University of Cadiz

Tissue Engineering,  Bone regeneration , Regenerative Medicine

- Vascular pathophysiology
- Heart failure and cardiotoxicity of chemotherapy
- Mathematical models of cardiac pathology
- Pulmonary hypertension: Biomarkers and new treatments
- Thromboembolic disease
- Biomarkers

• Role of mitocondria in ROS and RNS generation and its influence in aging and neurodegeneration.
• Risk factors related with the neurodegenerative diseases.
• Involvement of homocysteine in cell an tissue damage

• Design of tools to assess health-related physical fitness.
• Physical exercise and health.
• Assessment and intervention with physical exercise for the prevention and treatment of health in adults and elderly (i.e. fibromyalgia, cardiovascular disease, obesity, diabetes, Down syndrome, quality of life and positive health).
• Promotion of active and healthy habits in school and university students.

HIV-HCV coinfection
Immune and inflammatory responses in infectious diseases
Immune and inflammatory responses in autoimmune diseases

• Genomic characterization and study of the properties of different genetic groups of winemaking and aging yeasts responsible for the production of sherry wines and manzanillas
• Molecular cytogenetics of marine organisms
• Study of genetic markers in marine populations for application in wildness and aquaculture
• Molecular study of the mechanisms of pathogenicity of the fungus Botrytis cinerea applications to the integrated control of fungal diseases
• Genetics and genomics
• Gene mapping and integrated gene mapping

• APPLICATIONS OF ION EXCHANGE TECHNOLOGY IN THE AGRO-FOOD AC6+AC6- AC6 MORPHOLOGICAL, AGRONOMIC AND OENOLOGICAL CHARACTERIZATION OF VINE VARIETIES
• WINE STRATEGIES FOR ADAPTATION TO CLIMATE CHANGE IN A HOT CLIMATE ZONE
• STUDY OF BIOLOGICAL AGING PROCESS
• STUDY OF THE RECOVERY OF PROCESSES AND PRODUCTS FROM ROMAN ANTIQUITY: GARUM

ANALYSIS OF POLYPHENOLS, AROMAS AND OTHER PARAMETERS IN GRAPES, MUSTS, WINES, VINEGARS, BRANDY, LIQUORS AND AGRI-FOOD PRODUCTS.

• Sensory analysis of agri-food products and studies with consumers.
• Characterization of fire residues and flammable liquids using spectroscopic techniques

CHARACTERIZATION AND DIFFERENTIATION OF WINE AND AGRI-FOOD PRODUCTS AND THEIR RELATIONSHIP TO QUALITY