Ángela Rubio‐Moraga

Solid-state fermentation of oyster mushroom by-products using Neurospora crassa: a sustainable approach for the development of novel meat analogues

This study uses solid-state fermentation of oyster mushroom stipes with Neurospora crassa to create a fiber-rich meat analogue with potential for sustainable food systems.

Crocetin and crocin production in plant and bacteria using a CCD4 enzyme from Nyctanthes arbor-tristis.

This paper reports the identification of NatCCD4.1, an enzyme from Nyctanthes arbor-tristis, and demonstrates its use in microbial and plant systems to produce crocetin dialdehyde and crocins with high yields.

Valorization of mushroom by-products for sustainability: exploring antioxidant and prebiotic properties

This study evaluates the antioxidant, prebiotic, and antimicrobial properties of extracts from mushroom by-products to explore their potential for sustainable food applications.

Exploring the Viral Landscape of Saffron through Metatranscriptomic Analysis

This study identifies 17 viruses in saffron samples using metatranscriptomic analysis, revealing new viral families and highlighting the complexity of the saffron virome.