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Rocío Peñalver Miras

Universidad de Murcia

Research Interests

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Articles (20)

Collaborators (5)

Fulgencio Marin-Iniesta

Full Professor

Universidad de Murcia

ANTONIO LOPEZ-GOMEZ

Full Professor of Food Engineering

Universidad Politécnica de Cartagena

Pascual García-Pérez

'Ramón y Cajal' Tenure-Track Researcher

Universidad de Murcia

Ginés Benito Martínez-Hernández

Universidad Politécnica de Cartagena

Gema Nieto Martínez

Associate Professor

Universidad de Murcia

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Rocío Peñalver Miras

Research Interests

Make your next move.

Explore related searches

Articles (20)

Collaborators (5)

Fulgencio Marin-Iniesta

ANTONIO LOPEZ-GOMEZ

Pascual García-Pérez

Ginés Benito Martínez-Hernández

Gema Nieto Martínez

Make your next move.

Rocío Peñalver Miras

Research Interests

Make your next move.

Explore related searches

Articles (20)

Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach

Reformulation of gluten-free sponge cakes with pulsed electric field-treated kiwifruit pomace: Unravelling the nutritional and functional impact through a foodomics-based in vitro digestion approach

Development of Functional Gluten-Free Sourdough Bread Enriched with Enzyme-Treated Broccoli By-Products

Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products

Green Valorization Strategies of <i>Pleurotus ostreatus</i> and Its By-Products: A Critical Review of Emerging Technologies and Sustainable Applications

Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber

Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina

Formulation and Physical–Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson’s Disease

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L

A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry

Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil

Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

Collaborators (5)

Fulgencio Marin-Iniesta

ANTONIO LOPEZ-GOMEZ

Pascual García-Pérez

Ginés Benito Martínez-Hernández

Gema Nieto Martínez

Make your next move.