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PreviewIssue DateTitleAuthor(s)Access
31-fermentation-08-00526-v2.pdf.jpgOct-2022Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain
Sirini, Noelí Estefanía; Loyeau, Paula Andrea; Ruiz, María; Stegmayer, Maria; Soto, Lorena; Werning, María; Frizzo, Laureano; Ordoñez, Vanesa; Fernandez-Lopez, Juana; Rosmini, Marcelo
29-foods-11-02198.pdf.jpgJul-2022Effect 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
Cerrón, Francis; Botella-Martinez, Carmen; Salvá Ruiz, Bettit Karim; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel
30-applsci-12-07571-v2.pdf.jpgJul-2022Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers
Argel, Natalia; Lorenzo, Gabriel; Domínguez-Valencia, Ruben; Fraqueza, Maria João; Fernandez-Lopez, Juana; Sosa-Morales, Maria Elena; Campagnol, Paulo Cezar Bastianello; Lorenzo Rodriguez, Jose Manuel; ANDRES, Silvina Cecilia
26-foods-11-01128-v2.pdf.jpgApr-2022Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Sirini, Noelí; Munekata, Paulo E. S.; Lorenzo Rodriguez, Jose Manuel; Stegmayer, María Ángeles; Pateiro, Mirian; Pérez-Alvarez, José Angel; Sepúlveda, Néstor; Sosa-Morales, Maria Elena; Teixeira, Alfredo; Fernandez-Lopez, Juana; Frizzo, Laureano; Rosmini, Marcelo
27-Food Processing Preservation - 2022 - Delgado‐Ospina - Potential of the cocoa shell to improve the quality proper.pdf.jpgMay-2022Potential 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
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
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
Changes in bioaccessibility, polyphenol profile and antioxidant potential.pdf.jpgFeb-2018Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion
Lucas González, Raquel; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana
2021-foods-10-03080-v2 (1).pdf.jpgDec-2021Effect 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
Chemical, fatty acid, polyphenolic profile, techono.....pdf.jpgOct-2017Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
Pellegrinia, Marika; Lucas-Gonzales, Raquel; Riccia, Antonella; FONTECHA, JAVIER; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel