{"id":2487,"date":"2023-07-28T08:05:20","date_gmt":"2023-07-28T08:05:20","guid":{"rendered":"https:\/\/newidibe.zeus.umh.es\/?page_id=2487"},"modified":"2024-01-23T14:59:31","modified_gmt":"2024-01-23T14:59:31","slug":"dr-manuel-valero","status":"publish","type":"page","link":"https:\/\/idibe.umh.es\/en\/dr-manuel-valero\/","title":{"rendered":"Dr. Manuel Valero"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; background_color=&#8221;#ffffff&#8221; custom_padding=&#8221;16px|0px|16px|0px|false|false&#8221; border_width_top=&#8221;3px&#8221; border_color_top=&#8221;#AB1A2D&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;11px|0px|0|0px|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/idibe.umh.es\/files\/2023\/03\/Manuel-Valero.png&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;150px||||false|false&#8221; custom_padding_tablet=&#8221;10px||||false|false&#8221; custom_padding_phone=&#8221;&#8221; custom_padding_last_edited=&#8221;on|tablet&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; header_font=&#8221;||||||||&#8221; header_font_size=&#8221;55px&#8221; header_2_font=&#8221;Raleway||||||||&#8221; header_2_text_color=&#8221;#000000&#8243; header_2_font_size=&#8221;45px&#8221; header_3_font=&#8221;||||||||&#8221; header_4_font=&#8221;||||||||&#8221; header_4_text_color=&#8221;#ffffff&#8221; custom_margin=&#8221;||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2 style=\"text-align: center\"><strong>Dr. Manuel Valero Roche<\/strong><\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.16&#8243; header_font=&#8221;||||||||&#8221; header_text_color=&#8221;#c0172d&#8221; header_2_font=&#8221;||||||||&#8221; header_3_font=&#8221;||||||||&#8221; header_4_font=&#8221;|||on|||||&#8221; header_4_text_align=&#8221;center&#8221; header_4_text_color=&#8221;#ffffff&#8221; header_4_line_height=&#8221;1.4em&#8221; custom_margin=&#8221;-31px|107px||107px||false&#8221; custom_padding=&#8221;0px||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4><span style=\"color: #333333\">Professor of Microbiology, Universidad Miguel Hernandez<\/span><\/h4>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;#ffffff&#8221; background_enable_image=&#8221;off&#8221; parallax=&#8221;on&#8221; custom_padding=&#8221;36px|0px|35px|0px|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row column_structure=&#8221;1_3,2_3&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb use_icon=&#8221;on&#8221; font_icon=&#8221;&#x5d;||divi||400&#8243; icon_color=&#8221;#c0172d&#8221; icon_placement=&#8221;left&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_text_color=&#8221;#000000&#8243; body_line_height=&#8221;1.1em&#8221; custom_padding=&#8221;20px|20px|1px|20px|false|true&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Unit<\/strong><\/p>\n<p>[\/et_pb_blurb][et_pb_blurb use_icon=&#8221;on&#8221; font_icon=&#8221;&#x5e;||divi||400&#8243; icon_color=&#8221;#c0172d&#8221; icon_placement=&#8221;left&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||&#8221; custom_padding=&#8221;0px|20px|1px|20px|false|true&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;]<strong>Subunit<\/strong><br \/>\nEnvironmental Signaling and Disease<br \/>\n[\/et_pb_blurb][et_pb_blurb use_icon=&#8221;on&#8221; font_icon=&#8221;&#xe08b;||divi||400&#8243; icon_color=&#8221;#c0172d&#8221; icon_placement=&#8221;left&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_text_color=&#8221;#000000&#8243; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||&#8221; custom_padding=&#8221;0px|20px|1px|20px|false|true&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Group<\/strong><br \/> <span>Development of functional ingredients<\/span><\/p>\n<p>[\/et_pb_blurb][et_pb_blurb use_icon=&#8221;on&#8221; font_icon=&#8221;&#xe076;||divi||400&#8243; icon_color=&#8221;#c0172d&#8221; icon_placement=&#8221;left&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||&#8221; custom_padding=&#8221;0px|20px|1px|20px|false|true&#8221; global_colors_info=&#8221;{}&#8221;]<span style=\"color: #333333\"><a style=\"color: #333333\" href=\"mailto:m.valero@umh.es\"><span style=\"font-weight: 400\">m.valero@umh.es<\/span><\/a><\/span>[\/et_pb_blurb][et_pb_blurb icon_placement=&#8221;left&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||&#8221; custom_padding=&#8221;0px|20px|1px|3px|false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<img loading=\"lazy\" class=\"wp-image-796 alignnone size-thumbnail\" src=\"http:\/\/idibe.umh.es\/files\/2023\/03\/linkedinlogo-150x150.png\" alt=\"\" width=\"23\" height=\"68\" \/>[\/et_pb_blurb][et_pb_blurb icon_placement=&#8221;left&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||&#8221; custom_padding=&#8221;0px|20px|1px|3px|false|false&#8221; global_colors_info=&#8221;{}&#8221;]<a href=\"https:\/\/orcid.org\/0000-0001-9844-7027\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"wp-image-3808 alignnone size-large\" src=\"http:\/\/idibe.umh.es\/files\/2022\/09\/ORCID_logo.svg_-1024x348-1.png\" alt=\"\" width=\"68\" height=\"23\" \/><\/a>[\/et_pb_blurb][et_pb_blurb icon_placement=&#8221;left&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||&#8221; custom_padding=&#8221;0px|20px|20px|3px|false|false&#8221; global_colors_info=&#8221;{}&#8221;]<a href=\"https:\/\/scholar.google.es\/citations?hl=es&amp;amp;user=XqxflfEAAAAJ\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" class=\"wp-image-775 alignnone size-medium\" src=\"http:\/\/idibe.umh.es\/files\/2023\/02\/Google_Scholar_logo-300x50.png\" alt=\"\" width=\"114\" height=\"19\" srcset=\"https:\/\/idibe.umh.es\/files\/2023\/02\/Google_Scholar_logo-300x50.png 300w, https:\/\/idibe.umh.es\/files\/2023\/02\/Google_Scholar_logo-480x81.png 480w, https:\/\/idibe.umh.es\/files\/2023\/02\/Google_Scholar_logo.png 762w\" sizes=\"(max-width: 114px) 100vw, 114px\" \/><\/a>[\/et_pb_blurb][et_pb_blurb use_icon=&#8221;on&#8221; font_icon=&#8221;&#xe090;||divi||400&#8243; icon_color=&#8221;#c0172d&#8221; icon_placement=&#8221;left&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_margin=&#8221;-14px||||false|false&#8221; custom_padding=&#8221;0px|20px|20px|20px|false|true&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;]+34 96 522 2002<br \/>\n[\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; header_font=&#8221;||||||||&#8221; header_text_color=&#8221;#c0172d&#8221; header_4_font=&#8221;||||||||&#8221; header_4_text_color=&#8221;#c0172d&#8221; header_4_font_size=&#8221;25px&#8221; header_4_line_height=&#8221;1.4em&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>RESEARCH FIELDS<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.16&#8243; text_font=&#8221;||||||||&#8221; text_text_color=&#8221;#000000&#8243; text_font_size=&#8221;15px&#8221; header_font=&#8221;||||||||&#8221; header_2_font=&#8221;||||||||&#8221; header_3_font=&#8221;||||||||&#8221; header_4_font=&#8221;||||||||&#8221; header_5_font=&#8221;||||||||&#8221; header_6_font=&#8221;||||||||&#8221; custom_margin=&#8221;-31px||0px&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li>Food enzymology<\/li>\n<li>Industrial Biotechnology<\/li>\n<li>Food beverages<\/li>\n<li>Fermentation process<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_toggle title=&#8221;PROFESSIONAL BACKGROUND&#8221; icon_color=&#8221;#c0172d&#8221; open_icon_color=&#8221;#c0172d&#8221; _builder_version=&#8221;4.16&#8243; title_text_color=&#8221;#c0172d&#8221; title_level=&#8221;h4&#8243; title_font=&#8221;||||||||&#8221; body_font=&#8221;||||||||&#8221; body_text_color=&#8221;#000000&#8243; background_color=&#8221;#ffffff&#8221; custom_padding=&#8221;32px|32px|32px|32px|true|true&#8221; border_radii=&#8221;on|3px|3px|3px|3px&#8221; border_width_all=&#8221;0px&#8221; box_shadow_style=&#8221;preset1&#8243; box_shadow_color=&#8221;rgba(153,153,153,0.14)&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li>Previous positions:<\/li>\n<li>Postdoctoral position:<\/li>\n<li>PhD in<\/li>\n<li>Degree in<\/li>\n<\/ul>\n<p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;30.375px|0px|0|0px|false|false&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; header_font=&#8221;||||||||&#8221; header_text_color=&#8221;#c0172d&#8221; header_3_font=&#8221;||||||||&#8221; header_4_font=&#8221;||||||||&#8221; header_4_text_color=&#8221;#c0172d&#8221; header_4_font_size=&#8221;26px&#8221; header_4_line_height=&#8221;1.4em&#8221; custom_margin=&#8221;||8px&#8221; custom_padding=&#8221;0px|0px|0px|0px|false|true&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>REPRESENTATIVE PUBLICATIONS<\/h4>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; make_equal=&#8221;on&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;15px|0px|15px|0px|true|false&#8221; custom_width_px=&#8221;1669px&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;MORENO-CHAMBA, B. ET AL. (2022)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]LWT-Food Science and Technology, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.lwt.2021.113011\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.lwt.2021.113011<\/a><\/p>\n<p><em>Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;SALAZAR-BERMEO, J. ET AL. (2021)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Antioxidants, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/antiox10111668\" target=\"_blank\" rel=\"noopener noreferrer\">10.3390\/antiox10111668<\/a><\/p>\n<p><em>Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; make_equal=&#8221;on&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;15px|0px|15px|0px|true|false&#8221; custom_width_px=&#8221;1669px&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;GEA-BOTELLA, S. ET AL. (2021)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Pharmaceutics, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/pharmaceutics13111898\" target=\"_blank\" rel=\"noopener noreferrer\">10.3390\/pharmaceutics13111898<\/a><\/p>\n<p><em>Carotenoids from Persimmon (Diospyros kaki Thunb.) Byproducts Exert Photoprotective, Antioxidative and Microbial Anti-Adhesive Effects on HaCaT<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;SALAZAR-BERMEO, J. ET AL. (2021)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.1em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Food Research International, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.foodres.2020.109882\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.foodres.2020.109882<\/a><\/p>\n<p><em>Carotenoids from persimmon juice processing<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; make_equal=&#8221;on&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;15px|0px|15px|0px|true|false&#8221; custom_width_px=&#8221;1669px&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;GEA-BOTELLA, S. ET AL. (2021)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Pharmaceutics, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/pharmaceutics13111898\" rel=\"noopener noreferrer\">10.3390\/pharmaceutics13111898<\/a><\/p>\n<p><em>Carotenoids from Persimmon (Diospyros kaki Thunb.) Byproducts Exert Photoprotective, Antioxidative and Microbial Anti-Adhesive Effects on HaCaT<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;GEA-BOTELLA, S. ET AL. (2021)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Food Research International, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.foodres.2020.109882\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.foodres.2020.109882<\/a><\/p>\n<p><em>Carotenoids from persimmon juice processing<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; make_equal=&#8221;on&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;15px|0px|15px|0px|true|false&#8221; custom_width_px=&#8221;1669px&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;C\u00c1NOVAS, J.A. ET AL. (2020)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Food Packaging and Shelf Life, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.fpsl.2019.100453\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.fpsl.2019.100453<\/a><\/p>\n<p><em>Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;GIM\u00c9NEZ, T. ET AL. (2019)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Process Biochemistry, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.procbio.2018.11.008\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.procbio.2018.11.008<\/a><\/p>\n<p><em>Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; make_equal=&#8221;on&#8221; disabled_on=&#8221;on|on|on&#8221; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;15px|0px|15px|0px|true|false&#8221; custom_width_px=&#8221;1669px&#8221; disabled=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;SAURA, D. ET AL. (2017)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Journal of Food Science and Technology, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1007\/s13197-017-2619-3\" target=\"_blank\" rel=\"noopener noreferrer\">10.1007\/s13197-017-2619-3<\/a><\/p>\n<p><em>Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; module_class=&#8221;hover_blurb&#8221; _builder_version=&#8221;4.16&#8243; background_color=&#8221;rgba(255,255,255,0.5)&#8221; custom_padding=&#8221;|||&#8221; custom_css_main_element=&#8221;box-shadow: 0 20px 80px rgba(50,50,93,.09);&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_blurb title=&#8221;BERENGUER, M. ET AL. (2016)&#8221; _builder_version=&#8221;4.16&#8243; header_font=&#8221;Josefin Sans|||on|||||&#8221; header_text_align=&#8221;left&#8221; header_text_color=&#8221;#c0172d&#8221; header_line_height=&#8221;1.2em&#8221; body_font=&#8221;||||||||&#8221; body_line_height=&#8221;1.3em&#8221; custom_padding=&#8221;25px|25px|25px|25px|true&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]Food Chemistry, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2015.06.027\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.foodchem.2015.06.027<\/a><\/p>\n<p><em>Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains<\/em><br \/>\n[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dr. Manuel Valero RocheProfessor of Microbiology, Universidad Miguel Hernandez &nbsp;UnitSubunit Environmental Signaling and Disease Group Development of functional ingredientsm.valero@umh.es+34 96 522 2002 RESEARCH FIELDS Food enzymology Industrial Biotechnology Food beverages Fermentation process Previous positions: Postdoctoral position: PhD in Degree in REPRESENTATIVE PUBLICATIONS LWT-Food Science and Technology, DOI:\u00a010.1016\/j.lwt.2021.113011 Bound galloylated compounds in persimmon upcycled dietary fiber [&hellip;]<\/p>\n","protected":false},"author":3782,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p>[et_pb_section fb_built=\"1\" _builder_version=\"4.2.2\" background_color=\"#ffffff\" custom_padding=\"16px|0px|16px|0px|false|false\" border_width_top=\"3px\" border_color_top=\"#AB1A2D\"][et_pb_row column_structure=\"1_3,2_3\" _builder_version=\"4.2.2\" custom_padding=\"11px|0px|0|0px|false|false\"][et_pb_column type=\"1_3\" _builder_version=\"4.16\" custom_padding=\"|||\" custom_padding__hover=\"|||\"][et_pb_image src=\"http:\/\/newidibe.zeus.umh.es\/files\/2023\/03\/Manuel-Valero.png\" align=\"center\" _builder_version=\"4.2.2\"][\/et_pb_image][\/et_pb_column][et_pb_column type=\"2_3\" _builder_version=\"4.2.2\" custom_padding=\"150px||||false|false\" custom_padding_tablet=\"10px||||false|false\" custom_padding_phone=\"\" custom_padding_last_edited=\"on|tablet\" custom_padding__hover=\"|||\"][et_pb_text _builder_version=\"4.2.2\" header_font=\"||||||||\" header_font_size=\"55px\" header_2_font=\"Raleway||||||||\" header_2_text_color=\"#000000\" header_2_font_size=\"45px\" header_3_font=\"||||||||\" header_4_font=\"||||||||\" header_4_text_color=\"#ffffff\" custom_margin=\"||||false|false\" hover_enabled=\"0\"]<\/p><h2 style=\"text-align: center;\"><strong><span style=\"color: #333333;\">Dr. <\/span>Manuel<span style=\"color: #333333;\">\u00a0Valero<\/span><\/strong><\/h2><p>[\/et_pb_text][et_pb_text _builder_version=\"4.2.2\" header_font=\"||||||||\" header_text_color=\"#c0172d\" header_2_font=\"||||||||\" header_3_font=\"||||||||\" header_4_font=\"|||on|||||\" header_4_text_align=\"center\" header_4_text_color=\"#ffffff\" header_4_line_height=\"1.4em\" custom_margin=\"-31px|107px||107px||false\" custom_padding=\"0px||\"]<\/p><h4><span style=\"color: #333333;\">Professor, Universidad Miguel Hernandez<\/span><\/h4><p>\u00a0<\/p><p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\"1\" admin_label=\"section\" _builder_version=\"4.2.2\" background_color=\"#ffffff\" background_enable_image=\"off\" parallax=\"on\" custom_padding=\"36px|0px|35px|0px|false|false\"][et_pb_row column_structure=\"1_3,2_3\" _builder_version=\"4.16\"][et_pb_column type=\"1_3\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb use_icon=\"on\" font_icon=\"%%60%%\" icon_color=\"#c0172d\" icon_placement=\"left\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_padding=\"20px|20px|1px|20px|false|true\"]<\/p><p><strong>Unit<\/strong><br \/>Molecular and Cellular Design<\/p><p>[\/et_pb_blurb][et_pb_blurb use_icon=\"on\" font_icon=\"%%61%%\" icon_color=\"#c0172d\" icon_placement=\"left\" disabled_on=\"on|on|on\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||\" custom_padding=\"0px|20px|1px|20px|false|true\" disabled=\"on\"]<\/p><p><strong>Subunit<\/strong><br \/>Environmental Signaling and Disease<\/p><p>[\/et_pb_blurb][et_pb_blurb use_icon=\"on\" font_icon=\"%%259%%\" icon_color=\"#c0172d\" icon_placement=\"left\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||\" custom_padding=\"0px|20px|1px|20px|false|true\"]<\/p><p><strong>Group<\/strong><br \/>Diabetes Research Unit<\/p><p>[\/et_pb_blurb][et_pb_blurb use_icon=\"on\" font_icon=\"%%238%%\" icon_color=\"#c0172d\" icon_placement=\"left\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||\" custom_padding=\"0px|20px|1px|20px|false|true\"]<span style=\"color: #333333;\"><a style=\"color: #333333;\" href=\"mailto:m.valero@umh.es\"><span style=\"font-weight: 400;\">m.valero@umh.es<\/span><\/a><\/span>[\/et_pb_blurb][et_pb_blurb icon_placement=\"left\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||\" custom_padding=\"0px|20px|1px|3px|false|false\" locked=\"off\"]<\/p><p><img class=\"wp-image-796 alignnone size-thumbnail\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2023\/03\/linkedinlogo-150x150.png\" alt=\"\" width=\"23\" height=\"68\" \/><\/p><p>[\/et_pb_blurb][et_pb_blurb icon_placement=\"left\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||\" custom_padding=\"0px|20px|1px|3px|false|false\"]<\/p><p><a href=\"https:\/\/orcid.org\/0000-0001-9844-7027\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"wp-image-3808 alignnone size-large\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2022\/09\/ORCID_logo.svg_-1024x348-1.png\" alt=\"\" width=\"68\" height=\"23\" \/><\/a><\/p><p>[\/et_pb_blurb][et_pb_blurb icon_placement=\"left\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||\" custom_padding=\"0px|20px|20px|3px|false|false\"]<\/p><p><a href=\"https:\/\/scholar.google.es\/citations?hl=es&amp;user=XqxflfEAAAAJ\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"wp-image-775 alignnone size-medium\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2023\/02\/Google_Scholar_logo-300x50.png\" alt=\"\" width=\"114\" height=\"19\" \/><\/a><\/p><p>[\/et_pb_blurb][et_pb_blurb use_icon=\"on\" font_icon=\"%%264%%\" icon_color=\"#c0172d\" icon_placement=\"left\" disabled_on=\"on|on|on\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_margin=\"-14px||||false|false\" custom_padding=\"0px|20px|20px|20px|false|true\" disabled=\"on\"]<\/p><p>+34 96 522 2002<\/p><p>[\/et_pb_blurb][et_pb_text disabled_on=\"on|on|on\" _builder_version=\"4.2.2\" header_font=\"||||||||\" header_text_color=\"#c0172d\" header_3_font=\"||||||||\" header_4_font=\"||||||||\" header_4_text_color=\"#c0172d\" header_4_font_size=\"26px\" header_4_line_height=\"1.4em\" background_color=\"#ffffff\" text_orientation=\"center\" custom_margin=\"-25px||||false|false\" custom_padding=\"0px|0px|40px|0px|false|true\" disabled=\"on\"]<\/p><p style=\"text-align: left; padding-left: 30px;\"><a href=\"https:\/\/orcid.org\/0000-0003-1065-5388\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"wp-image-3808 alignnone size-large\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2022\/09\/ORCID_logo.svg_-1024x348-1.png\" alt=\"\" width=\"68\" height=\"23\" \/><\/a><\/p><p style=\"padding-left: 30px;\"><a href=\"https:\/\/scholar.google.es\/citations?user=othzU4sAAAAJ&hl=es\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"wp-image-775 alignnone size-medium\" style=\"float: left;\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2023\/02\/Google_Scholar_logo-300x50.png\" alt=\"\" width=\"114\" height=\"19\" \/><\/a><\/p><p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\" _builder_version=\"4.16\" custom_padding=\"|||\" custom_padding__hover=\"|||\"][et_pb_text _builder_version=\"4.2.2\" header_font=\"||||||||\" header_text_color=\"#c0172d\" header_4_font=\"||||||||\" header_4_text_color=\"#c0172d\" header_4_font_size=\"25px\" header_4_line_height=\"1.4em\"]<\/p><h4>RESEARCH FIELDS<\/h4><p>[\/et_pb_text][et_pb_text _builder_version=\"4.2.2\" text_font=\"||||||||\" text_text_color=\"#000000\" text_font_size=\"15px\" header_font=\"||||||||\" header_2_font=\"||||||||\" header_3_font=\"||||||||\" header_4_font=\"||||||||\" header_5_font=\"||||||||\" header_6_font=\"||||||||\" custom_margin=\"-31px||0px\"]<\/p><ul><li>Food enzymology<\/li><li>Industrial Biotechnology<\/li><li>Food beverages<\/li><li>Fermentation process<\/li><\/ul><p>[\/et_pb_text][et_pb_toggle title=\"PROFESSIONAL BACKGROUND\" icon_color=\"#c0172d\" _builder_version=\"4.2.2\" title_text_color=\"#c0172d\" title_level=\"h4\" title_font=\"||||||||\" body_font=\"||||||||\" background_color=\"#ffffff\" custom_padding=\"32px|32px|32px|32px|true|true\" border_radii=\"on|3px|3px|3px|3px\" border_width_all=\"0px\" box_shadow_style=\"preset1\" box_shadow_color=\"rgba(153,153,153,0.14)\"]<\/p><ul><li>Previous positions:\u00a0<\/li><li>Postdoctoral position:\u00a0<\/li><li>PhD in\u00a0<\/li><li>Degree in\u00a0<\/li><\/ul><p>[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,2_3\" disabled_on=\"on|on|on\" _builder_version=\"4.16\" disabled=\"on\"][et_pb_column type=\"1_3\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_text _builder_version=\"4.2.2\" header_font=\"||||||||\" header_text_color=\"#c0172d\" header_3_font=\"||||||||\" header_4_font=\"||||||||\" header_4_text_color=\"#c0172d\" header_4_font_size=\"26px\" header_4_line_height=\"1.4em\" background_color=\"#ffffff\" text_orientation=\"center\" custom_padding=\"10px|0px|0px|0px|false|true\"]<\/p><p><a href=\"https:\/\/orcid.org\/0000-0003-4178-2152\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"wp-image-3808 alignnone size-large\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2022\/09\/ORCID_logo.svg_-1024x348-1.png\" alt=\"\" width=\"106\" height=\"36\" \/><\/a><\/p><p><a href=\"https:\/\/scholar.google.es\/citations?user=othzU4sAAAAJ&hl=es\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"wp-image-760 alignnone size-full\" src=\"http:\/\/newidibe.zeus.umh.es\/files\/2023\/02\/logo_google_scholar.png\" alt=\"\" width=\"106\" height=\"188\" \/><\/a><\/p><p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\" _builder_version=\"4.16\" custom_padding=\"|||\" custom_padding__hover=\"|||\"][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"4.16\" custom_padding=\"30.375px|0px|0|0px|false|false\" disabled_on=\"on|on|on\" disabled=\"on\"][et_pb_column type=\"4_4\" _builder_version=\"4.16\" custom_padding=\"|||\" custom_padding__hover=\"|||\"][et_pb_text _builder_version=\"4.16\" header_font=\"||||||||\" header_text_color=\"#c0172d\" header_3_font=\"||||||||\" header_4_font=\"||||||||\" header_4_text_color=\"#c0172d\" header_4_font_size=\"26px\" header_4_line_height=\"1.4em\" custom_margin=\"||8px\" custom_padding=\"0px|0px|0px|0px|false|true\"]<\/p><h4>REPRESENTATIVE PUBLICATIONS<\/h4><p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" _builder_version=\"4.16\" custom_padding=\"15px|0px|15px|0px|true|false\" custom_width_px=\"1669px\" disabled_on=\"on|on|on\" disabled=\"on\"][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"MORENO-CHAMBA, B. ET AL. (2022)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>LWT-Food Science and Technology, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.lwt.2021.113011\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.lwt.2021.113011<\/a><\/p><p><em>Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"SALAZAR-BERMEO, J. ET AL. (2021)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Antioxidants, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/antiox10111668\" target=\"_blank\" rel=\"noopener noreferrer\">10.3390\/antiox10111668<\/a><\/p><p><em>Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" _builder_version=\"4.16\" custom_padding=\"15px|0px|15px|0px|true|false\" custom_width_px=\"1669px\" disabled_on=\"on|on|on\" disabled=\"on\"][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"GEA-BOTELLA, S. ET AL. (2021)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Pharmaceutics, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/pharmaceutics13111898\" target=\"_blank\" rel=\"noopener noreferrer\">10.3390\/pharmaceutics13111898<\/a><\/p><p><em>Carotenoids from Persimmon (Diospyros kaki Thunb.) Byproducts Exert Photoprotective, Antioxidative and Microbial Anti-Adhesive Effects on HaCaT<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"SALAZAR-BERMEO, J. ET AL. (2021)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.1em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Food Research International, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.foodres.2020.109882\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.foodres.2020.109882<\/a><\/p><p><em>Carotenoids from persimmon juice processing<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" _builder_version=\"4.16\" custom_padding=\"15px|0px|15px|0px|true|false\" custom_width_px=\"1669px\" disabled_on=\"on|on|on\" disabled=\"on\"][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"GEA-BOTELLA, S. ET AL. (2021)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Pharmaceutics, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.3390\/pharmaceutics13111898\" rel=\"noopener noreferrer\">10.3390\/pharmaceutics13111898<\/a><\/p><p><em>Carotenoids from Persimmon (Diospyros kaki Thunb.) Byproducts Exert Photoprotective, Antioxidative and Microbial Anti-Adhesive Effects on HaCaT<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"GEA-BOTELLA, S. ET AL. (2021)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Food Research International, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.foodres.2020.109882\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.foodres.2020.109882<\/a><\/p><p><em>Carotenoids from persimmon juice processing<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" _builder_version=\"4.16\" custom_padding=\"15px|0px|15px|0px|true|false\" custom_width_px=\"1669px\" disabled_on=\"on|on|on\" disabled=\"on\"][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"C\u00c1NOVAS, J.A. ET AL. (2020)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Food Packaging and Shelf Life, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.fpsl.2019.100453\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.fpsl.2019.100453<\/a><\/p><p><em>Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"GIM\u00c9NEZ, T. ET AL. (2019)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Process Biochemistry, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.procbio.2018.11.008\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.procbio.2018.11.008<\/a><\/p><p><em>Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" make_equal=\"on\" _builder_version=\"4.16\" custom_padding=\"15px|0px|15px|0px|true|false\" custom_width_px=\"1669px\" disabled_on=\"on|on|on\" disabled=\"on\"][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"SAURA, D. ET AL. (2017)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Journal of Food Science and Technology, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1007\/s13197-017-2619-3\" target=\"_blank\" rel=\"noopener noreferrer\">10.1007\/s13197-017-2619-3<\/a><\/p><p><em>Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_2\" module_class=\"hover_blurb\" _builder_version=\"4.16\" background_color=\"rgba(255,255,255,0.5)\" custom_padding=\"|||\" custom_css_main_element=\"box-shadow: 0 20px 80px rgba(50,50,93,.09);\" custom_padding__hover=\"|||\"][et_pb_blurb title=\"BERENGUER, M. ET AL. (2016)\" _builder_version=\"4.2.2\" header_font=\"Josefin Sans|||on|||||\" header_text_align=\"left\" header_text_color=\"#c0172d\" header_line_height=\"1.2em\" body_font=\"||||||||\" body_line_height=\"1.3em\" custom_padding=\"25px|25px|25px|25px|true\" locked=\"off\"]<\/p><p>Food Chemistry, DOI:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2015.06.027\" target=\"_blank\" rel=\"noopener noreferrer\">10.1016\/j.foodchem.2015.06.027<\/a><\/p><p><em>Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains<\/em><\/p><p>[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/pages\/2487"}],"collection":[{"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/users\/3782"}],"replies":[{"embeddable":true,"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/comments?post=2487"}],"version-history":[{"count":0,"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/pages\/2487\/revisions"}],"wp:attachment":[{"href":"https:\/\/idibe.umh.es\/en\/wp-json\/wp\/v2\/media?parent=2487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}