selected publications
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academic article
- Nutritional, fatty acids, (Poly)phenols and technological properties of flower powders from Fuchsia hybrida and Alcea rosea. FOODS. 1-15. 2024
- Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds. FRONTIERS IN CHEMISTRY. 1-10. 2024
- Assessment of chemical, physicochemical and sensorial properties of low-sodium beef burgers formulated with different mushroom flours. FOODS. 1-15. 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
- 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
- Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation. FOODS. 1-20. 2023
- Cinnamon: An antimicrobial ingredient for active packaging. FOOD PACKAGING AND SHELF LIFE. 101026-101026. 2022
- Current trends in Passiflora genus research: Obesity and fermented foods systematic review. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 143-155. 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
- 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
- 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
- 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 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
- 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
- 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
- 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
- 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
- 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
- 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 of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. FOODS. 1-11. 2020
- Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. 12-18. 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
- 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
- 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
- Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2674-2681. 2016
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chapter
- AGROALNEXT-Plan complementario de Agroalimentación, como una herramienta de apoyo a la formación y el emprendimiento. Innovación y Emprendimiento en Productos, Técnicas y Seguridad en El Sector Agroalimentario. 20-24. 2023
- Anthocyanins and Cardiovascular Diseases. Anthocyanins: Antioxidant Properties, Sources and Health Benefits. 205-230. 2020
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congress communication
- Antioxidant and technofunctional properties of silverskin coproducts obtained from the Coffea arabica cultivated in Brazil and Coffea canephora cultivated in Vietnam . 123-123. 2024
- Caracterización de piel plateada de café de las variedades Coffea arabica procedente de Burundi y Coffea canephora procedente de India como potencial ingrediente en el desarrollo de nuevos alimentos. 117-117. 2024
- Composición química y capacidad antioxidante de piel plateada de café Heirloom y Bourbon amarillo.. 1-2. 2024
- Cribado de las variables que afectan al proceso de extracción de (poli)fenoles y metilxantinas en tegumento de café mediante extracción asistida con ultrasonidos. 82-82. 2024
- Evaluación de metales pesados en insectos comestibles. 186-187. 2024
- Fresh goat cheese enriched with date paste: a novel ingredient for the dairy industry. 187-187. 2024
- Harinas de insectos (Acheta domesticus y Tenebrio molitor) como nuevo ingrediente en el desarrollo de productos cárnicos. 172-172. 2024
- Insects (Acheta domesticus and Tenebrio molitor) powder as partial meat replacer in Frankfurt-Type sausages. 408-409. 2024
- Introduciendo los insectos en la alimentación: hamburguesas con harina de insectos. 89-90. 2024
- Los insectos como nuevos ingredientes alimentarios: Harinas de grillo (Acheta domesticus) y de gusano (Tenebrio molitor). 192-193. 2024
- Optimización de la extracción de polifenoles en semilla de dátil mediante ultrasonidos de sonda. 83-83. 2024
- House cricket (Acheta domesticus) flour as ingredient for the fortification of meat burgers. 212-212. 2023
- Nutritional properties and oxidation stability of oils obtained from several edible insects. 553-553. 2023
- Optimized anthocyanin extraction method from purple sweet potato peel and obtain a natural additive 2023
- Optimized anthocyanin extraction method from purple sweet potato peel and obtain a natural additive 2023
- Physico-chemical, technological and microbiological characterization of yogurts enriched with date paste (Confitera cv.). 495-495. 2023
- Strategies for the valorization of date fruits from Alicante palm grove. 52-52. 2023
- Desarrollo e Innovación de snacks cárnicos curado-madurados más saludables: Efecto de la incorporación de co-productos de la industrialización del dátil sobre la composición química y propiedades físico-químicas 2022
- Propiedades físico-químicas y sensoriales de hamburguesas de cerdo enriquecidas con co-productos de industrias hortofrutícolas (berenjena y remolacha) 2022
- influence of food matrix in the bioaccesibility and colon available index of polyphenols in tomato-based foods. 216-216. 2022
- Date-Palm industry coproducts valorization from Elche Palm Grove (UNESCO World Heritage Site) and its application in the development of healthy foods.. 32-32. 2021
- Enriquecimiento de paté de hígado de cerdo con harina de caqui: efectos tecnológicos y saludables 2021
- Plant-based meat substitutes in the Spanish market: type of products, main plant protein substitutes, and health and nutrition claims. 6-6. 2021
- Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts 2020
- Coproductos del caqui: fuente de ácido gálico en alimentos. Estabilidad tras digestión in vitro 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
- 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
- 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
- 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
- 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
- assesment of polyphenolic profile evolutionof maqui berry (Aristotelia chilensis (molina) Strunts) during in vitro gastrointestinal digestion. 142-142. 2016
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thesis