Publicacións nas que colabora con Manuel Viuda Martos (13)

2024

  1. Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud

    Trends in Food Science and Technology, Vol. 149

  2. 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, Vol. 13, Núm. 3

  3. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

2023

  1. Autochthonous Starter Cultures in Cheese Production–A Review

    Food Reviews International, Vol. 39, Núm. 8, pp. 5886-5904

  2. 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, Vol. 103, Núm. 13, pp. 6473-6482

  3. New trends in the development of functional foods

    International Journal of Food Science and Technology

  4. Quality Characteristics of Fresh Date Palm Fruits of “Medjoul” and “Confitera” cv. from the Southeast of Spain (Elche Palm Grove)

    Foods, Vol. 12, Núm. 14

  5. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

    Foods, Vol. 12, Núm. 7

2022

  1. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

2021

  1. Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers

    Foods, Vol. 10, Núm. 11

2016

  1. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

    Food Control, Vol. 59, pp. 94-98

2015

  1. 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, Vol. 78, pp. 169-176

  2. 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, Vol. 19, pp. 617-628