Nuria Muñoz-Tebar

10PUBLICATIONS
16CO-AUTHORS
Food chemistry and food sensory scienceOenology and viticultureHorticultural crop improvement (incl. selection and breeding)Food technologyHorticultural crop growth and development
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Publications (10)

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

|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

|Feb 10, 2024
Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties.

Nuria Muñoz-Tebar, Laura Candela-Salvador, José Ángel Pérez-Álvarez

|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

|Jul 29, 2023
Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove).

Clara Muñoz-Bas, Nuria Muñoz-Tebar, Laura Candela-Salvador

|Apr 13, 2023
Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.

Nuria Muñoz-Tebar, Manuel Viuda-Martos, Jose Manuel Lorenzo

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Frequent Collaborators

7 joint publications

Manuel Viuda-Martos

6 joint publications

Jose Angel Perez-Alvarez

5 joint publications

Juana Fernández-López

3 joint publications

Ana Molina