Omega−3 Fatty Acids in Fillets of Rainbow Trout (Oncorhynchus mykiss)
Fishes, Vol. 8, Núm. 6
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Different Diets Based on Yellow Mealworm (Tenebrio molitor)—Part B: Modification of the Intestinal Inflammatory Response and the Microbiota Composition of Rainbow Trout (Oncorhynchus mykiss)
Fishes, Vol. 8, Núm. 6
2021
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Azoxymethane-induced colorectal cancer mice treated with a polyphenol-rich apple extract show less neoplastic lesions and signs of cachexia
Foods, Vol. 10, Núm. 4
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The first wave of the COVID-19 epidemic in Spain was associated with early introductions and fast spread of a dominating genetic variant
Nature Genetics, Vol. 53, Núm. 10, pp. 1405-1414
2020
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A DNA Vaccine Delivery Platform Based on Elastin-Like Recombinamer Nanosystems for Rift Valley Fever Virus
Molecular Pharmaceutics, Vol. 17, Núm. 5, pp. 1608-1620
2014
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Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species
International Journal of Food Microbiology, Vol. 172, pp. 70-75
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Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin
Food Control, Vol. 44, pp. 22-25
2012
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Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages
Food Chemistry, Vol. 130, Núm. 2, pp. 350-355
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Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds
Food Biophysics, Vol. 7, Núm. 1, pp. 50-56
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Virus hazards from food, water and other contaminated environments
FEMS Microbiology Reviews, Vol. 36, Núm. 4, pp. 786-814
2011
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Antioxidant properties of phenolic compounds occurring in edible mushrooms
Food Chemistry, Vol. 128, Núm. 3, pp. 674-678
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Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC
Analytical and Bioanalytical Chemistry
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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process
Food and Bioprocess Technology, Vol. 4, Núm. 1, pp. 27-38
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Development of meat and poultry products enriched with n-3 PUFAs and their functional role
Current Nutrition and Food Science, Vol. 7, Núm. 4, pp. 253-270
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Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column
Analytica Chimica Acta, Vol. 685, Núm. 2, pp. 204-211
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Mushroom proteins: Potential therapeutic agents
Agro Food Industry Hi-Tech, Vol. 22, Núm. 3, pp. 42-44
2010
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Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods
TrAC - Trends in Analytical Chemistry, Vol. 29, Núm. 6, pp. 553-561
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Edible mushrooms: Role in the prevention of cardiovascular diseases
Fitoterapia, Vol. 81, Núm. 7, pp. 715-723
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Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles
Talanta, Vol. 82, Núm. 5, pp. 1986-1994