Gema
Nieto Martinez
Profesores Titulares de Universidad


Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (14)
2024
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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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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
2023
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Bioactive Compounds from Fruits as Preservatives
Foods, Vol. 12, Núm. 2
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Bioactive Compounds from Leaf Vegetables as Preservatives
Foods, Vol. 12, Núm. 3
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Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas
Foods, Vol. 12, Núm. 4
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Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids
Foods, Vol. 12, Núm. 8
2022
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Lipid oxidation of vegetable oils
Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 127-152
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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
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Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods
Foods, Vol. 11, Núm. 8
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Plant source: Vegetable oils
Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 69-85
2021
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Use of olive oil as fat replacer in meat emulsions
Current Opinion in Food Science, Vol. 40, pp. 179-186
2020
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Phenolic compounds obtained from olea europaea by‐products and their use to improve the quality and shelf life of meat and meat products—a review
Antioxidants, Vol. 9, Núm. 11, pp. 1-24
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Seaweeds as a functional ingredient for a healthy diet
Marine Drugs, Vol. 18, Núm. 6