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Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.
Chaves-López C, Martin-Sánchez AM, Fuentes-Zaragoza E, Viuda-Martos M, Fernández-López J, Sendra E, Sayas E, Angel Pérez Alvarez J. Chaves-López C, et al. Among authors: angel perez alvarez j. J Food Prot. 2012 Jan;75(1):104-11. doi: 10.4315/0362-028X.JFP-11-184. J Food Prot. 2012. PMID: 22221361
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion.
Lucas-González R, Ángel Pérez-Álvarez J, Moscaritolo S, Fernández-López J, Sacchetti G, Viuda-Martos M. Lucas-González R, et al. Among authors: angel perez alvarez j. Food Chem. 2021 Feb 15;338:128142. doi: 10.1016/j.foodchem.2020.128142. Epub 2020 Sep 29. Food Chem. 2021. PMID: 33092002