Juana Fernandez-Lopez

Professor

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

Spain

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Juana Fernandez-Lopez is a Professor at Universidad Miguel Hernández de Elche - Centro de Investigación e Innovación Agroalimentaria y Agroambiental in Spain. Her research areas focus on the nutritional and functional evaluation of food products, particularly involving innovative uses of plant-based ingredients and by-products. Recent publications include studies on enhancing dairy products with natural additives, the applications of various plant extracts, and sustainable practices in food production.

Juana Fernandez-Lopez

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Articles (29)

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus‐indica L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation

Essential Oils and Extracts from Epazote (Dysphania ambrosioides): A Phytochemical Treasure with Multiple Applications

Exploring the Applications of Lemna minor in Animal Feed: A Review Assisted by Artificial Intelligence

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

The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products

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

Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties

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

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

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

Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage

Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer

Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds

Insect Protein as a Component of Meat Analogue Burger

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

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

Date (<i>Phoenix dactylifera</i> L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

Optimization of Mushroom (Agaricus bisporus and Pleurotus ostreatus) By-Products Processing for Prospective Functional Flour Development

Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties

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

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

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

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

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

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

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

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

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type

Collaborators (5)

José Angel Pérez-Alvarez

CASILDA NAVARRO RODRIGUEZ DE VERA

Manuel Viuda-Martos

José M. Lorenzo

Alfredo Teixeira

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