Instituto de Biotecnología Vegetal

2024

1. A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure

   Food Bioscience, Vol. 59

2. A secondary model for the effect of pH on the variability in growth fitness of Listeria innocua strains

   Food Research International, Vol. 186

3. Aberrant splicing of a nicotinic acetylcholine receptor alpha 6 subunit is associated with spinosad tolerance in the thrips predator Orius laevigatus

   Pesticide Biochemistry and Physiology, Vol. 200

4. An innovative beverage made from revalorized broccoli and carrots by-products

   Acta Horticulturae, pp. 187-194

5. Analysis of global research on vegetable seedlings and transplants and their impacts on product quality

   Journal of the Science of Food and Agriculture

6. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

   Foods, Vol. 13, Núm. 1

7. Assessing pesticide residues occurrence and risks in water systems: A Pan-European and Argentina perspective

   Water Research, Vol. 254

8. Development of novel natto using legumes produced in Europe

   Heliyon, Vol. 10, Núm. 5

9. Diversified cropping systems effect on the water status of mandarin trees under deficit irrigation: Citrus water status in diversified cropping systems

   Scientia Horticulturae, Vol. 326

10. Effect of Biofertilizers on Broccoli Yield and Soil Quality Indicators

    Horticulturae, Vol. 10, Núm. 1

11. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

12. Effect of no-till followed by crop diversification on the soil microbiome in a boreal short cereal rotation

    Biology and Fertility of Soils, Vol. 60, Núm. 3, pp. 357-374

13. Environmental Monitoring of Pig Slurry Ponds Using Geochemical and Geoelectrical Techniques

    Water (Switzerland), Vol. 16, Núm. 7

14. Exploring the total cost of whole fresh, fresh-cut and pre-cooked vegetables

    International Journal of Life Cycle Assessment

15. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

16. Influence of Genotype on Antioxidant Activity and Phenolic Profile of Fennel Bulbs

    Agronomy, Vol. 14, Núm. 3

17. Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments

    LWT, Vol. 199

18. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

19. New table grape hybrids development from teinturier population with enhanced phytochemical quality

    Scientia Horticulturae, Vol. 326

20. Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?

    International Journal of Food Microbiology, Vol. 413