Mostrando resultados 10 a 19 de 19
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Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
![28-carrillo-et-al-2022-novel-approaches-for-the-recovery-of-natural-pigments-with-potential-health-effects.pdf.jpg](/retrieve/209de55a-c6be-4faa-925e-81488350b24b/28-carrillo-et-al-2022-novel-approaches-for-the-recovery-of-natural-pigments-with-potential-health-effects.pdf.jpg) | ene-2022 | Novel Approaches for the Recovery of Natural Pigments with
Potential Health Effects | Carrillo, Celia; Nieto, Gema; Martínez Zamora, Lorena; Ros Berruezo, Gaspar; Kamiloglu, Senem; Sichetti Munekata, Paulo Eduardo; Pateiro, Mirian; Lorenzo Rodriguez, Jose Manuel; Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Barba, Francisco J. | ![](/image/openAccess.png) |
![s11694-020-00411-6.pdf.jpg](/retrieve/af7984d3-966d-46c8-b4f5-8fb2f57522f1/s11694-020-00411-6.pdf.jpg) | feb-2020 | Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality | Lucas González, Raquel; Fernández-López, Juana; Pérez-Alvarez, José Angel; Chaves Lopez, Clemencia; Nivokazi, SHKEMB; Moscaritolo, Salvatore; SACCHETTI, Giampiero | ![](/image/closedAccess.png) |
![Pleurotus Genus as a Potential Ingredient for Meat Products.pdf.jpg](/retrieve/02778e53-ee84-4228-9e6c-bc84404062db/Pleurotus%20Genus%20as%20a%20Potential%20Ingredient%20for%20Meat%20Products.pdf.jpg) | 8-mar-2022 | Pleurotus Genus as a Potential Ingredient for Meat Products | Torres Martínez, Brisa del Mar; Vargas Sánchez, Rey David; Torrescano-Urrutia, Gastón Ramón; Esqueda, Martin; Rodriguez-Carpena, Javier-German; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Sánchez-Escalante, Armida | ![](/image/openAccess.png) |
![Pork Liver Pâté Enriched with Persimmon Coproducts.pdf.jpg](/retrieve/020848a2-9151-4d8f-b3ec-38844e2cd280/Pork%20Liver%20P%c3%a2t%c3%a9%20Enriched%20with%20Persimmon%20Coproducts.pdf.jpg) | 17-abr-2021 | Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability | Lucas González, Raquel; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana | ![](/image/openAccess.png) |
![27-Food Processing Preservation - 2022 - Delgado‐Ospina - Potential of the cocoa shell to improve the quality proper.pdf.jpg](/retrieve/10dd39e7-da93-4d64-945a-fe167d03187a/27-Food%20Processing%20Preservation%20-%202022%20-%20Delgado%e2%80%90Ospina%20-%20Potential%20of%20the%20cocoa%20shell%20to%20improve%20the%20quality%20proper.pdf.jpg) | may-2022 | Potential of the cocoa shell to improve the quality properties of a burger-like meat product | Delgado Ospina, Johannes; Lucas González, Raquel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Martuscelli, Maria; Chaves Lopez, Clemencia | ![](/image/openAccess.png) |
![foods-09-00507.pdf.jpg](/retrieve/0c388e78-8f18-40a8-8f89-6d2b45e55618/foods-09-00507.pdf.jpg) | abr-2020 | Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts | Peña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana | ![](/image/openAccess.png) |
![Quinoa and chia products as ingredients...pdf.jpg](/retrieve/de757c10-959e-4469-98c4-e800f4e6bd46/Quinoa%20and%20chia%20products%20as%20ingredients...pdf.jpg) | 4-jul-2020 | Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product | Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel | ![](/image/closedAccess.png) |
![Satiety from healthier and functional foods.pdf.jpg](/retrieve/1df1ae85-0211-4212-98e2-e03a8ee3bfc9/Satiety%20from%20healthier%20and%20functional%20foods.pdf.jpg) | 27-may-2021 | Satiety from healthier and functional foods | Sichetti Munekata, Paulo Eduardo; Pérez-Alvarez, José Angel; Pateiro, Mirian; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Lorenzo, José M. | ![](/image/closedAccess.png) |
![Total and Partial Fat Replacement by Gelled Emulsion.pdf.jpg](/retrieve/0d93bc74-3f5c-456f-bf41-43a79f14b6c6/Total%20and%20Partial%20Fat%20Replacement%20by%20Gelled%20Emulsion.pdf.jpg) | 21-jul-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 | Botella Martínez, Carmen María; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana | ![](/image/openAccess.png) |
![Valorization of Citrus Co-Products.pdf.jpg](/retrieve/de42ee52-ff59-4886-a078-973a7ab25876/Valorization%20of%20Citrus%20Co-Products.pdf.jpg) | 26-may-2021 | Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products | Nieto Martínez, Gema; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Peñalver, Rocio; Ros Berruezo, Gaspar; Viuda-Martos, Manuel | ![](/image/openAccess.png) |