Microbiome, nutrition and metabolic health
Investigating how dietary components, bioactive compounds and food processing strategies influence gut microbiota, intestinal health, inflammation and metabolic disease.
Food Science · Fermentation · Metabolomics · Gut Health
Dr. José Ángel Salas-Millán
Food scientist working at the interface of functional foods, food bioactives, fermentation, LC-MS metabolomics and intestinal health.
- Focus
- Functional foods
- Tools
- LC-MS · Cell models
- Approach
- Food innovation
Researcher
Food bioactives & fermentation
About
Transforming food matrices into evidence-based functional ingredients.
I am a food scientist focused on the development and biological evaluation of functional foods, with special interest in fermented plant-based products, food by-product valorisation, gut health and analytical chemistry.
My work integrates food technology, microbial fermentation, LC-MS-based metabolomics and in vitro biological models to understand how processing modifies phytochemicals, bioaccessibility and bioactivity.
Research Areas
Food innovation, mechanistic biology and analytical characterisation.
PreVegDiet
Exploring seaweed supplementation, metabolic health and intestinal inflammatory responses using human samples, epithelial models and omics-based approaches.
Functional foods and fermentation
Developing innovative functional foods through fermentation and valorisation of agri-food by-products, integrating microbiology, metabolomics and bioactivity assays.
Research in Action
Experimental platforms and research environments.
Selected Publications
Peer-reviewed work in fermentation, bioactives and functional foods.
Journal of Agriculture and Food Research · 2026
Berry kefirs as functional non-dairy beverages: linking microbial activity, phenolic profiles, and immunomodulatory properties
DOI: 10.1016/j.jafr.2026.102963Food Bioscience · 2026
Bioactive characterization and in vivo assessment of the antidiabetic potential of Psidium friedrichsthalianum juice in STZ-induced diabetic rats
DOI: 10.1016/j.fbio.2026.108537Food Research International · 2025
Lactofermented beverage from broccoli leaves induces calcium dysregulation and ER-mitochondrial dysfunction in colorectal cancer cells
DOI: 10.1016/j.foodres.2025.116819Food & Function · 2024
Bioaccessibility and biotransformation of polyphenols, sulforaphane and indoles after in vitro gastrointestinal digestion of a lactofermented broccoli beverage
DOI: 10.1039/d4fo03528cFood Bioscience · 2024
A novel antidiabetic lactofermented beverage from agro-industrial waste: process optimisation, phytochemical characterisation and shelf-life
DOI: 10.1016/j.fbio.2024.103999Contact
Open to scientific collaborations, consulting and research opportunities.
For collaborations related to food science, fermentation, metabolomics, gut health and functional food development, please get in touch.