Sinopsis
The book contains contributions concerning the application of the new instrumental and methodological developments in omics technologies, including those related to Genomics, Transcriptomics, Proteomics, Peptidomics and Metabolomics, Lipidomics and Foodomics.The16 chapters discuss in detail: innovative applications of functional gene microarrays for profiling microbial communities, microRNA profiling, novel genotyping applications using microarray technology in cancer research, next-generation sequencing applied to the study of human microbiome, emerging RNA-SEQ applications in food science, recent progress in plant proteomics, applications of gel-free proteomic approaches, the challenges and applications of proteomics tools for food authenticity, the role of salivary peptidomics in clinical applications, metabolomic approaches to the study of degenerative, cardiovascular and renal diseases, and neonatal medicine. Also covered are other omics applications such as profiling of genetically modified organisms, the fundamentals, applications and challenges of foodomics, and MS-based lipidomics. Moreover, this volume includes relevant and updated aspects on bioinformatics, data treatment, data integration and systems biology. This book complements the previous volume "Fundamentals of Advanced Omics Technologies: New Advances from Genes to Metabolites" that covered the fundamental aspects of these new omics technologies.
Acerca de los autores
Virginia García-Cañas works in the Laboratory of Foodomics on the development of advanced analytical methods for: Foodomics, including Genomics and Transcriptomics; food quality; food safety; and Nutrigenomic studies. Her research covers: i) development of advanced DNA/RNA-based methods for food analysis (genetically-modified organisms, pathogens, etc.), and ii) Nutrigenomic study of the effect of dietary polyphenols on cancer. She has published over 45 SCI papers and 7 book chapters. Her h index is 19 and her works have received over 900 citations (August-2013).
Alejandro Cifuentes is a Full Research Professor at the National Research Council of Spain (CSIC) in Madrid, Head of the Laboratory of Foodomics and Director of the Metabolomics Platform (International Excellence Campus CSIC + University Autonoma of Madrid). He has been Founding Director of the Institute of Food Science Research and Deputy Director of the Institute of Industrial Fermentations, both belonging to CSIC. Alejandro's activity includes advanced analytical methods development for Foodomics (including transcriptomics, proteomics and metabolomics), food quality and safety, as well as isolation and characterization of natural bioactive compounds and their effect on human health. He holds different national and international awards, is member of the Editorial Board of 17 international journals (including Journal of Chromatography A, Journal of Separation Science, Food Analytical Methods, International Journal of Molecular Sciences, Heliyon, Journal of Pharmaceutical Analysis, etc.), Editor of TrAC-Trends in Analytical Chemistry and Electrophoresis, and Editor-in-Chief of Open Life Sciences. He has published more than 270 SCI papers, 30 books and book chapters and 9 patents. His h index is 70 (Google scholar, June 2020) and his works have received more than 17000 citations. Alejandro has given more than 200 invited lectures in different national and international meetings in Europe, Asia, Africa, America and Oceania. He has defined for the first time in a SCI journal the new discipline of Foodomics.
Carolina Simó is a Tenured Researcher at the National Research Council of Spain (CSIC) in Madrid, she develops her scientific activities in the Laboratory of Foodomics. Her running research lines include: i) Method development using electrophoretic/chromatographic techniques coupled to mass spectrometry for Proteomics and Metabolomics. ii) Food safety assessment, quality control and other features related to food processing, storage, authenticity; iii) Study of the effect of diet on health/disease and the mechanisms of nutrients and bioactive food components at the molecular level. She has published over 50 SCI papers and 10 book chapters. Her h index is 20 and her works have received over 1000 citations (August-2013).
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