Publications in collaboration with researchers from Instituto de Fermentaciones Industriales (54)

2011

  1. A novel halophilic lipase, LipBL, showing high efficiency in the production of eicosapentaenoic acid (EPA)

    PLoS ONE, Vol. 6, Núm. 8

  2. Antibacterial activity of products of depolymerization of chitosans with lysozyme and chitosanase against Campylobacter jejuni

    Carbohydrate Polymers

  3. Cross-linking of lipases adsorbed on hydrophobic supports: Highly selective hydrolysis of fish oil catalyzed by RML

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 88, Núm. 6, pp. 801-807

  4. Hydrolysis of fish oil by hyperactivated rhizomucor miehei lipase immobilized by multipoint anion exchange

    Biotechnology Progress, Vol. 27, Núm. 4, pp. 961-968

  5. Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego Cheese

    Food Analytical Methods, Vol. 4, Núm. 4, pp. 608-613

  6. Synthesis, structure, theoretical and experimental in vitro antioxidant/pharmacological properties of α-aryl, N-alkyl nitrones, as potential agents for the treatment of cerebral ischemia

    Bioorganic and Medicinal Chemistry, Vol. 19, Núm. 2, pp. 951-960

2010

  1. Enhanced activity of an immobilized lipase promoted by site-directed chemical modification with polymers

    Process Biochemistry, Vol. 45, Núm. 4, pp. 534-541

2009

  1. Enantioselective isolation of methyl jasmonate using permethyl-β-cyciodextrin HPLC

    Journal of Separation Science, Vol. 32, Núm. 2, pp. 180-184

  2. Identification of 2-dodecylcyclobutanone and linear-alkanes as irradiation markers in sliced dry-cured ham

    Food Chemistry, Vol. 113, Núm. 2, pp. 616-620

  3. Jasminum polyanthum Franch. as a natural source of (-)-methyl jasmonate: an alternative to the use of the synthetic standard

    Phytochemical Analysis, Vol. 20, Núm. 5, pp. 427-433

  4. Online gas chromatography combustion/pyrolysis-isotope ratio mass spectrometry (HRGC-C/P-IRMS) of (±)-dihydroactinidiolide from tea (Camellia sinensis) and Rooibos tea (Aspalathus linearis)

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 13, pp. 5899-5902

  5. Rapid screening of volatile compounds in edible plants by direct chromatographic analysis

    Food Chemistry, Vol. 117, Núm. 3, pp. 456-460

  6. Study of red wine neuroprotection on astrocytes

    Plant Foods for Human Nutrition, Vol. 64, Núm. 4, pp. 238-243

2008

  1. Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines

    European Food Research and Technology, Vol. 227, Núm. 6, pp. 1641-1650

  2. Online RPLC-GC via TOTAD method to isolate (+)-methyl epijasmonate from lemon (Citrus limon Burm.)

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 14, pp. 5475-5479

  3. Solid phase microextraction as a methodology in the detection of irradiation markers in ground beef

    Food Chemistry, Vol. 110, Núm. 2, pp. 531-537

2007

  1. Flavor authentication studies of α-lonone, β-monone, and α-lonol from various sources

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 16, pp. 6700-6704

  2. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins

    Food Chemistry, Vol. 105, Núm. 4, pp. 1335-1341

  3. The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan

    Food Chemistry, Vol. 100, Núm. 3, pp. 1071-1075

2006

  1. Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses

    International Dairy Journal, Vol. 16, Núm. 12, pp. 1448-1453