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CSIC’S president, Eloisa del Pino, attends through videoconference to the presentation act- that takes place at CSIC’s Delegation in Aragon – of the…
Eloísa del Pino, CSIC’s president, Carlos Closa, José Mª Martell, Javier Moreno, Ana Castro, Ignacio Gutiérrez and Isabel Martínez - vicepresidents…
CSIC’s president, Eloísa del Pino, opens the presentation ceremony of The secrets of the planet, on the occassion of 175th anniversary of Instituto…
Process capable of extracting high-value bioactive compounds from cocoa bean shells using green technologies, through more efficient and sustainable…
The PREBIOIN group is made up of researchers with extensive experience in carbohydrates from a transversal perspective, within the food area. It is a…
The term "Foodomics" was first defined in an SCI publication by our research group (J. Chromatogr. A 1216 (2009) 7109; Anal. Chem. 84 (2012) 10150).…
The group is a reference in the study of dairy fat with extensive experience in the characterization of lipid compounds both in food and biological…
Food Bioscience group works to contribute to food security and sustainable nutrition and health by applying the concepts of bioeconomy and co-…
The work of the group is focused in two main research lines: 1) food safety and health; 2) enzyme obtainment and characterization to improve the food…
The BIOVEG research group developed characterization studies on bioactivity, bioaccesability and bioavailability of constituents of plant tissues,…