FERNANDEZ LOPEZ, JUANA

Person (Active)

Positions

Catedrático/a de Universidad, Tecnología Agroalimentaria 2017 -
PDI INVESTIGADOR, Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental 2023 -
MIEMBRO, Innovaciones en Productos Alimentarios 2007 -
Profesor Titular Universidad, Tecnología Agroalimentaria 2008 - 2017
Profesor/a Titular Universidad, Tecnología Agroalimentaria 2008 - 2017
Profesor/a Contratado/a Doctor/a, Tecnología Agroalimentaria 2005 - 2008
Profesor/a Ayudante Doctor/a, Tecnología Agroalimentaria 2004 - 2005
Ayudante de Universidad, Tecnología Agroalimentaria 1999 - 2004
Ayudante de Escuela Universit., Tecnología Agroalimentaria 1999
Ayudante de Escuela Universit., TECNOLOGIA AGROALIMENTARIA 1997 - 1999

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selected publications

academic article
- Health promoting benefits of plant-based by-products extracts obtained by innovative technologies . CURRENT OPINION IN FOOD SCIENCE. 1-10. 2024
- Antioxidant activity and total phenolics content of Montpellier Cistus (Cistus monspeliensis) extracts. AMERICAN JOURNAL OF PLANT SCIENCES. 1049-1068. 2024
- Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties. APPLIED FOOD RESEARCH. 1-10. 2024
- Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth. FOODS. 1-12. 2024
- Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties. PLANTS-BASEL. 1-13. 2024
- Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products. FOOD AND BIOPROCESS TECHNOLOGY. 1265-1277. 2024
- Efecto de la adición de coproductos de dátil fresco ilicitano y almendra en la elaboración de productos cárnicos más saludables. TECNIFOOD. 126-128. 2024
- Effects of Ganoderma lucidum extract on the antioxidant status of pork patties during storage and gastro-intestinal digestion. FOOD BIOSCIENCE. 1-31. 2024
- Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts. ANTIOXIDANTS. 1-24. 2024
- Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage. FOOD CHEMISTRY. 1-10. 2024
- Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis Sativa L.) as fat replacer. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-39. 2024
- Insect protein as a component of meat analogue burger. FOODS. 1-15. 2024
- Nutritional, fatty acids, (Poly)phenols and technological properties of flower powders from Fuchsia hybrida and Alcea rosea. FOODS. 1-15. 2024
- Optimization of Mushroom (Agaricus bisporus and Pleurotus ostreatus) By-Products Processing for Prospective Functional Flour Development. FOODS. 1-17. 2024
- Quinoa and its Co¿Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products. CURRENT FOOD SCIENCE AND TECHNOLOGY REPORT. 1-13. 2024
- Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds. FRONTIERS IN CHEMISTRY. 1-10. 2024
- Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic ¿Hybrid Meat Products. INFORMATICS. 1-20. 2024
- 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
- Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage. AGRICULTURE. 1-13. 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
- Physicochemical, technofunctional and antioxidant properties of Pleurotus spp. powders. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUIMICO-BIOLOGICAS. 1-10. 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
- Strategies for the valorization of date fruit and its coproducts: A new ingredient in the development of value-added foods. FOODS. 1-19. 2023
- Study and development of healthier and functional meat products. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 115518-115519. 2023
- Development of healthier and functional dry fermented sausages: Present and future. FOODS. 1-12. 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
- 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
- Development of probiotic fermented sausages and viability monitoring of supplemented Lactiplantibacillus plantarum BFL strain. FERMENTATION-BASEL. 1-20. 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
- Hybrid meat products: Incorporation of white bean flour in lean pork burgers. APPLIED SCIENCES-BASEL. 1-14. 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
- Novel Appoaches for the recovery of natural pigments with potential health effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1-20. 2022
- Pleurotus Genus as a Potential Ingredient for Meat Products. FOODS. 1-13. 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
- Use of Pleurotus ostreatus to enhance the oxidative stability of pork patties during storage and in vitro gastrointestinal digestion. FOODS. 1-11. 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, 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
- 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
- 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
- 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
- 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
- Satiety from healthier and functional foods. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 397-410. 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
- 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 of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. FOODS. 1-11. 2020
- I+D+i durante la pandemia: elaboración de sopas y cremas saludables. TECNIFOOD. 98-100. 2020
- Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. 12-18. 2020
- Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties. FOODS. 1-10. 2020
- Quality properties of chicken emulsion-type sausages formulated with chicken fatty byproducts. FOODS. 1-10. 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
- 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
- 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
- Evaluación de fitoquímicos y actividad antioxidante de subproductos de datil producidos en el estado de Sonora. BIOTECNIA. 11-17. 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
- 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 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
- 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
- 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
- Development of frankfurter-type sausages with healthy lipid formulation and their nutritional, sensory and stability properties. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 122-131. 2015
- Effect of Myrtle (Myrtus communis) extracts on storage stability of chicken frankfurters. INTERNATIONAL JOURNAL OF BIOTECHNOLOGY FOR WELLNESS INDUSTRIES. 1-11. 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
- Effect of knife sanitation on the surface microbial load of beef carcasses during the removal of the hide. FLEISCHWIRSTSCHAFT ((Zhongguohua). 37-42. 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
- 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, physicochemical, technological, antibacterial and antioxidant properties of rich-fibre powder extract obtained from tamarind (Tamarindus indica L.). INDUSTRIAL CROPS AND PRODUCTS. 155-162. 2014
- Effect of knife sanitation on the surface microbial load of beef carcasses during the removal of the hide. FLEISCHWIRTSCHAFT. 62-66. 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
- Evaluation of the effect of tiger nut fibre as a carrier of unsatturated fatty acids rich oil on the quality of dry-cured sausages. FOOD AND BIOPROCESS TECHNOLOGY. 1181-1190. 2013
- Fiber enrichment of a dry fermented sausage using tiger nut milkco-products as a fibre source. FLEISCHWIRTSCHAFT. 40-43. 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
- In vitro evaluation of horchata co-products as carbon source for probiotic bacteria growth. FOOD AND BIOPRODUCTS PROCESSING. 279-286. 2013
- The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat Product. FOOD TECHNOLOGY AND BIOTECHNOLOGY. 422-428. 2013
- Aspectos generales de la reducción de sal en los productos cárnicos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 60-66. 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, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. JOURNAL OF FOOD ENGINEERING. 220-224. 2012
- Combined use of a probiotic culture and citrus fiber in a traditional sausage "Longaniza de Pascua". FOOD CONTROL. 343-350. 2012
- Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2198-2204. 2012
- Fibre enrichment of a dry fermented sausage using tiger nut milk co-products as a fibre source. FLEISCHWIRTSCHAFT. 63-65. 2012
- In vitro antioxidant and antibacterial activities of extracts from annatto (bixa orellana L.) leaves and seeds. JOURNAL OF FOOD SAFETY. 399-406. 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
- Substitution of saturated fat in processed meat products: A review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 113-122. 2012
- Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 366-377. 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
- Conceptos generales de los alimentos étnicos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 26-29. 2011
- Efecto de la congelación en pates de sangacho enriquecidos con fibra de naranja. ALIMENTACION EQUIPOS Y TECNOLOGIA. 20-23. 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
- Effects of tuna pâté thickness and background on CIEL*a*b* color parameters and reflectance spectra. FOOD CONTROL. 1226-1232. 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
- Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. MEAT SCIENCE. 35-44. 2011
- PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT . JOURNAL OF FOOD PROCESSING AND PRESERVATION. 264-271. 2011
- Qualtity characteristics of dark muscle from yellowfin tuna Thunnus albacares to its potential application in the food industry. FOOD AND NUTRITION SCIENCES. 22-30. 2011
- Resistant starch as prebiotic: A review. STARCH-STARKE. 406-415. 2011
- Spices as functional foods. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 13-28. 2011
- Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product. FOOD RESEARCH INTERNATIONAL. 2401-2407. 2011
- Antibacterial activity of extracts of Myrtus communis against food-borne pathogenic and spoilage bacteria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 1215-1224. 2010
- Antioxidant Activity and Chemical Content of Methanol and Ethanol Extracts from Leaves of Rockrose (Cistus ladaniferus). PLANT FOODS FOR HUMAN NUTRITION. 170-178. 2010
- Antioxidant activity and total phenolic compounds of myrtle extracts. CYTA-JOURNAL OF FOOD. 95-101. 2010
- Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. FLAVOUR AND FRAGRANCE JOURNAL. 13-19. 2010
- Aprovechamiento de subproductos de la horchata para la industria de alimentos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 34-37. 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
- Descriptive study of reflectance spectra of Hake (Merluccius australis), salmon (Salmo salar) and light and dark muscle from tuna (Thunnus thynnus). JOURNAL OF FOOD QUALITY. 391-403. 2010
- Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation. MEAT SCIENCE. 491-497. 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
- Effect of tiger nut fibre on quality characteristics of pork burger. MEAT SCIENCE. 70-75. 2010
- Estabilidad del color en salchichas de pollo tipo Frankfurt adicionadas con extracto acuoso de hoja de Myrtus communis. OPTICA PURA Y APLICADA. 251-257. 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
- Pros y contras de los alimentos funcionales. ALIMENTACION EQUIPOS Y TECNOLOGIA. 49-52. 2010
- Recuentos de bacterias probióticas en leches fermentadas comercializadas en España . ALIMENTACION EQUIPOS Y TECNOLOGIA. 14-17. 2010
- Role of fiber in cardiovascular diseases: A review. . COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 240-258. 2010
- Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 708-714. 2010
- Aditivos: las especias como fuente de antioxidantes. ALIMENTACION EQUIPOS Y TECNOLOGIA. 56-59. 2009
- Aspectos genearles de la tecnología "sous vide" aplicada a productos derivados de la pesca. ALIMENTACION EQUIPOS Y TECNOLOGIA. 20-23. 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
- Conceptos generales de los alimentos etnicos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 58-60. 2009
- Dietary Polyphenols as Functional Ingredients: Relevance to Citrus Fruits. TREE AND FORESTRY SCIENCE AND BIOTECHNOLOGY. 120-126. 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
- El color de los productos cárnicos bajo la óptica de la ingeniería de alimentos. ALIMENTACION EQUIPOS Y TECNOLOGIA. 34-37. 2009
- Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (Horchata) Byproducts and Its Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 7719-7725. 2009
- Storage stability of a high dietary fibre powder from orange by-products. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 748-756. 2009
- Total Phenolic Content and Antioxidant Activity of Myrtle(Myrtus communis) Extracts. NATURAL PRODUCT COMMUNICATIONS. 819-824. 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
- Efecto del tratamiento térmico sobre las coordenadas colorimétricas de huevo, leche y sus mezclas. ALIMENTARIA. 74-79. 2008
- Effect of packaging conditions on shelf-life of ostrich steaks. MEAT SCIENCE. 143-152. 2008
- Estudio orientativo para la caracterización colorimétrica de distintos productos de pescado ahumados y seco-salados presentes en el mercado español. OPTICA PURA Y APLICADA. 273-279. 2008
- Functional properties of honey, propolis, and Royal jelly. JOURNAL OF FOOD SCIENCE. 117-124. 2008
- Incorporation of citrus fibers in fermented milk containing probiotic bacteria. FOOD MICROBIOLOGY. 13-21. 2008
- La miel y sus propiedades funcionales. ALIMENTACION EQUIPOS Y TECNOLOGIA. 36-39. 2008
- Obtention of lemon fiber from lemon juice by-products. AGRO FOOD INDUSTRY HI-TECH. 22-24. 2008
- Physico-chemical and microbiological profiles of ``salchichón" (Spanish dry-fermented sausage) enriched with orange fiber. MEAT SCIENCE. 410-417. 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
- la carne de pollo: parámetros de color de los estados puros de los hemopigmentos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 48-51. 2007
- Actividad antifúngica de los aceites esenciales de salvia (Salvia officinalis L.) y romero (Rosmarinum officinalis L.) . ALIMENTARIA. 101-106. 2006
- Application of meat industry by-products. Mechanically recovered poultry meat. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 48-51. 2006
- Aprovechamiento de subproductos de las industrias agroalimentarias: compuestos fenólicos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 74-76. 2006
- Aspectos culturales y tecnológicos de los productos cárnicos tradicionales de las Islas Baleares. EUROCARNE. 1-7. 2006
- Capacidad antifúngica de los aceites esenciales de limón (Citrus limon L.) y naranja (Citrus sisnensis L.). ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 106-109. 2006
- Composition and antifungal activity of mandarin (Citrus reticulata L.) and grapefruit (Citrus paradisi L.) oils. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 81-85. 2006
- Gelling and color properties of ostrich (Struthio camelus) egg white. JOURNAL OF FOOD QUALITY. 171-183. 2006
- La industria cárnica española: evolución en el consumo de carne, productos cárnicos y nuevas líneas de producción. EUROCARNE. 41-48. 2006
- Orange fibre as potential functional ingredient for dry cured susages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 1-6. 2006
- Producción y consumo de carne de ave. EUROCARNE. 61-65. 2006
- Quality characteristics of ostrich (Struthio camelus) burgers. MEAT SCIENCE. 295-303. 2006
- Rheology of orange fiber enriched yogurt. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 55-59. 2006
- Shelf life of ostrich (Struthio camelus) liver stored under different packaging conditions. JOURNAL OF FOOD PROTECTION. 1920-1927. 2006
- Utilización de fibra de origen cítrico en el desarrollo de productos cárnicos funcionales. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 63-69. 2006
- Antioxidant and antibacterial activities of natural extracts. application in beef meatballs. MEAT SCIENCE. 371-380. 2005
- Characteristics of beef burger as influenced by various types of lemon albedo. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES. 247-255. 2005
- Effect of orange fiber addition on yogurt color during fermentation and cold storage. COLOR RESEARCH AND APPLICATION. 457-463. 2005
- Effect of water, sodium chloride, lactic acid, sodium nitrite, sodium ascorbate and paprika upon Lightness (L*) in a Dry-cured sausages model system. JOURNAL OF FOOD TECHNOLOGY. 555-562. 2005
- Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 89-95. 2005
- Meat products as functional foods: a review. JOURNAL OF FOOD SCIENCE. 37-43. 2005
- Traditional and fast salting effect on physico-chemical and ultrastructural properties of Spanish dry-cured ham. JOURNAL OF FOOD TECHNOLOGY. 80-86. 2005
- Aplicación de la microbiología rápida como alternativa al muestreo bacteriológico en matadero: evaluación sobre canales de porcino. EUROCARNE. 181-190. 2004
- Application of functional citrus by-products to meat products. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 176-185. 2004
- Comparación del muestreo con técnicas microbiológicas rápidas y tradicionales canales de vacuno. EUROCARNE. 63-70. 2004
- Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. COLOR RESEARCH AND APPLICATION. 67-74. 2004
- Envasado de la carne y productos cárnicos en atmósferas modificadas. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 74-79. 2004
- Evolution of microbial populations of fiber enriched yogurt during commercial shelf-life. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 646-649. 2004
- Influencia del tipo de alimentación sobre las características de los hígados de avestruces (Struthio camelus) y su aplicación en la elaboración de paté. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 75-79. 2004
- Lemon albedo as a new source of dietary fiber: Application to bologna sausages. MEAT SCIENCE. 7-13. 2004
- Muestreo microbiológico de canales de ovino: comparativa entre técnicas rápidas y tradicionales. EUROCARNE. 133-142. 2004
- Preparation of high dietary fiber powder from lemon juice by-products. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES. 113-117. 2004
- Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2077-2084. 2004
- Quality characteristics of ostrich liver paté. JOURNAL OF FOOD SCIENCE. 85-91. 2004
- CARACTERÍSTICAS DE FIBRA DE SUBPRODUCTOS DE LA INDUSTRIA DE ZUMO DE NARANJA. ALIMENTARIA. 71-74. 2003
- EFFECT OF STORAGE CONDITIONS ON QUALITY CHARACTERISTICS OF BOLOGNA SAUSAGES MADE WITH CITRUS FIBER. JOURNAL OF FOOD SCIENCE. 710-715. 2003
- Envasado de carne y productos carnicos en atmosferas modificadas. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 74-79. 2003
- Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis) and rosemary (Rosmarinus officinallis L) extract in cooked pork meat. JOURNAL OF FOOD SCIENCE. 660-664. 2003
- Medición objetiva del color en carne: importancia y relacion con aspectos físicos y químicos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 39-44. 2003
- PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BOLOGNA SAUSAGES MADE WITH OSTRICH MEAT. JOURNAL OF FOOD SCIENCE. 1511-1515. 2003
- UTILIZATION OF LEMON ALBEDO IN DRY CURED SAUSAGES. JOURNAL OF FOOD SCIENCE. 1826-1830. 2003
- "Side-chain-specific reactions to betalactams: 14 years later".. CLINICAL AND EXPERIMENTAL ALLERGY. 192-197. 2002
- Aspectos fisiológicos y nutritivos de los alimentos funcionales.. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 132-139. 2002
- Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage.. JOURNAL OF FOOD SCIENCE. 2410-2414. 2002
- Evaluación de las coordenadas colorimétricas de un embutido cocido durante su tratamiento térmico.. ACTA ALIMENTARIA. 87-92. 2002
- Irradiación de la carne. Situación legislativa en la Unión Europea.. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 53-56. 2002
- La fibra dietética en la alimentación.. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 83-91. 2002
- Nuevas tendencias en la producción de alimentos.. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 107-112. 2002
- Physico-chemical and sensory properties of bologna sausage made with ostrich meat.. JOURNAL OF FOOD SCIENCE. 660-664. 2002
- Tratamientos de irradiación y su apliación en carne y productos cárnicos. ALIMENTACION: EQUIPOS Y TECNOLOGIA.. 61-64. 2002
- Adición de vitamina E a dietas de animales de abasto: Efecto sobre carne y productos cárnicos.. ALIMENTARIA. 31-36. 2001
- Efecto del Picado sobre las coordenadas de color en carne y productos cárnicos.. ALIMENTARIA. 45-50. 2001
- Influence of beef cuts and cooking time on color properties of a beef sausage model system.. JOURNAL OF ANIMAL SCIENCE. 381-382. 2001
- Parámetros de color del jamón ibérico de bellota D.O: Guijuelo al final del periodo de maduración.. ALIMENTARIA. 33-39. 2001
- Texture of artisan spanish fresh goat`s milk cheese.. JOURNAL OF DAIRY SCIENCE. 304-305. 2001
book
- EL DATIL EN LA ELABORACIÓN DE ALIMENTOS SALUDABLES. EDITORIAL ELECTRONICA DE LA UMH. 2016
- TECHNOLOGICAL STRATEGIES FOR FUNCTIONAL MEAT PRODUCTS DEVELOPMENT. TRANSPARENCY INTERNATIONAL ESPAÑA. 2008
- Industrialización de Productos de Origen Animal Vol 1. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2007
- Industrialización de productos de Origen Animal Vol 2. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2007
- Alimentos funcionales y dieta mediterránea. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2003
- INDUSTRIALIZACIÓN DE PRODUCTOS DE ORIGEN ANIMAL. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2002
- Manual de laboratorio y prácticas de elaboración en industrias cárnicas.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2002
- Manual de prácticas de laboratorio para la industrialización de productos de origen animal. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2002
- Procesos tecnológicos en la elaboración de productos de origen animal.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2002
- Aspectos físicos, fisiológicos, psicológicos, químicos e instrumentales para la determinación del color en alimentos.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2001
- Industrialización de Productos de Origen Animal.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2001
- Manual de laboratorio en industrias de aceites y grasas.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2001
- Aspectos físicos, fisiológicos, psicológicos, químicos e instrumentales para la determinación del color en alimentos.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2000
- La Industria cárnica: Aspectos económicos, científicos y tecnológicos.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2000
- Manual de laboratorio de Industrias Cárnicas. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2000
- Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. UNIVERSIDAD MIGUEL HERNÁNDEZ. 2000
chapter
- Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products. Improving health and nutrition through bioactvie compounds. 287-305. 2024
- 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
- Enrichment of foods with prebiotics. Developments in Food Quality and SafetySTRATEGIES TO IMPROVE THE QUALITY OF FOODS. 171-202. 2023
- Fat reduction and profile improvement in food products. Developments in Food Quality and SafetySTRATEGIES TO IMPROVE THE QUALITY OF FOODS. 121-144. 2023
- Natural additives in meat products as antioxidants and antimicrobials. Functional Meat Products. 111-124. 2023
- Natural alternatives and use of nitrate and nitrate salts. Developments in Food Quality and SafetySTRATEGIES TO IMPROVE THE QUALITY OF FOODS. 145-169. 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
- Propiedades fisicoquimicas y funcionales de la carne de búfalo de agua. El Búfalo de Agua en LatinoAmérica hallazgos recientes. 1236-1277. 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
- Propiedades fisicoquímicas y funcionales de la carne de búfalo de agua. EL BÚFALO DE AGUA EN LAS AMÉRICAS Enfoques prácticos y experimentales. Segunda Edición. 760-785. 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
- Análisis de diferentes factores que afectan la calidad de la carne: factores intrínsecos y ante mortem. Bienestar Animal. 495-508. 2016
- El dátil como ingrediente en la industria. El dátil en la elaboración de alimentos saludables. 41-49. 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
- Effect of Food Composition onProbiotic Bacteria Viability. Probiotics, prebiotics and synbiotics:bioactive foods in health promotion. 257-270. 2015
- 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
- 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
- Análisis de diferentes factores que afectan la calidad de la carne: Factores intrínsecos y ante-mortem. Bienestar animal (2ª Ed.) . 515-538. 2012
- Beneficial Health Effects of Bioactive Compounds Present in Spices and Aromatic Herbs. Studies in Natural Products Chemistry. Volume 37. 115-134. 2012
- Chemical and Biochemical Aspects of Color in Muscle Foods. Handbook of Meat, Poultry and Seafood Quality. Second Edition. 3-24. 2012
- Chemical and Biochemical Aspects of Color in Muscle-Based Foods. Food Biochemistry and Food Processing second edition. 1-17. 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
- The role of fermentation reactions in changing the color of foods. Fermentation Effects on Food Properties. 121-150. 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
- Color measurements on edible animal by-products and muscle-based foods. Handbook of Analysis of Edible Animal By-products. 87-102. 2011
- Efecto de las condiciones ante-mortem y post-mortem sobre los factores que determinan la calidad de la carne. Bienestar Animal y Calidad de la Carne. 329-349. 2011
- Addition of lemon and orange fibers as functional ingredients to a sweetened chesse . Total Food. Sustainability of the Agri-Food Chain.. 74-79. 2010
- 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
- Biochemical changes during onset and resolution of rigor mortis under ambient temperature. . Handbook of Poultry Science and Technology. Primary Processing. volume 1. 219-242. 2010
- Color characteristics of meat and poultry processing. Sensory Analysis of Food of Animal Origin. 101-119. 2010
- Color measurement on muscle-based Foods. Sensory Analysis of Food of Animal Origin. 3-14. 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
- Food Formulation to Increase Probiotic Bacteria Action or Populatio. Bioactive Foods in Promoting Health. 335-351. 2010
- Meat products as functional foods. Innovation in food engineering. New techniques and products. 579-600. 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
- Quality of frozen poultry. Handbook of Poultry Science and Technology. Primary Processing. volume 1. 293-306. 2010
- Refrigerated poultry handling. . Handbook of Poultry Science and Technology. Secondary Processing. Volume 2. 389-400. 2010
- Slaughtering Equipment and Operations. Handbook of Poultry Science and Technology. Primary Processing. volume 1. 79-100. 2010
- Ahumado . Tecnología de Productos de Origen Acuático. 287-302. 2009
- Anatomia y ultraestructura del pescado. Tecnología de Productos de Origen Acuático. 57-74. 2009
- Color Characteristics of Meat and Poultry Processing. Handbook of Processed Meats and Poultry Analysis. 355-373. 2009
- Color Measurements on Muscle-Based Foods. Handbook of Muscle Foods Analysis. 467-477. 2009
- El color del pescado y de los productos de la pesca. Tecnología de Productos de Origen Acuático. 133-158. 2009
- Enriquecimiento de productos lácteos con fibra: Influencia sobre la microbiota iniciadora. Funcionalidad de Componentes Lácteos. 141-158. 2009
- Productos pesqueros tradicionales de la cuenca mediterránea. Tecnología de Productos de Origen Acuático. 361-378. 2009
- efecto de las condiciones ante mortem sobre los factores que determinan la calidad de la carne. Bienestar Animal y Calidad de la Carne. 400-420. 2009
- Development of functional ingredients: Fruit fibre. TECHNOLOGICAL STRATEGIES FOR FUNCTIONAL MEAT PRODUCTS DEVELOPMENT. 41-56. 2008
- 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
- Cambios físicoquímicos y bioquímicos durante la maduración de un embutido crudo-curado "salchichón tradicional". IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 475-476. 2007
- Caracterización colorimétrica de distintos productos de pescado ahumados y seco-salados presentes en el mercado español. VIII Congreso Nacional del Color. 91-92. 2007
- Caracterización química y fisicoquímica de un análogo cárnico a base de proteína de soja. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 389-390. 2007
- Chemical and Biochemical Aspect of Color in Muscle Foods. Handbook of meat, poultry & seafood quality. 25-44. 2007
- Citrus fiber extracts as a new agent to reduce nitrite concentration in dry-cured sausages. Meat safety: from abattoir to consumer. 215-218. 2007
- Determinación de los espectros de reflexión de los estados de los hemopigmentos presentes en distintos productos de pollo. VIII Congreso Nacional del Color. 187-188. 2007
- Development of functional ingredientes: fruit fibre. TECHNOLOGICAL STRATEGIES FOR FUNCTIONAL MEAT PRODUCTS DEVELOPMENT. 51-67. 2007
- Efecto de la concentración de aditivos e ingredientes sobre el color en pastas de atún (Thunnus thynnus, L.). IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 371-372. 2007
- Efecto de la concentración de aditivos e ingredientes sobre el color en pastas de merluza (Merluccius australis). VIII Congreso Nacional del Color. 173-174. 2007
- Efecto de la concentración de fibra de cítrico sobre las características químicas y físico-químicas de un paté de sobrasada. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 394-395. 2007
- Effects of packaging conditions on shelf-life of ostrich steaks. Meat safety: from abattoir to consumer. 145-149. 2007
- Elaboración de embutidos crudo-curados. Industrialización de Productos de Origen Animal Vol 1. 77-102. 2007
- Elaboración de salchichón con extracto de naranja: efecto sobre la etapa de fermentación. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 365-366. 2007
- Evolución de la reología del yogur con fibra de subproductos de naranja durante el almacenamiento. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 373-374. 2007
- Industrialización de huevas de esturión: caviar. Industrialización de productos de Origen Animal Vol 2. 81-86. 2007
- Industrialización de huevas de pescado. Industrialización de productos de Origen Animal Vol 2. 75-80. 2007
- Orange fiber extracts: concentration effect and processing time upon reflectance spectrum of dry-cured sausages. Meat safety: from abattoir to consumer. 251-254. 2007
- Procesamiento del huevo: ovoproductos. Industrialización de productos de Origen Animal Vol 2. 205-232. 2007
- Procesos de salado y maduración del pescado. Industrialización de productos de Origen Animal Vol 2. 23-38. 2007
- Tecnología de elaboración de los embutidos de orza. Industrialización de Productos de Origen Animal Vol 1. 153-166. 2007
- Tecnología de elaboración del jamón curado. Industrialización de Productos de Origen Animal Vol 1. 33-56. 2007
- The effect of orange fiber extracts on the ripening process and quality of Sobrasada. Meat safety: from abattoir to consumer. 247-250. 2007
- Vida útil de salchichones con fibra de naranja envasados a vacío y en atmósfera modificaa. IV Congreso Nacional de Ciencias y Tecnología de los Alimentos"Seguridad y Calidad de los Alimentos". 267-268. 2007
- hidrolizados de pescado. Industrialización de productos de Origen Animal Vol 2. 161-176. 2007
- Chemical and physical aspects of colour in frozen muscle-based foods. HANDBOOK OF FOOD SCIENCE, TECHNOLOGY AND ENGINEERING. 621-628. 2006
- Chemistry and Biochemistry of color in muscle foods. FOOD BIOCHEMISTRY AND FOOD PROCESSING. 337-350. 2006
- Ultraestructura e Histología. CIENCIA Y TECNOLOGÍA DE CARNES. 89-110. 2006
- Collagen content and instrumental measurements of texture of different ostrich muscles. Proceedings of the 3rd International Ratite Science Symposium of the World's Poultry Science Association. 129-132. 2005
- Comparación de métodos de control microbiológico de canales en matadero mediante técnicas microbiológicas rápidas y tradicionales. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 721-724. 2005
- Effect of citrus fiber addition on fresh cheese quality. INTRADFOOD2005. INNOVATIONS IN TRADITIONAL FOODS. DELAGATE MANUAL. 1011-1014. 2005
- Effect of citrus fibre in a Spanish dry-cured meat product (salchichón). INTRADFOOD2005. INNOVATIONS IN TRADITIONAL FOODS. DELAGATE MANUAL. 1199-1202. 2005
- Evolución de los parámetros de textura en sobrasada durante el periodo de maduración. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 979-981. 2005
- Functional properties of ostrich (Struthio camelus) egg yolk. Proceedings of the 3rd International Ratite Science Symposium of the World's Poultry Science Association. 133-138. 2005
- Modificación de los parámetros tecnológicos durante el proceso de secado de la longaniza de Pascua elaborada con carne de avestruz. Avances de la Ciencia y Tecnología de los Alimentos en los inicios del siglo XXI. 815-818. 2005
- Physicochemical and sensory properties of a dry-cured sausage made with ostrich meat. Proceedings of the 3rd International Ratite Science Symposium of the World's Poultry Science Association. 139-144. 2005
- 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
- Chemical and Physical aspects of color in frozen muscle-based foods. Handbook of Frozen Foods. 215-226. 2004
- Efecto de la adición de fibra de naranja sobre las coordenadas de color de un sistema modelo de embutido crudo-curado con pimentón. VII CONGRESO NACIONAL DE COLOR. 117-118. 2004
- Evolución del color durante la gelificación térmica del albumen de huevo de avestruz (Struthio camelus). VII CONGRESO NACIONAL DE COLOR. 123-124. 2004
- Operational processes for frozen red meat. Handbook of Frozen Foods. 177-191. 2004
- Vida útil de hamburguesas elaboradas con carne de avestruz (Struthio camelus) . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 861-864. 2003
- Aplicación de los ácidos grasos omega 3 procedentes del pescado en el desarrollo de alimentos funcionales. Alimentos funcionales y Dieta Mediterránea. 79-95. 2003
- Aspectos generales de los alimentos funcionales. Alimentos funcionales y Dieta Mediterránea. 27-38. 2003
- Caracterización colorímetrica y de textura de diferentes cortes comerciales en carne de avestruz. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 199-202. 2003
- Efecto de la cocción y concentración de cloruro sódico sobre el color de un sistema modelo de pasta de hígado. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 645-649. 2003
- Efecto del enriquecimiento con fibra de naranja sobre la fermentación del yogur. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 485-488. 2003
- Efecto del enriquecimiento con fibra de naranja sobre la fermentación del yogur. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 641-644. 2003
- Evolución de los parámetros de color de un producto gelificado a partir de carne de ave mecánicamente recuperado. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 873-876. 2003
- La alimentación en las sociedades occidentales. Alimentos funcionales y Dieta Mediterránea. 11-25. 2003
- Productos cárnicos: Características de calidad de una emulsión cárnica de avestruz. Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI. 338-342. 2003
- Productos cárnicos: Características químicas y de color del jamón curado ibérico "D.O. Guijuelo". Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI. 307-312. 2003
- Productos cárnicos: Efecto del secado sobre las propiedades de color en diferentes materias primas. Ingeniería de Alimentos. Nuevas Fronteras en el siglo XXI. 331-336. 2003
- Propiedades funcionales del aceite de oliva. Alimentos funcionales y Dieta Mediterránea. 63-78. 2003
- TEXTURA Y SINÉRESIS DE QUESO FRESCO CON FIBRA DE LIMÓN. II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 409-412. 2003
- Viscosidad de yogures con fibra de naranja. . II CONGRESO NACIONAL DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS. 489-492. 2003
- Aspectos generales de la dieta mediterránea.. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 1-14. 2002
- El aceite de oliva y las aceitunas. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 2002
- Influence of albedo in color in dry-cured sausage model system.. Meat, Nutrition, Development.. 832-833. 2002
- La fibra en la dieta mediterránea. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 25-41. 2002
- Las especias en la dieta mediterránea: un nuevo enfoque. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 97-113. 2002
- Las salazones del pescado. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 147-166. 2002
- Los embutidos: Aspectos tecnológicos y nutritivos.. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 2002
- Ovoproductos y postres tradicionales a base de huevo. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 191-209. 2002
- Tecnología y valor nutritivo del jamón curado. Fundamentos tecnológicos y nutritivos de la dieta mediterránea.. 2002
- Elaboración de embutidos crudo-curados.. Industrialización de Productos de Origen Animal.. 55-79. 2001
- Industrialización de huevas de esturión: Caviar.. Industrialización de Productos de Origen Animal.. 291-313. 2001
- Industrialización de huevas de pescado.. Industrialización de Productos de Origen Animal.. 283-289. 2001
- Procesamiento del huevo: Ovoproductos.. Industrialización de Productos de Origen Animal.. 373-397. 2001
- Tecnología de elaboración de embutidos de orza.. Industrialización de Productos de Origen Animal.. 133-145. 2001
- Tecnología de elaboración del jamón curado.. Industrialización de Productos de Origen Animal.. 11-34. 2001
- Aplicaciones de altas presiones en carnes y productos cárnicos.. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 275-291. 2000
- Aspectos tecnológicos y sensoriales de los productos cárnicos bajos en calorías. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 201-217. 2000
- El Jamón Curado. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 153-164. 2000
- El ahumado en los productos cárnicos. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 135-152. 2000
- El avestruz como animal de abasto en el Siglo XXI. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 218-234. 2000
- El pimentón en la industria cárnica. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 235-252. 2000
- Fundamentos físicos, químicos, ultraestructurales y tecnológicos en el color de la carne. Nuevas tendencias en la tecnología e Higiene de la Industria cárnica.. 51-70. 2000
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

presentations

invited conference
- Estrategias para el desarrollo de productos cárnicos más saludables: incorporación de fibra dietética y modificaciones del perfil lipídico de las grasas, Conferencia 2021
- mi experiencia profesional como mujer dedicada a la ciencia, Conferencia 2018
- Higiene alimentaria, Conferencia 2007
- Microbiología de Alimentos, Conferencia 2007
- Higiene Alimentaria, Conferencia 2005
- Técnicas de control de muestreo de alimentos: Control de Puntos Críticos (aplicación a industrias de origen animal), Conferencia 2005
- Higiene Alimentaria, Conferencia 2005
- Microbiología de Alimentos, Conferencia 2005
- Los postres tradicionales mediterráneos, Conferencia 2005
- El pescado azul en la gastronomía mediterránea, Conferencia 2005
- Seguridad Alimentaria, Conferencia 2005
- Procesos de elaboración de ovoproductos, Conferencia 2005
- Métodos de determinación de la alteración de los lípidos, Conferencia 2005
- Alimentos Mediterráneos de Humedad Intermedia, Conferencia 2005
- Antioxidantes naturales y su empleo en la dieta mediterránea, Conferencia 2005
- Los ácidos grasos omega-3, Conferencia 2004
- Nuevas herramientas en el control de calidad de los alimentos mediterráneos, Conferencia 2004
- La industria de los huevos y sus derivados. Consideraciones previas. Operaciones del proceso de acondicionamiento de los huevos. Proceso de elaboración de ovoproductos, Conferencia 2004
- Métodos de determinación de lípidos, Conferencia 2004
- propiedades físicas y Químicas de los Alimentos, Conferencia 2004
- Higiene alimentaria, Conferencia 2004
- Microbiología de alimentos, Conferencia 2004
- Aplicacion de los ácidos grasos omega-3 procedentes del pescado en el desarrollo de alimentos funcionales, Conferencia 2003
- Importancia de la Higiene Alimentaria en la Manipulación de Alimentos, Conferencia 2003
- La Microbiología de Alimentos en la Manipulacion de Alimentos, Conferencia 2003
- Cata comentada de postres tradicionales a base de huevo, Conferencia 2003
- El huevo y los ovoproductos: postres tradicionales, Conferencia 2003
- Cata comentada de salazones de pescado, Conferencia 2003
- El pescado azul y las salazones, Conferencia 2003
- Importancia de la Higiene Alimentaria en la Manipulación de Alimentos, Conferencia 2003
- La Microbiologia de Alimentos en la Manipulación de Alimentos, Conferencia 2003
- Microbilogía de Alimentos, Conferencia 2002
- Cata comentada de Postres tradicionales a base de huevo., Conferencia
- Cata comentada de salazones de pescado., Conferencia
- El huevo y los ovoproductos. Postres tradicionales., Conferencia
- El pescado azul y las salazones., Conferencia
- Elaboración de aceite de oliva ecológico., Conferencia
- Higiene Alimentaria., Conferencia
- Industrias Salsas, Conferencia
- La carne que comemos, Conferencia
- Microbiología de los Alimentos., Conferencia
- Procedimientos de elaboración de productos cárnicos: salchichas frankfurt, longaniza de pascual y lomo sajonia., Conferencia

VIVO

FERNANDEZ LOPEZ, JUANA

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