Manuel Viuda-Martos

Assitant PRofesor

Miguel Hernandez University

Spain

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Manuel Viuda-Martos is an Assistant Professor at Universidad Miguel Hernandez in Spain. His research areas include food science, particularly the enhancement of dairy products using various natural ingredients, and the application of artificial intelligence in agricultural and food contexts. Recent articles authored by Professor Viuda-Martos focus on topics such as the nutritional and sensory evaluation of yogurt enhanced with prickly pear flours, and the bio-valorization of agricultural by-products for functional food development.

Manuel Viuda-Martos

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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

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

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

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

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

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

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

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

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

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

Consumption of Plant-Derived Phenolic Acids Modulates Hunger and Satiety Responses Due to Chemical Interactions with Enteroendocrine Mediators

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

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

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

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

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

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

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

Autochthonous Starter Cultures in Cheese Production – A Review

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

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

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

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

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

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

Collaborators (10)

Esther Sendra

Francisca Hernández

Gema Romero

Marina Cano-Lamadrid

José Angel Pérez-Alvarez

CASILDA NAVARRO RODRIGUEZ DE VERA

Clemencia Chaves Lopez

Juana Fernandez-Lopez

Raquel Muelas

José M. Lorenzo

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