
Gema
Nieto Martinez
Profesores Titulares de Universidad
Publications (119) Gema Nieto Martinez publications
2025
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Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex® Ultra SP-L, Viscozyme® L and Celluclast® 1.5 L
Foods, Vol. 14, Núm. 1
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Phytochemical Characterization and Assessment of Antioxidant and Anti-Alzheimer Effects of Algerian Seseli Tortuosum
Chemistry and Biodiversity, Vol. 22, Núm. 1
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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Actinobacteria Isolated from Soils of Arid Saharan Regions Display Simultaneous Antifungal and Plant Growth Promoting Activities
Current Microbiology, Vol. 81, Núm. 10
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Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil
Applied Sciences (Switzerland), Vol. 14, Núm. 22
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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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Associations between Constipation and Use of Levodopa with Nutritional Status, Polypharmacy, and Stage of Parkinson’s Disease
Nutrients , Vol. 16, Núm. 18
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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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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
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Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products
Foods, Vol. 13, Núm. 21
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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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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
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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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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
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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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Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) en relación con el riesgo asociado al consumo de complementos alimenticios que contienen creatina como ingrediente
Revista del Comité Científico de la AESAN, Núm. 39, pp. 47-61
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Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la relación del cambio climático con la suficiencia alimentaria, y su impacto en el estado nutricional de la población
Revista del Comité Científico de la AESAN, Núm. 40, pp. 11-32
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Nutritional status and its relationship with COVID-19 prognosis in hemodialysis patients
Nutricion Hospitalaria, Vol. 41, Núm. 3, pp. 628-635
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Phenolic Constituents, Photoprotective Effect, and Antioxidant Capacities of Achillea ligustica All
Molecules, Vol. 29, Núm. 17