Publicaciones (54) Publicaciones en las que ha participado algún/a investigador/a Ver datos de investigación referenciados.

2025

  1. Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

    Journal of Food Composition and Analysis, Vol. 137

2024

  1. Aprendizaje cooperativo en la Universidad: una experiencia docente a través del reparto de roles

    I Congreso de Innovación Docente en Ciencias (I CIDoC), 19-20 junio 2024

  2. Are the BPA analogues an alternative to classical BPA? Comparison between 2D and alternative 3D in vitro neuron model to assess cytotoxic and genotoxic effects

    Toxicology, Vol. 502

  3. Characterization of white wine pomace content and its bioactivity by HPTLC

    IX Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  4. Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

    Applied Sciences (Switzerland), Vol. 14, Núm. 15

  5. Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning

    LWT, Vol. 212

  6. Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

    LWT, Vol. 203

  7. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

    Foods, Vol. 13, Núm. 15

  8. Una experiencia STEM en el Animalario

    I Congreso de Innovación Docente en Ciencias (I CIDoC), 19-20 junio 2024

2023

  1. Aprovechamiento de subproductos obtenidos a partir de residuos de vinificación y otras bayas para la elaboración de alimentos funcionales

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 81, pp. 23-29

  2. Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients

    Antioxidants, Vol. 12, Núm. 7

  3. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

    Foods, Vol. 12, Núm. 17

  4. Biomarkers of Oxidative Stress in Healthy Infants within the First Three Days after Birth

    Antioxidants, Vol. 12, Núm. 6

  5. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

  6. High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage

    Foods, Vol. 12, Núm. 23

  7. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

    Food Chemistry, Vol. 427

  8. Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water

    World Journal of Microbiology and Biotechnology, Vol. 39, Núm. 11

  9. Pinole de la Sierra Tarahumara, Chihuahua, México: caracterización sensorial y correlación con perfil de olor y compuestos volátiles

    TIP Revista Especializada en Ciencias Químico-Biológicas, Vol. 26, Núm. 0, pp. 2

  10. Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines

    BIO Web of Conferences

  11. Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

    Beverages, Vol. 9, Núm. 3