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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Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts by Patricia Bermúdez-Gómez, Juana Fernández-López, Margarita Pérez-Clavijo, Manuel Viuda-Martos

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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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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review by Nuria Muñoz-Tebar, José A. Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos

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The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat... by Juana Fernández-López, José A. Pérez-Alvarez, Elena Sánchez-Zapata, Estrella Sayas-Barberá

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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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In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability by Beatriz Gullon, Manuela E. Pintado, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos

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Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth by Carmen Ballester-Costa, Esther Sendra, Juana Fernández-López, Jose A. Pérez-Álvarez, Manuel Viuda-Martos

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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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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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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products by Gema Nieto, Juana Fernández-López, José A. Pérez-Álvarez, Rocío Peñalver, Gaspar Ros-Berruezo, Manuel Viuda-Martos

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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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Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety by Marika Pellegrini, Raquel Lucas-Gonzalez, Estrella Sayas-Barberá, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos

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Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types by Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos

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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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Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products by Raquel Muelas, Gema Romero, José Ramón Díaz, Paula Monllor, Juana Fernández-López, Manuel Viuda-Martos, Marina Cano-Lamadrid, Esther Sendra

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Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion by Marika Pellegrini, Raquel Lucas-Gonzalez, Juana Fernández-López, Antonella Ricci, José A. Pérez-Álvarez, Claudio Lo Sterzo, Manuel Viuda-Martos

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