Nutrición y Ciencia de los Alimentos
Département
Instituto de la Grasa
Sevilla, EspañaPublications en collaboration avec des chercheurs de Instituto de la Grasa (18)
2023
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Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
Foods, Vol. 12, Núm. 6
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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
2015
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PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations
International Journal of Food Microbiology, Vol. 205, pp. 47-53
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Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship
Food Chemistry, Vol. 173, pp. 313-320
2013
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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
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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
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Genome sequence of Lactobacillus gastricus PS3, a strain isolated from human milk
Genome Announcements, Vol. 1, Núm. 4
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The human milk microbiota: Origin and potential roles in health and disease
Pharmacological Research, Vol. 69, Núm. 1, pp. 1-10
2012
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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
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Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil
Food Chemistry, Vol. 131, Núm. 3, pp. 869-878
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Sharing of bacterial strains between breast milk and infant feces
Journal of Human Lactation, Vol. 28, Núm. 1, pp. 36-44
2011
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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
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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
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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
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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
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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
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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