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PreviewIssue DateTitleAuthor(s)Access
Chia oil extraction coproducts a potential new food ingredient (1).pdf.jpgApr-2018Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties
Fernandez-Lopez, Juana; Lucas González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Pérez-Alvarez, José Angel
2021-foods-10-01463 (1) (1).pdf.jpgJun-2021Assessment 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
Pérez-Alvarez, José Angel; Sayas-Barberá, Estrella; Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Botella-Martinez, Carmen
Food Chemistry 2020 (1).pdf.jpgNov-2019Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
Fernandez-Lopez, Juana; Lucas González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Ballester-Sánchez, Jaime; Haros, Claudia Monika; Martínez Mayoral, María Asunción; Pérez-Alvarez, José Angel
Evaluation of polyphenol bioaccessibility and kinetic of starch.pdf.jpg29-Sep-2020Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Lucas González, Raquel; Pérez-Alvarez, José Angel; Moscaritolo, Salvatore; Fernandez-Lopez, Juana; SACCHETTI, Giampiero; Viuda-Martos, Manuel
Bioactive compounds and techno-function...pdf.jpg16-Apr-2021Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
Delgado Ospina, Johannes; Lucas González, Raquel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Martuscelli, Maria; Chaves Lopez, Clemencia
Pork Liver Pâté Enriched with Persimmon Coproducts.pdf.jpg17-Apr-2021Pork 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
Valorization of Citrus Co-Products.pdf.jpg26-May-2021Valorization 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
s11694-020-00411-6.pdf.jpgFeb-2020Persimmon 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
foods-09-00507.pdf.jpgApr-2020Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty ByproductsPeña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana
Quinoa and chia products as ingredients...pdf.jpg4-Jul-2020Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final productFernandez-Lopez, Juana; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel