PHYTOCHEMICALS, MOLECULAR MECHANISMS AND HEALTH (PHYTOBIOMOL)

The research activity of the group focusses on the study of the molecular action of dietary phyochemicals, mainly phenolic compounds and their…

Phytochemicals, Nutrition and Health (PHYTOCHEMICALS)

The research activity focuses on studying complementary aspects of disease prevention by consuming bioactive compounds present in the diet, plant…

Digital technologies, sensory analysis, meat and derivatives (DIGISEN)

DIGISEN is a research group born with the purpose of implementing emerging digital technologies in the field of food research. These technologies…

Micronutrients and bioactives in human health (MiBioSH)

The group’s research focuses on understanding how micronutrients (particularly minerals) and bioactive compounds (especially polyphenols) can…

Impact of a diet rich in polyphenols and omega-3 from foods during middle age on neurocognitive and cardiovascular health in a population at higher risk

ACRYLAMIDE EXPOSURE AND BIOACCESIBILITY IN FOODSERVICES AND TRADITIONAL COOKING

DIETARY HIGH MOLECULAR WEIGHT FLAVANOLS  AS CARDIOPROTECTIVE ADJUVANTS IN TYPE 2 DIABETES FROM THEIR MOLECULAR MECHANISM TO THEIR PRE-CLINICAL AND CLINICAL EFFECTS

BIOPOLIMERIC-BASED EMULSIONS WITH CONTROLLED LIPID DIGESTIBILITY FOR DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS AS A STRATEGY TO MANAGE TYPE 3 DIABETES MELLITUS.

POLYPHENOL-RICH FOODS AS A HEALTHY AND SUSTAINABLE AGING STRATEGY

INNOVATIVE MULTIFUNCTIONAL INGREDIENTS AS MEAT ANALOGUES AND THEIR APPLICATION IN STRATEGIES TO DEVELOP HEALTHY, SAFE AND SUSTAINABLE MEAT PRODUCTS