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Yeast as an estrategy for natural aroma production in fermented meat products with reduced nitrite/nitrate levels
Capability of exopolysaccharide-producing and non-producing bifidobacteria to antagonise the effect of intestinal pathogens upon the host
Bacteriophages and phage-proteins: a step towards its application in the food industry
Signalling and utilization of pectin and pectin-derived carbon sources in saprophytic model filamentous fungi
Food protein modification, gastrointestinal digestion and bioavailability for the design of ingredients targeting satiety and antioxidant activity
Evaluation of the protective effect of cocoa flavanols in the development of nephropaty and endothelial dysfunction in type 2 diabetes. Studies of molecular mechanisms.
Improvement of non-conventional Saccharomyces species for their application to solve the new challenges of the wine industry
A multi-scale modelling approach to understand the mechanisms of non-conventional Saccharomyces species adaptation to wine fermentations
An integrative omics approach to the study of the biosynthesis of phenolic compounds related to the quality of virgin olive oil
Characterization of the double barrier defense of phenolc compounds against the consequences of lipid oxidation in foods