Publicacións en colaboración con investigadores/as de Universidad de Murcia (16)

2024

  1. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

    Applied Food Research, Vol. 4, Núm. 1

  2. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

    Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

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

    Current Opinion in Food Science, Vol. 57

2023

  1. Bioactive Compounds from Fruits as Preservatives

    Foods, Vol. 12, Núm. 2

  2. Bioactive Compounds from Leaf Vegetables as Preservatives

    Foods, Vol. 12, Núm. 3

  3. Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

    Foods, Vol. 12, Núm. 8

2022

  1. Lipid oxidation of vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 127-152

  2. 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

  3. Plant source: Vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 69-85

2021

  1. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables

    Trends in Food Science and Technology, Vol. 115, pp. 1-11

  2. Use of olive oil as fat replacer in meat emulsions

    Current Opinion in Food Science, Vol. 40, pp. 179-186

2020

  1. Association between periodontitis and medication-related osteonecrosis of the jaw: A systematic review and meta-analysis

    Journal of Oral Pathology and Medicine, Vol. 49, Núm. 3, pp. 190-200

  2. Phenolic compounds obtained from olea europaea by‐products and their use to improve the quality and shelf life of meat and meat products—a review

    Antioxidants, Vol. 9, Núm. 11, pp. 1-24

  3. Seaweeds as a functional ingredient for a healthy diet

    Marine Drugs, Vol. 18, Núm. 6

2018

  1. Protein-Based Salivary Profiles as Novel Biomarkers for Oral Diseases

    Disease Markers, Vol. 2018

2013

  1. Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

    Meat Science, Vol. 93, Núm. 3, pp. 614-620