Jose Iñaki Alava and Miguel-Angel Lopez, Food Allergy and Food Poisoning: Toxicology on Culinary Sciences. Book: Examining the Development, Regulation, and Consumption of Functional Foods, Advances in Environmental Engineering and Green Technologies. (AEEGT) Book Series,196-229, 2017 IGI Gobal
J.I. Alava Marquinez, Recetario para científicos e investigadores de la cocina. (Spanish) 180 páginas. Editorial UNO. (2011) ISBN: 978-84-15127-40-6
J.I.Alava., M.J. Jurado and I.Obieta. Biomaterials as extra-cellular matrix substitute in Parkinson disease. Current situation and future prospects of regenerative medicine in Parkinson's disease Vol1, 87-99 /2010, Transworld Research Network
Jesus M. VALERO, J. Iñaki ALAVA. Melanin and chromatic changes in black crusts of sandstone monuments. Fossil and Recent Biofilms. A Natural History of Life on Earth. 381- 385 (2004). Kluwer Academic Publishers.

12/10/2016 Protective effect of high anthocyanins content plants in cultured tomatoes. Alava J.I., International Journal of Agriculture Innovations and Research.Volume 5, Issue 2, ISSN (Online) 23191473
11/04/2016 Accessories of Food Handlers and Restaurant Staff as a Source for FoodContamination. Mengual Lombar M, Gamez NM, Carcedo I, Lopez MA and Alava JI.Food Microbiol Saf Hyg. 2016, 1:1
18/03/2016 Pathogen Persistence in Restaurant Menus: Comparison between Materials. Martín Gámez N, Mengual Lombar M, Carcedo I, Lopez M.A and Álava J.I., Food Microbiol Saf Hyg 2016, 1:1

“The mere formulation of a problem is far more essential than it’s solution, which may be merely a matter of mathematical or experimental skills. To raise new questions, new possibilities, to regard old problems from a new angle requires creative imagination and marks real advances in science.”

Joxe Iñaki Alava, PhD