Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria -ko ikertzaileekin lankidetzan egindako argitalpenak (25)

2023

  1. 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

  2. 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

  1. 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

  2. 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

  1. 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

  1. 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

  2. Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin

    Food Control, Vol. 44, pp. 22-25

2012

  1. 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

  2. Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds

    Food Biophysics, Vol. 7, Núm. 1, pp. 50-56

  3. Virus hazards from food, water and other contaminated environments

    FEMS Microbiology Reviews, Vol. 36, Núm. 4, pp. 786-814

2011

  1. Antioxidant properties of phenolic compounds occurring in edible mushrooms

    Food Chemistry, Vol. 128, Núm. 3, pp. 674-678

  2. Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC

    Analytical and Bioanalytical Chemistry

  3. 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

  4. 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

  5. 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

  6. Mushroom proteins: Potential therapeutic agents

    Agro Food Industry Hi-Tech, Vol. 22, Núm. 3, pp. 42-44

2010

  1. 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

  2. Edible mushrooms: Role in the prevention of cardiovascular diseases

    Fitoterapia, Vol. 81, Núm. 7, pp. 715-723

  3. 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

  4. Methods and techniques for the analysis of isoflavones in foods

    Chromatography: Types, Techniques and Methods (Nova Science Publishers, Inc.), pp. 157-198