All Stories

  1. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

    Article • Food Chemistry, April 2020, Elsevier

    José Angel Pérez-Alvarez

  2. Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

    Article • Journal of Food Measurement & Characterization, February 2020, Springer Science + Business Media

    José Angel Pérez-Alvarez

  3. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

    Article • European Food Research and Technology, May 2019, Springer Science + Business Media

    José Angel Pérez-Alvarez

  4. Persimmon ( Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

    Article • International Journal of Food Science & Technology, December 2018, Wiley

    José Angel Pérez-Alvarez

  5. Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

    Article • Food Chemistry, August 2018, Elsevier

    José Angel Pérez-Alvarez

  6. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa ( Chenopodium quinoa Willd) seeds

    Article • Industrial Crops and Products, January 2018, Elsevier

    José Angel Pérez-Alvarez

  7. Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

    Article • CyTA - Journal of Food, January 2018, Taylor & Francis

    José Angel Pérez-Alvarez

  8. Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

    Article • Journal of Functional Foods, November 2017, Elsevier

    José Angel Pérez-Alvarez

  9. The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

    Article • Food and Bioprocess Technology, August 2017, Springer Science + Business Media

    José Angel Pérez-Alvarez

  10. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

    Article • Journal of Food Science and Technology, August 2017, Springer Science + Business Media

    José Angel Pérez-Alvarez

  11. Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

    Article • Foods, July 2017, MDPI AG

    José Angel Pérez-Alvarez

  12. Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co-products

    Article • Journal of the Science of Food and Agriculture, July 2017, Wiley

    José Angel Pérez-Alvarez

  13. Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts

    Article • Plant Foods for Human Nutrition, January 2017, Springer Science + Business Media

    José Angel Pérez-Alvarez

  14. Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry ( Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

    Article • Industrial Crops and Products, December 2016, Elsevier

    José Angel Pérez-Alvarez

  15. Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks

    Article • International Journal of Food Science & Technology, October 2016, Wiley

    José Angel Pérez-Alvarez

  16. Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes

    Article • Industrial Crops and Products, September 2016, Elsevier

    José Angel Pérez-Alvarez

  17. Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

    Article • Journal of the Science of Food and Agriculture, February 2016, Wiley

    José Angel Pérez-Alvarez , Dr. Luis A. Puente

  18. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

    Article • Food Control, January 2016, Elsevier

    José Angel Pérez-Alvarez

  19. Effect of Food Composition on Probiotic Bacteria Viability

    Article • January 2016, Elsevier

    José Angel Pérez-Alvarez

  20. In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

    Article • Journal of Functional Foods, December 2015, Elsevier

    José Angel Pérez-Alvarez

  21. Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)

    Article • LWT, December 2015, Elsevier

    José Angel Pérez-Alvarez , Dr. Luis A. Puente

  22. Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

    Article • Food Research International, December 2015, Elsevier

    José Angel Pérez-Alvarez

  23. Wet-laid technique with Cyperus esculentus: Development, manufacturing and characterization of a new composite

    Article • Materials & Design, December 2015, Elsevier

    José Angel Pérez-Alvarez

  24. Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods

    Article • Food and Bioprocess Technology, September 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  25. Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products

    Article • Industrial Crops and Products, July 2015, Elsevier

    José Angel Pérez-Alvarez

  26. Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

    Article • Plant Foods for Human Nutrition, July 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  27. Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

    Article • Journal of Food Science and Technology, January 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  28. Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties

    Article • Food & Function, January 2015, Royal Society of Chemistry

    José Angel Pérez-Alvarez

  29. Assessment of antioxidant and antibacterial potential of borojo fruit (Borojoa patinoi Cuatrecasas) from the rainforests of South America

    Article • Industrial Crops and Products, January 2015, Elsevier

    José Angel Pérez-Alvarez

  30. Resistant Starch as Functional Ingredient

    Article • January 2015, Springer Science + Business Media

    José Angel Pérez-Alvarez

  31. Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté

    Article • Journal of Food Science, October 2014, Wiley

    José Angel Pérez-Alvarez

  32. Phytochemicals in date co-products and their antioxidant activity

    Article • Food Chemistry, September 2014, Elsevier

    José Angel Pérez-Alvarez

  33. Development of frankfurter-type sausages with healthy lipid formulation and their nutritional, sensory and stability properties

    Article • European Journal of Lipid Science and Technology, August 2014, Wiley

    José Angel Pérez-Alvarez

  34. Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

    Article • Food Chemistry, July 2014, Elsevier

    José Angel Pérez-Alvarez

  35. Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system

    Article • Meat Science, June 2014, Elsevier

    José Angel Pérez-Alvarez

  36. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

    Article • Meat Science, June 2014, Elsevier

    José Angel Pérez-Alvarez

  37. Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

    Article • Critical Reviews in Food Science and Nutrition, January 2014, Taylor & Francis

    José Angel Pérez-Alvarez

  38. Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

    Article • Meat Science, November 2013, Elsevier

    José Angel Pérez-Alvarez

  39. Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth

    Article • Industrial Crops and Products, October 2013, Elsevier

    José Angel Pérez-Alvarez

  40. Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal

    Article • Food Control, August 2013, Elsevier

    José Angel Pérez-Alvarez , Jorge M. Alves-Silva

  41. In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

    Article • Journal of Food Protection, July 2013, International Association for Food Protection

    José Angel Pérez-Alvarez

  42. In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

    Article • Food and Bioproducts Processing, July 2013, Elsevier

    José Angel Pérez-Alvarez

  43. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

    Article • Food Research International, May 2013, Elsevier

    José Angel Pérez-Alvarez

  44. Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

    Article • Meat Science, April 2013, Elsevier

    José Angel Pérez-Alvarez

  45. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils

    Article • Food Control, April 2013, Elsevier

    José Angel Pérez-Alvarez

  46. Food Ingredients as Anti-Obesity Agents: A Review

    Article • Critical Reviews in Food Science and Nutrition, January 2013, Taylor & Francis

    José Angel Pérez-Alvarez

  47. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

    Article • Food Chemistry, December 2012, Elsevier

    José Angel Pérez-Alvarez

  48. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

    Article • Food Research International, November 2012, Elsevier

    José Angel Pérez-Alvarez

  49. Chemical Characterization and Antibacterial Activity of Two Aromatic Herbs (Santolina chamaecyparissus and Sideritis angustifolia) Widely Used in the Folk Medicine

    Article • Journal of Food Safety, October 2012, Wiley

    José Angel Pérez-Alvarez

  50. Chemical characterization and antibacterial activity of Thymus moroderi and Thymus piperella essential oils, two Thymus endemic species from southeast of Spain

    Article • Food Control, October 2012, Elsevier

    José Angel Pérez-Alvarez

  51. Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

    Article • Food Control, October 2012, Elsevier

    José Angel Pérez-Alvarez

  52. In vitroAntioxidant and Antibacterial Activities of Extracts from Annatto (Bixa orellanaL.) Leaves and Seeds

    Article • Journal of Food Safety, September 2012, Wiley

    José Angel Pérez-Alvarez

  53. Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers

    Article • International Journal of Food Science & Technology, July 2012, Wiley

    José Angel Pérez-Alvarez

  54. Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture

    Article • Food and Bioproducts Processing, July 2012, Elsevier

    José Angel Pérez-Alvarez

  55. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2012, Wiley

    José Angel Pérez-Alvarez

  56. Chemical and Biochemical Aspects of Color in Muscle Foods

    Article • June 2012, Wiley

    José Angel Pérez-Alvarez

  57. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

    Article • Journal of Food Engineering, May 2012, Elsevier

    José Angel Pérez-Alvarez

  58. Chemical and Biochemical Aspects of Color in Muscle-Based Foods

    Article • April 2012, Wiley

    José Angel Pérez-Alvarez

  59. IN VITRO ANTIOXIDANT PROPERTIES OF POMEGRANATE (PUNICA GRANATUM ) PEEL POWDER EXTRACT OBTAINED AS COPRODUCT IN THE JUICE EXTRACTION PROCESS

    Article • Journal of Food Processing and Preservation, April 2012, Wiley

    José Angel Pérez-Alvarez

  60. Substitution of Saturated Fat in Processed Meat Products: A Review

    Article • Critical Reviews in Food Science and Nutrition, February 2012, Taylor & Francis

    José Angel Pérez-Alvarez

  61. Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

    Article • Journal of Food Protection, January 2012, International Association for Food Protection

    José Angel Pérez-Alvarez

  62. Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

    Article • Food and Bioprocess Technology, November 2011, Springer Science + Business Media

    José Angel Pérez-Alvarez

  63. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants

    Article • Food Control, November 2011, Elsevier

    José Angel Pérez-Alvarez

  64. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

    Article • Meat Science, September 2011, Elsevier

    José Angel Pérez-Alvarez

  65. Effect of the molecular weight and concentration of chitosan in pork model burgers

    Article • Meat Science, August 2011, Elsevier

    José Angel Pérez-Alvarez

  66. Effects of tuna pâté thickness and background on CIEL∗a∗b∗ color parameters and reflectance spectra

    Article • Food Control, August 2011, Elsevier

    José Angel Pérez-Alvarez

  67. Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

    Article • Food Research International, August 2011, Elsevier

    José Angel Pérez-Alvarez

  68. Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water

    Article • LWT, July 2011, Elsevier

    José Angel Pérez-Alvarez

  69. Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

    Article • Food Research International, June 2011, Elsevier

    José Angel Pérez-Alvarez

  70. Resistant starch as prebiotic: A review

    Article • Starch - Stärke, March 2011, Wiley

    José Angel Pérez-Alvarez

  71. Antioxidant Activity of Artisanal Honey From Tabasco, Mexico

    Article • International Journal of Food Properties, February 2011, Taylor & Francis

    José Angel Pérez-Alvarez

  72. Spices as Functional Foods

    Article • Critical Reviews in Food Science and Nutrition, December 2010, Taylor & Francis

    José Angel Pérez-Alvarez

  73. Reclaim of the By-Products from “Horchata” Elaboration Process

    Article • Food and Bioprocess Technology, December 2010, Springer Science + Business Media

    José Angel Pérez-Alvarez

  74. PHYSICOCHEMICAL CHARACTERIZATION OF THE ORANGE JUICE WASTE WATER OF A CITRUS BY-PRODUCT

    Article • Journal of Food Processing and Preservation, November 2010, Wiley

    José Angel Pérez-Alvarez

  75. Pomegranate and its Many Functional Components as Related to Human Health: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2010, Wiley

    José Angel Pérez-Alvarez

  76. Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

    Article • CyTA - Journal of Food, August 2010, Taylor & Francis

    José Angel Pérez-Alvarez

  77. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

    Article • Meat Science, July 2010, Elsevier

    José Angel Pérez-Alvarez

  78. Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

    Article • LWT, July 2010, Elsevier

    José Angel Pérez-Alvarez

  79. Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico

    Article • International Journal of Food Science & Technology, June 2010, Wiley

    José Angel Pérez-Alvarez

  80. Antioxidant Activity and Chemical Content of Methanol and Ethanol Extracts from Leaves of Rockrose (Cistus ladaniferus)

    Article • Plant Foods for Human Nutrition, May 2010, Springer Science + Business Media

    José Angel Pérez-Alvarez

  81. Effect of tiger nut fibre on quality characteristics of pork burger

    Article • Meat Science, May 2010, Elsevier

    José Angel Pérez-Alvarez

  82. Resistant starch as functional ingredient: A review

    Article • Food Research International, May 2010, Elsevier

    José Angel Pérez-Alvarez

  83. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment

    Article • LWT, May 2010, Elsevier

    José Angel Pérez-Alvarez

  84. DESCRIPTIVE STUDY OF REFLECTANCE SPECTRA OF HAKE (MERLUCCIUS AUSTRALIS), SALMON (SALMO SALAR) AND LIGHT AND DARK MUSCLE FROM TUNA (THUNNUS THYNNUS)

    Article • Journal of Food Quality, April 2010, Wiley

    José Angel Pérez-Alvarez

  85. Mechanical Deboning: Applications and Product Types

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  86. Mechanical Deboning: Principles and Equipment

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  87. Nonmeat Ingredients

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  88. Poultry Flavor: General Aspects and Applications

    Article • April 2010, Wiley

    José Angel Pérez-Alvarez

  89. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

    Article • Food Control, April 2010, Elsevier

    José Angel Pérez-Alvarez

  90. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation

    Article • Meat Science, March 2010, Elsevier

    José Angel Pérez-Alvarez

  91. Role of Fiber in Cardiovascular Diseases: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2010, Wiley

    José Angel Pérez-Alvarez

  92. Handbook of Poultry Science and Technology

    Article • January 2010, Wiley

    José Angel Pérez-Alvarez

  93. Handbook of Poultry Science and Technology

    Article • January 2010, Wiley

    José Angel Pérez-Alvarez

  94. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

    Article • Flavour and Fragrance Journal, January 2010, Wiley

    José Angel Pérez-Alvarez

  95. Food Formulation to Increase Probiotic Bacteria Action or Population

    Article • January 2010, Elsevier

    José Angel Pérez-Alvarez

  96. Alternatives for Efficient and Sustainable Production of Surimi: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2009, Wiley

    José Angel Pérez-Alvarez

  97. Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

    Article • Journal of Food Science, October 2009, Wiley

    José Angel Pérez-Alvarez

  98. Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

    Article • Innovative Food Science & Emerging Technologies, October 2009, Elsevier

    José Angel Pérez-Alvarez

  99. Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties

    Article • Journal of Agricultural and Food Chemistry, September 2009, American Chemical Society (ACS)

    José Angel Pérez-Alvarez

  100. Storage stability of a high dietary fibre powder from orange by-products

    Article • International Journal of Food Science & Technology, April 2009, Wiley

    José Angel Pérez-Alvarez

  101. Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils

    Article • Food Control, December 2008, Elsevier

    José Angel Pérez-Alvarez

  102. Functional Properties of Honey, Propolis, and Royal Jelly

    Article • Journal of Food Science, November 2008, Wiley

    José Angel Pérez-Alvarez

  103. ANTIBACTERIAL ACTIVITY OF LEMON (CITRUS LEMON L.), MANDARIN (CITRUS RETICULATA L.), GRAPEFRUIT (CITRUS PARADISI L.) AND ORANGE (CITRUS SINENSIS L.) ESSENTIAL OILS

    Article • Journal of Food Safety, October 2008, Wiley

    José Angel Pérez-Alvarez

  104. Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

    Article • Meat Science, October 2008, Elsevier

    José Angel Pérez-Alvarez

  105. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

    Article • International Journal of Food Science & Technology, March 2008, Wiley

    José Angel Pérez-Alvarez

  106. Incorporation of citrus fibers in fermented milk containing probiotic bacteria

    Article • Food Microbiology, February 2008, Elsevier

    José Angel Pérez-Alvarez

  107. Effect of packaging conditions on shelf-life of ostrich steaks

    Article • Meat Science, January 2008, Elsevier

    José Angel Pérez-Alvarez

  108. ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS

    Article • Journal of Food Safety, February 2007, Wiley

    José Angel Pérez-Alvarez

  109. By-products from different citrus processes as a source of customized functional fibres

    Article • Food Chemistry, January 2007, Elsevier

    José Angel Pérez-Alvarez

  110. Orange fibre as potential functional ingredient for dry-cured sausages

    Article • European Food Research and Technology, November 2006, Springer Science + Business Media

    José Angel Pérez-Alvarez

  111. Quality characteristics of ostrich (Struthio camelus) burgers

    Article • Meat Science, June 2006, Elsevier

    José Angel Pérez-Alvarez

  112. GELLING AND COLOR PROPERTIES OF OSTRICH (STRUTHIO CAMELUS) EGG WHITE

    Article • Journal of Food Quality, April 2006, Wiley

    José Angel Pérez-Alvarez

  113. Characteristics of beef burger as influenced by various types of lemon albedo

    Article • Innovative Food Science & Emerging Technologies, June 2005, Elsevier

    José Angel Pérez-Alvarez

  114. Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture

    Article • Food Science and Technology International, April 2005, SAGE Publications

    José Angel Pérez-Alvarez

  115. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs

    Article • Meat Science, March 2005, Elsevier

    José Angel Pérez-Alvarez

  116. Effect of orange fiber addition on yogurt color during fermentation and cold storage

    Article • Color Research & Application, January 2005, Wiley

    José Angel Pérez-Alvarez

  117. Isoflavones as functional food components

    Article • January 2005, Elsevier

    José Angel Pérez-Alvarez

  118. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo

    Article • Journal of the Science of Food and Agriculture, August 2004, Wiley

    José Angel Pérez-Alvarez

  119. Lemon albedo as a new source of dietary fiber: Application to bologna sausages

    Article • Meat Science, May 2004, Elsevier

    José Angel Pérez-Alvarez

  120. Application of functional citrus by-products to meat products

    Article • Trends in Food Science & Technology, March 2004, Elsevier

    José Angel Pérez-Alvarez

  121. Preparation of high dietary fiber powder from lemon juice by-products1

    Article • Innovative Food Science & Emerging Technologies, March 2004, Elsevier

    José Angel Pérez-Alvarez

  122. Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat

    Article • Color Research & Application, December 2003, Wiley

    José Angel Pérez-Alvarez

  123. Flavonoids as nutraceuticals: Structural related antioxidant properties and their role on ascorbic acid preservation

    Article • January 2002, Elsevier

    José Angel Pérez-Alvarez

  124. Physicochemical characteristics of Spanish-type dry-cured sausage

    Article • Food Research International, November 1999, Elsevier

    José Angel Pérez-Alvarez

  125. Thiobarbituric acid test for monitoring lipid oxidation in meat

    Article • Food Chemistry, July 1997, Elsevier

    José Angel Pérez-Alvarez

  126. TBA test by an extractive method applied to ‘paté’

    Article • Meat Science, January 1996, Elsevier

    José Angel Pérez-Alvarez

  127. Chemical and Biochemical Aspects of Color in Muscle Foods

    Article • Wiley

    José Angel Pérez-Alvarez

  128. Chemistry and Biochemistry of Color in Muscle Foods

    Article • Wiley

    José Angel Pérez-Alvarez