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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…
Our research activities are focused on Human Nutrition in order to understand the role of nutrients on health and how to prevent disease. Our know-…
This group is dedicated to the study of the carbonyl-amine and carbonyl-phenol reactions that take place during food processing and storage, with…
The group of Lipid Modifications in Foods studies changes in lipid composition and chemical transformations of lipids during the processing and…