Interacciones celulares en simbiosis vegetales
Universidad Autónoma de Madrid
Madrid, EspañaPublicacions en col·laboració amb investigadors/es de Universidad Autónoma de Madrid (31)
2017
2016
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An actomyosin-like cytoskeleton in the cyanobiont (Nosctoc sp.) of Peltigera canina
Phytochemistry Letters, Vol. 16, pp. 249-256
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Defensive glycoproteins from sugarcane plants induce chemotaxis,cytoagglutination and death of SMUT teliospores
Journal of Plant Pathology, Vol. 98, Núm. 3
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Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat
Journal of the Science of Food and Agriculture, Vol. 96, Núm. 3, pp. 900-908
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Plant-pathogen interactions: Sugarcane glycoproteins induce chemotaxis of smut teliospores by cyclic contraction and relaxation of the cytoskeleton
South African Journal of Botany, Vol. 105, pp. 66-78
2015
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A cyanobacterial β-actin-like protein, responsible for lichenized Nostoc sp. motility towards a fungal lectin
Acta Physiologiae Plantarum, Vol. 37, Núm. 11
2013
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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
Food Hydrocolloids, Vol. 30, Núm. 1, pp. 351-357
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
Food Chemistry, Vol. 141, Núm. 1, pp. 338-346
2011
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Fungal lectin of Peltigera canina induces chemotropism of compatible Nostoc cells by constriction-relaxation pulses of cyanobiont cytoskeleton
Plant Signaling and Behavior, Vol. 6, Núm. 10, pp. 1525-1536
2009
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Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 13, pp. 2228-2235
2008
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Allergenic properties and cuticle microstructure of Anisakis simplex L3 after freezing and pepsin digestion
Journal of Food Protection, Vol. 71, Núm. 12, pp. 2578-2581
2005
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High pressure processing of meat batters with added walnuts
International Journal of Food Science and Technology, Vol. 40, Núm. 1, pp. 47-54
2003
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Physicochemical and sensory characteristics of restructured beef steak with added walnuts
Meat Science, Vol. 65, Núm. 4, pp. 1391-1397
2002
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Structural properties of aggregates from frozen stored hake muscle proteins
Journal of Food Science, Vol. 67, Núm. 8, pp. 2827-2832
2000
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Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle
Journal of Food Science, Vol. 65, Núm. 6, pp. 1002-1008
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Separation of polyamines, conjugated to DNA, by reversed-phase high-performance liquid chromatography
Journal of Chromatography A, Vol. 870, Núm. 1-2, pp. 425-431
1999
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Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 °c as a function of time
Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 9, pp. 3809-3815
1998
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Chapter 6 Carbohydrates, Polymeric Sugars and their Constituents
Journal of Chromatography Library (Elsevier), pp. 257-314
1997
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Frozen storage of high-pressure- And heat-induced gels of blue whiting (Micromesistius poutossou) muscle: Theological, chemical and ultrastructure studies
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 5, pp. 335-342
1996
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Protein Extracts and Aggregates Forming in Minced Cod (Gadus morhua) during Frozen Storage
Journal of Agricultural and Food Chemistry, Vol. 44, Núm. 10, pp. 3308-3314