Publications (119) Gema Nieto Martinez publications

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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. Actinobacteria Isolated from Soils of Arid Saharan Regions Display Simultaneous Antifungal and Plant Growth Promoting Activities

    Current Microbiology, Vol. 81, Núm. 10

  3. 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

  4. 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

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

    Foods, Vol. 13, Núm. 1

  6. Associations between Constipation and Use of Levodopa with Nutritional Status, Polypharmacy, and Stage of Parkinson’s Disease

    Nutrients , Vol. 16, Núm. 18

  7. 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

  8. 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

  9. Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products

    Foods, Vol. 13, Núm. 21

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

    LWT, Vol. 201

  11. 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

  12. 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

  13. 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

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

    Current Opinion in Food Science, Vol. 57

  15. 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

  16. 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

  17. Nutritional status and its relationship with COVID-19 prognosis in hemodialysis patients

    Nutricion Hospitalaria, Vol. 41, Núm. 3, pp. 628-635

  18. Phenolic Constituents, Photoprotective Effect, and Antioxidant Capacities of Achillea ligustica All

    Molecules, Vol. 29, Núm. 17