Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (36)

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. Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese

    Food Research International, Vol. 163

2022

  1. The impact of CD160 deficiency on alloreactive CD8 T cell responses and allograft rejection

    Translational Research, Vol. 239, pp. 103-123

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. Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1

    Autophagy, Vol. 17, Núm. 1, pp. 1-382

  3. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

  4. Retrospective identification of early autochthonous case of crimean-Congo hemorrhagic fever, Spain, 2013

    Emerging Infectious Diseases, Vol. 27, Núm. 6, pp. 1754-1756

  5. Spread of a SARS-CoV-2 variant through Europe in the summer of 2020

    Nature, Vol. 595, Núm. 7869, pp. 707-712

  6. 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

2019

  1. Effect of Low Doses of Disinfectants on the Biofilm-Forming Ability of Listeria monocytogenes

    Foodborne Pathogens and Disease, Vol. 16, Núm. 4, pp. 262-268

  2. Evaluation of the microbiological contamination of food processing environments through implementing surface sensors in an iberian pork processing plant: An approach towards the control of Listeria monocytogenes

    Food Control, Vol. 99, pp. 40-47

2015

  1. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

    International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 2, pp. 203-209

2014

  1. Nitric oxide plays a role in stem cell niche homeostasis through its interaction with auxin

    Plant Physiology, Vol. 166, Núm. 4, pp. 1972-1984

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

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