Fernández-López J - Search Results

1

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

Genskowsky E, Puente LA, Pérez-Álvarez JA, Fernández-López J, Muñoz LA, Viuda-Martos M. Genskowsky E, et al. J Sci Food Agric. 2016 Sep;96(12):4235-42. doi: 10.1002/jsfa.7628. Epub 2016 Feb 29. J Sci Food Agric. 2016. PMID: 26781384

2

Shelf life of ostrich (Struthio camelus) liver stored under different packaging conditions.

Fernández-López J, Yelo A, Sayas-Barberá E, Sendra E, Navarro C, Pérez-Alvarez JA. Fernández-López J, et al. J Food Prot. 2006 Aug;69(8):1920-7. doi: 10.4315/0362-028x-69.8.1920. J Food Prot. 2006. PMID: 16924918 Free article.

3

Incorporation of citrus fibers in fermented milk containing probiotic bacteria.

Sendra E, Fayos P, Lario Y, Fernández-López J, Sayas-Barberá E, Pérez-Alvarez JA. Sendra E, et al. Food Microbiol. 2008 Feb;25(1):13-21. doi: 10.1016/j.fm.2007.09.003. Epub 2007 Sep 11. Food Microbiol. 2008. PMID: 17993372

4

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.

5

Total phenolic content and antioxidant activity of myrtle (Myrtus communis) extracts.

Amensour M, Sendra E, Abrini J, Bouhdid S, Pérez-Alvarez JA, Fernández-López J. Amensour M, et al. Nat Prod Commun. 2009 Jun;4(6):819-24. Nat Prod Commun. 2009. PMID: 19634329

6

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

Sánchez-Zapata E, Fuentes-Zaragoza E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA. Sánchez-Zapata E, et al. J Agric Food Chem. 2009 Sep 9;57(17):7719-25. doi: 10.1021/jf901687r. J Agric Food Chem. 2009. PMID: 19670887

7

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.

8

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

Ospina-E JC, Cruz-S A, Pérez-Alvarez JA, Fernández-López J. Ospina-E JC, et al. Meat Sci. 2010 Mar;84(3):491-7. doi: 10.1016/j.meatsci.2009.10.003. Epub 2009 Oct 8. Meat Sci. 2010. PMID: 20374815

9

Effect of tiger nut fibre on quality characteristics of pork burger.

Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA. Sánchez-Zapata E, et al. Meat Sci. 2010 May;85(1):70-6. doi: 10.1016/j.meatsci.2009.12.006. Epub 2009 Dec 11. Meat Sci. 2010. PMID: 20374867

10

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

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