Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
![2020 foods-09-00102-v2 (1) (1).pdf.jpg](/retrieve/9cd0a164-4447-4d34-866d-5c4f766a2b59/2020%20foods-09-00102-v2%20%281%29%20%281%29.pdf.jpg) | ene-2020 | Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers | Sayas-Barberá, Estrella; Martin-Sanchez, Ana; cherif, sarra; Ben Abda, Jameleddine; Pérez-Alvarez, José Angel | ![](/image/openAccess.png) |
![2019 Chia products meat science 156 (1).pdf.jpg](/retrieve/2e00d70c-29f1-4124-a4f7-86d14e5c16f3/2019%20Chia%20products%20%20%20meat%20science%20156%20%281%29.pdf.jpg) | may-2019 | Chia (Salvia hispanica L.) products as ingredients for reformulating
frankfurters: Effects on quality properties and shelf-life | Fernandez-Lopez, Juana; Lucas González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; NAVARRO RODRIGUEZ DE VERA, CASILDA; Harosb, Claudia M.; Pérez-Alvarez, José Angel | ![](/image/openAccess.png) |
![Chia oil extraction coproducts a potential new food ingredient (1).pdf.jpg](/retrieve/2d80322a-5c04-4a3f-a59f-9cbec1b57fef/Chia%20oil%20extraction%20coproducts%20a%20potential%20new%20food%20ingredient%20%281%29.pdf.jpg) | abr-2018 | Chia 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 | ![](/image/openAccess.png) |
![2018 Plants Bioaccessibility (1).pdf.jpg](/retrieve/fc1bd9da-0cf2-4a87-a87c-f3ffd5790257/2018%20Plants%20Bioaccessibility%20%281%29.pdf.jpg) | nov-2017 | Bioaccessibility of Phenolic Compounds and Antioxidant
Capacity of Chia (Salvia hispanica L.) Seeds | Pellegrini, Marika; Lucas González, Raquel; Sayas-Barberá, Estrella; Fernandez-Lopez, Juana; Pérez Álvarez, José Antonio; Viuda-Martos, Manuel | ![](/image/openAccess.png) |
![2021-foods-10-01463 (1) (1).pdf.jpg](/retrieve/9485f677-238f-48c0-9cbc-ae7ea2454428/2021-foods-10-01463%20%281%29%20%281%29.pdf.jpg) | jun-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 | Pérez-Alvarez, José Angel; Sayas-Barberá, Estrella; Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Botella-Martinez, Carmen | ![](/image/openAccess.png) |
![2021-foods-10-03080-v2 (1).pdf.jpg](/retrieve/abf1c5c2-d3d3-49dc-a591-70d369ccc1c1/2021-foods-10-03080-v2%20%281%29.pdf.jpg) | dic-2021 | Effect of Different Black Quinoa Fractions (Seed, Flour and
Wet-Milling Coproducts) upon Quality of Meat Patties during
Freezing Storage | Sayas-Barberá, Estrella; Valero-Asencio, María Maite; NAVARRO RODRIGUEZ DE VERA, CASILDA; Haros, Claudia Monika; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana | ![](/image/openAccess.png) |
![LWT- 161-2022- Improving (1).pdf.jpg](/retrieve/9f891fa7-8a24-4bcf-85ec-e4b05957bac5/LWT-%20161-2022-%20Improving%20%281%29.pdf.jpg) | mar-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 | Botella Martínez, Carmen María; Quesada García, Aarón ; Sayas-Barberá, Estrella; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana; Viuda-Martos, Manuel | ![](/image/openAccess.png) |
![Food Chemistry 2020 (1).pdf.jpg](/retrieve/77370441-9f0c-4521-8918-8064fdd36ba8/Food%20Chemistry%202020%20%281%29.pdf.jpg) | nov-2019 | Chemical 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 | ![](/image/openAccess.png) |
![32-foods-11-03661-v2.pdf.jpg](/retrieve/f7e2545a-2a92-41d5-b8b2-40068a26c677/32-foods-11-03661-v2.pdf.jpg) | sep-2022 | Sustainability and Gender Perspective in Food Innovation:
Foods and Food Processing Coproducts as Source of Macro- and
Micro-Nutrients for Woman-Fortified Foods | Sayas-Barberá, Estrella; Alvarez Perez, Jose Angel; Navarro Rodríguez de Vera, Casilda; Fernández-López, Manuela; Viuda-Martos, Manuel; Fernandez-Lopez, Juana | ![](/image/openAccess.png) |
![Assessment of emulsion gels formulated with chestnut flour and chia oil (1).pdf.jpg](/retrieve/3fc7ce1e-8a51-414e-b04a-6e20ddaffe06/Assessment%20of%20emulsion%20gels%20formulated%20with%20chestnut%20flour%20and%20chia%20oil%20%281%29.pdf.jpg) | nov-2019 | 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 | Lucas González, Raquel; Roldán Verdu, Alba; Sayas-Barberá, Estrella; Fernandez-Lopez, Juana; Pérez Álvarez, José Antonio; Viuda-Martos, Manuel | ![](/image/openAccess.png) |