Monthly Archives: October 2016

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Vilanova L, Teixidó N, Torres R, Usall J, Viñas I, Sánchez-Torres P. 2016. Relevance of the transcription factor PdSte12 in Penicillium digitatum conidiation and virulence during citrus fruit infection. International Journal of Food Microbiology 235, 93-102.

Postharvest Biology and Technology

Vidal A, Ambrosio A, Sanchis V, Ramos AJ, Marín S. 2016. Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking. Food Chemistry 208, 288-296.

Applied Mycology

Vidal A, Ambrosio A, Sanchis V, Ramos AJ, Marín S. 2016. Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking. Food Chemistry 208, 288-296.

Applied Mycology

Vidal A, Bendicho J, Sanchis V, Ramos AJ, Marín S. 2016. Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis. Food Research International

Applied Mycology

Diaz-Gomez J, Marin S, Capell T, Sanchis V, Ramos AJ. 2016. The impact of Bacillus thuringiensis technology on the occurrence of fumonisins and other mycotoxins in maize. World Mycotoxin Journal 9, 475-486.

Applied Mycology Applied Plant Biotechnology

Motilva MJ, MacIà A, Romero MP, Rubió L, Mercader M, Gonzàlez-Ferrero C. 2016. Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract. Journal of Functional Foods 25, 80-93.

Food Bioactive Compounds

Fernández-Castillejo S, Valls RM, Castañer O, Rubió L, Catalán +, Pedret A, MacIà A, Sampson ML, Covas MI, Fité M, Motilva MJ, Remaley AT, Solà R. 2016. Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial. Molecular Nutrition and Food Research 60, 1544-1554.

Food Bioactive Compounds

Martín-Peláez S, Castañer O, Solà R, Motilva MJ, Castell M, Pérez-Cano FJ, Fité M. 2016. Influence of phenol-enriched olive oils on human intestinal immune function. Nutrients 8.

Food Bioactive Compounds

Cacabelos D, Ayala V, Granado-Serrano AB, Jové M, Torres P, Boada J, Cab R, Ramírez-Núñez O, Gonzalo H, Soler-Cantero A, Serrano JCE, Bellmunt MJ, Romero MP, Motilva MJ, Nonaka T, Hasegawa M, Ferrer I, Pamplona R, Portero-Otín M. 2016. Interplay between TDP-43 and docosahexaenoic acid-related processes in amyotrophic lateral sclerosis. Neurobiology of Disease 88, 148-160.

Food Bioactive Compounds

Souf O, Romero C, Motilva MJ, Borràs Gaya X, Louaileche H. 2016. Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars. Grasas y Aceites 67.

Food Bioactive Compounds