Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties by Lina María Peña-Saldarriaga, Juana Fernández-López, José Angel Pérez-Alvarez

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Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts by Lina María Peña-Saldarriaga, José Angel Pérez-Alvarez, Juana Fernández-López

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Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability by Raquel Lucas-González, José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Juana Fernández-López

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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters by Carmen Botella-Martínez, Manuel Viuda-Martos, José Angel Pérez-Álvarez, Juana Fernández-López

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Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (<i>Salvia hispanica</i> L.) or Hemp (<i>Cannabis sa... by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Juana Fernández-López, Manuel Viuda-Martos

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Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods by Nuria Muñoz-Tebar, Manuel Viuda-Martos, Jose Manuel Lorenzo, Juana Fernandez-Lopez, Jose Angel Perez-Alvarez

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Effect of Date (<i>Phoenix dactylifera</i> L.) Pits on the Shelf Life of Beef Burgers by Estrella Sayas-Barberá, Ana María Martín-Sánchez, Sarra Cherif, Jamel Ben-Abda, José Ángel Pérez-Álvarez

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Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chem... by Carmen Botella-Martínez, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos

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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) by Ana María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá

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Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (<i>Phoenix dactylifera</i> L.): Current Research and Future Prospects by Juana Fernández-López, Manuel Viuda-Martos, Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, José Ángel Pérez-Álvarez

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Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts by Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, José Ángel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves-López

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Date (<i>Phoenix dactylifera</i> L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Pr... by Nuria Muñoz-Tebar, Laura Candela-Salvador, José Ángel Pérez-Álvarez, José Manuel Lorenzo, Juana Fernández-López, Manuel Viuda-Martos

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Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from <i>Fuchsia hybrida</i> and <i>Alcea rosea</i> by Maritza Castillo-Carrión, Ruth Martínez-Espinosa, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos, Raquel Lucas-González

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<i>Turrón</i> Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties by José Manuel Lorente-Mento, Raquel Lucas-González, Estrella Sayas-Barbera, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos

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Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López, Manuel Viuda-Martos

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Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners? by Estrella Sayas-Barberá, Concepción Paredes, Manuel Salgado-Ramos, Noelia Pallarés, Emilia Ferrer, Casilda Navarro-Rodríguez de Vera, José Ángel Pérez-Álvarez

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Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods by Estrella Sayas-Barberá, Jose Angel Pérez-Álvarez, Casilda Navarro-Rodríguez de Vera, Manuela Fernández-López, Manuel Viuda-Martos, Juana Fernández-López

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Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (<i>Tagetes elliptica</i> Sm) Leaves Grown in the Peruvian Andes by Francis Cerrón-Mercado, Jose Angel Perez-Alvarez, Diana Nolazco-Cama, Bettit Salva-Ruíz, Lena Tellez-Monzon, Juana Fernández-López, Manuel Viuda-Martos

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Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage by Estrella Sayas-Barberá, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, Juana Fernández-López, Claudia Monika Haros, José Ángel Pérez-Álvarez, Manuel Viuda-Martos

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Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends by Juana Fernández-López, Carmen Botella-Martínez, Casilda Navarro-Rodríguez de Vera, María Estrella Sayas-Barberá, Manuel Viuda-Martos, Elena Sánchez-Zapata, José Angel Pérez-Álvarez

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