Publicacións en colaboración con investigadores/as de Universidad de Murcia (56)

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. Changes in tobacco and e-cigarette consumption in Spanish university students during the COVID-19 lockdown: Identification of vulnerable groups

    Tobacco Induced Diseases, Vol. 21

  4. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

    Food Chemistry, Vol. 403

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

    Foods, Vol. 12, Núm. 8

  6. Retos y desafíos para la práctica del trabajo social en la sociedad digital

    Desigualdad, brecha digital y debate en las políticas públicas: vías de conocimiento en la sociedad digital (Aranzadi), pp. 197-211

2022

  1. Análisis de los procesos de valoración de las situaciones de dependencia en España

    Actas de coordinación sociosanitaria, Núm. 30, pp. 14-33

  2. Lipid oxidation of vegetable oils

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

  3. 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

  4. Plant source: Vegetable oils

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

  5. Proyecto piloto de promoción de la salud en consumo dual de cannabis y tabaco en universitarios: ÉVICT-Universidad

    Global Health Promotion, Vol. 29, Núm. 1, pp. 162-171

  6. The Social Services of Spain after the neoliberal period: Longitudinal analysis from the perspective of Social Work (2012-2018)

    British Journal of Social Work, Vol. 52, Núm. 5, pp. 3024-3039

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. Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

    European Food Research and Technology, Vol. 247, Núm. 4, pp. 947-960

  3. 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