Envíos recientes

Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars

Pratto Burgos, Martín; Ortega Heras, Miriam

; Castillo, María Dolores del; Gómez Bastida, Inmaculada

; Cozzano, Sonia

(2026-10-28, MDPI)

Artículo

Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”

Pratto Burgos, Martín; Ortega Heras, Miriam

; Castillo, María Dolores del; Gómez Bastida, Inmaculada

; Cozzano, Sonia

(2026-10-20, Universidad de Burgos)

Dataset

Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients

Ortega Heras, Miriam

; González San José, Mª Luisa

; Hortigüela Delgado, Ruth; Fernández Varona, Ángela; Rodríguez, Verónica; Melero Gil, Beatriz

(2026-05, MDPI)

Artículo

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)

Artículo

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)

Artículo

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)

Artículo

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

Utilización de reductores de pH para alargar la vida útil de salchichas cocidas de pollo

Rusu, I.; Gómez Bastida, Inmaculada

; Díez, A.M.; Jaime Moreno, Isabel

(2019, Universidad de León)

Contribución a congreso

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

Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo

Gómez Bastida, Inmaculada

; Rusu, I.; Jaime Moreno, Isabel

(2019, Universidad de León)

Contribución a congreso

Untitled: Envíos recientes

Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars ﻿

Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars” ﻿

Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients ﻿

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 ﻿

Utilización de reductores de pH para alargar la vida útil de salchichas cocidas de pollo ﻿

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

Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo ﻿

Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars

Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”

Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients

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

Utilización de reductores de pH para alargar la vida útil de salchichas cocidas de pollo

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

Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo