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Profile Details
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Hire Dr. Josune A.
Profile Summary
Subject Matter Expertise
Work Experience


Freelance Food research consultant

May 2017 - Present


Freelance evaluator

November 2016 - Present


Freelance evaluator

November 2016 - Present


Freelance Food research projects evaluator

November 2016 - Present

Senior Food Scientist


June 2004 - October 2016


Ph. D in Food Science

Institute of Food Science, Technology and Nutrition (ICTAN)

January 2004 - December 2007

Advanced studies certificate (D.E.A.) in Innovation in Functional Food Products

Complutense - University of Madrid

January 2003 - January 2004

Bachelor Degree in Food Science and Technology

Complutense University of Madrid

January 2002 - December 2003

Bachelors in Human Nutrition

University of Basque

January 1992 - December 1996

  • Certification details not provided.
Miranda, J., Aguirre, L., Fernández-Quintela, A., MacArulla, M.T., Martínez-Castaño, M.G., Ayo, J., Bilbao, E., Portillo, M.P.(2013). Effects of pomegranate seed oil on glucose and lipid metabolism-related organs in rats fed an obesogenic diet . Journal of Agricultural and Food Chemistry. 61. (21). p. 5089-5096.
Navarro, V., Serrano, G., Lasa, D., Luis Aduriz, A., Ayo, J.(2012). Cooking and nutritional science: Gastronomy goes further . International Journal of Gastronomy and Food Science. 1. (1). p. 37-45.
Miranda, J., Lasa, A., Fernández-Quintela, A., García-Marzo, C., Ayo, J., Dentin, R., Portillo, M.P.(2011). Cis-9,trans-11,cis-15 and cis-9,trans-13,cis-15 CLNA mixture activates PPARα in HEK293 and reduces triacylglycerols in 3T3-L1 cells . Lipids. 46. (11). p. 1005-1012.
Miranda, J., Fernández-Quintela, A., Churruca, I., Ayo, J., García-Marzo, C., Dentin, R., Portillo, M.P.(2011). The presence of the trans-10, cis-12 sequence does not have a body fat-lowering effect on jacaric acid, a conjugated linolenic acid isomer . Food Chemistry. 129. (1). p. 21-27.
Cofrades, S., Serrano, A., Ayo, J., Carballo, J., Jiménez-Colmenero, F.(2008). Characteristics of meat batters with added native and preheated defatted walnut . Food Chemistry. 107. (4). p. 1506-1514.
Ayo, J., Carballo, J., Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.(2008). Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content . Food Chemistry. 107. (4). p. 1547-1552.
Ayo, J., Carballo, J., Serrano, J., Olmedilla-Alonso, B., Ruiz-Capillas, C., Jiménez-Colmenero, F.(2007). Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters . Meat Science. 77. (2). p. 173-181.
Carballo, J., Ayo, J., Colmenero, F.J.(2006). Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage . LWT - Food Science and Technology. 39. (6). p. 692-699.
Cofrades, S., Ayo, J., Serrano, A., Carballo, J., Jiménez-Colmenero, F.(2006). Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics . European Food Research and Technology. 222. (3-4). p. 458-466.
Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.(2005). High pressure processing of meat batters with added walnuts . International Journal of Food Science and Technology. 40. (1). p. 47-54.
Cofrades, S., Serrano, A., Ayo, J., Solas, M.T., Carballo, J., Jiménez Colmenero, F.(2004). Restructured beef with different proportions of walnut as affected by meat particle size . European Food Research and Technology. 218. (3). p. 230-236.
Jiménez Colmenero, F., Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., Carballo, J.(2003). Physicochemical and sensory characteristics of restructured beef steak with added walnuts . Meat Science. 65. (4). p. 1391-1397.