Publicaciones en las que colabora con Gaspar Francisco Ros Berruezo (23)

2024

  1. 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

2022

  1. Assessing nutritional status in institutionalized mental patients

    Nutricion Hospitalaria, Vol. 39, Núm. 2, pp. 365-375

  2. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

2021

  1. Antioxidant capacity and diet pattern evaluation in a university community in south eastern spain

    Nutricion Hospitalaria, Vol. 38, Núm. 6, pp. 1200-1208

  2. Innovative natural functional ingredients from olive and citrus extracts in spanish-type dry-cured sausage “fuet”

    Antioxidants, Vol. 10, Núm. 2, pp. 1-16

  3. Olive tree derivatives and hydroxytyrosol: Their potential effects on human health and its use as functional ingredient in meat

    Foods, Vol. 10, Núm. 11

  4. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo

    Food Research International, Vol. 139

2020

  1. Designing a clean label fish patty with olive, citric, pomegranate, or rosemary extracts

    Plants, Vol. 9, Núm. 5

  2. Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

    Poultry Science, Vol. 99, Núm. 3, pp. 1491-1501

  3. Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation

    Food Research International, Vol. 129

  4. Synthetic vs. Natural hydroxytyrosol for clean label lamb burgers

    Antioxidants, Vol. 9, Núm. 9, pp. 1-15

2019

  1. Antioxidant and antimicrobial activity of rosemary, pomegranate and olive extracts in fish patties

    Antioxidants, Vol. 8, Núm. 4

  2. Capacidad antioxidante y antimicrobiana contra "Clostridium perfringens" del pimentón, ajo y orégano

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  3. Desarrollo de un chorizo "clean label", con la adición de extractos de romero, cítricos, espinaca y apio como ingredientes funcionales

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  4. Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain

    Food Science and Nutrition, Vol. 7, Núm. 12, pp. 3853-3862

  5. Green alternatives to synthetic antioxidants, antimicrobials, nitrates, and nitrites in clean label Spanish Chorizo

    Antioxidants, Vol. 8, Núm. 6

  6. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre estrategias de identificación de riesgos emergentes alimentarios

    Revista del Comité Científico de la AESAN, Núm. 29, pp. 19-42

  7. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la verificación de estudios de vida útil en relación a Listeria monocytogenes en alimentos listos para el consumo

    Revista del Comité Científico de la AESAN, Núm. 29, pp. 11-18

2018

  1. Fe, zn and se bioavailability in chicken meat emulsions enriched with minerals, hydroxytyrosol and extra virgin olive oil as measured by Caco-2 cell model

    Nutrients, Vol. 10, Núm. 8

2017

  1. Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low-Fat Chicken Frankfurters

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 9