Skip to main content
ALTERNATIVES OF USING OF SUPPLEMENT ENRICHED IN OMEGA-3 FATTY ACIDS AND ANTIOXIDANTS IN RATIONS OF SHEEP ON THE IMPROVEMENT OF LIPID PROFILE AND QUALITY OF MILK AND MEAT.
METAL HOMEOSTASIS AND FERTILIZATION IN PLANTS
PRODUCTION OF NEW ENZYMES, ENZYME CONJUGATES AND BIOACTIVE COMPOUNDS BY SYNTHETIC BIOLOGY FOR FOOD APPLICATIONS.
NEW RICH IN BIOACTIVE COMPOUNDS BEVERAGE, FOR ENERGETIC METABOLISM MODULATION IN OVERWEIGHT ADULTS
STUDY OF THE GENETIC ARCHITECTURE OF SEXUAL MATURITY (PUBERTY) IN THE SEA BASS (DICENTRARCHUS LABRAX L.)
IMPACT OF FOOD STRUCTURE AND TEXTURE ON THE MECHANISMS OF ORAL PROCESSING AND DYNAMICS OF SENSORY PERCEPTION
THE OLIVE MICROBIONE AND ITS ROLE IN MODULATING HOST RESPONSE TO VERTICILLIUM DAHLIAE: UNRAVELING THE DETERMINING AND MODIFYING FACTORS
DEVELOPMENT OF NEW QUINOA AND CHIA INGREDIENTS FOR FOOD FORMULATIONS. NUTRITIONAL STUDY AND EVALUATION OF HEALTHY PROPERTIES
VULNERABILITY OF SOIL ORGANIC MATTER IN SEMI-ARID AGRICULTURAL ECOSYSTEMS TO GLOBAL WARMING
MULTITROPHIC INTERACTIONS IN THE PATHOSYSTEM GEMINIVIRUS/CRINIVIRUS-BEMISIA TABACI-TOMATO