Extraction process of bioactive compounds from cocoa bean shells

Process capable of extracting high-value bioactive compounds from cocoa bean shells using green technologies, through more efficient and sustainable…

New variety of turnip top: TARDÍO (Brassica Rapa L. var. rapa)

A late-cycle variety of turnip green that allows for higher production due to its longer growth cycle.

MAMEDE: New bean variety with multiple resistance

MAMEDE is a new common bean variety (white dry bean type) that combines high commercial grain quality with outstanding multiple disease resistance…

NEW STRATEGIES FOR SYNTHESIS OF BIOACTIVE COMPOUNDS OF FOOD INTEREST USING CARBOHYDRATE-ACTIVE ENZYMES DERIVED FROM THE ENZYMATIC MACHINERY OF LACTOBACILLUS PLANTARUM WCFS1

SYNERGISTIC EFFECTS OF MILK FAT GLOBULE MEMBRANE AND XANTHOPHYLLS TO PROMOTE BRAIN DEVELOPMENT OF THE NEW BORN AND PREVENT COGNITIVE DECLINE DURING AGING

IMMUNOMODULATING PEPTIDES DERIVED FROM EGG PROTEINS AND SYMBIOTICS FOR THE TREATMENT OF EGG ALLERGY OR MULTIPLE FOOD ALLERGIES

RESEARCH ON NEW FOOD INGREDIENTS WITH MODULATING ACTIVITY OF GUT MICROBIAL METABOLISM RELATED WITH ATHEROSCLEROSIS DEVELOPMENT

HYDROLYSIS OF VEGETABLE PROTEINS WITH HIGH BIOLOGICAL VALUE: PRODUCTION OF ANTIOXIDANT PEPTIDES AND NEW CULINARY TEXTURES TO DEVELOP GLUTEN FREE PRODUCTS

REVALORIZATION FROM A BIOREFINERY PERSPECTIVE OF TERPENES FROM ALGAE AND FOOD BYPRODUCTS AND FOODOMICS EVALUATION OF ITS ACTIVITY VS. ALZHEIMER S DISEASE

VALORIZATION OF FOOD BY-PRODUCTS AS A SOURCE OF BIOACTIVE COMPOUNDS USEFUL FOR THE MITIGATION OF THE HUMAN INFECTION WITH HELICOBACTER PYLORI