Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Recent papers from Centro de Investigación y Desarrollo en Criotecnología de Alimentos

1. Extrusion of Andean Grains for the Food Industry: Process Optimization, Product Development and Market OpportunitiesInternational Journal of Food Science & Technology · 2026
2. Bioactive Peptides from Common Beans: A ReviewNutraceuticals · 2026
3. Valorization of Whey Permeate Through Kefir Fermentation: Aflatoxin B1 Binding and Cytoprotective EffectsFermentation · 2026
4. Green Synthesis, Molecular Docking, and QSAR Study of Coumarin Derivatives as Acaricidal Agents Against Rhipicephalus (Boophilus) microplusMolecules · 2026
5. Effect of Bleaching Chemistry on the Production, Structure and Rheology of Cellulose Nanocrystals and Nanofibrils from Soybean HullsPolysaccharides · 2026
6. Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free BreadmakingFoods · 2026
7. Electrospun Nanostructured Packaging Incorporating Functionalized Emulsions With Mentha piperita L. Essential Oil: Study and ApplicationPolymer Engineering and Science · 2026
8. Editorial: Biotechnological applications of microbial strains from fermented foodsFrontiers in Microbiology · 2026
9. Valorization of Industrial By-Products as a Source of Biopolymers and Active Compounds for the Development of Sustainable Food Packaging and Agronomic MaterialsFoods · 2026
10. Solid-state fermentation optimization for mass production and stability of the nematophagous fungus Purpureocillium lilacinumJournal of Natural Pesticide Research · 2026
11. Unlocking high power in membraneless Zn–air batteries: A paradigm shift via wireless bipolar electrochemistryEnergy storage materials · 2026
12. Flavonoid C-glycosides in Fabaceae seeds: From structural diversity and functional significance to human health benefitsFood Chemistry · 2026
13. Obtaining bio-additives using free and supported ionic liquids: the case study of furfural acetalization with either ethylene glycol or glycerolBiomass and Bioenergy · 2026
14. Coated Bacterial Vaccine Platform Overcomes Weak Antigen Immunogenicity: A Functional Approach to GnRH‐Based ImmunocastrationBiotechnology Journal · 2026
15. Autochthonous Fermentation of Amaranth Flour Increments Bioaccessibility and Antioxidant Activity of ProteinsCereal Chemistry · 2026
16. Anti-listerial activity of active high-methoxyl pectin films incorporated with Latilactobacillus curvatus CRL705 bacteriocins: effectiveness assessment in hamFrontiers in Industrial Microbiology · 2026
17. A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compoundsExploration of Foods and Foodomics · 2026
18. Development of Chia Oil Plant‐Based Emulsions Stabilized With Natural BiopolymersJournal of the American Oil Chemists Society · 2026
19. Novel Cu(II)-complex loaded Eudragit® nanoparticles: design, synthesis, characterization, and enhanced antitumor activity against triple-negative breast cancerInternational Journal of Pharmaceutics · 2026
20. Effect of Glycine Betaine on Chilling Injury in Eggplant Peel Revealed by FTIR SpectroscopyFoods · 2026