Gema
Nieto Martinez
Profesores Titulares de Universidad
Rocio
Peñalver Miras
Profesor Contratado para Sustituciones
Publicaciones en las que colabora con Rocio Peñalver Miras (23)
2024
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A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry
Foods, Vol. 13, Núm. 6
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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
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Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry
Foods, Vol. 13, Núm. 1
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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
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Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina
LWT, Vol. 201
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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
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Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Current Opinion in Food Science, Vol. 57
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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
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Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients
Foods, Vol. 12, Núm. 18
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Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
Foods, Vol. 12, Núm. 21
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Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients
Fermentation, Vol. 9, Núm. 7
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Review on Propolis Applications in Food Preservation and Active Packaging
Plants, Vol. 12, Núm. 8
2022
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Assessing nutritional status in institutionalized mental patients
Nutricion Hospitalaria, Vol. 39, Núm. 2, pp. 365-375
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Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods
Foods, Vol. 11, Núm. 8
2021
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Antioxidant capacity and diet pattern evaluation in a university community in south eastern spain
Nutricion Hospitalaria, Vol. 38, Núm. 6, pp. 1200-1208
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Health benefits of uses and applications of moringa oleifera in bakery products
Plants, Vol. 10, Núm. 2, pp. 1-17
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Innovative natural functional ingredients from olive and citrus extracts in spanish-type dry-cured sausage “fuet”
Antioxidants, Vol. 10, Núm. 2, pp. 1-16
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Olive tree derivatives and hydroxytyrosol: Their potential effects on human health and its use as functional ingredient in meat
Foods, Vol. 10, Núm. 11
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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
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Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo
Food Research International, Vol. 139