Últimas Publicaciones del CIAL

Grupo de Bioactividad y Alergenicidad de Proteínas y Péptidos Alimentariosimagen publicaciones

  • Benedé, S, López Expósito, I., Molina, E., López-Fandiño, R. Egg proteins as allergens and the effects of the food matrix and processing. Food & Function (2015) DOI: 10.1039/C4FO01104J
  • Cruz-Huerta, E., García-Nebot, M. J., Miralles, B., Recio, I., Amigo, L. Caseinophosphopeptides released after tryptic hydrolysis versus simulated gastrointestinal digestion of a casein-derived by-product. Food Chemistry (2015) 168, 648–655

Grupo Biociencia de los alimentos

  • Uribarri J., Del Castillo M.D., de la Maza M.P., Filip R., Gugliucci A., Luevano-Contreras C., Macías-Cervantes M.H., Markowicz Bastos D.H., Medrano A., Menini T., Portero-Otin M., Rojas A., Sampaio G.R., Wrobel K., Garay-Sevilla M.E. (2015) Dietary advanced glycation end products and their role in health and diseases. Advances in Nutrition 6(4):461-473, 2015
  • Galanakis C.M., Martinez-Saez N., del Castillo M.D., Barba F.J., Mitropoulou V.S. (2015) Patented & commercialized applications. En C. M. Galanakis, Food Waste Recovery: Processing technologies and industrial techniques (pp.339-362). Elsevier – Academic Press, [ISBN: 978-0-12-800351-0].

Grupo Lípidos

  • L.M. Rodríguez-Alcalá, I. Ares, J. Fontecha, M. Juarez, V. Castellano, M. R. Martínez-Larrañaga, A. Anadón, and M. A. Martínez. 2015. Oral absorption and disposition of alpha-linolenic, rumenic and vaccenic acids after its administration as a naturally enriched goat dairy fat to rats,” Lipids 50:659–666
  • Castro-Gómez, M.P., Holgado. F., Rodríguez-Alcalá, L.M., Montero O and Fontecha, J. 2015. Comprehensive study of the lipid classes of krill oil by fractionation and identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS. Food Anal. Methods DOI 10.1007/s12161-015-0150-6.

Grupo Química y funcionalidad de carbohidratos y derivados

  • Anadón, A., Martínez, M., Ares, I., Castellano, V., Martinez-Larrañaga, M., Corzo-Martínez, M., Moreno, F. J., y Villamiel, M. “Acute oral safety study of sodium caseinate glycosylated via Maillard reaction with galactose in rats”. Journal of Food Protection (DOI: 0.4315/0362-028X.JFP-13-237).
  • Corzo-Martínez, M., Montilla, A., Megías-Pérez, R., Olano, A., Moreno, F.J., Villamiel, M. “Effects of high-intensity ultrasound on the Maillard reaction and lactulose formation”. Food Chemistry (DOI: 10.1016/j.foodchem.2014.01.072).

Grupo Foodomics

  • Valdés, A.; Sullini, G.; Ibáñez, E.; Cifuentes, A.; García-Cañas, V. Rosemary polyphenols induce unfolded protein response and changes in cholesterol metabolism in colon cancer cells Journal of Functional Foods (2015) 15, pp:429 – 439
  • Arranz, E.; Mes, J.; Wichers, H.J.; Jaime, L.; Mendiola, J.A.; Reglero, G.; Santoyo, S. Anti-inflammatory activity of the basolateral fraction of Caco-2 cells exposed to a rosemary supercritical extract Journal of Functional Foods (2015) 13, pp:384 – 390

Grupo de Biología Funcional de bacterias Lácticas

  • Barroso, E., Cueva, C., Peláez, C., Martínez-Cuesta, M.C., Requena, T. (2015) Development of human colonic microbiota in the computer-controlled dynamic SIMulator of the GastroIntestinal tract SIMGI. LWT – Food Sci. Technol., 61:283-289.
  • Barroso, E.; van de Wiele, T.; Jimenez-Girón, A., Muñoz Gonzalez, I.; Martín- Alvarez, P.J., Moreno-Arribas, M.V., Bartolomé, B., Peláez, C., Martínez-Cuesta, M.C. Requena, T. (2014) Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols.. Applied Microbiology and Biotechnology. 98: 6805:6815.

Grupo Biotecnología Enología Aplicada

  • González de Llano,  D., Esteban-Fernández, A., Sánchez-Patán, F., Martín-Álvarez, P.J.,  Moreno-Arribas, M.V.; Bartolomé. Antiadhesive activity of phenolic compounds and their microbial-derived metabolites against uropathogenic Escherichia coli in bladder epithelial cell cultures. Int J. Mol Sci., 2015, 16, 12119-12130
  • Cueva, C., Jiménez-Girón, A.; Muñoz-González, I.; Esteban-Fernández, A; Gil-Sánchez, I.; Dueñas, M.; Martin-Álvarez, P.J. Pozo-Bayón, M.A.; Bartolomé, B.; Moreno-Arribas, M.V. Application of a new in vitro Gastrointestinal Simulator (SIMGI) to study the impact of wine in colonic metabolism. Food Res. Int., 2015, 72, 149-159

Grupo Microbiología y Biocatálisis de Alimentos

  • Moreno-Perez, S., Luna, P., Señorans, F.J., Guisan, J.M., Fernandez-Lorente, G. (2015). Enzymatic synthesis of triacylglycerols of docosahexaenoic acid: Transesterification of its ethyl esters with glycerol. Food Chemistry  187, 225-229.
  • Pereira, M.G., Facchini, F.D.A., Filó, L.E.C., Polizeli, A.M., Vici, A.C., Jorge, J.A., Fernandez-Lorente, G., Pessela, B.C., Guisan, J.M., Polizeli, M.D.L.T.D.M. Immobilized lipase from Hypocrea pseudokoningii on hydrophobic and ionic supports: Determination of thermal and organic solvent stabilities for applications in the oleochemical industry. (2015) Process Biochemistry  50, 561-570.

Grupo de Ingredientes Alimentarios Funcionales

  • García-Risco M.R., Vázquez E., Sheldon J., Steinmann E., Riebesehl N., Fornari T., Reglero G. “Supercritical fluid extraction of heather (Calluna vulgaris) and evaluation of anti-hepatitis C virus activity of the extracts” Virus Research 198, 9-14 (2015)
  • Martín D., García-Serrano A., Casado V., Vázquez L., Reglero G., Torres C.F. “Antioxidant activity of phosphatidyl derivatives of hydroxytyrosol in edible oils” European Journal of Lipid Science and Technology 116, 1035-1043 (2014)

Grupo de Química Agroalimentaria

  • Aguilera, Y., Herrera, T., Benítez, V., Arribas, S.M., López De Pablo, A. L.,  Esteban, R.M.,  Martín-Cabrejas M. A. (2015). Estimation of scavenging capacity of melatonin and other antioxidants: contribution and evaluation in germinated seeds. Food Chem., 170, 203-211.
  • Aguilera Y., Liébana R., Herrera T., Rebollo-Hernanz M., Sanchez-Puelles C., Benítez V., Martín-Cabrejas M.A. (2014). Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.). J Agric Food Chem. 62:10736-43.

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