Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (18)

2023

  1. Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels

    Foods, Vol. 12, Núm. 6

  2. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

2016

  1. Purification and genetic characterization of gassericin E, a novel co-culture inducible bacteriocin from Lactobacillus gasseri EV1461 isolated from the vagina of a healthy woman

    BMC Microbiology, Vol. 16, Núm. 1

2015

  1. PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations

    International Journal of Food Microbiology, Vol. 205, pp. 47-53

  2. Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship

    Food Chemistry, Vol. 173, pp. 313-320

2013

  1. Antibiotic resistance, virulence determinants and production of biogenic amines among enterococci from ovine, feline, canine, porcine and human milk

    BMC Microbiology, Vol. 13, Núm. 1, pp. 1-12

  2. Garvicin a, a novel class IId bacteriocin from Lactococcus garvieae that inhibits septum formation in L. garvieae strains

    Applied and Environmental Microbiology, Vol. 79, Núm. 14, pp. 4336-4346

  3. Genome sequence of Lactobacillus gastricus PS3, a strain isolated from human milk

    Genome Announcements, Vol. 1, Núm. 4

  4. The human milk microbiota: Origin and potential roles in health and disease

    Pharmacological Research, Vol. 69, Núm. 1, pp. 1-10

2012

  1. Characterization of Lactobacillus salivarius CECT 5713, a strain isolated from human milk: From genotype to phenotype

    Applied Microbiology and Biotechnology, Vol. 94, Núm. 5, pp. 1279-1287

  2. Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

    Food Chemistry, Vol. 131, Núm. 3, pp. 869-878

  3. Sharing of bacterial strains between breast milk and infant feces

    Journal of Human Lactation, Vol. 28, Núm. 1, pp. 36-44

2011

  1. Streptococcus lactarius sp. nov., isolated from breast milk of healthy women

    International Journal of Systematic and Evolutionary Microbiology, Vol. 61, Núm. 5, pp. 1048-1052

2009

  1. Carob fruit polyphenols reduce tocopherol loss, triacylglycerol polymerization and oxidation in heated sunflower oil

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 86, Núm. 5, pp. 419-425

  2. Enterocin C, a class IIb bacteriocin produced by E. faecalis C901, a strain isolated from human colostrum

    International Journal of Food Microbiology, Vol. 133, Núm. 1-2, pp. 105-112

2007

  1. A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature

    European Journal of Lipid Science and Technology, Vol. 109, Núm. 12, pp. 1218-1225

  2. Effect of heating and frying on oil and food fatty acids

    Fatty Acids in Foods and their Health Implications, Third Edition (CRC Press), pp. 511-543

1997

  1. Changes in Insoluble and Soluble Dietary Fiber of White Asparagus (Asparagus officinalis L.) during Different Conditions of Storage

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8, pp. 3228-3232