Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (246)

2024

  1. Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters

    Foods, Vol. 13, Núm. 10

  2. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

    Foods, Vol. 13, Núm. 4

  3. Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

    Foods, Vol. 13, Núm. 2

2023

  1. Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics

    Innovative Food Science and Emerging Technologies, Vol. 83

  2. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

    Foods, Vol. 12, Núm. 11

  3. Maternal Diet Determines Milk Microbiome Composition and Offspring Gut Colonization in Wistar Rats

    Nutrients, Vol. 15, Núm. 20

  4. Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

    Foods, Vol. 12, Núm. 1

2022

  1. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

    Foods, Vol. 11, Núm. 24

  2. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

    Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149

  3. Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis

    LWT, Vol. 165

  4. Gut microbiome-modulating properties of a polyphenol-enriched dietary supplement comprised of hibiscus and lemon verbena extracts. Monitoring of phenolic metabolites

    Journal of Functional Foods, Vol. 91

  5. Insights on the effect of age and gender on in-mouth volatile release during wine tasting

    Food Research International, Vol. 155

  6. Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

    Foods, Vol. 11, Núm. 22

  7. Supplementation with a Cocoa–Carob Blend, Alone or in Combination with Metformin, Attenuates Diabetic Cardiomyopathy, Cardiac Oxidative Stress and Inflammation in Zucker Diabetic Rats

    Antioxidants, Vol. 11, Núm. 2

2021

  1. A novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals

    Nutrients, Vol. 13, Núm. 8

  2. Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial

    European Journal of Nutrition, Vol. 60, Núm. 5, pp. 2671-2681

  3. Calculation of full process freezing time in minced fish muscle

    MethodsX, Vol. 8

  4. Characterisation of muffins with upcycled sunflower flour

    Foods, Vol. 10, Núm. 2, pp. 1-7

  5. Combining grape byproducts to maximise biological activity of polyphenols in chickens

    Animals, Vol. 11, Núm. 11

  6. Development of meat products with healthier lipid content: Vibrational spectroscopy

    Foods, Vol. 10, Núm. 2