Pérez-Álvarez JA - Search Results

1

Effect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté.

Martín-Sánchez AM, Ciro-Gómez GL, Zapata-Montoya JE, Vilella-Esplá J, Pérez-Álvarez JA, Sayas-Barberá E. Martín-Sánchez AM, et al. J Food Sci. 2014 Nov;79(11):M2301-7. doi: 10.1111/1750-3841.12678. Epub 2014 Oct 28. J Food Sci. 2014. PMID: 25349917

2

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 Free article.

3

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

4

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.

5

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

Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA. Sánchez-Zapata E, et al. Meat Sci. 2010 May;85(1):70-6. doi: 10.1016/j.meatsci.2009.12.006. Epub 2009 Dec 11. Meat Sci. 2010. PMID: 20374867

6

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

7

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

8

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

Martín-Sánchez AM, Chaves-López C, Sendra E, Sayas E, Fenández-López J, Pérez-Álvarez JÁ. Martín-Sánchez AM, et al. Meat Sci. 2011 Sep;89(1):35-44. doi: 10.1016/j.meatsci.2011.03.018. Epub 2011 Mar 30. Meat Sci. 2011. PMID: 21497448

9

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

10

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

Fernández-López J, Sayas-Barberá E, Muñoz T, Sendra E, Navarro C, Pérez-Alvarez JA. Fernández-López J, et al. Meat Sci. 2008 Jan;78(1-2):143-52. doi: 10.1016/j.meatsci.2007.09.003. Epub 2007 Sep 14. Meat Sci. 2008. PMID: 22062104

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