A5061604732- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Edible Oils Quality and Analysis
- Botanical Research and Applications
- Food composition and properties
- Agricultural and Food Production Studies
- Seed and Plant Biochemistry
- Ruminant Nutrition and Digestive Physiology
- Biochemical Analysis and Sensing Techniques
- Phytochemistry and Biological Activities
- Sensory Analysis and Statistical Methods
- Agriculture Sustainability and Environmental Impact
- Free Radicals and Antioxidants
- Moringa oleifera research and applications
- Dye analysis and toxicity
- Health and Lifestyle Studies
- Antioxidant Activity and Oxidative Stress
- Rabbits: Nutrition, Reproduction, Health
- Biochemical effects in animals
- Natural Antidiabetic Agents Studies
Universidad de Murcia
2014-2025
Centro de Edafología y Biología Aplicada del Segura
2023
Mexican Social Security Institute
2019
University of Copenhagen
2011-2017
Université de Mostaganem
2017
Hospital General de México
2016
University of Kentucky
2009-2014
Centro Nacional de Investigaciones Científicas
2009
Institut Català de la Salut
1996
Moringa oleifera is a tree cultivated originally in northern India, whose ancient use as medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to richness minerals macronutrients, the capacity mineral bioaccesibility were assessed. In addition, chemical composition, amino acid, fatty content also evaluated. The performed analysis reported high of proteins low lipids composition. Regarding content, Ca Fe presented bioaccessibility; K, S, Ca, being most concentrated...
Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as studied of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) OVS (NOVS)), olive (Olea europaea) rich hydroxytyrosol (HYT-F fruit HYT-L leaf) act antioxidant antimicrobial agents food products to replace synthetic additives. The total phenolic compounds, capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric...
According to the Codex Alimentarius, a food additive is any substance that incorporated into solely for technological or organoleptic purposes during production of food. Food additives can be synthetic natural origin. Several scientific evidence (in vitro studies and epidemiological like controversial Southampton study published in 2007) have pointed out several may lead health issues consumers. In sense, actual consumer searches “Clean Label” foods with ingredient lists clean coded...
Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds nitrates, with excellent antioxidant antimicrobial properties. The aim this study was to characterize determine the capacity several natural (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), watercress (W)), both in vitro applied a cured meat product (chorizo). For that, volatile by GC-MS...
Algae has been used as food for many years in Asian countries. However, a result of globalization, migratory movements and new dietary trends, algae consumption is increasing Western The nutritional profile makes it great importance, provides large amounts micronutrients other components. Macronutrients, minerals, total phenolic contents, antioxidant properties bioaccessibility minerals five different Wakame (Undaria Pinnatifida), Spirulina (Arthrospira platensis), Sea lettuce (Ulva...