20,000+ Scientists & Academics
4,000+ Scientific disciplines
20,000+ Projects posted
Trusted by 3,200+ businesses
Why Kolabtree
Getting started is quick and easy. No upfront fees
It’s free to request a service and invite bids from experts
Discuss the project scope and fee and hire the expert who best meets your requirements
Collaborate with the expert directly to get your work done the right way
Fund project when you hire the expert, but release the funds only once work is done
Want to hire this expert for a project? Request a quote for free.
Profile Details
Contact
★★★★★
☆☆☆☆☆
Hire Dr. Josune Ayo
Spain
Profile Summary
Subject Matter Expertise
Services
Work Experience

Autónomo

Freelance Food research consultant

May 2017 - Present

Autónomo

Freelance evaluator

November 2016 - Present

Autónomo

Freelance evaluator

November 2016 - Present

Autónomo/Freelance

Freelance Food research projects evaluator

November 2016 - Present

Senior Food Scientist

AZTI-Tecnalia

June 2004 - October 2016

Education

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

Certifications
  • Certification details not provided.
Publications
JOURNAL ARTICLE
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.