Publications dans lesquelles il/elle collabore avec Rocio Peñalver Miras (24)

2024

  1. A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry

    Foods, Vol. 13, Núm. 6

  2. Application of LED lighting in cereal production: Use and benefits

    Light-Emitting Diodes (LEDs): Applications, Performance and Challenges (Nova Science Publishers, Inc.), pp. 231-244

  3. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

    Foods, Vol. 13, Núm. 1

  4. 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

  5. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

    Applied Sciences (Switzerland), Vol. 14, Núm. 11

  6. Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina

    LWT, Vol. 201

  7. 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

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

    Current Opinion in Food Science, Vol. 57

  9. Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

    Sustainability (Switzerland) , Vol. 16, Núm. 8

2023

  1. Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

    Foods, Vol. 12, Núm. 18

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

    Foods, Vol. 12, Núm. 21

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

    Fermentation, Vol. 9, Núm. 7

  4. Review on Propolis Applications in Food Preservation and Active Packaging

    Plants, Vol. 12, Núm. 8

2022

  1. Assessing nutritional status in institutionalized mental patients

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

  2. 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. Health benefits of uses and applications of moringa oleifera in bakery products

    Plants, Vol. 10, Núm. 2, pp. 1-17

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

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

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

    Foods, Vol. 10, Núm. 11

  5. 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