Carmen M Botella-Martínez

9PUBLICATIONS
18CO-AUTHORS
Food chemistry and food sensory scienceFood technologyOenology and viticultureAnimal nutritionHorticultural crop improvement (incl. selection and breeding)
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Publications (9)

|May 28, 2025
Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality.

|Apr 15, 2025
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.

Juana Fernández-López, Manuel Viuda-Martos, Carmen Botella-Martínez

|May 25, 2024
Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products-Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties.

Verónica Reyes-García, Carmen Botella-Martínez, Naida Juárez-Trujillo

|Oct 14, 2023
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.

Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González

|May 27, 2023
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.

Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá

|Oct 27, 2022
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.

Iasmin Ferreira, Lia Vasconcelos, Ana Leite

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Frequent Collaborators

8 joint publications

Manuel Viuda-Martos

7 joint publications

José Ángel Pérez-Álvarez

6 joint publications

Juana Fernández-López

3 joint publications

Nuria Muñoz-Tebar