Amparo Gamero Lluna

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Assistant Professor

University of Valencia

Spain

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About

Amparo Gamero Lluna is an Assistant Professor at Universitat de València, Spain. Her research focuses on the development and modulation of plant-based beverages, cancer cell proliferation, and the determinants of Mediterranean lifestyle adherence. She has published extensively on topics including the antioxidant capacity of fermented beverages, the impact of oral microbiota on flavor perception, and dietary intake assessment.

Recent Grants

Grant: Close

Biotechnological potential of Debaryomyces hansenii yeasts isolated from artisanal fermented foods of Valencian Community

Open Date: 2021-06-01

Close Date: 2022-06-01

Grant: Close

Biotechnological potential of Debaryomyces hansenii yeasts isolated from artisanal fermented foods of Valencian Community

Open Date: 2021-01-01

Close Date: 2022-12-01

Grant: Close

Aroma improvement in dry cured sausages through biochemical degradation of sulfurous and nitrogenated compounds

Open Date: 2019-01-01

Close Date: 2022-09-01

Articles (13)

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2025

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2025

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2025

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2023

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2021

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2021

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2021

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2021

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2021

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2021

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2021

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2021

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2020

Collaborators (17)

Guadalupe Garcia-Llatas

Associate Professor

University of Valencia

SPAIN

Amparo Gamero Lluna

Research Interests

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Contact this professor

About

Recent Grants

Articles (13)

Exploring Determinants of Mediterranean Lifestyle Adherence: Findings from the Multinational MEDIET4ALL e-Survey Across Ten Mediterranean and Neighboring Countries

Differential Modulation of Cancer Cell Proliferation by Fermented Plant-Based Beverages: A Comparative Study of Tiger Nut, Carob and Rice Beverages in Colorectal Adenocarcinoma Cells

Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

Evaluación de la ingesta alimentaria: una reflexión que nos acerque al futuro

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch

Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements

Obesity stigmatization: A problem to be eradicated,Estigmatización de la obesidad: Un problema a erradicar

The influence of nutrition in the food industry,La influencia de la nutrición en la industria alimentaria

Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing

Collaborators (17)

Guadalupe Garcia-Llatas

Antonio Cilla

Fabrice Neiers

Piotr Zmijewski

Christiana Schallhorn

Francis Canon

Macarena Lozano-Lorca

Frederic DEBEAUFORT

Tarak DRISS

Jose Guillamon

Mathieu Schwartz

Ammar Achraf

Alberto Pérez-López

Nicola Francesca

Mónica Gandía

Néstor Benítez Brito

Wolfgang Schoellhorn

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