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Eloísa del Pino, CSIC’s president, attends Centro de Ciencias Humanas y Sociales (CCHS-CSIC) in Madrid to the homage act of doctor Germán Somolinos…
This team comprise researchers with a multidisciplinary background (microbiologist and chemistry). Thus, the techniques available to the Research…
The team includes three chemists (Brenes, García, Romero), one biochemists (Medina) and one food technologist (Ramírez). The team has investigated…
The group is in the Life area and partially in the intersection Life-Social Science (lines: LS1_1, LS8_2, LS9_1, LS9_4, LS9_5, LS9_6, SH2_6).
- The…
The scientific interests of this group are: (1) to study the technological processes for elaboration of vegetables, mainly fermented vegetables,…
The research group focuses on identifying chlorophylls, carotenoids, and bioactive components in foods to advance knowledge on food composition.…
The activity of our group is organized around the fermentation of table olives and other vegetable products. The setup of starters to improve the…
The main activity of this group is the development, optimization and proposition to regulation agencies, of analytical methods to guarantee the…