Instituto de Investigación en Ciencias de la Alimentación

Recent papers from Instituto de Investigación en Ciencias de la Alimentación

1. Toward a Deeper Understanding of the Seaweed Sensory Space Through Consumer‐Evoked Associations Across Ireland, Norway, Spain, and TurkeyFood Science & Nutrition · 2026
2. Salivary prognostic bacterial signatures associated with survival outcomes and recurrence risk in head and neck squamous cell carcinomaMicrobiome · 2026
3. Comprehensive two-dimensional liquid chromatographic profiling reveals distinct phytochemical modifications in soybean meal induced by fermentation and enzymatic hydrolysisJournal of Chromatography A · 2026
4. Urinary Hypaphorine as a Candidate Marker of FFQ-Derived Legume Intake Within the EAT-Lancet Framework in Free-Living AdultsFoods · 2026
5. Untargeted lipidomics-guided characterization of neuroprotective and neurotrophic activities of ethanol-modified supercritical carbon dioxide coffee pulp extractsFood Research International · 2026
6. Agro-Industrial Potential of Yam (Dioscorea spp.): From Biological and Chemical Characterization to Industrial Applications and ValorizationFoods · 2026
7. α′ corrections to self-dual gravitational instantonsJournal of High Energy Physics · 2026
8. In situ APMV-4 vaccination primes systemic response to subtherapeutic dosing of aCTLA-4 in colorectal carcinomaJournal for ImmunoTherapy of Cancer · 2026
9. Proteomic Profiling reveals that DPP4 overexpression increases Cell Adhesion, inhibits cell migration, And Restores Androgen Sensitivity in Prostate CancerBioscience Reports · 2026
10. In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparisonFood Research International · 2026
11. Polyphenol transformation and associated antioxidant and antidiabetic activities of fiber-enriched rice-chickpea extrudates following simulated gastrointestinal digestionFood Bioscience · 2026
12. From seaweed biorefinery residues to functional films: how H2O2/UV-assisted pigment removal reshapes polymer networks and material performanceFood Hydrocolloids · 2026
13. Clean Extraction Methodologies for High-Added-Value Olive Oil Production and Whole Valorization of the Olive FruitApplied Sciences · 2026
14. Impact of roasting and grinding on coffee polysaccharide structure and derived melanoidins: Influence on cholesterol solubilization by bile salt micellesInternational Journal of Biological Macromolecules · 2026
15. Metabolic Phenotyping Identifies Responders to Sustainable Healthy Diets: Analysis from the MyPlanetDiet Randomized Controlled TrialCurrent Developments in Nutrition · 2026
16. Actinidin-Enriched Kiwifruit Concentrate (Kwd+®) Improves Protein Utilization Efficiency and Modulates Body Composition and Muscle Function in a Protein Source-Dependent MannerInternational Journal of Molecular Sciences · 2026
17. Development of autochthonous yeast starter cultures for Taggiasca table olives: Microbial ecology and metabolomic profile under standard and reduced-salt fermentation conditionsFood Research International · 2026
18. Influence of n-3 fatty acids enriched calcium salts supplementation on ewe milk and suckling lamb meat qualityanimal · 2026
19. Ethanol and oral physiology modulate post-ingestion aroma persistence of carboxylic esters in wine-like systemsFood Quality and Preference · 2026
20. Ca2+ crosslinked sodium alginate-nanocellulose as egg-box structure wraps peanut oil bodies for meat analoguenpj Science of Food · 2026