VIUDA MARTOS, MANUEL

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Positions

Profesor/a Titular Universidad, Tecnología Agroalimentaria 2019 -
SECRETARIO/A DE INSTITUTO, Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2023 -
MIEMBRO, Innovaciones en Productos Alimentarios 2007 -
Profesor/a Contratado/a Doctor/a, Tecnología Agroalimentaria 2018 - 2019
Profesor/a Ayudante Doctor/a, Tecnología Agroalimentaria 2014 - 2018
Contratado/a Laboral, Tecnología Agroalimentaria 2010 - 2011
GRUPO 2: BECAS A TITULADOS DE GRADO MEDIO Y SUPERIOR, Tecnología Agroalimentaria 2010
OTRAS, Tecnología Agroalimentaria 2006 - 2008
GRUPO 2: BECAS A TITULADOS DE GRADO MEDIO Y SUPERIOR, Tecnología Agroalimentaria 2004 - 2005
GRUPO 2: BECAS A TITULADOS DE GRADO MEDIO Y SUPERIOR, Tecnología Agroalimentaria 2002 - 2004

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supported publications or other works

selected publications

academic article
- Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2273-2285. 2023
- Assessment of chemical, physicochemical and sensorial properties of low-sodium beef burgers formulated with different mushroom flours. FOODS. 1-15. 2023
- Autochthonous starter cultures in cheese production- A review. FOOD REVIEWS INTERNATIONAL. 5886-5904. 2023
- Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type. FOOD BIOSCIENCE. 1-10. 2023
- Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 6473-6482. 2023
- Chemical composition, antioxidant and antibacterial activities of essential oil obtained from chincho (Tagetes elliptica Sm) leaves grown in the Peruvian Andes. FOODS. 1-13. 2023
- Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 3234-3243. 2023
- Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A review. POLYMERS. 1-30. 2023
- EL DÁTIL FRESCO ESPAÑOL, UN CULTIVO EMERGENTE. TECNIFOOD. 1-5. 2023
- Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion. FOOD & FUNCTION. 10796-10813. 2023
- El zumo de remolacha como colorante en el desarrollo de análogos cárnicos. ALIMENTARIA. 98-105. 2023
- Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. BIOMOLECULES. 1-30. 2023
- New trends in the development of funtional foods. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 3209-3210. 2023
- Productos Cárnicos Crudo Curados. NACAMEH. 13-27. 2023
- Quality Characteristics of Fresh Date Palm Fruits of Medjoul and Confitera cv. from the Southeast of Spain (Elche Palm Grove). FOODS. 1-14. 2023
- Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion. CYTA-JOURNAL OF FOOD. 751-759. 2023
- Strategies for the valorization of date fruit and its coproducts: A new ingredient in the development of value-added foods. FOODS. 1-19. 2023
- Apliacación de alpicoz y dátil ilicitano en la elaboración de salsas a base de bebidas lácteas fermentadas. TECNIFOOD. 106-108. 2022
- Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects. AGRONOMY-BASEL. 1-29. 2022
- Box-Behnken design as tool for the optimization of chincho (Tagetes elliptica Sm.) essential oil nanoparticles through ionic gelation. GELS. 1-11. 2022
- Date Seeds (Phoenix dactylifera.L,) in Morocco: Phenolic Profiling and In vitro Antioxidant Potency. TROPICAL JOURNAL OF NATURAL PRODUCT RESEARCH. 563-571. 2022
- Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-11. 2022
- Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers. FOODS. 1-16. 2022
- Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage. MEAT SCIENCE. 1-10. 2022
- El dátil es mucho mas que azúcar. TECNIFOOD. 48-51. 2022
- El dátil y los palmerales españoles. Los grandes desconocidos. ACTA CIENTIFICA Y TECNOLOGICA. 22-30. 2022
- Estudio para el desarrollo de un nuevo ingrediente alimenatrio "harina de caqui" a partir de la valorización de los coproductos generados durante su industrialización. ALIMENTARIA. 98-105. 2022
- Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-9. 2022
- Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties. INTERNATIONAL FOOD RESEARCH JOURNAL. 1143-1154. 2022
- Novel Appoaches for the recovery of natural pigments with potential health effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1-20. 2022
- Phenols, Volatile Compounds, Organic Acids and Antioxidant Activity of Strawberry Tree (Arbutus Unedo L.) Fruits Belonging to Five Genotypes Growing in Morocco. INTERNATIONAL JOURNAL OF FRUIT SCIENCE. 414-417. 2022
- Potential of the cocoa shell to improve the quality properties of a burger-like meat product. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 1-8. 2022
- Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products. FOODS. 1-29. 2022
- Sustainability and gender perspective in food innovation: Valorization of food coproducts as source of macro and micro-nutrients for woman-fortified foods. FOODS. 1-15. 2022
- A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties. PROCEEDINGS (MDPI). 1-5. 2021
- Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties. PROCEEDINGS (MDPI). 1-8. 2021
- Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts. PROCEEDINGS (MDPI). 1-7. 2021
- Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals. FOODS. 1-19. 2021
- Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 383-391. 2021
- Bioactive compounds and techno-functional properties of high-fiberco-products of the cacao agro-industrial chain. HELIYON. 1-11. 2021
- Cacao pod husk flour as ingredients for reformulating frankfurters: E¿ects on quality properties. FOODS. 222222-333333. 2021
- Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages. PROCEEDINGS (MDPI). 1-6. 2021
- Chiquimeats, un proyecto de investigación aplicada para la elaboración de productos cárnicos mas saludables. TECNIFOOD. 1-5. 2021
- Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers. FOODS. 1-19. 2021
- Effect of Different Black Quinoa Fractions (Seed, Flour and Wet¿Milling Coproducts) upon Quality of Meat Patties during Freezing Storage. FOODS. 1-17. 2021
- Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology. PROCEEDINGS (MDPI). 1-6. 2021
- Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion. FOOD CHEMISTRY. 1-10. 2021
- 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
- Gelled emulsions based on amaranth flour with hemp and sesame oils. PROCEEDINGS (MDPI). 98-103. 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
- Innovación en productos de V gama: crema de calabaza enriquecida con quinoa. TECNIFOOD. 1-4. 2021
- Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology. FOODS. 1-13. 2021
- Oleogeles, ingredientes para desarrollar productos cárnicos más sanos. TECNIFOOD. 100-103. 2021
- Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté. PROCEEDINGS (MDPI). 1-5. 2021
- Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability. NUTRIENTS. 1-26. 2021
- Proximate composition of polyphenolic, phytochemical, antioxidant activity content and lipid profiles of date palm seeds oils (Phoenix dactylifera L.). JOURNAL OF AGRICULTURE AND FOOD RESEARCH. 1-10. 2021
- Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product. CURRENT OPINION IN FOOD SCIENCE. 26-32. 2021
- Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt-type sausages: Effects on chemical, physicochemical and sensorial properties. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 1-11. 2021
- Satiety from healthier and functional foods. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 397-410. 2021
- Strawberry Trees (Arbutus unedo L.) naturally grown in Morocco: A Combined Study using Headspace Solid-Phase Microextraction coupled with GC-MS and Physico-Morphological Screening. ACS FOOD SCIENCE & TECHNOLOGY. 943-959. 2021
- Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency between Fig Peels and Pulps: Chemical and Chemometric Approach. MOLECULES. 1-21. 2021
- Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters. FOODS. 1-14. 2021
- Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review. FOODS. 1-26. 2021
- Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products. PLANTS-BASEL. 1-22. 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
chapter
- New technologies for obtaining healthy foods. Developments in Food Quality and SafetySTRATEGIES TO IMPROVE THE QUALITY OF FOODS. 33-59. 2023
- Salt reduction and replacers in food production. Developments in Food Quality and SafetySTRATEGIES TO IMPROVE THE QUALITY OF FOODS. 65-86. 2023
- Salchichón. Production of Traditional Mediterranean Meat products. 37-48. 2022
- Salchichón (Spanish Dry-Cured Sausage): An Integrated point of view through culture, technology and innovation. Pork. Meat Quality and Processed Meat Products. 311-344. 2022
- Calidad de la carne de búfalo de agua:análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad. El Búfalo de Agua en LatinoAmérica hallazgos recientes. 1279-1318. 2021
- La carne de búfalo de agua en las Américas: Retos y oportunidades. El Búfalo de Agua en LatinoAmérica hallazgos recientes. 132-166. 2021
- Modificación del perfil lipídico en salchichas Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo. Actas del II Congreso Universitario en Innovación y Sostenibilidad Agroalimentaria. 491-502. 2021
- Queso mozzarrella: inocuidad, adulteración, comercialización y perspectivas a futuro. El Búfalo de Agua en LatinoAmérica hallazgos recientes. 1347-1392. 2021
- 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 ANDANTIOXIDANT 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
congress communication
patent
- PROCEDIMIENTO PARA LA OBTENCION DE ALMIDON A PARTIR DE CHUFA (CYPERUS ESCULENTUS) Y DE SUBPRODUCTOS DE LA CHUFA PARA USO ALIMENTARIO Y PARA LA FABRICACION DE PLASTICOS
thesis
- CARACTERIZACION Y APLICACION DE ACEITES ESENCIALES DE ESPECIAS Y AGUAS DE LAVADO OBTENIDAS COMO COPRODUCTO DEL PROCESO DE OBTENCION DE FIBRA DE CITRICOS COMO INHIBIDORES NATURALES EN PRODUCTOS CARNICO 2010

presentations

invited conference
- Construyendo una trayectoria científica: desafíos y oportunidades, Conferencia 2023
- Alimentos Funcionales y Gastro-proteccion, Conferencia 2022
- ¿Alimentos Cárnicos Funcionales: Un reto del siglo XXI. Nuevas estrategias para su obtención¿, Conferencia 2022
- alimentos Cárnicos Funcionales: Un reto del siglo XXI. Nuevas estrategias para su obtención, Conferencia 2021
- Valorización de co-productos de la industria agro-alimentaria para el desarrollo de productos cárnicos funcionales, Conferencia 2020
- Conociendo al nuevo consumidor. Hacia donde orientar la innovacion, Conferencia 2018
- Techno-functional properties and antioxdiant activity of chia seeds, Conferencia 2016
- Adicion de chia, como posible ingrediente funcional, en productos carnicos, Conferencia 2015
- Aplicación de coproductos de la Industria Agroalimentaria a procutos carnicos, Conferencia 2014

VIVO

VIUDA MARTOS, MANUEL

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