Publicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (11)

2023

  1. Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues

    Processes, Vol. 11, Núm. 5

  2. Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability

    International Journal of Food Science and Technology, Vol. 58, Núm. 5, pp. 2325-2335

  3. Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients

    Plant Foods for Human Nutrition, Vol. 78, Núm. 2, pp. 458-466

2022

  1. Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion

    International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 1, pp. 49-59

  2. Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection

    Nutrients, Vol. 14, Núm. 24

2018

  1. Artichoke (Cynara scolymus L.)

    Nonvitamin and Nonmineral Nutritional Supplements (Elsevier), pp. 135-138

2016

  1. Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality

    LWT - Food Science and Technology, Vol. 65, pp. 624-629

2015

  1. Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by-products from artichoke (Cynara scolymus, L.) industrial canning

    International Journal of Food Science and Technology, Vol. 50, Núm. 11, pp. 2383-2390

  2. Estrategias para mejorar las características nutritivas y saludables del pastel de carne de Murcia

    Nutricion Hospitalaria, Vol. 32, Núm. 6, pp. 2734-2740

2014

  1. Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

    Food Chemistry, Vol. 160, pp. 134-140

2013

  1. Caracterización y valor nutritivo de un alimento artesanal: El pastel de carne de Murcia

    Nutrición Hospitalaria, Vol. 28, Núm. 4, pp. 1300-1305