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Genome-Wide association study to identify genetic markers associated with Campylobacter jejuni motility

Ortega Sanz, Irene; Rovira Carballido, Jordi

; Megías, Gregoria; Rivero Pérez, Maria Dolores

; Melero Gil, Beatriz

(2025-08, Elsevier)

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High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage

Polanco-Estibález, Berta; García-Santa-Cruz, Rodrigo; Queirós, Rui P.; Serment-Moreno, Vinicio; González Angulo, Mario; Tonello Samson, Carole; Rivero Pérez, Maria Dolores

(2023-12, MDPI)

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Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

Correia, Ana C.; González San José, Mª Luisa

; Ortega Heras, Miriam

; Jordão, António M.

(2023-09, MDPI)

Artículo

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

Jordão, António M.; Correia, Ana Cristina; Botelho, Renato Vasconcelos; Ortega Heras, Miriam

; González San José, Mª Luisa

(2024-10, Elsevier)

Artículo

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

Ortega Heras, Miriam

; Curiel Fernández, María; Pérez Magariño, Silvia; González San José, Mª Luisa

(2024-06, Elsevier)

Artículo

Enhancing the safety and shelf life of beef and plant-based burgers by combining High Hydrostatic Pressure (HHP) with nisin or a blueberry-derived product

Giannoulis, Nikolaos; Tsagkaropoulou, Theocharia; Bocigas, Carolina; Ortega Heras, Miriam

; González Angulo, Mario; Melero Gil, Beatriz

; Karatzas, Kimon Andreas G.

(2026-10, Elsevier)

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Methodology for design of suitable dishes for dysphagic people

Merino, Gorka; Gómez Bastida, Inmaculada

; Marín-Arroyo, M. Remedios; Beriain, María José; Ibañez, Francisco C.

(2020-08, Elsevier)

Artículo

Effects of Whey Protein, Carbohydrate, and Fibre Combination on Health Indicators: A Systematic Review

Pratto Burgos, Martín; Gutiérrez Barrutia, María Belén; Otegui, Ximena; Ortega Heras, Miriam

; Cozzano, Sonia; Gómez Bastida, Inmaculada

(2025-11, MDPI)

Artículo

New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins

Cavia Saiz, Mónica

; Gerardi, Gisela

; Muñiz Rodríguez, Pilar

; García Tojal, Javier

; Salazar Mardones, Gonzalo

(2025-06, Elsevier)

Artículo

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

Gerardi, Gisela

; Temiño, Virginia; Salazar Mardones, Gonzalo

; Diaz Morales, Noelia

; Melero Gil, Beatriz

; Bocigas, Carolina; Muñiz Rodríguez, Pilar

; Rovira Carballido, Jordi

; Cavia Saiz, Mónica

(2025-02, MDPI)

Artículo

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

Salazar Mardones, Gonzalo

; Cavia Saiz, Mónica

; Temiño, Virginia; Muñiz Rodríguez, Pilar

; García Tojal, Javier

; Gerardi, Gisela

(2025-04, Springer)

Artículo

Ischemic Preconditioning on Secondary Arterial and Venous Ischemia in Pedicled Axial Flaps in Wistar Rats

Rivera, María Jesús; Cavia Saiz, Mónica

; Muñiz Rodríguez, Pilar

; Risalde Moya, María Angeles; Martínez Delgado, Angélica

(2025-06, Thieme)

Artículo

Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

Gómez Bastida, Inmaculada

; Beriain, María José; Mendizábal, José A.; Realini, Carolina; Purroy, Antonio

(2015, Wiley)

Artículo

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Ibáñez, Francisco C.; Gómez Bastida, Inmaculada

; Merino, Gorka; Beriain, María José

(2019, Taylor and Francis)

Artículo

Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

Gómez Bastida, Inmaculada

; Ibáñez, Francisco C.; Beriain, María José

(2019, Taylor and Francis)

Artículo

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios

Beriain, María José; Gómez Bastida, Inmaculada

; Sánchez, Mercedes; Insausti, Kizkitza; Sarriés, María Victoria; Ibáñez, Francisco C.

(2020, MDPI)

Artículo

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez Bastida, Inmaculada

; Janardhanan, Rasmi; Ibáñez, Francisco C.; Beriain, María José

(2020, MDPI)

Artículo

Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Beriain, María José; Murillo Arbizu, María Teresa; Insausti, Kizkitza; Sarriés, María Victoria; Gómez Bastida, Inmaculada

(2020, MDPI)

Artículo

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Gómez Bastida, Inmaculada

; García Varona, Celia; Curiel Fernández, María; Ortega Heras, Miriam

(2020, MDPI)

Artículo

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

Beriain, María José; Ibáñez, Francisco C.; Beruete, Edurne; Gómez Bastida, Inmaculada

; Beruete, Miguel

(2021, MDPI)

Artículo

Artículos ALTESA

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Genome-Wide association study to identify genetic markers associated with Campylobacter jejuni motility

High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

Enhancing the safety and shelf life of beef and plant-based burgers by combining High Hydrostatic Pressure (HHP) with nisin or a blueberry-derived product

Methodology for design of suitable dishes for dysphagic people

Effects of Whey Protein, Carbohydrate, and Fibre Combination on Health Indicators: A Systematic Review

New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

Ischemic Preconditioning on Secondary Arterial and Venous Ischemia in Pedicled Axial Flaps in Wistar Rats

Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

Artículos ALTESA

Listar por

Envíos recientes

Genome-Wide association study to identify genetic markers associated with Campylobacter jejuni motility ﻿

High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage ﻿

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers ﻿

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species ﻿

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines ﻿

Enhancing the safety and shelf life of beef and plant-based burgers by combining High Hydrostatic Pressure (HHP) with nisin or a blueberry-derived product ﻿

Methodology for design of suitable dishes for dysphagic people ﻿

Effects of Whey Protein, Carbohydrate, and Fibre Combination on Health Indicators: A Systematic Review ﻿

New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins ﻿

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells ﻿

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds ﻿

Ischemic Preconditioning on Secondary Arterial and Venous Ischemia in Pedicled Axial Flaps in Wistar Rats ﻿

Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation ﻿

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach ﻿

Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations ﻿

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios ﻿

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects ﻿

Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards ﻿

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties ﻿

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy ﻿

Genome-Wide association study to identify genetic markers associated with Campylobacter jejuni motility

High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

Enhancing the safety and shelf life of beef and plant-based burgers by combining High Hydrostatic Pressure (HHP) with nisin or a blueberry-derived product

Methodology for design of suitable dishes for dysphagic people

Effects of Whey Protein, Carbohydrate, and Fibre Combination on Health Indicators: A Systematic Review

New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

Ischemic Preconditioning on Secondary Arterial and Venous Ischemia in Pedicled Axial Flaps in Wistar Rats

Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy