Viuda-Martos M - Search Results

1

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

Longato E, Meineri G, Peiretti PG, Gai F, Viuda-Martos M, Pérez-Álvarez JÁ, Amarowicz R, Fernández-López J. Longato E, et al. J Food Sci Technol. 2019 Jul;56(7):3329-3336. doi: 10.1007/s13197-019-03813-7. Epub 2019 Jun 10. J Food Sci Technol. 2019. PMID: 31274900 Free PMC article.

2

Functional properties of honey, propolis, and royal jelly.

Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Viuda-Martos M, et al. J Food Sci. 2008 Nov;73(9):R117-24. doi: 10.1111/j.1750-3841.2008.00966.x. J Food Sci. 2008. PMID: 19021816 Review.

3

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

Viuda-Martos M, Fernández-López J, Sayas-Barbera E, Sendra E, Navarro C, Pérez-Alvarez JA. Viuda-Martos M, et al. J Food Sci. 2009 Oct;74(8):R93-R100. doi: 10.1111/j.1750-3841.2009.01334.x. J Food Sci. 2009. PMID: 19799678 Review.

4

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

Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Viuda-Martos M, et al. Meat Sci. 2010 Jul;85(3):568-76. doi: 10.1016/j.meatsci.2010.03.007. Epub 2010 Mar 15. Meat Sci. 2010. PMID: 20416839

5

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

Viuda-Martos M, El Gendy Ael-N, Sendra E, Fernández-López J, Abd El Razik KA, Omer EA, Pérez-Alvarez JA. Viuda-Martos M, et al. J Agric Food Chem. 2010 Aug 25;58(16):9063-70. doi: 10.1021/jf101620c. Epub 2010 Jul 28. J Agric Food Chem. 2010. PMID: 20662540

6

Spices as functional foods.

Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Viuda-Martos M, et al. Crit Rev Food Sci Nutr. 2011 Jan;51(1):13-28. doi: 10.1080/10408390903044271. Crit Rev Food Sci Nutr. 2011. PMID: 21229415 Review.

7

Effect of the molecular weight and concentration of chitosan in pork model burgers.

Sayas-Barberá E, Quesada J, Sánchez-Zapata E, Viuda-Martos M, Fernández-López F, Pérez-Alvarez JA, Sendra E. Sayas-Barberá E, et al. Meat Sci. 2011 Aug;88(4):740-9. doi: 10.1016/j.meatsci.2011.03.007. Epub 2011 Mar 13. Meat Sci. 2011. PMID: 21459523

8

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

Chaves-López C, Martin-Sánchez AM, Fuentes-Zaragoza E, Viuda-Martos M, Fernández-López J, Sendra E, Sayas E, Angel Pérez Alvarez J. Chaves-López C, et al. J Food Prot. 2012 Jan;75(1):104-11. doi: 10.4315/0362-028X.JFP-11-184. J Food Prot. 2012. PMID: 22221361

9

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

Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M. Martínez R, et al. Food Chem. 2012 Dec 1;135(3):1520-6. doi: 10.1016/j.foodchem.2012.05.057. Epub 2012 May 29. Food Chem. 2012. PMID: 22953888

10

In vitro antioxidant and antifungal properties of essential oils obtained from aromatic herbs endemic to the southeast of Spain.

Ruiz-Navajas Y, Viuda-Martos M, Sendra E, Perez-Alvarez JA, Fernández-López J. Ruiz-Navajas Y, et al. J Food Prot. 2013 Jul;76(7):1218-25. doi: 10.4315/0362-028X.JFP-12-554. J Food Prot. 2013. PMID: 23834797 Free article.

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