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Lista de obras de Estrella Sayas-Barberá

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

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

scientific article published on October 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 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 tiger nut fibre on quality characteristics of pork burger

scientific article published on 11 December 2009

Food ingredients as anti-obesity agents: a review.

artículo científico publicado en 2013

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

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

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