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Comprehensive Reviews in Food Science and Food Safety|January 20, 2021

Pomegranate and its Many Functional Components as Related to Human Health: A ReviewM Viuda-Martos, J Fernández-López, J A Pérez-Álvarez

Critical Reviews in Food Science and Nutrition|January 14, 2011

Spices as functional foodsM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.

Journal of Food Science|November 22, 2008

Functional properties of honey, propolis, and royal jellyM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.

Meat Science|April 27, 2010

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadellaM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.

Meat Science|December 19, 2025

Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory propertiesDaniela Magalhães, Clara Muñoz Bas, M Viuda-Martos, et al.

Journal of Food Science|October 6, 2009

Citrus co-products as technological strategy to reduce residual nitrite content in meat productsM Viuda-Martos, J Fernández-López, E Sayas-Barbera, et al.

Journal of Food Science and Technology|September 24, 2015

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured hamY Ruiz-Navajas, M Viuda-Martos, X Barber, et al.

Critical Reviews in Food Science and Nutrition|February 7, 2014

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a reviewM Viuda-Martos, E Sanchez-Zapata, E Sayas-Barberá, et al.

Meat Science|April 5, 2011

Effect of the molecular weight and concentration of chitosan in pork model burgersE Sayas-Barberá, J Quesada, E Sánchez-Zapata, et al.

Meat Science|June 24, 2025

Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausagesJ Rodríguez-Párraga, R Lucas-González, M Viuda-Martos, et al.

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Showing results (1-10 of 12) with videos related to

Sort By:

Pageof 2

Comprehensive Reviews in Food Science and Food Safety|January 20, 2021

Pomegranate and its Many Functional Components as Related to Human Health: A ReviewM Viuda-Martos, J Fernández-López, J A Pérez-Álvarez

Critical Reviews in Food Science and Nutrition|January 14, 2011

Spices as functional foodsM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.

Journal of Food Science|November 22, 2008

Functional properties of honey, propolis, and royal jellyM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.

Meat Science|April 27, 2010

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadellaM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.

Meat Science|December 19, 2025

Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory propertiesDaniela Magalhães, Clara Muñoz Bas, M Viuda-Martos, et al.

Journal of Food Science|October 6, 2009

Citrus co-products as technological strategy to reduce residual nitrite content in meat productsM Viuda-Martos, J Fernández-López, E Sayas-Barbera, et al.

Journal of Food Science and Technology|September 24, 2015

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured hamY Ruiz-Navajas, M Viuda-Martos, X Barber, et al.

Critical Reviews in Food Science and Nutrition|February 7, 2014

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a reviewM Viuda-Martos, E Sanchez-Zapata, E Sayas-Barberá, et al.

Meat Science|April 5, 2011

Effect of the molecular weight and concentration of chitosan in pork model burgersE Sayas-Barberá, J Quesada, E Sánchez-Zapata, et al.

Meat Science|June 24, 2025

Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausagesJ Rodríguez-Párraga, R Lucas-González, M Viuda-Martos, et al.

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