Publikationen in Zusammenarbeit mit Forschern von Universidad Autónoma de Madrid (31)

2017

  1. Microfilament-coordinated adhesion dynamics drives single cell migration and shapes whole tissues

    F1000Research, Vol. 6

2016

  1. An actomyosin-like cytoskeleton in the cyanobiont (Nosctoc sp.) of Peltigera canina

    Phytochemistry Letters, Vol. 16, pp. 249-256

  2. Defensive glycoproteins from sugarcane plants induce chemotaxis,cytoagglutination and death of SMUT teliospores

    Journal of Plant Pathology, Vol. 98, Núm. 3

  3. 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

  4. 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

  1. A cyanobacterial β-actin-like protein, responsible for lichenized Nostoc sp. motility towards a fungal lectin

    Acta Physiologiae Plantarum, Vol. 37, Núm. 11

2013

  1. 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

  2. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

    Food Chemistry, Vol. 141, Núm. 1, pp. 338-346

2011

  1. 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

  1. 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

  1. 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

  1. High pressure processing of meat batters with added walnuts

    International Journal of Food Science and Technology, Vol. 40, Núm. 1, pp. 47-54

2003

  1. Physicochemical and sensory characteristics of restructured beef steak with added walnuts

    Meat Science, Vol. 65, Núm. 4, pp. 1391-1397

2002

  1. Structural properties of aggregates from frozen stored hake muscle proteins

    Journal of Food Science, Vol. 67, Núm. 8, pp. 2827-2832

2000

  1. 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

  2. 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

  1. 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

  1. Chapter 6 Carbohydrates, Polymeric Sugars and their Constituents

    Journal of Chromatography Library (Elsevier), pp. 257-314

1997

  1. 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

  1. 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