All Stories

  1. Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties

    Article • Journal of Food Quality, January 2018, Hindawi Publishing Corporation

    F. Javier Moreno

  2. Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice

    Article • Food Chemistry, September 2015, Elsevier

    F. Javier Moreno

  3. Synthesis and Characterization of Isomaltulose-Derived Oligosaccharides Produced by Transglucosylation Reaction of Leuconostoc mesenteroides Dextransucrase

    Article • Journal of Agricultural and Food Chemistry, September 2014, American Chemical Society (ACS)

    F. Javier Moreno

  4. Influence of Chemical Structure on the Solubility of Low Molecular Weight Carbohydrates in Room Temperature Ionic Liquids

    Article • Industrial & Engineering Chemistry Research, September 2014, American Chemical Society (ACS)

    F. Javier Moreno

  5. Selective fermentation of potential prebiotic lactose-derived oligosaccharides by probiotic bacteria

    Article • International Dairy Journal, September 2014, Elsevier

    F. Javier Moreno

  6. Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

    Article • Food Chemistry, August 2014, Elsevier

    F. Javier Moreno

  7. Synthesis of novel bioactive lactose‐derived oligosaccharides by microbial glycoside hydrolases

    Article • Microbial Biotechnology, April 2014, Wiley

    F. Javier Moreno

  8. Food Oligosaccharides

    Article • March 2014, Wiley

    F. Javier Moreno

  9. Index

    Article • March 2014, Wiley

    F. Javier Moreno

  10. Fractionation of Food Bioactive Oligosaccharides

    Article • March 2014, Wiley

    F. Javier Moreno

  11. Acute Oral Safety Study of Sodium Caseinate Glycosylated via Maillard Reaction with Galactose in Rats

    Article • Journal of Food Protection, March 2014, International Association for Food Protection

    F. Javier Moreno

  12. Analysis, structural characterization, and bioactivity of oligosaccharides derived from lactose

    Article • Electrophoresis, January 2014, Wiley

    F. Javier Moreno

  13. A sustainable biotechnological process for the efficient synthesis of kojibiose

    Article • Green Chemistry, January 2014, Royal Society of Chemistry

    F. Javier Moreno

  14. Structural differences of prebiotic oligosaccharides influence their capability to enhance iron absorption in deficient rats

    Article • Food & Function, January 2014, Royal Society of Chemistry

    F. Javier Moreno

  15. Neoglycoconjugates of caseinomacropeptide and galactooligosaccharides modify adhesion of intestinal pathogens and inflammatory response(s) of intestinal (Caco-2) cells

    Article • Food Research International, November 2013, Elsevier

    F. Javier Moreno

  16. Galacto-oligosaccharides Derived from Lactulose Exert a Selective Stimulation on the Growth of Bifidobacterium animalis in the Large Intestine of Growing Rats

    Article • Journal of Agricultural and Food Chemistry, August 2013, American Chemical Society (ACS)

    F. Javier Moreno

  17. In vitro bifidogenic effect of Maillard-type milk protein–galactose conjugates on the human intestinal microbiota

    Article • International Dairy Journal, August 2013, Elsevier

    F. Javier Moreno

  18. Enzymatic Synthesis and Characterization of Fructooligosaccharides and Novel Maltosylfructosides by Inulosucrase from Lactobacillus gasseri DSM 20604

    Article • Applied and Environmental Microbiology, May 2013, ASM Journals

    F. Javier Moreno

  19. Assessment of interfacial and foaming properties of bovine sodium caseinate glycated with galactose

    Article • Journal of Food Engineering, December 2012, Elsevier

    F. Javier Moreno

  20. Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation

    Article • Journal of the Science of Food and Agriculture, October 2012, Wiley

    F. Javier Moreno

  21. Efficient Synthesis and Characterization of Lactulosucrose by Leuconostoc mesenteroides B-512F Dextransucrase

    Article • Journal of Agricultural and Food Chemistry, October 2012, American Chemical Society (ACS)

    F. Javier Moreno

  22. Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins

    Article • Food Chemistry, September 2012, Elsevier

    F. Javier Moreno

  23. Hydrolyzed Caseinomacropeptide Conjugated Galactooligosaccharides Support the Growth and Enhance the Bile Tolerance in Lactobacillus Strains

    Article • Journal of Agricultural and Food Chemistry, July 2012, American Chemical Society (ACS)

    F. Javier Moreno

  24. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

    Article • Food Hydrocolloids, June 2012, Elsevier

    F. Javier Moreno

  25. Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus

    Article • Food Microbiology, June 2012, Elsevier

    F. Javier Moreno

  26. Monomer and Linkage Type of Galacto-Oligosaccharides Affect Their Resistance to Ileal Digestion and Prebiotic Properties in Rats1–3

    Article • Journal of Nutrition, May 2012, Oxford University Press (OUP)

    F. Javier Moreno

  27. Growth and transcriptional response of Salmonella Typhimurium LT2 to glucose–lysine-based Maillard reaction products generated under low water activity conditions

    Article • Food Research International, March 2012, Elsevier

    F. Javier Moreno

  28. Synthesis and Characterization of a Potential Prebiotic Trisaccharide from Cheese Whey Permeate and Sucrose by Leuconostoc mesenteroides Dextransucrase

    Article • Journal of Agricultural and Food Chemistry, February 2012, American Chemical Society (ACS)

    F. Javier Moreno

  29. Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria

    Article • International Journal of Food Microbiology, February 2012, Elsevier

    F. Javier Moreno

  30. Hydrophilic interaction liquid chromatography coupled to mass spectrometry for the characterization of prebiotic galactooligosaccharides

    Article • Journal of Chromatography A, January 2012, Elsevier

    F. Javier Moreno

  31. CHAPTER 13. Analysis of Dietary Sugars in Beverages by Gas Chromatography

    Article • January 2012, Royal Society of Chemistry

    F. Javier Moreno

  32. Effect of glycation of bovine β-lactoglobulin with galactooligosaccharides on the growth of human faecal bacteria

    Article • International Dairy Journal, December 2011, Elsevier

    F. Javier Moreno

  33. Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin

    Article • Food Chemistry, December 2011, Elsevier

    F. Javier Moreno

  34. In Vitro Fermentation by Human Gut Bacteria of Proteolytically Digested Caseinomacropeptide Nonenzymatically Glycosylated with Prebiotic Carbohydrates

    Article • Journal of Agricultural and Food Chemistry, November 2011, American Chemical Society (ACS)

    F. Javier Moreno

  35. Detection of Two Minor Phosphorylation Sites for Bovine κ-Casein Macropeptide by Reversed-Phase Liquid Chromatography–Tandem Mass Spectrometry

    Article • Journal of Agricultural and Food Chemistry, October 2011, American Chemical Society (ACS)

    F. Javier Moreno

  36. Characterization of galactooligosaccharides derived from lactulose

    Article • Journal of Chromatography A, October 2011, Elsevier

    F. Javier Moreno

  37. Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound

    Article • Journal of Dairy Science, January 2011, American Dairy Science Association

    F. Javier Moreno

  38. Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin

    Article • International Dairy Journal, November 2010, Elsevier

    F. Javier Moreno

  39. Development of a new method using HILIC-tandem mass spectrometry for the characterization of O-sialoglycopeptides from proteolytically digested caseinomacropeptide

    Article • PROTEOMICS, August 2010, Wiley

    F. Javier Moreno

  40. Selective linkage detection ofO-sialoglycan isomers by negative electrospray ionization ion trap tandem mass spectrometry

    Article • Rapid Communications in Mass Spectrometry, April 2010, Wiley

    F. Javier Moreno

  41. The cytotoxic effect of Bowman-Birk isoinhibitors, IBB1 and IBBD2, from soybean (Glycine max) on HT29 human colorectal cancer cells is related to their intrinsic ability to inhibit serine proteases

    Article • Molecular Nutrition & Food Research, March 2010, Wiley

    F. Javier Moreno

  42. Role of Pyridoxamine in the Formation of the Amadori/Heyns Compounds and Aggregates during the Glycation of β-Lactoglobulin with Galactose and Tagatose

    Article • Journal of Agricultural and Food Chemistry, January 2010, American Chemical Society (ACS)

    F. Javier Moreno

  43. Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran

    Article • Food Hydrocolloids, January 2010, Elsevier

    F. Javier Moreno

  44. Application of liquid chromatography–tandem mass spectrometry for the characterization of galactosylated and tagatosylated β-lactoglobulin peptides derived from in vitro gastrointestinal digestion

    Article • Journal of Chromatography A, October 2009, Elsevier

    F. Javier Moreno

  45. Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative Method

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2009, Wiley

    F. Javier Moreno

  46. Comparison of fractionation techniques to obtain prebiotic galactooligosaccharides

    Article • International Dairy Journal, September 2009, Elsevier

    F. Javier Moreno

  47. Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products

    Article • January 2009, Elsevier

    F. Javier Moreno

  48. Protein Quality, Antigenicity, and Antioxidant Activity of Soy-Based Foodstuffs

    Article • Journal of Agricultural and Food Chemistry, August 2008, American Chemical Society (ACS)

    F. Javier Moreno

  49. Mass Spectrometric Characterization of Glycated β-Lactoglobulin Peptides Derived from Galacto-oligosaccharides Surviving the In Vitro Gastrointestinal Digestion

    Article • Journal of the American Society for Mass Spectrometry, July 2008, American Chemical Society (ACS)

    F. Javier Moreno

  50. Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods

    Article • Journal of Agricultural and Food Chemistry, June 2008, American Chemical Society (ACS)

    F. Javier Moreno

  51. 2S Albumin Storage Proteins: What Makes them Food Allergens?

    Article • The Open Biochemistry Journal, February 2008, Bentham Science Publishers

    F. Javier Moreno, Alfonso Clemente

  52. Characterization and in Vitro Digestibility of Bovine β-Lactoglobulin Glycated with Galactooligosaccharides

    Article • Journal of Agricultural and Food Chemistry, September 2007, American Chemical Society (ACS)

    F. Javier Moreno

  53. Isolation of bovine β-lactoglobulin from complexes with chitosan

    Article • International Dairy Journal, May 2007, Elsevier

    F. Javier Moreno

  54. Optimized techniques for the extraction of grape allergens appropriate for in vivo and in vitro testing and diagnosis

    Article • Molecular Nutrition & Food Research, March 2007, Wiley

    Professor Nikolaos G Papadopoulos, Professor NIKOLAOS PAPADOPOULOS, F. Javier Moreno

  55. Gastrointestinal digestion of food allergens: Effect on their allergenicity

    Article • Biomedicine & Pharmacotherapy, January 2007, Elsevier

    F. Javier Moreno

  56. In vitro glycation and antigenicity of soy proteins

    Article • Food Research International, January 2007, Elsevier

    F. Javier Moreno

  57. The effects of food processing on allergens

    Article • January 2007, Elsevier

    F. Javier Moreno

  58. The effects of food processing on allergens

    Article • December 2006, Taylor & Francis

    F. Javier Moreno

  59. Uptake of 2S Albumin Allergens, Ber e 1 and Ses i 1, across Human Intestinal Epithelial Caco-2 Cell Monolayers

    Article • Journal of Agricultural and Food Chemistry, November 2006, American Chemical Society (ACS)

    F. Javier Moreno

  60. Changes in antioxidant activity of dehydrated onion and garlic during storage

    Article • Food Research International, October 2006, Elsevier

    F. Javier Moreno

  61. Effect of in vitro gastric and duodenal digestion on the allergenicity of grape lipid transfer protein

    Article • Journal of Allergy and Clinical Immunology, August 2006, Elsevier

    F. Javier Moreno

  62. Use of Chitosan for Selective Removal of β-Lactoglobulin from Whey

    Article • Journal of Dairy Science, May 2006, American Dairy Science Association

    F. Javier Moreno

  63. Phospholipid Interactions Protect the Milk Allergen α-Lactalbumin from Proteolysis during in Vitro Digestion

    Article • Journal of Agricultural and Food Chemistry, December 2005, American Chemical Society (ACS)

    F. Javier Moreno

  64. Assessment of Initial Stages of Maillard Reaction in Dehydrated Onion and Garlic Samples

    Article • Journal of Agricultural and Food Chemistry, November 2005, American Chemical Society (ACS)

    F. Javier Moreno

  65. Thermostability and in vitro digestibility of a purified major allergen 2S albumin (Ses i 1) from white sesame seeds (Sesamum indicum L.)

    Article • Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, September 2005, Elsevier

    F. Javier Moreno

  66. A Reliable Gas Capillary Chromatographic Determination of Lactulose in Dairy Samples

    Article • Chromatographia, September 2005, Springer Science + Business Media

    F. Javier Moreno

  67. Glycation of caseinmacropeptide

    Article • Food Chemistry, August 2005, Elsevier

    F. Javier Moreno

  68. Selective Recovery of Glycosylated Caseinmacropeptide with Chitosan

    Article • Journal of Agricultural and Food Chemistry, February 2005, American Chemical Society (ACS)

    F. Javier Moreno

  69. Stability of the major allergen Brazil nut 2S albumin (Ber e 1) to physiologically relevant in vitro gastrointestinal digestion

    Article • FEBS Journal, December 2004, Wiley

    F. Javier Moreno

  70. Conference report

    Article • European Food Research and Technology, August 2004, Springer Science + Business Media

    F. Javier Moreno

  71. Processing approaches to reducing allergenicity in proteins

    Article • May 2004, Taylor & Francis

    F. Javier Moreno

  72. Mass spectrometry and structural characterization of 2S albumin isoforms from Brazil nuts (Bertholletia excelsa)

    Article • Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, May 2004, Elsevier

    F. Javier Moreno

  73. Processing approaches to reducing allergenicity in proteins

    Article • January 2004, Elsevier

    F. Javier Moreno

  74. Effect of High Pressure on Isomerization and Degradation of Lactose in Alkaline Media

    Article • Journal of Agricultural and Food Chemistry, March 2003, American Chemical Society (ACS)

    F. Javier Moreno

  75. High-Pressure Effects on Maillard Reaction between Glucose and Lysine

    Article • Journal of Agricultural and Food Chemistry, January 2003, American Chemical Society (ACS)

    F. Javier Moreno

  76. Characterization and Functional Properties of Lactosyl Caseinomacropeptide Conjugates

    Article • Journal of Agricultural and Food Chemistry, August 2002, American Chemical Society (ACS)

    F. Javier Moreno

  77. Interfacial Behavior of Goat Kappa Casein: Ellipsometry and Atomic Force Microscopy Study

    Article • Single Molecules, June 2002, Wiley

    F. Javier Moreno

  78. Heterogeneity of caprine κ-casein macropeptide

    Article • Journal of Dairy Research, May 2001, Cambridge University Press

    F. Javier Moreno

  79. Analysis of monosaccharides in bovine, caprine and ovine κ-casein macropeptide by gas chromatography

    Article • Chromatographia, May 2001, Springer Science + Business Media

    F. Javier Moreno

  80. Chromatographic characterization of ovine κ-casein macropeptide

    Article • Journal of Dairy Research, August 2000, Cambridge University Press

    F. Javier Moreno

  81. Determination of maltodextrins in enteral formulations by three different chromatographic methods

    Article • Chromatographia, December 1999, Springer Science + Business Media

    F. Javier Moreno

  82. Controlling processing in complex food systems: a potential route to food-allergy prevention

    Article • Springer Science + Business Media

    F. Javier Moreno