Research lines
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The group has established a tasting panel for the Montes de Granada Denomination of Origin to evaluate the organoleptic characteristics of virgin olive oils
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The members of this group belonging to the University of Murcia have developed analytical methods for estimating the antioxidant capability of foodstuffs and other biological media
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Estudio de parámetros como la pérdida de peso, el índice de daños por frío, la firmeza, los daños en la membrana cuantificados como pérdida ...
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This concerns how the manipulation of the nutritional status of an essential or non essential ionic element can facilitate the tolerance responses to different abiotic stresses in plants. As regards ...
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Nutritional questionnaires that allow the diet of populations from Spain and other countries have been developed and validated, and the degree of exposure to substances with biological effects, especially phytoestrogens ...
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Study of the effect of different formulations (fertilisers, biostimulants, defence inducers, etc.) on metabolic processes and crop production. Physiological, nutritional and phenotypic characterisation. Definition of adequate and toxic doses of ...
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Study of the production and nutritional quality of agricultural products intended for human consumption through the determination of the profile of bioactive compounds and evaluation of their organoleptic characteristics.
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Estudio de terapias combinadas de alimentos funcionales de origen vegetal en coordinación con protocolos de ejercicio físico para la prevención y el tratamiento del cáncer de ...
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Total and specific antioxidant potential of foods and drinks.
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Estudio de la capacidad antioxidante de alimentos funcionales de origen vegetal mediante metodologías in vitro e in vivo. Desarrollo de modelos experimentales animales de obesidad/síndrome metabólico ...
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Aborda el estudio de la ingesta de alimentos y/o derivados, nutrientes y hábitos de vida asociados a la alimentación, así como el estado nutricional resultante, mediante determinaciones ...
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Estudio en modelos in vivo e in vitro de la biodisponibilidad de nutrientes en alimentos derivados de semillas de leguminosas crudas o sometidas a distintos procesos tecnológicos.