Gaspar Francisco Ros Berruezo-rekin lankidetzan egindako argitalpenak (41)

2024

  1. 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

2023

  1. Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

    Foods, Vol. 12, Núm. 21

  2. Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients

    Fermentation, Vol. 9, Núm. 7

2022

  1. Assessing nutritional status in institutionalized mental patients

    Nutricion Hospitalaria, Vol. 39, Núm. 2, pp. 365-375

  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. Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

    Foods, Vol. 11, Núm. 8

2021

  1. Antioxidant capacity and diet pattern evaluation in a university community in south eastern spain

    Nutricion Hospitalaria, Vol. 38, Núm. 6, pp. 1200-1208

  2. Innovative natural functional ingredients from olive and citrus extracts in spanish-type dry-cured sausage “fuet”

    Antioxidants, Vol. 10, Núm. 2, pp. 1-16

  3. Olive tree derivatives and hydroxytyrosol: Their potential effects on human health and its use as functional ingredient in meat

    Foods, Vol. 10, Núm. 11

  4. Relación entre microbiota intestinal y sarcopenia en pacientes con enfermedad de parkinson. Revisión

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 27, Núm. 2

  5. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo

    Food Research International, Vol. 139

  6. Valorization of citrus co‐products: Recovery of bioactive compounds and application in meat and meat products

    Plants, Vol. 10, Núm. 6

2020

  1. Anti-inflammatory and antioxidant effects of regular consumption of cooked ham enriched with dietary phenolics in diet-induced obese mice

    Antioxidants, Vol. 9, Núm. 7, pp. 1-18

  2. Can meat and meat-products induce oxidative stress?

    Antioxidants, Vol. 9, Núm. 7, pp. 1-22

  3. Celiac disease: Causes, pathology, and nutritional assessment of gluten-free diet. a review

    Nutricion Hospitalaria, Vol. 37, Núm. 5, pp. 1043-1051

  4. Designing a clean label fish patty with olive, citric, pomegranate, or rosemary extracts

    Plants, Vol. 9, Núm. 5

  5. Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

    Poultry Science, Vol. 99, Núm. 3, pp. 1491-1501

  6. Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation

    Food Research International, Vol. 129

  7. Seaweeds as a functional ingredient for a healthy diet

    Marine Drugs, Vol. 18, Núm. 6

  8. Synthetic vs. Natural hydroxytyrosol for clean label lamb burgers

    Antioxidants, Vol. 9, Núm. 9, pp. 1-15