Publicacións nas que colabora con Rocio Peñalver Miras (27)

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. Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber

    Applied Sciences (Switzerland), Vol. 14, Núm. 17

  8. 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

  9. Formulation and Physical–Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson’s Disease

    Antioxidants, Vol. 13, Núm. 6

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

    Current Opinion in Food Science, Vol. 57

  11. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

    Antioxidants, Vol. 13, Núm. 8

  12. 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