selected publications
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academic article
- Functionnal and Technological Properties of Five Strawberry (Arbutus unedo L.) Fruit as Bioactive Ingredients in Functional Foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 380-399. 2021
- Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity. AGRONOMY-BASEL. 1-15. 2021
- Turrón coproducts as source of bioactive compounds: Assessment of chemical, physico-chemical, techno-functional and antioxidant properties. FOODS. 1-12. 2020
- Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 1265-1273. 2020
- Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer. FOOD CHEMISTRY. 1-7. 2020
- Chia, quinoa, and their coproducts as potential antioxidants for the meat industry. PLANTS-BASEL. 13591-135921. 2020
- Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-7. 2020
- Effects and interactions of roselle (Hibiscus Sabdariffa L.), potato peel flour and beef fat on quality characteristics of beef patties studied by response surface methodology. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 1-12. 2020
- Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. FOODS. 1-11. 2020
- Exploring Antioxidant Activity, Organic Acid, and Phenolic Composition in Strawberry Tree Fruits (Arbutus unedo L.) Growing in Morocco. PLANTS-BASEL. 1-24. 2020
- I+D+i durante la pandemia: elaboración de sopas y cremas saludables. TECNIFOOD. 98-100. 2020
- Innovacion en la era Covid-19: Snacks fusión con toque exótico. TECNIFOOD. 98-101. 2020
- MPCI+D+i y Alimentos 5S en gelatinas para adultos con problemas de absorción. TECNIFOOD. 61-63. 2020
- POLYPHENOLIC PROFILE AND ANTIMICROBIAL POTENTIAL OF PEEL EXTRACTS OBTAINED FROM ORGANIC POMEGRANATE (PUNICA GRANATUM L.) VARIETY ¿MOLLAR DE ELCHE¿. ACTA HORTICULTURAE ET REGIOTECTURAE. 1-4. 2020
- Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. 12-18. 2020
- Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics. FOODS. 1-21. 2020
- Retos y oportunidades para la industria alimentaria en tiempos del Covid-19. TECNIFOOD. 80-84. 2020
- Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. PLANTS-BASEL. 1-35. 2020
- Chia (Salvia hispanica L) products as ingredients for reformulating frankfurters: Effect on quality properties and shelf-life. MEAT SCIENCE. 139-145. 2019
- Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket . EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1451-1458. 2019
- Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 1-8. 2019
- Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 1232-1239. 2019
- Bioaccessibility of phenolic compounds and antioxidant capacity of Chia (Salvia hispanica L.) seeds. PLANT FOODS FOR HUMAN NUTRITION. 47-53. 2018
- Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion. FOOD CHEMISTRY. 252-258. 2018
- Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. INDUSTRIAL CROPS AND PRODUCTS. 38-46. 2018
- Chia oil extraction coproduct as a potential new ingredient for the food industry: chemical, physicochemical, technofunctional and antioxidant properties. PLANT FOODS FOR HUMAN NUTRITION. 130-136. 2018
- Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours form Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 504-510. 2018
- Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion. FOOD & FUNCTION. 573-584. 2018
- In vitro digestion models suitable for foods: opportunities for new fields of application and challenges. FOOD RESEARCH INTERNATIONAL. 423-436. 2018
- Introduction to the Special Issue: Application of essential oils in food systems. FOODS. 1-4. 2018
- Nutritional quality of beef patties with added flaxseed and tomato paste. CYTA-JOURNAL OF FOOD. 263-270. 2018
- Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety. CYTA-JOURNAL OF FOOD. 1079-1088. 2018
- Amasnacks, línea de sancks a base de nuevos alimentos. TECNIFOOD. 54-56. 2017
- Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth. FOODS. 1-11. 2017
- Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion. JOURNAL OF FUNCTIONAL FOODS. 77-88. 2017
- Evaluation of Particle Size Influence on Proximate Composition,Physicochemical, Techno-Functional and Physio-FunctionalProperties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts. PLANT FOODS FOR HUMAN NUTRITION. 67-73. 2017
- Sanlili, desarrollo de un helado de pera y chia sin lactosa. TECNIFOOD. 48-50. 2017
- The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers. FOOD AND BIOPROCESS TECHNOLOGY. 2060-2068. 2017
- Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2674-2681. 2016
- Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. FOOD CONTROL. 94-98. 2016
- Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion.. INDUSTRIAL CROPS AND PRODUCTS. 774-782. 2016
- Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. FOODS. 1-10. 2016
- Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 4235-4242. 2016
- Evaluation of the antibacterial and antioxidant activites of chitosan edible films incorporated with organic essential oils obtained from four Thymus species. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 3374-3379. 2016
- Sub-lethal concentrations of Colombian Austroeupatorium inulifolium(H.B.K.) essential oil and its effect on fungal growth and theproduction of enzymes. INDUSTRIAL CROPS AND PRODUCTS. 315-323. 2016
- Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis). FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1057-1062. 2015
- Assessment of antioxidant and antibacterial potential of borojo fruit(Borojoa patinoi Cuatrecasas) from the rainforests of South America. INDUSTRIAL CROPS AND PRODUCTS. 79-86. 2015
- Assessment of chemical, physico-chemical, techno-functional andantioxidant properties of fig (Ficus carica L.) powder co-products. INDUSTRIAL CROPS AND PRODUCTS. 472-477. 2015
- Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion. FOOD RESEARCH INTERNATIONAL. 169-176. 2015
- Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 6493-6501. 2015
- Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties. FOOD & FUNCTION. 3473-3478. 2015
- Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In Vitro Antioxidant Properties. NATURAL PRODUCT COMMUNICATIONS. 1219-1223. 2015
- In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability. JOURNAL OF FUNCTIONAL FOODS. 617-628. 2015
- Introduction to the special issue Byproducts from agri-food industry: New strategies for their revalorization. FOOD RESEARCH INTERNATIONAL. 1-2. 2015
- Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods. FOOD AND BIOPROCESS TECHNOLOGY. 2400-2408. 2015
- Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties. PLANT FOODS FOR HUMAN NUTRITION. 1-4. 2015
- Chemical, physico-chemical, microbiological and sensory characterization of ¿Medellinean chorizo¿ a Colombian dry-cured sausage.. FLEISCHWIRTSCHAFT. 100-103. 2014
- Chemical, physicochemical, technological, antibacterial and antioxidant properties of rich-fibre powder extract obtained from tamarind (Tamarindus indica L.). INDUSTRIAL CROPS AND PRODUCTS. 155-162. 2014
- Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. MEAT SCIENCE. 270-276. 2014
- Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 1032-1049. 2014
- Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth. INDUSTRIAL CROPS AND PRODUCTS. 304-311. 2013
- Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal. FOOD CONTROL. 371-378. 2013
- Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. FOOD RESEARCH INTERNATIONAL. 756-763. 2013
- In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. FOOD CONTROL. 386-392. 2013
- In vitro antioxidant and antifungal properties of essential oils obtained from aromatic herbs endemic to the southeast of Spain. JOURNAL OF FOOD PROTECTION. 1218-1225. 2013
- In vitro antioxidant properties of pomegranate (Punica granatum) peel powder extract obtained as coproduct in the juice extraction process. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 772-776. 2013
- Aplicación de coproductos de la industria bananera al salchichón cervecero colombinao: efectos sobre el color. ALIMENTACION EQUIPOS Y TECNOLOGIA. 36-39. 2012
- Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain. FOOD CONTROL. 294-297. 2012
- Chemical characterization and antibacterial activity of two aromatic herbs (Santolina Chamaecyparisus and Sideretis angustifolia) widely used in the folk medicine. JOURNAL OF FOOD SAFETY. 1-9. 2012
- Chemical technological and in vitro antioxidant properties of mango guava pineapple and passion fruit dietary fibre. FOOD CHEMISTRY. 1520-1526. 2012
- Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. JOURNAL OF FOOD ENGINEERING. 220-224. 2012
- Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. FOOD RESEARCH INTERNATIONAL. 39-45. 2012
- Combined use of a probiotic culture and citrus fiber in a traditional sausage "Longaniza de Pascua". FOOD CONTROL. 343-350. 2012
- Contenido en fenoles totales y actividad antioxidante "in vitro" de un extracto obtenido del grano de cacao. ALIMENTACION EQUIPOS Y TECNOLOGIA. 50-53. 2012
- Coproductos de la industrialización del palmito: composición química y propiedades tecnológicas . ALIMENTACION EQUIPOS Y TECNOLOGIA. 32-35. 2012
- In vitro antioxidant and antibacterial activities of extracts from annatto (bixa orellana L.) leaves and seeds. JOURNAL OF FOOD SAFETY. 399-406. 2012
- Low fat set yogurth rich in pomegranate juice: A new antioxidant dairy product. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 177-180. 2012
- Reclaim of the By-Products from "Horchata" Elaboration Process. FOOD AND BIOPROCESS TECHNOLOGY. 954-963. 2012
- Role of oregano (Origanum vulgare) essential oil as a surface fungus inhibitor of fermented sausages: evaluation of its effect on microbial and physicochemical characteristics. JOURNAL OF FOOD PROTECTION. 104-111. 2012
- Uso de aceites esenciales de especias como conservantes de productos cárnicos ecológicos. AGRICULTURA Y GANADERIA ECOLOGICA. 42-43. 2012
- Antioxidant activity of artisanal honey from Tabasco, Mexico. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 459-470. 2011
- Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction. FOOD RESEARCH INTERNATIONAL. 1217-1223. 2011
- Effect of packaging conditions on shelf-life of mortadella made with citrus fibre washing water and thyme or rosemary essential oil. FOOD AND NUTRITION SCIENCES. 1-10. 2011
- Effect of the molecular weight and concentration of chitosan in pork model burgers. MEAT SCIENCE. 740-749. 2011
- Identification of Flavonoid Content and Chemical Composition of the Essential Oils of Moroccan Herbs: Myrtle (Myrtus communis L.), Rockrose (Cistus ladanifer L.) and Montpellier cistus (Cistus monspeliensis L.). JOURNAL OF ESSENTIAL OIL RESEARCH. 1-9. 2011
- In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. FOOD CONTROL. 1715-1722. 2011
- PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT . JOURNAL OF FOOD PROCESSING AND PRESERVATION. 264-271. 2011
- Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1388-1395. 2011
- Spices as functional foods. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 13-28. 2011
- Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. FLAVOUR AND FRAGRANCE JOURNAL. 13-19. 2010
- Aroma profile and physicochemical properties of artisanal honey from Tabasco, Mexico. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 1111-1118. 2010
- Chemical Composition and Antioxidant and Anti-Listeria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 9063-9070. 2010
- Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. MEAT SCIENCE. 1-7. 2010
- Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 958-963. 2010
- Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. FOOD CONTROL. 436-443. 2010
- Influence of sorbate addition on the reflectance ratios R650/R570, R560/R500 and R630/R580 in dry-cured meat products. OPTICA PURA Y APLICADA. 185-191. 2010
- Métodos para la determinación de la actividad antioxidante. ALIMENTACION EQUIPOS Y TECNOLOGIA. 40-43. 2010
- Pomegranate and its many functional components as related to human health: A review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 635-654. 2010
- Role of fiber in cardiovascular diseases: A review. . COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 240-258. 2010
- Aditivos: las especias como fuente de antioxidantes. ALIMENTACION EQUIPOS Y TECNOLOGIA. 56-59. 2009
- Chemical composition of mandarin (C.reticulata L), grapefruit (C. paradisi L.), lemon (C. limon L.)and orange (C. sinensis L.) essential oils. JOURNAL OF ESSENTIAL OIL BEARING PLANTS. 236-243. 2009
- Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products. JOURNAL OF FOOD SCIENCE. 1-8. 2009
- Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 655-660. 2009
- Influencia del CO sobre cortes de carne de bovino: Efectos sobre el color y la oxidación en cortes envasados en atmósferas modificadas. ALIMENTACION EQUIPOS Y TECNOLOGIA. 28-32. 2009
- Storage stability of a high dietary fibre powder from orange by-products. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 748-756. 2009
- Antibacterial activity of different essential oils obtained from spices widely used in Mediterraneam diet. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 526-531. 2008
- Antibacterial activity of lemon (Citrus lemon), mandarin (Citrus reticulata), grapefruit (Citrus paradisi) and orange (Citrus sinensis) essential oils. JOURNAL OF FOOD SAFETY. 567-576. 2008
- Antifungal activity of lemon (Citrus lemon), mandarin (Citrus reticulata), grapefruit (Citrus paradisi) and orange (Citrus sinensis) essential oils. FOOD CONTROL. 1130-1138. 2008
- Aspectos beneficiosos de las especias. ALIMENTACION EQUIPOS Y TECNOLOGIA. 40-43. 2008
- Efecto de la adición de fibra de naranja y aceite esencial de orégano sobre las características físicas, químicas, fisicoquímicas y sensoriales de un embutido modelo de pasta fina. EUROCARNE. 79-90. 2008
- Functional properties of honey, propolis, and Royal jelly. JOURNAL OF FOOD SCIENCE. 117-124. 2008
- La miel y sus propiedades funcionales. ALIMENTACION EQUIPOS Y TECNOLOGIA. 36-39. 2008
- Uso de los aceites esenciales de especias Antimicrobianos naturales. ALIMENTACION EQUIPOS Y TECNOLOGIA. 44-47. 2008
- Antifungal activities of thyme, clove and oregano essential oils. JOURNAL OF FOOD SAFETY. 91-101. 2007
- Aprovechamiento de coproductos de las industrias procesadoras de zumos cítricos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 64-67. 2007
- Chemical Composition of the Essential Oils Obtained From Some Spices Widely Used in Mediterranean Region. ACTA CHIMICA SLOVENICA. 921-926. 2007
- Orange fibre as potential functional ingredient for dry-cured sausages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1-6. 2007
- Aprovechamiento de subproductos de las industrias agroalimentarias: compuestos fenólicos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 74-76. 2006
- Capacidad antifúngica de los aceites esenciales de limón (Citrus limon L.) y naranja (Citrus sisnensis L.). ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 106-109. 2006
-
book
- EL DATIL EN LA ELABORACIÓN DE ALIMENTOS SALUDABLES. EDITORIAL ELECTRONICA DE LA UMH. 2016
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chapter
- Anthocyanins and Cardiovascular Diseases. Anthocyanins: Antioxidant Properties, Sources and Health Benefits. 205-230. 2020
- Anthocyanins, Cancer and Cancer-Survivors Foods. Anthocyanins: Antioxidant Properties, Sources and Health Benefits. 231-262. 2020
- Calidad de la carne de búfalo de agua: análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad. EL BÚFALO DE AGUA EN LAS AMÉRICAS Enfoques prácticos y experimentales. Segunda Edición. 787-819. 2020
- La carne de búfalo de agua en las Américas: retos y oportunidades. EL BÚFALO DE AGUA EN LAS AMÉRICAS Enfoques prácticos y experimentales. Segunda Edición. 28-50. 2020
- Passion fruit. Nutritional Composition and Antioxidant properties of Fruits and Vegetables. 581-594. 2020
- Queso mozzarella: inocuidad, adulteración, comercialización y perspectivas a futuro. EL BÚFALO DE AGUA EN LAS AMÉRICAS Enfoques prácticos y experimentales. Segunda Edición. 843-881. 2020
- Research, development and innovation in dairy and meat based Foods using valued added compounds obtained from Mediterranean fruit by-procuts. Green Extraction and Valorization of By-Products from Food Processing. 243-275. 2020
- Valuable compounds extraction from cereal waste and By-products. Green Extraction and Valorization of By-Products from Food Processing. 153-185. 2020
- Desarrollo e innovación de productos cárnicos funcionales. La Carne: Ciencia, Tecnología y Salud. 330-375. 2018
- TECHNO-FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF CHIA SEEDS. CHIA (Salvia hispánica L) THE OLD FOOD OF THE FUTURE. 121-126. 2018
- Royal jelly: health benefits and uses in medicine. Bee Products - Chemical and Biological Properties. 199-218. 2017
- Valorización de subproductos de la industria algroalimentaria restos de cultivos de la Vega Baja para su aprovechamineto en alimentación animal. EL SECTOR AGROALIMENTARIO: SOSTENIBILIDAD, COOPERACIÓN Y EXPANSIÓN.. 139-152. 2017
- ADICIÓN DE CHÍA, COMO POSIBLE INGREDIENTE FUNCIONAL, EN PRODUCTOS CÁRNICOS. BOOK OF PROCEEDINGS 1st INTERNATIONAL CONFERENCE OF CHIA-LINK NETWORK. 15-16. 2016
- El dátil como fuente de compuestos bioactivos con propiedades antioxidantes. EL DATIL EN LA ELABORACIÓN DE ALIMENTOS SALUDABLES. 32-40. 2016
- El picudo en la alimentacion. EL DATIL EN LA ELABORACIÓN DE ALIMENTOS SALUDABLES. 26-31. 2016
- TECHNOLOGICAL STRATEGIES TO INTRODUCE CHIA (Salvia hispanica L) INTO ANIMAL BASED FOOD . BOOK OF PROCEEDINGS 1st INTERNATIONAL CONFERENCE OF CHIA-LINK NETWORK. 45-48. 2016
- Lamiaceae Herbs: A potential ingredient to Functional Foods. Functional Foods, Nutraceuticals and Natural Products. Concepts and Applications. 301-326. 2015
- Resistant Starch as Functional Ingredient. Polysaccharides. Bioactivity and Biotechnology. 1911-1932. 2015
- Functional Antioxidant Foods. Food Oxidants and Antioxidants: Chemical, Biological and Functional properties. 489-528. 2014
- Leches Fermentadas. Microbiologia de los alimentos. 287-302. 2014
- Antioxidant dietary fiber from tropical fruits. Dietary Fiber: Sources, Properties and their relationship to Health. 109-124. 2013
- Compuestos bioactivos obtenidos a partir de co-productos agroalimentarios de origen mediterráneo. Ingredientes Bioactivos y Alimentos Funcionales en IberoAmérica. 32-37. 2013
- Dietary fiber as an ingredient for the meat industry. Dietary Fiber: Sources, Properties and their relationship to Health. 45-62. 2013
- In Vitro antimicrobial properties of coriander (Coriandrum sativum) and parsley (Petroselinum crispum) essential oils encapsulated in B-cyclodextrin. Worldwide Research Efforts in the Fighting Against Microbial Pathogens. 168-171. 2013
- Pomegranate: a potencial source of antioxidant dietary fibre. Dietary Fiber: Sources, Properties and their relationship to Health. 125-140. 2013
- Strategies to improve the healthy properties of meat and meat products. Meat Consumption and Health. 49-88. 2013
- Beneficial Health Effects of Bioactive Compounds Present in Spices and Aromatic Herbs. Studies in Natural Products Chemistry. Volume 37. 115-134. 2012
- Composition and Antimicrobial Properties of Essential Oils from the Mediterranean. Essential Oils as Natural Food Additives- Composition, Applications, Antioxidant and Antimicrobial Properties. 267-285. 2012
- Fig-fruit by-products (Ficus carica) as a source of dietary fiber. Dietary fiber and Health. 421-430. 2012
- Mechanical deboning. Handbook of meat and meat processing. 2º edition. 457-468. 2012
- Technological properties of pomegranate (Punica granatum L.) peel extract obtained as coproduct of juice processing. Dietary fiber and Health. 443-451. 2012
- Tiger nut fiber and its technological applications in meat products. Dietary fiber and Health. 433-442. 2012
- Anti-Listeria activity of essential oils obtained from Egyptian aromatic plants in skimmed milk and full cream. Selected problems of nutraceutical and functional food. 117-125. 2011
- Application of orange fiber as a functional ingredient in botifarró: Spanish blood sausage. Total Food. Sustainability of the Agri-Food Chain.. 80-85. 2010
- Aprovechamiento de co-productos procedentes de las industrias agroalimentarias. Obtención de fibra dietética. Avances en la Investigacion de la alimentacion funcional. 114-123. 2010
- Compuestos bioactivos de los co-productos cítricos y su aplicación en la industria cárnica. Reducción del nitrito residual. Avances en la Investigacion de la alimentacion funcional. 105-113. 2010
- Effect of packaging conditions on shelf-life of bologna sausages made with orange juice wastewater and oregano essential oil . Total Food. Sustainability of the Agri-Food Chain.. 32-37. 2010
- Mechanical deboning: Applications and products types. Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 73-80. 2010
- Mechanical deboning: principles and equipment. Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 59-72. 2010
- Methanolic extract of Cistus ladaniferus as a source of phenolic antioxidants for use in foods. Total Food. Sustainability of the Agri-Food Chain.. 70-73. 2010
- Nonmeat ingredients. Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 101-123. 2010
- Poultry flavor: general aspects and applications. Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 339-358. 2010
- Actividad antibacteriana de los aceites esenciales de cítricos. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos "Seguridad y Calidad de los Alimentos" . 271-272. 2007
- The effect of orange fiber extracts on the ripening process and quality of Sobrasada. Meat safety: from abattoir to consumer. 247-250. 2007
- Volatile fatty acid concentration and inhibitory effect upon some pathogen strains of several compost extracts. SUSTAINABLE ORGANIC WASTE MANAGEMENT FOR ENVIRONMENTAL PROTECTION AND FOOD SAFETY.. 117-120. 2005
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congress communication
- A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties 2020
- Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect upon its Physicochemical Properties 2020
- Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts 2020
- Caracterización química y fisicoquimica de aceites extraídos de diferentes aceites comestibles 2020
- Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages 2020
- Coproductos del caqui: fuente de ácido gálico en alimentos. Estabilidad tras digestión in vitro 2020
- Development of a Vegan Spanish Sausage-Type Using Coproducts from the Pepper ¿Sol del Pilar¿ 2020
- Diseño de un producto cárnico para disminuir la formación de aminas heterocíclicas 2020
- Effects of Roselle Extract, Potato Peel Flour and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology 2020
- Elaboración de salchichas tipo Frankfurt con adición de extracto de jamaica y cáscara de papa 2020
- Emulsiones gelificadas de harina de castaña y aceite de lino como sustituto de grasa en salchichas 2020
- Gelled Emulsions based on Amaranth Flour with Hemp and Sesame Oils 2020
- La sostenibilidad, uno de los pilares de los Alimentos 5S 2020
- Modelos de digestion in vitro y su aplicación para evaluar alimentos funcionales: espaguetis enriquecidos conharina de caqui 2020
- Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté 2020
- Polvos de flores: potenciales ingredientes en el desarrollo de alimentos funcionales. Composición nutricional 2020
- Valorización de los coproductos del grano de cacao: propiedades tecnofuncionales y antioxidantes 2020
- 5star food, a new concept applied to develop healthy meat products. 231-235. 2019
- ASSESSMENT OF POLYPHENOLIC RECOVERY INDEX AND ANTIOXIDANT CAPACITY OF CHESTNUT (CASTANEA SATIVA), AMARANTH (AMARANTHUS CAUDATUS) AND TEFF (ERAGROSTIS TEF) FLOURS DURING GASTROINTESTINAL DIGESTION. 80-80. 2019
- Assesment of bioaccessibility and antioxidant potential of flour obtained from nopal (Opuntia ficus-indica) flours during in vitro gastrointestinal digestion. 81-81. 2019
- Assessments of chemical composition and technofunctional properties of amaranth (Amaranthus caudatus) and teff (Eragrostis tef) flours. 131-131. 2019
- Bioaccessibility of date seed (Phoenix dactylifera L.) extract used as natural additive in pork patties. 133-133. 2019
- Blanching time effect on techno-functional properties of white, black and red quinoa flours. 74-74. 2019
- Chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil emulsion gel as partially fat-replacers in pork burger formulation 2019
- Chestnut (Castanea sativa Mill) emulsion gel as partially fat replacers in frankfurt-type sausage formulation. 349-350. 2019
- Chestnut flours as source of dietary fiber and polyphenols. 140-140. 2019
- Coproducts from turron industry: chemical composition and antioxidant properties of flour obtained from almond skins. 169-169. 2019
- Durum wheat spaghetti enriched with persimmon flours (cv. Triumph) obtained from juice coproducts: assesment of colour modifications. 142-142. 2019
- Efecto de la adicición de extractos de carquesa (Pterospartum tridentatum) sobre la actividad antioxidante y propiedades fisicoquímicas en hamburguesas crudas y cocidas. 185-189. 2019
- How to innovate in food science and technology in unconventional environments and not die in the attempt. 99-99. 2019
- Impacto de la incorporación de semillas de chía sobre las caracteristicas de hamburguesas de ternera 2019
- Physicochemical and techno-functional properties of beer bagasse obtained from craft brewery. 141-141. 2019
- Physicochemical and technofunctional properties of a coproduct from wet-milling of black quinoa (Chenopodium quinoa Willd) seeds. 127-128. 2019
- Strategies for incorporation of Quinoa (Chenopodium quinoa Willd) in cooked meat products as a health-promoting ingredient. 539-540. 2019
- UTILIZACIÓN DE INGREDIENTES NO CÁRNICOS (QUINOA, DÁTIL Y MEMBRILLO) EN LA ELABORACIÓN DE PATÉ. 266-266. 2019
- addition of chia seeds, hydrated with orange juice on frankfurter sausages: effect on quality and safety. 73-73. 2019
- EFFECTS OF FIBER RICH FLOURS (CHENOPODIUM QUINOA WILLD) AS PARTIAL FAT REPLACERS ON SHELF-LIFE OF LOW-FAT COOKED MEAT PRODUCT . 134. 2018
- PERSIMMON (CV. `ROJO BRILLANTE¿) FLOURS OBTAINED FROM JUICE CO-PRODUCTS AS A NEW INGREDIENT FOR NEW FOODS PRODUCTS DEVELOPMENT. 141-141. 2018
- PERSIMMON FLOURS AS SOURCE OF DIETARY FIBER AND POLYPHENOLS: APPLICATION TO MEAT PRODUCTS. 135-135. 2018
- QUINOA FLOUR AS A FUNCTIONAL INGREDIENT IN THE COMPOSITION OF BEEF HAMBURGERS. 128-128. 2018
- Assessment of bioaccessibility and antioxidant potential of flour obtained from cactus pear fruits (Opuntia indica) co-products during in vitro gastrointestinal digestion. 80-80. 2017
- Assessment of the effect of in vitro gastrointestinal digestion on the bioaccessibility and recovery index of polyphenolic compounds presents in Chia (Salvia hispanica) and quinoa (Chenopodium quinoa Willd.) seeds . 168-168. 2017
- Bioaccessibility and antioxidant potential of flour obtained from persimmon fruit (Diospyros kaki) coproducts during in vitro gastrointestinal digestion. 79-79. 2017
- Cómo innovar en entornos no formales en ciencia y tecnología de alimentos y no morir en el intento. 2017
- Effect of hazelnut peels on the lipid oxidation of raw and cooked chiken burgers. 123-123. 2017
- Jornada de desarrollo e innovación de nuevos productos alimentarios "New Food". 60-60. 2017
- ¿Quinoa (Chenopodium quinoa), un nuevo ingrediente para los productos cárnicos crudo-curados?. 150-150. 2017
- Dietary fiber as frozen protected agent in meat products. 3106-3106. 2016
- Effect of in vitro gastrointestinal digestion on the bioaccesibility of polyphenolic compounds of flours obtained from lemon and cactus pear fruit co-products. 143-143. 2016
- Propiedades tecnofncionales y antioxidantes de la semilla de chia 2016
- assesment of polyphenolic profile evolutionof maqui berry (Aristotelia chilensis (molina) Strunts) during in vitro gastrointestinal digestion. 142-142. 2016
- Changes in the antioxidant potential of dietary fiber powder from lemon (Citrus limon) co-products during in vitro gastrointestinal digestion. 169-169. 2015
- Characterization and in vitro digestibility of different rich-fibre extracts from agroindustrial coproducts: effect on cholesterol retention. 168-168. 2015
- Characterization of rich-fibre extracts from citrus processes coproducts. 184-185. 2015
- Chemical composition, antioxidant and antibacterial activity of Maqui (Aristotelia chilensis) 2015
- Microbial fermentation of dietary fiber powder obtained date (Phoenix dactylifera L) pits co-products subject to In Vitro gastrointestinal digestion. 104-104. 2015
- Antibacterial and antioxidant efficacy of chitosan edible films added with Thymus vulgaris and thymus mastichina essential oils obtained from organic growth. 199-199. 2014
- Assesment of antibacterial activity of essential oils of two thymus species from organic growth in meat homogenates. 82-82. 2014
- Degustación de productos derivados del dátil elaborados por el grupo IPOA EPSO 2014
- EFFECT OF ADDITION OF STARTER CULTURES AND ORANGE FIBER ON THE FERMENTATION OF "SOBRASADA". 111-111. 2014
- Elaboración y presentación de tiger-burger y mini cupcakes de dátil 2014
- Active packaing of ready-to-eat incluiding chitosan films incorporated with organic Thymus vulgaris L- essential oil 2013
- Actividad antioxidante de dos hierbas aromáticas, Santolina Chamaecyparissus y Siderities angustifolia ampliamente utilizadas en la medicina tradicional. 68-68. 2013
- Antibacterial and antioxidant activities of chitosan edible films incorporated with organic Thymus zygis and Thymus capitatus essential oils. 147-147. 2013
- Chitosan edible films added with Santolina chamaecyparissus and Sideritis angustifolia essential oils. Antioxidant and antibacterial properties. 151-151. 2013
- Efecto de la adición de fibra de tamarindo (Tamarindus indica) sobre la calidad de hamburguesas de cerdo. 135-135. 2013
- Efecto de la fibra de dátil (Phoenix dactylifera) sobre las propiedades tecnológicas de una hamburguesa "halal". 33-33. 2013
- Empleo de la fibra de chufa como crioprotector en hamburguesas de cerdo. 134-134. 2013
- Antifungal activity of essential oils obtained from two aromatic herbs widely used in the Spanish folk medicine 2012
- In vitro antimicrobial properties of coriander (Coriandrum sativum) and parsely (Petroselinum capsicum) essential oils encapsulated in B-cyclodextrin. 222-222. 2012
- Presentación de paté de dátil, tiger.burger, delicia del sultán y galletas sin gluten 2012
- Actividad anti-listeria de aceites esenciales obtenidos de plantas aromáticas egipcias en un extracto de carne. 17-18. 2011
- Antibacterial activity of essential oils of two thymus species in meat homogenates. 71-71. 2011
- Chemical composition and antibacterial activity of essential oils of two aromatic herbs (Santolina chamaecyparissus and Sideritis angustifolia) widely used in the folk medicine. 157-158. 2011
- Effect of added pomegranate peel extracts on the chemical and physico-chemical characteristics of a bologna sausage. 49-49. 2011
- Effect of tiger nut fibre addition on the quality of a Spanish dry-cured pork sausage ("chorizo"). 160-160. 2011
- Spice: a new scope. 127-128. 2011
- Technological characteristics of pork burger as influenced by tiger nut milk liquid co-product. 44-44. 2011
- anti-listeria activity of essential oils obtained from Egyptian aromatic plants in skimmed milk and full cream. 192-192. 2011
- Aplicación de un extracto de Myrtus communis como colorante en salchichas Frankfurt: Evolución del color durante su vida útil. 363-366. 2010
- Chemical, physico-chemical and functional properties of pomegranate (punica granatum L.) bagasse powder co-product. 1-4. 2010
- Effect of surface addition of sorbate on dry-cured sausages lpolysis. 481-484. 2010
- Effect of tiger nut (Cyperus esculentus) fibre addition on sobrasada (Spanisn dry fermentes sausages) color properties and quality . 1-4. 2010
- Fig fruits byproducts (Ficus carica) as a source of dietary fiber. 29-29. 2010
- Functional and antioxidant properties of pomegranate (Punica granatum L.) peel powder co-product. 29-30. 2010
- Influencia de la adición de sorbato sobre los cocientes de reflectancia R650/R570, R560/R500 y R630/R580 en productos cárnicos crudo-curados. 327-330. 2010
- Application of orange fiber as a functional ingredient in "Botifarró": a Spanish blood-sausage. 206-206. 2009
- Efecto de las condiciones de envasado sobre la vida útil de una mortadela adicionada con agua de lavado como co-producto de la obtención de fibra dietética y aceite esencial de tomillo. 126-127. 2009
- Effect of packaging conditions on shelf-life of bologna sausages made with citrus fibre washing water and rosemary essential oil. 4001-4005. 2009
- Effect of packaging conditions on shelf-life of bologna sausages made with orange juice wastewater and oregano essential oil. 205-206. 2009
- Methanolic extracts of Cistus ladaniferus as a source of phenolic antioxidants for use in foods. 204-204. 2009
- Propiedades químicas, fisicoquímicas y sensoriales de un producto cárnico cocido adicionado con fibra de naranja y aceite esencial de tomillo. 208-208. 2009
- Caracterización del músculo oscuro(sangacho) de atún yellowfin como materia prima para la elaboración de paté. 130-130. 2008
- Caracterización fisicoquímica de las aguas de lavado obtenidas en el proceso de reutilización de un co-producto cítrico. 263-263. 2008
- Effect of orange fiber on the colour and heme iron content of paté elaborated with dark muscle (sangacho) of bluefin tuna (Thunnus thynnus). 83-83. 2008
- Effect of packaging conditions on the shelf-life of bologna sausages made with orange dietary fibre and thyme essential oil. 237-237. 2008
- Empleo de monóxido de carbono en la conservación de cortes de carne de bovino envasada en atmósfera modificada. 158-158. 2008
- Functional compounds from citrus by-products: application to meat, fish and dairy products. 31-31. 2008
- Physical and chemical properties of cooked meat products added with orange juice wastewater and thyme essential oil. 78-78. 2008
- Physical, chemical and sensory properties of bologna sausages added with orange fibre and oregano essential oil. 79-79. 2008
- Propiedades fisicoquímicas de un producto cárnico cocido tipo mortadela adicionado con co-productos cítricos y aceite esencial de romero. 134-134. 2008
- application of orange fibre for the control of oxidation in paté from yellowfin (thunnus albacares) dark muscle ("sangacho"). 239-239. 2008
- Actividad antibacteriana de los aceites esenciales de cítricos. 271-272. 2007
- Antioxidant activiy of orange fiber added with spices essential oils. 170-170. 2007
- The effecto of orange fiber extracts on the ripening process and quality of sobrasada. 247-250. 2007
- Orange fiber as a source of dietary polyphenols: Application in dry-cured sausages. 495-496. 2006
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