Miryam is Assistant Professor in Food Science and Course Director BSc Food Science and Health. She is currently working within the Proteins and Peptides Research group in UL. She did her PhD in the Research Institute of Food Science (CSIC, Spain) and the Universidad Autónoma de Madrid (Spain). She was awarded with a prestigious grant of Research in Food, Nutrition and Health from the Danone Institute to develop a 2-year project in the Institute of Food Science Research and in the Institute of Food Science, Technology and Nutrition (CSIC) studying protease inhibitors and phenolic compounds. She has worked for the following Irish National projects: Food for Health Ireland (FHI), the Dairy Processing Technology Centre (DPTC) in relation with the nutrition, physico-chemcial and bioactivity of dairy proteins. She conducts research in relation with algal proteins and peptides.
Research Interests
Miryam's main research interests are the obtaining of sustainable functional food ingredients. She is particularly interested in understanding the relationship between food and health.
Professional Activities
Employment
2014 Instituto de la Grasa (IG, CSIC, Spain, www.ig.csic.es) - Post-Doctoral Research Assistant
2011 Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN, CSIC, Spain, www.ictan.csic.es) - JAEdoc Post-Doctoral Researcher
2010 Instituto de Investigacion en Ciencias de la Alimentacion (CIAL, UAM-CSIC, Spain, www.cial.uam-csic.es) - Instituto Danone Post-doctoral Fellow
2007 Instituto de Fermentaciones Industriales (IFI, CSIC, www.ifi.csic.es) - FPI Pre-doctoral Fellow
2005 Instituto de Fermentaciones Industriales (IFI, CSIC, www.ifi.csic.es) - Pre-doctoral Scholarship
Patent
2011 WO2013004873-A1 - Product that comes from coffee husks useful as antioxidant and/or a natural preservative for preventing physiological aging processes, comprises coffee husk powder, or coffee husk extract
Award
2010 - Recognition of the most cited articles in the period 2008-2010
2010 - Postdoctoral Fellowship for Research in Nutrition
Education
2009 Universidad Autonoma de Madrid - Doctor of Science
2007 Universidad Autonoma de Madrid - Masters by research
2004 Universidad Complutense de Madrid - Bachelors Honours Degree.
2002 Universidad Complutense de Madrid - Bachelors Honours Degree.
Language
Spanish
English
Italian
Outreach
Participation and Collaboration carried out experimental demonstrations and science divulgation in the Spanish National Research Council (CSIC) "Week of Science" (http://www.semanadelaciencia.csic.es/) and Opern doors days for general public and Secondary Schools (2005-2010)
Collaboration in the newsletter editorial board of the project CONSOLIDER-INGENIO: New Functional Food Ingredients for Health Improving FUN-C-FOOD 25506 (http://www.alimentosfuncionales.org/eng/)
Kozior M.;Davies R.W.;Amigo-Benavent M.;Fealy C.;Jakeman P.M. (2023) An Investigation of the Protein Quality and Temporal Pattern of Peripheral Blood Aminoacidemia following Ingestion of 0.33 g·kg<sup>−1</sup> Body Mass Protein Isolates of Whey, Pea, and Fava Bean in Healthy, Young Adult Men.
Nutrients
Fernandez-Gomez, B,Lezama, A,Amigo-Benavent, M,Ullate, M,Herrero, M,Martin, MA,Mesa, MD,del Castillo, MD (2016) Insights on the health benefits of the bioactive compounds of coffee silverskin extract.
Journal Of Functional Foods :197-207
Power-Grant, O,McCormack, WG,De Cap, MR,Amigo-Benavent, M,Fitzgerald, RJ,Jakeman, P (2016) Evaluation of the antioxidant capacity of a milk protein matrix in vitro and in vivo in women aged 50-70 years.
International Journal Of Food Sciences And Nutrition :325-334
Wang, S. and Mateos, R. and Goya, L. and Amigo-Benavent, M. and Sarriá, B. and Bravo, L. (2016) A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity.
Food and Chemical Toxicology :65-74
Wang, S. and Amigo-Benavent, M. and Mateos, R. and Bravo, L. and Sarriá, B. (2016) Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace.
International Journal of Food Sciences and Nutrition :1-13
Amigo-Benavent, M. and Sinausia, L. and Montero, E. and Perona, J.S. (2016) Brief Communication: Discordant ability of the triglyceride to apolipoprotein B ratio to predict triglyceride-rich lipoprotein particle size in normal-weight and obese men.
Experimental Biology and Medicine :1772-1775
Baeza, G; Amigo-Benavent, M; Sarria, B; Goya, L; Mateos, R; Bravo, L (2014) Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress.
Food Research International :1038-1046
Navarro, M; Amigo-Benavent, M; Mesias, M., Baeza, G; Gokmen, V; Bravo, L; Morales, FJ (2014) An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells.
Journal Of The Science Of Food And Agriculture :1622-1627
Amigo-Benavent, M; Clemente, A; Caira, S; Stiuso, P; Ferranti, P; del Castillo, MD (2014) Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin.
Electrophoresis :1582-1589
Picariello, G; Amigo-Benavent, M; del Castillo, MD; Ferranti, P (2013) Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits.
Journal Of Chromatography A :96-102
del Castillo, MD; Martinez-Saez, N; Amigo-Benavent, M; Silvan, JM (2013) Phytochemomics and other omics for permitting health claims made on foods.
Food Research International :1237-1249
Amigo-Benavent, M; Nitride, C; Bravo, L; Ferranti, P; del Castillo, MD (2013) Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage.
Food & Function :1051-1060
Amigo-Benavent, M; Clemente, A; Ferranti, P; Caira, S; del Castillo, MD; (2011) Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form.
Food chemistry :1598-1605
Plaza, M; Amigo-Benavent, M; del Castillo, MD; Ibanez, E; Herrero, M (2010) Facts about the formation of new antioxidants in natural samples after subcritical water extraction.
Food Research International :2341-2348
Zielinski, H; Amigo-Benavent, M; del Castillo, MD; Horszwald, A; Zielinska, D (2010) Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes.
International Journal Of Food Sciences And Nutrition :140-148
Amigo-Benavent, M; Athanasopoulos, VI; del Castillo, MD (2010) Ion exchange chromatographic conditions for obtaining individual subunits of soybean β-conglycinin.
Journal Of Chromatography B-Analytical Technologies In The Biomedical And Life Sciences :2453-2456
Amigo-Benavent, M; del Castillo, MD; Fogliano, V (2010) Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?.
European Food Research And Technology :545-553
Plaza, M; Amigo-Benavent, M; del Castillo, MD; Ibanez, E, Herrero, M (2010) Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions.
Food Research International :1123-1129
Zielinski, H; Michalska, A; Amigo-Benavent, M; del Castillo, MD; Piskula, MK (2009) Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.
Journal Of Agricultural And Food Chemistry :4771-4776
Amigo-Benavent, M; Athanasopoulos, VI; Ferranti, P; Villamiel, M; del Castillo, MD (2009) Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin.
Food Research International :819-825
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD (2008) Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread.
Journal Of Cereal Science :123-132
Amigo-Benavent, M; Silvan, JM; Moreno, FJ; Villamiel, M; del Castillo, MD (2008) Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs.
Journal Of Agricultural And Food Chemistry :6498-6505
Amigo-Benavent, M; Villamiel, M; del Castillo, MD (2008) Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation.
The Proceedings of the Nutrition Society :E24-E24
Amigo-Benavent, M; Villamiel, M; del Castillo, MD (2007) Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages.
Journal Of Separation Science :502-507
Books
This author has not written any publications of this type yet.
Silvan, JM; Amigo-Benavent, M; del Castillo, MD (2014) Antioxidant Properties of Soy-Based Drinks and Effects of Processing.
London : Elsevier Inc. Processing and Impact on Antioxidants in Beverages :225-232
del Castillo, MD; Amigo-Benavent, M; Silvan, JM (2009) Componentes de la soja como ingredientes funcionales en lacteos.
Madrid : CYTED Funcionalidad de Componentes Lacteos :353-376
Edited Books
This author has not written any publications of this type yet.
Amigo-Benavent, M; Silvan, JM; Moreno, J; Villamiel, M; del Castillo, MD (2006) Calidad nutricional, antigenicidad y funcionalidad de bebidas de soja.
Alimentaria :106-106
Amigo-Benavent, M; Bravo, L; del Castillo, MD (2012) International Symposium on the Maillard Reaction. The Maillard Reaction at the intersection between food chemistry, food technology, nutrition and age-related diseases.
Navarro, M; Amigo-Benavent, M; Mesias, M; Baeza, G; Gokmen, V; Bravo, L; Morales, FJ (2012) 7th International Conference on Chemical reactions in food.
Amigo-Benavent, M; Clemente, A; Villamiel, M; del Castillo, MD (2008) Innovative Applications on nonthermal technologies in foods: Technology, Safety, Health and Consumer Acceptability.
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD; Piskula, MK (2008) COST-926 Impact of the new technologies on the health benefits and safety of bioactive.
Conference Contributions
This author has not written any publications of this type yet.
Published Reports
This author has not written any publications of this type yet.
Editorials
This author has not written any publications of this type yet.
Book Reviews
This author has not written any publications of this type yet.
Amigo-Benavent, M (2008) Informacion bibliografica. Articulos de interes. Glycopeptide analysis by mass spectrometry.
Boletin de la Sociedad Espanola de Cromatografia y Tecnicas Afines :93-94
