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Year Number of Results
2006 1
2007 1
2008 1
2013 2
2014 3
2016 2
2017 2
2018 2
2019 3
2020 6
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Page 1
Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds.
Pellegrini M, Lucas-Gonzalez R, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Pellegrini M, et al. Among authors: sayas barbera e. Plant Foods Hum Nutr. 2018 Mar;73(1):47-53. doi: 10.1007/s11130-017-0649-7. Plant Foods Hum Nutr. 2018. PMID: 29188413
Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties.
Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Pérez-Alvarez JA. Fernández-López J, et al. Among authors: sayas barbera e. Plant Foods Hum Nutr. 2018 Jun;73(2):130-136. doi: 10.1007/s11130-018-0670-5. Plant Foods Hum Nutr. 2018. PMID: 29713858
Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life.
Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Navarro C, Haros CM, Pérez-Álvarez JA. Fernández-López J, et al. Among authors: sayas barbera e. Meat Sci. 2019 Oct;156:139-145. doi: 10.1016/j.meatsci.2019.05.028. Epub 2019 May 28. Meat Sci. 2019. PMID: 31158600 Free article.
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer.
Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Ballester-Sánchez J, Haros CM, Martínez-Mayoral A, Pérez-Álvarez JA. Fernández-López J, et al. Among authors: sayas barbera e. Food Chem. 2020 Apr 25;310:125936. doi: 10.1016/j.foodchem.2019.125936. Epub 2019 Dec 3. Food Chem. 2020. PMID: 31835224
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Lucas-González R, et al. Among authors: sayas barbera e. J Sci Food Agric. 2020 Feb;100(3):1265-1273. doi: 10.1002/jsfa.10138. Epub 2019 Dec 2. J Sci Food Agric. 2020. PMID: 31709548
Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats.
Muelas R, Monllor P, Romero G, Sayas-Barberá E, Navarro C, Díaz JR, Sendra E. Muelas R, et al. Among authors: sayas barbera e. Foods. 2017 Dec 18;6(12):112. doi: 10.3390/foods6120112. Foods. 2017. PMID: 29258226 Free PMC article.
Phytochemicals in date co-products and their antioxidant activity.
Martín-Sánchez AM, Cherif S, Ben-Abda J, Barber-Vallés X, Pérez-Álvarez JÁ, Sayas-Barberá E. Martín-Sánchez AM, et al. Among authors: sayas barbera e. Food Chem. 2014 Sep 1;158:513-20. doi: 10.1016/j.foodchem.2014.02.172. Epub 2014 Mar 12. Food Chem. 2014. PMID: 24731377
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.).
Martín-Sánchez AM, Ciro-Gómez G, Vilella-Esplá J, Pérez-Álvarez JÁ, Sayas-Barberá E. Martín-Sánchez AM, et al. Among authors: sayas barbera e. Foods. 2017 Oct 29;6(11):94. doi: 10.3390/foods6110094. Foods. 2017. PMID: 29109376 Free PMC article.
Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain.
Marín I, Sayas-Barberá E, Viuda-Martos M, Navarro C, Sendra E. Marín I, et al. Among authors: sayas barbera e. Foods. 2016 Mar 4;5(1):18. doi: 10.3390/foods5010018. Foods. 2016. PMID: 28231113 Free PMC article.
Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat.
Quesada J, Sendra E, Navarro C, Sayas-Barberá E. Quesada J, et al. Among authors: sayas barbera e. Foods. 2016 Aug 29;5(3):57. doi: 10.3390/foods5030057. Foods. 2016. PMID: 28231152 Free PMC article.
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