All Stories

  1. A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance

    Article • Applied Sciences, November 2025, MDPI AG

    José Angel Pérez-Alvarez

  2. An Exploratory Study of the Nutritional Composition and Caco-2 Safety Assessment of Elche Date Flour and Its Green Hydroethanolic Extracts

    Article • Foods, November 2025, MDPI AG

    José Angel Pérez-Alvarez

  3. Fortified Gummy Candies Containing Orange Peel Extract: Polyphenol Profile, Bioaccessibility and Antioxidant Potential During In Vitro Gastrointestinal Digestion

    Article • Applied Sciences, November 2025, MDPI AG

    José Angel Pérez-Alvarez

  4. Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes

    Article • Applied Sciences, October 2025, MDPI AG

    José Angel Pérez-Alvarez

  5. In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products

    Article • Applied Food Research, June 2025, Elsevier

    José Angel Pérez-Alvarez

  6. Antibiofilm Power of Basil Essential Oil Against Fish-Originated Multidrug-Resistant Salmonella and Bacillus spp.: Targeting Biofilms on Food Contact Surfaces

    Article • Foods, May 2025, MDPI AG

    José Angel Pérez-Alvarez

  7. Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality

    Article • Foods, May 2025, MDPI AG

    José Angel Pérez-Alvarez

  8. Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production

    Article • Foods, May 2025, MDPI AG

    José Angel Pérez-Alvarez

  9. Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives

    Article • Nutrients, April 2025, MDPI AG

    José Angel Pérez-Alvarez

  10. The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products

    Article • Foods, March 2025, MDPI AG

    José Angel Pérez-Alvarez

  11. Recuperación de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales

    Article • BIOtecnia, February 2025, Division de Ciencias Biologicas y de la Salud, UNISON

    José Angel Pérez-Alvarez

  12. Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth

    Article • Foods, November 2024, MDPI AG

    José Angel Pérez-Alvarez

  13. Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products”

    Article • Informatics, October 2024, MDPI AG

    José Angel Pérez-Alvarez

  14. Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review

    Article • Processes, September 2024, MDPI AG

    José Angel Pérez-Alvarez

  15. Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato (Solanum lycopersicum L.) Extract

    Article • Gels, September 2024, MDPI AG

    José Angel Pérez-Alvarez

  16. Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products

    Article • Current Food Science and Technology Reports, July 2024, Springer Science + Business Media

    José Angel Pérez-Alvarez

  17. Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud

    Article • Trends in Food Science & Technology, July 2024, Elsevier

    José Angel Pérez-Alvarez

  18. 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

    Article • Plants, January 2024, MDPI AG

    José Angel Pérez-Alvarez

  19. Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

    Article • Foods, January 2024, MDPI AG

    José Angel Pérez-Alvarez

  20. Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

    Article • Foods, December 2023, MDPI AG

    José Angel Pérez-Alvarez

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

    Article • Foods, September 2023, MDPI AG

    José Angel Pérez-Alvarez

  22. Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products

    Article • Food and Bioprocess Technology, September 2023, Springer Science + Business Media

    José Angel Pérez-Alvarez

  23. Quality Characteristics of Fresh Date Palm Fruits of “Medjoul” and “Confitera” cv. from the Southeast of Spain (Elche Palm Grove)

    Article • Foods, July 2023, MDPI AG

    José Angel Pérez-Alvarez

  24. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

    Article • Foods, June 2023, MDPI AG

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  25. Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts

    Article • Foods, June 2023, MDPI AG

    José Angel Pérez-Alvarez

  26. Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

    Article • Journal of the Science of Food and Agriculture, June 2023, Wiley

    José Angel Pérez-Alvarez

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

    Article • Biomolecules, April 2023, MDPI AG

    José Angel Pérez-Alvarez

  28. Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?

    Article • April 2023, MDPI AG

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  29. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

    Article • Foods, March 2023, MDPI AG

    José Angel Pérez-Alvarez

  30. Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes

    Article • Foods, February 2023, MDPI AG

    José Angel Pérez-Alvarez

  31. Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage

    Article • Agriculture, January 2023, MDPI AG

    José Angel Pérez-Alvarez

  32. Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

    Article • Polymers, January 2023, MDPI AG

    José Angel Pérez-Alvarez

  33. Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

    Article • Foods, December 2022, MDPI AG

    José Angel Pérez-Alvarez

  34. Development of Chincho (Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box–Behnken Design

    Article • Gels, December 2022, MDPI AG

    José Angel Pérez-Alvarez

  35. Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods

    Article • Foods, November 2022, MDPI AG

    José Angel Pérez-Alvarez

  36. Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

    Article • Foods, July 2022, MDPI AG

    José Angel Pérez-Alvarez

  37. Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

    Article • International Journal of Food Science & Technology, June 2022, Oxford University Press (OUP)

    José Angel Pérez-Alvarez

  38. Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers

    Article • LWT, May 2022, Elsevier

    José Angel Pérez-Alvarez

  39. Development of Healthier and Functional Dry Fermented Sausages: Present and Future

    Article • Foods, April 2022, MDPI AG

    José Angel Pérez-Alvarez

  40. Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects

    Article • Agronomy, April 2022, MDPI AG

    José Angel Pérez-Alvarez

  41. Pleurotus Genus as a Potential Ingredient for Meat Products

    Article • Foods, March 2022, MDPI AG

    José Angel Pérez-Alvarez

  42. Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

    Article • Foods, December 2021, MDPI AG

    José Angel Pérez-Alvarez

  43. Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

    Article • Foods, November 2021, MDPI AG

    José Angel Pérez-Alvarez

  44. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

    Article • Foods, November 2021, MDPI AG

    José Angel Pérez-Alvarez , Dr Rubén Domínguez

  45. Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties

    Article • October 2021, MDPI AG

    José Angel Pérez-Alvarez

  46. Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

    Article • Foods, July 2021, MDPI AG

    José Angel Pérez-Alvarez

  47. Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

    Article • Foods, June 2021, MDPI AG

    José Angel Pérez-Alvarez

  48. Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

    Article • Foods, May 2021, MDPI AG

    José Angel Pérez-Alvarez

  49. Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

    Article • Plants, May 2021, MDPI AG

    José Angel Pérez-Alvarez

  50. Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability

    Article • Nutrients, April 2021, MDPI AG

    José Angel Pérez-Alvarez

  51. Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

    Article • Agronomy, February 2021, MDPI AG

    José Angel Pérez-Alvarez

  52. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

    Article • Plants, December 2020, MDPI AG

    José Angel Pérez-Alvarez

  53. A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties

    Article • November 2020, MDPI AG

    José Angel Pérez-Alvarez

  54. Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties

    Article • November 2020, MDPI AG

    José Angel Pérez-Alvarez

  55. Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages

    Article • November 2020, MDPI AG

    José Angel Pérez-Alvarez

  56. Gelled Emulsions Based on Amaranth Flour with Hemp and Sesame Oils

    Article • November 2020, MDPI AG

    José Angel Pérez-Alvarez

  57. Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food

    Article • November 2020, MDPI AG

    José Angel Pérez-Alvarez

  58. Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté

    Article • November 2020, MDPI AG

    José Angel Pérez-Alvarez

  59. Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

    Article • Plants, October 2020, MDPI AG

    José Angel Pérez-Alvarez

  60. Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

    Article • Foods, August 2020, MDPI AG

    José Angel Pérez-Alvarez

  61. Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties

    Article • Foods, June 2020, MDPI AG

    José Angel Pérez-Alvarez

  62. Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

    Article • Foods, April 2020, MDPI AG

    José Angel Pérez-Alvarez

  63. Correction to: Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

    Article • Journal of Food Measurement & Characterization, April 2020, Springer Science + Business Media

    José Angel Pérez-Alvarez

  64. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

    Article • Food Chemistry, April 2020, Elsevier

    José Angel Pérez-Alvarez

  65. Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

    Article • Foods, March 2020, MDPI AG

    José Angel Pérez-Alvarez

  66. Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

    Article • Journal of Food Measurement & Characterization, February 2020, Springer Science + Business Media

    José Angel Pérez-Alvarez

  67. Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

    Article • Foods, January 2020, MDPI AG

    José Angel Pérez-Alvarez

  68. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

    Article • European Food Research and Technology, May 2019, Springer Science + Business Media

    José Angel Pérez-Alvarez

  69. Persimmon ( Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

    Article • International Journal of Food Science & Technology, December 2018, Wiley

    José Angel Pérez-Alvarez

  70. Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

    Article • Food Chemistry, August 2018, Elsevier

    José Angel Pérez-Alvarez

  71. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa ( Chenopodium quinoa Willd) seeds

    Article • Industrial Crops and Products, January 2018, Elsevier

    José Angel Pérez-Alvarez

  72. Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

    Article • CyTA - Journal of Food, January 2018, Taylor & Francis

    José Angel Pérez-Alvarez

  73. Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

    Article • Journal of Functional Foods, November 2017, Elsevier

    José Angel Pérez-Alvarez

  74. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

    Article • Foods, October 2017, MDPI AG

    José Angel Pérez-Alvarez

  75. The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

    Article • Food and Bioprocess Technology, August 2017, Springer Science + Business Media

    José Angel Pérez-Alvarez

  76. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

    Article • Journal of Food Science and Technology, August 2017, Springer Science + Business Media

    José Angel Pérez-Alvarez

  77. Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

    Article • Foods, July 2017, MDPI AG

    José Angel Pérez-Alvarez

  78. Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co-products

    Article • Journal of the Science of Food and Agriculture, July 2017, Wiley

    José Angel Pérez-Alvarez

  79. Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts

    Article • Plant Foods for Human Nutrition, January 2017, Springer Science + Business Media

    José Angel Pérez-Alvarez

  80. Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry ( Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

    Article • Industrial Crops and Products, December 2016, Elsevier

    José Angel Pérez-Alvarez

  81. Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks

    Article • International Journal of Food Science & Technology, October 2016, Wiley

    José Angel Pérez-Alvarez

  82. Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes

    Article • Industrial Crops and Products, September 2016, Elsevier

    José Angel Pérez-Alvarez

  83. Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

    Article • Journal of the Science of Food and Agriculture, February 2016, Wiley

    José Angel Pérez-Alvarez , Dr. Luis A. Puente

  84. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

    Article • Food Control, January 2016, Elsevier

    José Angel Pérez-Alvarez

  85. Effect of Food Composition on Probiotic Bacteria Viability

    Article • January 2016, Elsevier

    José Angel Pérez-Alvarez

  86. In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

    Article • Journal of Functional Foods, December 2015, Elsevier

    José Angel Pérez-Alvarez

  87. Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)

    Article • LWT, December 2015, Elsevier

    José Angel Pérez-Alvarez , Dr. Luis A. Puente

  88. Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

    Article • Food Research International, December 2015, Elsevier

    José Angel Pérez-Alvarez

  89. Wet-laid technique with Cyperus esculentus: Development, manufacturing and characterization of a new composite

    Article • Materials & Design, December 2015, Elsevier

    José Angel Pérez-Alvarez

  90. Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods

    Article • Food and Bioprocess Technology, September 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  91. Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products

    Article • Industrial Crops and Products, July 2015, Elsevier

    José Angel Pérez-Alvarez

  92. Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

    Article • Plant Foods for Human Nutrition, July 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  93. Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

    Article • Journal of Food Science and Technology, January 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  94. Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties

    Article • Food & Function, January 2015, Royal Society of Chemistry

    José Angel Pérez-Alvarez

  95. Assessment of antioxidant and antibacterial potential of borojo fruit (Borojoa patinoi Cuatrecasas) from the rainforests of South America

    Article • Industrial Crops and Products, January 2015, Elsevier

    José Angel Pérez-Alvarez

  96. Resistant Starch as Functional Ingredient

    Article • January 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  97. Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté

    Article • Journal of Food Science, October 2014, Wiley

    José Angel Pérez-Alvarez

  98. Phytochemicals in date co-products and their antioxidant activity

    Article • Food Chemistry, September 2014, Elsevier

    José Angel Pérez-Alvarez

  99. Development of frankfurter-type sausages with healthy lipid formulation and their nutritional, sensory and stability properties

    Article • European Journal of Lipid Science and Technology, August 2014, Wiley

    José Angel Pérez-Alvarez

  100. Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

    Article • Food Chemistry, July 2014, Elsevier

    José Angel Pérez-Alvarez

  101. Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system

    Article • Meat Science, June 2014, Elsevier

    José Angel Pérez-Alvarez

  102. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

    Article • Meat Science, June 2014, Elsevier

    José Angel Pérez-Alvarez

  103. Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

    Article • Critical Reviews in Food Science and Nutrition, January 2014, Taylor & Francis

    José Angel Pérez-Alvarez

  104. Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

    Article • Meat Science, November 2013, Elsevier

    José Angel Pérez-Alvarez

  105. Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth

    Article • Industrial Crops and Products, October 2013, Elsevier

    José Angel Pérez-Alvarez

  106. Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal

    Article • Food Control, August 2013, Elsevier

    José Angel Pérez-Alvarez , Jorge M. Alves-Silva

  107. In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

    Article • Journal of Food Protection, July 2013, International Association for Food Protection

    José Angel Pérez-Alvarez

  108. In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

    Article • Food and Bioproducts Processing, July 2013, Elsevier

    José Angel Pérez-Alvarez

  109. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

    Article • Food Research International, May 2013, Elsevier

    José Angel Pérez-Alvarez

  110. Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

    Article • Meat Science, April 2013, Elsevier

    José Angel Pérez-Alvarez

  111. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils

    Article • Food Control, April 2013, Elsevier

    José Angel Pérez-Alvarez

  112. Food Ingredients as Anti-Obesity Agents: A Review

    Article • Critical Reviews in Food Science and Nutrition, January 2013, Taylor & Francis

    José Angel Pérez-Alvarez

  113. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

    Article • Food Chemistry, December 2012, Elsevier

    José Angel Pérez-Alvarez

  114. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

    Article • Food Research International, November 2012, Elsevier

    José Angel Pérez-Alvarez

  115. Chemical Characterization and Antibacterial Activity of Two Aromatic Herbs (Santolina chamaecyparissus and Sideritis angustifolia) Widely Used in the Folk Medicine

    Article • Journal of Food Safety, October 2012, Wiley

    José Angel Pérez-Alvarez

  116. Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain

    Article • Food Control, October 2012, Elsevier

    José Angel Pérez-Alvarez

  117. Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

    Article • Food Control, October 2012, Elsevier

    José Angel Pérez-Alvarez

  118. In vitroAntioxidant and Antibacterial Activities of Extracts from Annatto (Bixa orellanaL.) Leaves and Seeds

    Article • Journal of Food Safety, September 2012, Wiley

    José Angel Pérez-Alvarez

  119. Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers

    Article • International Journal of Food Science & Technology, July 2012, Wiley

    José Angel Pérez-Alvarez

  120. Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture

    Article • Food and Bioproducts Processing, July 2012, Elsevier

    José Angel Pérez-Alvarez

  121. Tiger Nut ( Cyperus esculentus ) Commercialization: Health Aspects, Composition, Properties, and Food Applications

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2012, Wiley

    José Angel Pérez-Alvarez

  122. Chemical and Biochemical Aspects of Color in Muscle Foods

    Article • June 2012, Wiley

    José Angel Pérez-Alvarez

  123. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

    Article • Journal of Food Engineering, May 2012, Elsevier

    José Angel Pérez-Alvarez

  124. Chemical and Biochemical Aspects of Color in Muscle-Based Foods

    Article • April 2012, Wiley

    José Angel Pérez-Alvarez

  125. IN VITRO ANTIOXIDANT PROPERTIES OF POMEGRANATE (PUNICA GRANATUM ) PEEL POWDER EXTRACT OBTAINED AS COPRODUCT IN THE JUICE EXTRACTION PROCESS

    Article • Journal of Food Processing and Preservation, April 2012, Wiley

    José Angel Pérez-Alvarez

  126. Substitution of Saturated Fat in Processed Meat Products: A Review

    Article • Critical Reviews in Food Science and Nutrition, February 2012, Taylor & Francis

    José Angel Pérez-Alvarez

  127. Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

    Article • Journal of Food Protection, January 2012, International Association for Food Protection

    José Angel Pérez-Alvarez

  128. Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

    Article • Food and Bioprocess Technology, November 2011, Springer Science + Business Media

    José Angel Pérez-Alvarez

  129. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants

    Article • Food Control, November 2011, Elsevier

    José Angel Pérez-Alvarez

  130. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

    Article • Meat Science, September 2011, Elsevier

    José Angel Pérez-Alvarez

  131. Effect of the molecular weight and concentration of chitosan in pork model burgers

    Article • Meat Science, August 2011, Elsevier

    José Angel Pérez-Alvarez

  132. Effects of tuna pâté thickness and background on CIEL∗a∗b∗ color parameters and reflectance spectra

    Article • Food Control, August 2011, Elsevier

    José Angel Pérez-Alvarez

  133. Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

    Article • Food Research International, August 2011, Elsevier

    José Angel Pérez-Alvarez

  134. Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water

    Article • LWT, July 2011, Elsevier

    José Angel Pérez-Alvarez

  135. Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

    Article • Food Research International, June 2011, Elsevier

    José Angel Pérez-Alvarez

  136. Resistant starch as prebiotic: A review

    Article • Starch - Stärke, March 2011, Wiley

    José Angel Pérez-Alvarez

  137. Antioxidant Activity of Artisanal Honey From Tabasco, Mexico

    Article • International Journal of Food Properties, February 2011, Taylor & Francis

    José Angel Pérez-Alvarez

  138. Spices as Functional Foods

    Article • Critical Reviews in Food Science and Nutrition, December 2010, Taylor & Francis

    José Angel Pérez-Alvarez

  139. Reclaim of the By-Products from “Horchata” Elaboration Process

    Article • Food and Bioprocess Technology, December 2010, Springer Science + Business Media

    José Angel Pérez-Alvarez

  140. PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT

    Article • Journal of Food Processing and Preservation, November 2010, Wiley

    José Angel Pérez-Alvarez

  141. Pomegranate and its Many Functional Components as Related to Human Health: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2010, Wiley

    José Angel Pérez-Alvarez

  142. Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

    Article • CyTA - Journal of Food, August 2010, Taylor & Francis

    José Angel Pérez-Alvarez

  143. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

    Article • Meat Science, July 2010, Elsevier

    José Angel Pérez-Alvarez

  144. Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

    Article • LWT, July 2010, Elsevier

    José Angel Pérez-Alvarez

  145. Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico

    Article • International Journal of Food Science & Technology, June 2010, Wiley

    José Angel Pérez-Alvarez

  146. Antioxidant Activity and Chemical Content of Methanol and Ethanol Extracts from Leaves of Rockrose (Cistus ladaniferus)

    Article • Plant Foods for Human Nutrition, May 2010, Springer Science + Business Media

    José Angel Pérez-Alvarez

  147. Effect of tiger nut fibre on quality characteristics of pork burger

    Article • Meat Science, May 2010, Elsevier

    José Angel Pérez-Alvarez

  148. Resistant starch as functional ingredient: A review

    Article • Food Research International, May 2010, Elsevier

    José Angel Pérez-Alvarez

  149. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment

    Article • LWT, May 2010, Elsevier

    José Angel Pérez-Alvarez

  150. DESCRIPTIVE STUDY OF REFLECTANCE SPECTRA OF HAKE (MERLUCCIUS AUSTRALIS), SALMON (SALMO SALAR) AND LIGHT AND DARK MUSCLE FROM TUNA (THUNNUS THYNNUS)

    Article • Journal of Food Quality, April 2010, Wiley

    José Angel Pérez-Alvarez

  151. Mechanical Deboning: Applications and Product Types

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  152. Mechanical Deboning: Principles and Equipment

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  153. Nonmeat Ingredients

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  154. Poultry Flavor: General Aspects and Applications

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  155. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

    Article • Food Control, April 2010, Elsevier

    José Angel Pérez-Alvarez

  156. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation

    Article • Meat Science, March 2010, Elsevier

    José Angel Pérez-Alvarez

  157. Role of Fiber in Cardiovascular Diseases: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2010, Wiley

    José Angel Pérez-Alvarez

  158. Handbook of Poultry Science and Technology

    Article • January 2010, Wiley

    José Angel Pérez-Alvarez

  159. Handbook of Poultry Science and Technology

    Article • January 2010, Wiley

    José Angel Pérez-Alvarez

  160. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

    Article • Flavour and Fragrance Journal, January 2010, Wiley

    José Angel Pérez-Alvarez

  161. Food Formulation to Increase Probiotic Bacteria Action or Population

    Article • January 2010, Elsevier

    José Angel Pérez-Alvarez

  162. Alternatives for Efficient and Sustainable Production of Surimi: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2009, Wiley

    José Angel Pérez-Alvarez

  163. Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

    Article • Journal of Food Science, October 2009, Wiley

    José Angel Pérez-Alvarez

  164. Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

    Article • Innovative Food Science & Emerging Technologies, October 2009, Elsevier

    José Angel Pérez-Alvarez

  165. Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties

    Article • Journal of Agricultural and Food Chemistry, September 2009, American Chemical Society (ACS)

    José Angel Pérez-Alvarez

  166. Storage stability of a high dietary fibre powder from orange by‐products

    Article • International Journal of Food Science & Technology, March 2009, Oxford University Press (OUP)

    José Angel Pérez-Alvarez

  167. Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils

    Article • Food Control, December 2008, Elsevier

    José Angel Pérez-Alvarez

  168. Functional Properties of Honey, Propolis, and Royal Jelly

    Article • Journal of Food Science, November 2008, Wiley

    José Angel Pérez-Alvarez

  169. ANTIBACTERIAL ACTIVITY OF LEMON (CITRUS LEMON L.), MANDARIN (CITRUS RETICULATA L.), GRAPEFRUIT (CITRUS PARADISI L.) AND ORANGE (CITRUS SINENSIS L.) ESSENTIAL OILS

    Article • Journal of Food Safety, October 2008, Wiley

    José Angel Pérez-Alvarez

  170. Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

    Article • Meat Science, October 2008, Elsevier

    José Angel Pérez-Alvarez

  171. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

    Article • International Journal of Food Science & Technology, March 2008, Wiley

    José Angel Pérez-Alvarez

  172. Incorporation of citrus fibers in fermented milk containing probiotic bacteria

    Article • Food Microbiology, February 2008, Elsevier

    José Angel Pérez-Alvarez

  173. Effect of packaging conditions on shelf-life of ostrich steaks

    Article • Meat Science, January 2008, Elsevier

    José Angel Pérez-Alvarez

  174. ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS

    Article • Journal of Food Safety, February 2007, Wiley

    José Angel Pérez-Alvarez

  175. By-products from different citrus processes as a source of customized functional fibres

    Article • Food Chemistry, January 2007, Elsevier

    José Angel Pérez-Alvarez

  176. Orange fibre as potential functional ingredient for dry-cured sausages

    Article • European Food Research and Technology, November 2006, Springer Science + Business Media

    José Angel Pérez-Alvarez

  177. Quality characteristics of ostrich (Struthio camelus) burgers

    Article • Meat Science, June 2006, Elsevier

    José Angel Pérez-Alvarez

  178. GELLING AND COLOR PROPERTIES OF OSTRICH (STRUTHIO CAMELUS) EGG WHITE

    Article • Journal of Food Quality, April 2006, Wiley

    José Angel Pérez-Alvarez

  179. Characteristics of beef burger as influenced by various types of lemon albedo

    Article • Innovative Food Science & Emerging Technologies, June 2005, Elsevier

    José Angel Pérez-Alvarez

  180. Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture

    Article • Food Science and Technology International, April 2005, SAGE Publications

    José Angel Pérez-Alvarez

  181. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs

    Article • Meat Science, March 2005, Elsevier

    José Angel Pérez-Alvarez

  182. Effect of orange fiber addition on yogurt color during fermentation and cold storage

    Article • Color Research & Application, January 2005, Wiley

    José Angel Pérez-Alvarez

  183. Isoflavones as functional food components

    Article • January 2005, Elsevier

    José Angel Pérez-Alvarez

  184. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo

    Article • Journal of the Science of Food and Agriculture, August 2004, Wiley

    José Angel Pérez-Alvarez

  185. Lemon albedo as a new source of dietary fiber: Application to bologna sausages

    Article • Meat Science, May 2004, Elsevier

    José Angel Pérez-Alvarez

  186. Application of functional citrus by-products to meat products

    Article • Trends in Food Science & Technology, March 2004, Elsevier

    José Angel Pérez-Alvarez

  187. Preparation of high dietary fiber powder from lemon juice by-products1

    Article • Innovative Food Science & Emerging Technologies, March 2004, Elsevier

    José Angel Pérez-Alvarez

  188. Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat

    Article • Color Research & Application, December 2003, Wiley

    José Angel Pérez-Alvarez

  189. Flavonoids as nutraceuticals: Structural related antioxidant properties and their role on ascorbic acid preservation

    Article • January 2002, Elsevier

    José Angel Pérez-Alvarez

  190. Physicochemical characteristics of Spanish-type dry-cured sausage

    Article • Food Research International, November 1999, Elsevier

    José Angel Pérez-Alvarez

  191. Thiobarbituric acid test for monitoring lipid oxidation in meat

    Article • Food Chemistry, July 1997, Elsevier

    José Angel Pérez-Alvarez

  192. TBA test by an extractive method applied to ‘paté’

    Article • Meat Science, January 1996, Elsevier

    José Angel Pérez-Alvarez

  193. Chemical and Biochemical Aspects of Color in Muscle Foods

    Article • Wiley

    José Angel Pérez-Alvarez

  194. Chemistry and Biochemistry of Color in Muscle Foods

    Article • Wiley

    José Angel Pérez-Alvarez