Lista de obras - Juana Fernández López - Dominio Público Uruguay

Antioxidant activity and chemical content of methanol and ethanol extracts from leaves of rockrose (Cistus ladaniferus).

artículo científico publicado en 2010

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth.

artículo científico publicado en 2017

Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

scientific article published on 22 September 2020

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

scientific article published on 02 December 2019

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

artículo científico publicado en 2017

Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

article

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

artículo científico publicado en 2018

Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

artículo científico publicado en 2019

Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants.

artículo científico publicado en 2010

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

scientific article published on 28 May 2019

Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties

artículo científico publicado en 2018

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

scientific article published on 14 October 2020

Citrus co-products as technological strategy to reduce residual nitrite content in meat products.

scientific article published on October 2009

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

article

Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.

artículo científico publicado en 2009

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

artículo científico publicado en 2010

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham.

artículo científico publicado en 2015

Effect of orange fiber addition on yogurt color during fermentation and cold storage

article

Effect of packaging conditions on shelf-life of ostrich steaks.

artículo científico publicado en 2007

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.

artículo científico publicado en 2017

Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat

article by Juana Fernandez-Lopez et al published 11 December 2003 in Color Research and Application

Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.

artículo científico publicado en 2013

Effect of tiger nut fibre on quality characteristics of pork burger

scientific article published on 11 December 2009

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

artículo científico publicado en 2020

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

scientific article published on 10 June 2019

Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties

artículo científico publicado en 2015

Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.

artículo científico publicado en 2017

Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

artículo científico publicado en 2017

Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species

artículo científico publicado en 2016

In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

article

In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges.

artículo científico publicado en 2018

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

artículo científico publicado en 2007

Introduction to the Special Issue: Application of Essential Oils in Food Systems.

artículo científico publicado en 2018

Lemon albedo as a new source of dietary fiber: Application to bologna sausages

artículo científico publicado en 2004

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

article

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

article

Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties.

artículo científico publicado en 2009

Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

artículo científico publicado en 2020

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

artículo científico publicado en 2022

Quality characteristics of ostrich (Struthio camelus) burgers

artículo científico publicado en 2006

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

scientific article published on 19 February 2014

Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

artículo científico publicado en 2020

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

artículo científico publicado en 2012

Spices as Functional Foods ⬇️

artículo científico publicado el 1 de enero de 2011

Substitution of saturated fat in processed meat products: a review.

artículo científico publicado en 2012

Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods

artículo científico publicado en 2022

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review

artículo científico

Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties

artículo científico publicado en 2020

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

artículo científico publicado en 2015

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

artículo científico publicado en 2020

Lista de obras de Juana Fernández López

Antioxidant activity and chemical content of methanol and ethanol extracts from leaves of rockrose (Cistus ladaniferus).

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth.

Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants.

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Citrus co-products as technological strategy to reduce residual nitrite content in meat products.

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham.

Effect of orange fiber addition on yogurt color during fermentation and cold storage

Effect of packaging conditions on shelf-life of ostrich steaks.

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.

Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat

Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.

Effect of tiger nut fibre on quality characteristics of pork burger

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties

Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.

Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species

In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges.

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

Introduction to the Special Issue: Application of Essential Oils in Food Systems.

Lemon albedo as a new source of dietary fiber: Application to bologna sausages

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties.

Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Quality characteristics of ostrich (Struthio camelus) burgers

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

Spices as Functional Foods ⬇️

Substitution of saturated fat in processed meat products: a review.

Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review

Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends