Lista de obras - José Angel Pérez-Alvarez

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

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

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

artículo científico publicado en 2013

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

artículo científico publicado en 2019

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.

artículo científico publicado en 2012

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

Date palm by-products as a new ingredient for the meat industry: application to pork liver pâté.

artículo científico publicado en 2012

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 Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté

artículo científico publicado en 2014

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 nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

artículo científico publicado en 2017

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

artículo científico publicado en 2007

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 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 the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

article by Elena Sánchez-Zapata et al published 27 November 2011 in Food and Bioprocess Technology

Food ingredients as anti-obesity agents: a review.

artículo científico publicado en 2013

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

article

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

artículo científico publicado en 2007

Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system.

artículo científico publicado en 2013

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

Phytochemicals in date co-products and their antioxidant activity.

artículo científico publicado en 2014

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

artículo científico publicado en 2009

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

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 José Angel Pérez-Alvarez

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.

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

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

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

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.

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.

Date palm by-products as a new ingredient for the meat industry: application to pork liver pâté.

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 Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté

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

Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

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

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 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 the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

Food ingredients as anti-obesity agents: a review.

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

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system.

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

Phytochemicals in date co-products and their antioxidant activity.

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

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

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