Publicacións en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (20)

2024

  1. 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

2023

  1. Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

    Meat Science, Vol. 200

  2. Autochthonous Starter Cultures in Cheese Production–A Review

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

  3. 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

  4. Cinnamon: An antimicrobial ingredient for active packaging

    Food Packaging and Shelf Life, Vol. 35

  5. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

    Foods, Vol. 12, Núm. 13

  6. New trends in the development of functional foods

    International Journal of Food Science and Technology

  7. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation

    Foods, Vol. 12, Núm. 20

  8. 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

  9. 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. Current trends in Passiflora genus research: Obesity and fermented foods systematic review

    Trends in Food Science and Technology, Vol. 127, pp. 143-155

  2. Development of Healthier and Functional Dry Fermented Sausages: Present and Future

    Foods, Vol. 11, Núm. 8

  3. Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

    Applied Sciences (Switzerland), Vol. 12, Núm. 15

  4. Lipid oxidation of marine oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 105-125

  5. 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

  6. Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Algal Research, Vol. 67

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

  2. Edible mushrooms as a natural source of food ingredient/additive replacer

    Foods, Vol. 10, Núm. 11

  3. Editorial: Development of Functional Foods From Marine Sources

    Frontiers in Nutrition

  4. Satiety from healthier and functional foods

    Trends in Food Science and Technology, Vol. 113, pp. 397-410