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Verified email domains

Websites & social links

https://www.linkedin.com/in/nabila-rodr%C3%ADguez-valer%C3%B3n-83a26181/

Countries

Spain

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Employment (4)

Nutrumami: Copenhagen, DK

2024-06-17 to present | Head of flavor fermentation
Employment
Source: Self-asserted source
Nabila Rodriguez Valeron

Danmarks Tekniske Universitet (DTU): Lyngby, DK, Denmark, DK

2023-10-02 to 2024-01-31 | Research assistant (DTU Biosustain)
Employment
Source: Self-asserted source
Nabila Rodriguez Valeron

Alchemist Restaurant: Copenhagen, DK

2020-03-02 to 2023-09-29 (Research and Development)
Employment
Source: Self-asserted source
Nabila Rodriguez Valeron

Basque Culinary Center: San Sebastian, ES

2018-10-15 to 2019-06-15 | Research assistent (BCC Innovation)
Employment
Source: Self-asserted source
Nabila Rodriguez Valeron

Education and qualifications (4)

Basque Culinary Center: San Sebastian, ES

2021-01-01 to 2024-03-22 | PhD Gastronomic Sciences
Qualification
Source: Self-asserted source
Nabila Rodriguez Valeron

Basque Culinary Center: San Sebastian, ES

2018-10-08 to 2020-02-13 | MSc Gastronomic sciences
Education
Source: Self-asserted source
Nabila Rodriguez Valeron

Universidad de La Laguna: La Laguna, Islas Canarias, ES

2013-09-10 to 2016-03-09 | Bachelor in Chemistry (Chemistry)
Education
Source: Self-asserted source
Nabila Rodriguez Valeron

Universidad de Las Palmas de Gran Canaria: Las Palmas de Gran Canaria, Canarias, ES

2006-09-13 to 2011-04-15 (chemical engineering)
Qualification
Source: Self-asserted source
Nabila Rodriguez Valeron

Works (17)

Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance

International Journal of Gastronomy and Food Science
2024-12 | Journal article
DOI: 10.1016/j.ijgfs.2024.101057
Contributors: Nabila Rodríguez Valerón; Caroline Isabel Kothe; Diego Prado; Rasmus Munk; Pia M. Sörensen
Source: check_circle
Crossref

Microbiota in the ptarmigan intestine—An Inuit delicacy and its potential in popular cuisine

PLOS ONE
2024-12-23 | Journal article
DOI: 10.1371/journal.pone.0305317
Contributors: Mads Bjørn Bjørnsen; Franck Carbonero; Nabila Rodríguez Valerón; Diego Prado Vásquez; Esther Merino Velasco; Anders Johannes Hansen; Aviaja Lyberth Hauptmann
Source: check_circle
Crossref

GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus

Current Research in Food Science
2024-09-20 | Journal article
DOI: 10.1016/j.crfs.2024.100866
Part of ISSN: 2665-9271
Contributors: Loes van Dam; Pablo Cruz-Morales; Nabila Rodriguez Valerón; Ana Calheiros de Carvalho; Diego Prado Vásquez; Moritz Lübke; Line Kloster Pedersen; Rasmus Munk; Morten Otto Alexander Sommer; Leonie Johanna Jahn
Source: Self-asserted source
Nabila Rodriguez Valeron

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

2024-09-16 | Preprint
DOI: 10.1101/2024.09.16.613207
Contributors: Veronica M. Sinotte; Verónica Ramos-Viana; Diego Prado Vásquez; Sevgi Mutlu Sirakova; Nabila Rodríguez Valerón; Ana Cuesta-Maté; Shannara K. Taylor Parkins; Julia Giecko; Esther Merino Velasco; David Zilber et al.
Source: check_circle
Crossref

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

Nature Microbiology
2024-08-29 | Journal article
DOI: 10.1038/s41564-024-01799-3
Part of ISSN: 2058-5276
Contributors: Vayu Maini Rekdal; José Manuel Villalobos-Escobedo; Nabila Rodriguez-Valeron; Mikel Olaizola Garcia; Diego Prado Vásquez; Alexander Rosales; Pia M. Sörensen; Edward E. K. Baidoo; Ana Carvalho; Robert Riley et al.
Source: Self-asserted source
Nabila Rodriguez Valeron

Koku Sensation and Kokumi Substance: New Opportunities to Increase Palatability in Plant-Based Products

Food Science and Nutrition Cases
2024-08-02 | Journal article
DOI: 10.1079/fsncases.2024.0006
Part of ISSN: 3006-6395
Contributors: Nabila Rodríguez Valerón
Source: Self-asserted source
Nabila Rodriguez Valeron

Food Fermentation in Space Is Possible, Distinctive, and Beneficial

2024-02-23 | Preprint
DOI: 10.1101/2024.02.23.579929
Contributors: Maggie Coblentz; Joshua D. Evans; Caroline Isabel Kothe; Tiffany Mak; Nabila Rodriguez Valeron; Patrick Chwalek; Kim Wejendorp; Shilpa Garg; Louisa Pless; Sarah Mak et al.
Source: check_circle
Crossref

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Foods
2023-11-28 | Journal article
DOI: 10.3390/foods12234297
Part of ISSN: 2304-8158
Contributors: Nabila Rodríguez Valerón; Tiffany Mak; Leonie J. Jahn; Juan Arboleya; Pia M. Sörensen
Source: Self-asserted source
Nabila Rodriguez Valeron

Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

LWT
2023-10 | Journal article
DOI: 10.1016/j.lwt.2023.115356
Part of ISSN: 0023-6438
Contributors: Nabila Rodríguez Valerón; Tiffany Mak; Leonie J. Jahn; Juan Carlos Arboleya; Pia M. Sörensen
Source: Self-asserted source
Nabila Rodriguez Valeron

From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia

International Journal of Gastronomy and Food Science
2023-10-30 | Journal article
DOI: 10.1016/j.ijgfs.2023.100826
Part of ISSN: 1878-450X
Contributors: Vayu Maini Rekdal; Nabila Rodriguez-Valeron; Mikel Olaizola Garcia; Diego Prado Vásquez; Pia M. Sörensen; Rasmus Munk; Jay D Keasling
Source: Self-asserted source
Nabila Rodriguez Valeron

Nature's chefs: Uniting the hidden diversity of food making and preparing species across the tree of life

BioScience
2023-04-19 | Journal article
DOI: 10.1093/biosci/biad026
Part of ISSN: 0006-3568
Part of ISSN: 1525-3244
Contributors: Brad Taylor; Bradley Allf; Skylar R Hopkins; Rebecca E Irwin; Michelle Jewell; Omer Nevo; Lauren M Nichols; Nabila Rodríguez Valerón; Joshua D Evans; Pia M Sörensen et al.
Source: Self-asserted source
Nabila Rodriguez Valeron

Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

International Journal of Gastronomy and Food Science
2023-03 | Journal article
DOI: 10.1016/j.ijgfs.2022.100641
Part of ISSN: 1878-450X
Contributors: Giordano Espinosa Rodríguez; Juan Carlos Arboleya; Diego Prado Vásquez; Rasmus Munk; Nabila Rodríguez Valerón
Source: Self-asserted source
Nabila Rodriguez Valeron

Pieris rapae (cabbage butterfly), from invasive species to new culinary ingredient.

International Journal of Gastronomy and Food Science
2022-09 | Journal article
DOI: 10.1016/j.ijgfs.2022.100575
Part of ISSN: 1878-450X
Contributors: Nabila Rodriguez Valeron; Nabila Rodríguez Valerón; Diego Prado Vásquez; Mikel Olaizola García; Rasmus Munk
Source: Self-asserted source
Nabila Rodriguez Valeron

From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodes camtschaticus)

International Journal of Gastronomy and Food Science
2022-03 | Journal article
DOI: 10.1016/j.ijgfs.2021.100455
Part of ISSN: 1878-450X
Contributors: Nabila Rodriguez Valeron; Nabila Rodríguez Valerón; Diego Prado Vásquez; Ryan Rodgers; Kjell Olav Rugset; Rasmus Munk
Source: Self-asserted source
Nabila Rodriguez Valeron

Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice

Herbs and Spices - New Processing Technologies
2021-12-01 | Book chapter
DOI: 10.5772/intechopen.99280
Contributors: Nabila Rodríguez Valerón; Diego Prado Vásquez; Rasmus Munk
Source: Self-asserted source
Nabila Rodriguez Valeron

Managing Space Food Waste with Fermentation: Novel System Design Update

50th International Conference on Environmental Systems
2021-07-12 | Conference paper
Contributors: Maggie Coblentz ; Noah Feehan; Joshua Evans; Nabila Rodriguez Valeron; Diego Prado; Rasmus Munk; Arielle Ekblaw
Source: Self-asserted source
Nabila Rodriguez Valeron

The Pinaceae species, flavor attributes for new culinary spices

International Journal of Gastronomy and Food Science
2021-04 | Journal article
DOI: 10.1016/j.ijgfs.2021.100306
Part of ISSN: 1878-450X
Contributors: Nabila Rodriguez Valeron; Nabila Rodríguez Valerón; Diego Prado Vásquez; Rasmus Munk
Source: Self-asserted source
Nabila Rodriguez Valeron

Peer review (1 review for 1 publication/grant)

Review activity for Food bioscience. (1)
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