• Exploring the bioaccessibility, in vitro colonic fermentation, and the impact on the intestinal microbiota of allyl-and benzyl-isothiocyanate from white and Ethiopian mustard 

  Cámara-Martos, Fernando; Bolívar Carrillo, Araceli; Rabasco-Vílchez, Laura; Lafont, F.; Luque Ojeda, J.L.; Pérez-Rodríguez, Fernando (Elsevier, 2025)

  The aim of this research was to study the formation and bioaccessibility of allyl- and benzyl-isothiocyanate (ITC) resulting from the gastrointestinal digestion (small and large intestine) of green parts from Ethiopian and ...

• Curcumin-loaded O/W Pickering emulsion stabilized by (Ligno)cellulose nanofibers: impact of surface charge, morphology, and chemical composition on emulsion efficacy, storage stability and bioaccessibility 

  Rincón, Esther; Cámara-Martos, Fernando; Usala, Elena; Trujillo Cayado, Luis Alfonso; Espinosa, Eduardo (Springer Nature, 2025)

  The bioaccessibility of lipophilic bioactive compounds, such as curcumin, is commonly limited by their lipophilic nature, which decreases their solubility in the gastrointestinal system. This study presents the formulation ...

• Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products 

  Díaz-Martínez, Cristina; Bolívar Carrillo, Araceli; Pérez-Rodríguez, Fernando (Elsevier, 2025)

  Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles ...

• Increasing the Lipid Content of Filamentous Fungi: Potential Alternatives to Conventional Meat through Culture Medium Modification and High-Lipid Yeast Immobilization 

  Oviedo Albarracín, Cristina; Chacón-Navarrete, Helena; Cámara-Martos, Fernando; Bermúdez Luque, Andrés; Koysuren, Begum; Nitin, Nitin; Fotidis, Ioannis; Yan, Yixin; Moreno-García, Jaime (Springer Nature, 2025)

  Conventional meat consumption has significant environmental impacts, driving interest in alternatives such as fungal-based meat. A key challenge is its low lipid content, which affects its resemblance to traditional meat. ...

• Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level 

  Rodríguez-Hernández, Pablo; Martín Gómez, Andrés; Cardador Dueñas, María José; Amaro López, Manuel Ángel; Arce Jiménez, Lourdes; Rodríguez-Estévez, V. (Elsevier, 2022)

  Cured Iberian ham is a worldwide known product due to its high quality. Nowadays, there is a lack of official analytical methods to differentiate geographical origin (Protected Designation of Origin (PDO)), the curing plant ...

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