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Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.
Viuda-Martos M, Sanchez-Zapata E, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA, Fernández-López J. Viuda-Martos M, et al. Crit Rev Food Sci Nutr. 2014;54(8):1032-49. doi: 10.1080/10408398.2011.623799. Crit Rev Food Sci Nutr. 2014. PMID: 24499120 Review.
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
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
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.
Effect of the molecular weight and concentration of chitosan in pork model burgers.
Sayas-Barberá E, Quesada J, Sánchez-Zapata E, Viuda-Martos M, Fernández-López F, Pérez-Alvarez JA, Sendra E. Sayas-Barberá E, et al. Meat Sci. 2011 Aug;88(4):740-9. doi: 10.1016/j.meatsci.2011.03.007. Epub 2011 Mar 13. Meat Sci. 2011. PMID: 21459523
Lemon albedo as a new source of dietary fiber: Application to bologna sausages.
Fernández-Ginés JM, Fernández-López J, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA. Fernández-Ginés JM, et al. Meat Sci. 2004 May;67(1):7-13. doi: 10.1016/j.meatsci.2003.08.017. Meat Sci. 2004. PMID: 22061110
Food ingredients as anti-obesity agents: a review.
Trigueros L, Peña S, Ugidos AV, Sayas-Barberá E, Pérez-Álvarez JA, Sendra E. Trigueros L, et al. Crit Rev Food Sci Nutr. 2013;53(9):929-42. doi: 10.1080/10408398.2011.574215. Crit Rev Food Sci Nutr. 2013. PMID: 23768185 Review.
Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.
Martín-Sánchez AM, Cherif S, Vilella-Esplá J, Ben-Abda J, Kuri V, Pérez-Álvarez JÁ, Sayas-Barberá E. Martín-Sánchez AM, et al. Food Chem. 2014 Jul 1;154:269-75. doi: 10.1016/j.foodchem.2013.12.042. Epub 2013 Dec 14. Food Chem. 2014. PMID: 24518342
Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system.
Martín-Sánchez AM, Ciro-Gómez G, Vilella-Esplá J, Ben-Abda J, Pérez-Álvarez JÁ, Sayas-Barberá E. Martín-Sánchez AM, et al. Meat Sci. 2014 Jun;97(2):130-6. doi: 10.1016/j.meatsci.2013.12.005. Epub 2013 Dec 15. Meat Sci. 2014. PMID: 24576770
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. 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
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