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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.
Functional properties of honey, propolis, and royal jelly.
Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Viuda-Martos M, et al. J Food Sci. 2008 Nov;73(9):R117-24. doi: 10.1111/j.1750-3841.2008.00966.x. J Food Sci. 2008. PMID: 19021816 Review.
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 added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.
Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Viuda-Martos M, et al. Meat Sci. 2010 Jul;85(3):568-76. doi: 10.1016/j.meatsci.2010.03.007. Epub 2010 Mar 15. Meat Sci. 2010. PMID: 20416839
Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants.
Viuda-Martos M, El Gendy Ael-N, Sendra E, Fernández-López J, Abd El Razik KA, Omer EA, Pérez-Alvarez JA. Viuda-Martos M, et al. J Agric Food Chem. 2010 Aug 25;58(16):9063-70. doi: 10.1021/jf101620c. Epub 2010 Jul 28. J Agric Food Chem. 2010. PMID: 20662540
Spices as functional foods.
Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Viuda-Martos M, et al. Crit Rev Food Sci Nutr. 2011 Jan;51(1):13-28. doi: 10.1080/10408390903044271. Crit Rev Food Sci Nutr. 2011. PMID: 21229415 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
In vitro antioxidant and antifungal properties of essential oils obtained from aromatic herbs endemic to the southeast of Spain.
Ruiz-Navajas Y, Viuda-Martos M, Sendra E, Perez-Alvarez JA, Fernández-López J. Ruiz-Navajas Y, et al. J Food Prot. 2013 Jul;76(7):1218-25. doi: 10.4315/0362-028X.JFP-12-554. J Food Prot. 2013. PMID: 23834797
Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
López-Vargas JH, Fernández-López J, Pérez-Álvarez JÁ, Viuda-Martos M. López-Vargas JH, et al. Meat Sci. 2014 Jun;97(2):270-6. doi: 10.1016/j.meatsci.2014.02.010. Epub 2014 Feb 19. Meat Sci. 2014. PMID: 24607997
Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties.
López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. López-Marcos MC, et al. Food Funct. 2015 Nov;6(11):3473-8. doi: 10.1039/c5fo00709g. Epub 2015 Aug 21. Food Funct. 2015. PMID: 26292939
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