Manuel Viuda-Martos at Universidad Miguel Hernandez - Research Interests, Publications & Academic Profile

Manuel Viuda-Martos

Assitant PRofesor

Miguel Hernandez University

Spain

This profile is automatically generated from trusted academic sources.

Google Scholar

ORCID

How do Bangladeshi students reach out?

Meet Kite AI

Contact this professor

ORCID

Google Scholar

Research Interests

Food Science

100%

Animal Science

20%

Functional Food

100%

Food Preservation

70%

Food Quality

50%

Dietary Science

50%

Meat Science

40%

Ask ApplyKite AI

Start chatting

How can you help me contact this professor?

What are this professor's research interests?

How should I write an email to this professor?

Articles19

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 Link

Year:

2024

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

Article Link

Year:

2024

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

Article Link

Year:

2024

Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters

Article Link

Year:

2024

Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability

Article Link

Year:

2024

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

Article Link

Year:

2023

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

Article Link

Year:

2023

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 Link

Year:

2023

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

Article Link

Year:

2023

Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion

Article Link

Year:

2023

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Article Link

Year:

2022

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

Article Link

Year:

2022

Autochthonous Starter Cultures in Cheese Production – A Review

Article Link

Year:

2022

Phenols, Volatile Compounds, Organic Acids and Antioxidant Activity of Strawberry Tree (Arbutus Unedo L.) Fruits Belonging to Five Genotypes Growing in Morocco

Article Link

Year:

2022

Potential of the cocoa shell to improve the quality properties of a burger‐like meat product

Article Link

Year:

2022

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 Link

Year:

2022

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 Link

Year:

2022

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

Article Link

Year:

2021

Proximate composition of polyphenolic, phytochemical, antioxidant activity content and lipid profiles of date palm seeds oils (Phoenix dactylifera L.)

Article Link

Year:

2021

Collaborators10

Esther Sendra

Profesor Titular de Universidad

Universidad Miguel Hernández de Elche

SPAIN

Francisca Hernández

Miguel Hernandez University

SPAIN

Gema Romero

Catedrática (Full professor)

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

Marina Cano-Lamadrid

Universidad Politécnica de Cartagena

SPAIN

José Angel Pérez-Alvarez

Professor

Universidad Miguel Hernández de Elche Escuela Politécnica Superior de Orihuela

SPAIN

CASILDA NAVARRO RODRIGUEZ DE VERA

LECTURER

Miguel Hernandez University

SPAIN

Clemencia Chaves Lopez

Associated professor

Università degli Studi di Teramo

ITALY

Juana Fernandez-Lopez

Professor

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

Raquel Muelas

Miguel Hernandez University

SPAIN

José M. Lorenzo

Universidade de Vigo

SPAIN

How do Bangladeshi students reach out?

Meet Kite AI