María Ciudad-Mulero

Profesor Asociado

Universidad Complutense de Madrid

Spain

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María Ciudad-Mulero is an Associate Professor at Universidad Complutense de Madrid, Spain. Her research focuses on food science and nutrition, with recent publications examining gluten-free products, natural food colorants, and the nutritional properties of plant-based foods. She has contributed to understanding the health benefits of phytochemicals and the bioaccessibility of essential elements from various food sources.

Articles (13)

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2025

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2020

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2020

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2020

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2020

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2020

Collaborators (11)

Montaña Cámara

Professor / Catedrática

Universidad Complutense de Madrid

SPAIN

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MARIA CRUZ MATALLANA GONZALEZ

Universidad Complutense de Madrid

SPAIN

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Patricia Morales Gomez

Professor

Universidad Complutense de Madrid Facultad de Medicina

SPAIN

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Ana Maria Carvalho

Associate Professor

Polytechnic Institute of Bragança

PORTUGAL

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Laura Domínguez

Assistant Professor

Universidad Complutense de Madrid

SPAIN

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Patricia García Herrera

Profesor Ayudante Doctor

Universidad Complutense de Madrid

SPAIN

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Virginia Fernández-Ruiz

Profesor Titular de Universidad

Universidad Complutense de Madrid

SPAIN

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Erika Niño Vega

Substitute professor

Universidad Complutense de Madrid

SPAIN

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Mejdi Snoussi

SAUDI ARABIA

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María de Cortes Sánchez-Mata

Profesora Titular

Universidad Complutense de Madrid

SPAIN

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Samuel Fernández-Tomé

Assistant Professor

Universidad Complutense de Madrid Facultad de Medicina

SPAIN

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María Ciudad-Mulero

Research Interests

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About

Articles (13)

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties

Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties

Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Durum and bread wheat flours. Preliminary mineral characterization and its potential health claims

Antioxidant phytochemicals in pulses and their relation to human health: A review

Potential health claims of durum and bread wheat flours as functional ingredients

Chemical composition, nutritional value, and biological evaluation of tunisian okra pods (abelmoschus esculentus L. moench)

Comparison of different bread types: Chemical and physical parameters

Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

Collaborators (11)

Montaña Cámara

MARIA CRUZ MATALLANA GONZALEZ

Patricia Morales Gomez

Ana Maria Carvalho

Laura Domínguez

Patricia García Herrera

Virginia Fernández-Ruiz

Erika Niño Vega

Mejdi Snoussi

María de Cortes Sánchez-Mata

Samuel Fernández-Tomé

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