Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Recent papers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición

1. Olanzapine induces Mdivi-1-resistant disruption of insulin signaling in skeletal muscle cellsFrontiers in Pharmacology · 2026
2. Getting into the guts of eating disorders in children and adolescents, with a perspective from psychoneuroimmunology (the PSYNIGED study): an observational, longitudinal study protocolBMC Nutrition · 2026
3. Development and Characterization of Egg White Protein–Sodium Alginate Particles for Stabilizing Pequi Pulp Oil-Based EmulsionsProcesses · 2026
4. An enhanced split intein-mediated ligation (SIML) platform for rapid discovery and functional screening of circular bacteriocinsFrontiers in Bioengineering and Biotechnology · 2026
5. Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiativeFrontiers in Nutrition · 2026
6. Evaluation of Carotenoid Bioaccessibility in Selected Dietary Sources Using a Modified INFOGEST In Vitro Digestion ProtocolACS Food Science & Technology · 2026
7. Contrasting responses of alfalfa (Medicago sativa) accessions to combined water and nutrient stress: integrated morphological, biochemical, and molecular analysesFunctional Plant Biology · 2026
8. Circular Valorization of Yellowfin Tuna (Thunnus albacares) Bone By-Products into Bioactive Hydrolysates Using Endogenous Visceral Proteases Compared with Commercial TrypsinMolecules · 2026
9. Polyphenol transformation and associated antioxidant and antidiabetic activities of fiber-enriched rice-chickpea extrudates following simulated gastrointestinal digestionFood Bioscience · 2026
10. Valorization of Whole Discarded Anchovy (Engraulis encrasicolus) as a Nutritious and Functional Food Within a Circular and Blue Economy Zero-Waste StrategySustainability · 2026
11. Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round BeefFoods · 2026
12. Carob-Based Bigel Microstructure Modulates the Gastrointestinal Release of D-Pinitol, Phenolics and LipidsFoods · 2026
13. Exploratory Assessment of Ionic Liquid-Based Molecularly Imprinted Polymers for Potential Acrylamide Binding from Coffee BeverageFood Biophysics · 2026
14. Comparing First- and Last-Repetition RPE for Intensity Monitoring in Elastic Resistance Training: A 16-Week Randomized Controlled Trial in Older AdultsApplied Sciences · 2026
15. Air-fryer vs. traditional oven: Influence of flour type on acrylamide, HMF, and furfural formation in cereal-based biscuitsFood Research International · 2026
16. First-order Modeling of Wall Composition and Outlet Temperature Effects on Particle Morphology and Antioxidant Properties of Spray-dried Pequi (Caryocar brasiliense) Pulp PowdersFood Biophysics · 2026
17. Whole-genome sequencing of Bifidobacterium breve Y490 and Bifidobacterium longum subsp. infantis E16 isolated from infant fecesMicrobiology Resource Announcements · 2026
18. Application of 3D morphology and colour analysis for the assessment of acrylamide and hydroxymethylfurfural content in multi-grain biscuitsJournal of Food Engineering · 2026
19. Cellular antioxidant activity and safety of gastrointestinal in vitro digests from gluten-free bread containing upcycled apple pomace and flaxseedFood Bioscience · 2026
20. Sea Fennel (Crithmum maritimum) as a Clean-Label Ingredient to Improve Oxidative and Microbial Stability of Refrigerated Horse Mackerel MeatballsApplied Sciences · 2026