Esther Sendra
Esther Sendra
Departamento de Tecnología Agroalimentaria. Universidad Miguel Hernández
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Lemon albedo as a new source of dietary fiber: Application to bologna sausages
JM Fernández-Ginés, J Fernández-López, E Sayas-Barberá, E Sendra, ...
Meat science 67 (1), 7-13, 2004
3622004
Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber
JM Fernández‐Ginés, J Fernández‐López, E Sayas‐Barberá, E Sendra, ...
Journal of food science 68 (2), 710-714, 2003
3262003
Resistant starch as prebiotic: A review
E Fuentes‐Zaragoza, E Sánchez‐Zapata, E Sendra, E Sayas, C Navarro, ...
Starch‐Stärke 63 (7), 406-415, 2011
3222011
Application of functional citrus by-products to meat products
J Fernández-López, JM Fernández-Ginés, L Aleson-Carbonell, E Sendra, ...
Trends in Food Science & Technology 15 (3-4), 176-185, 2004
3142004
Preparation of high dietary fiber powder from lemon juice by-products
Y Lario, E Sendra, J Garcıa-Pérez, C Fuentes, E Sayas-Barberá, ...
Innovative Food Science & Emerging Technologies 5 (1), 113-117, 2004
2842004
In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants
M Viuda-Martos, MA Mohamady, J Fernández-López, KA Abd ElRazik, ...
Food Control 22 (11), 1715-1722, 2011
2362011
Physico-chemical and microbiological profiles of “salchichón”(Spanish dry-fermented sausage) enriched with orange fiber
J Fernández-López, E Sendra, E Sayas-Barberá, C Navarro, ...
Meat science 80 (2), 410-417, 2008
2282008
Incorporation of citrus fibers in fermented milk containing probiotic bacteria
E Sendra, P Fayos, Y Lario, J Fernández-López, E Sayas-Barberá, ...
Food microbiology 25 (1), 13-21, 2008
2262008
In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils
Y Ruiz-Navajas, M Viuda-Martos, E Sendra, JA Perez-Alvarez, ...
Food Control 30 (2), 386-392, 2013
2242013
Role of fiber in cardiovascular diseases: a review
M Viuda‐Martos, MC López‐Marcos, J Fernández‐López, E Sendra, ...
Comprehensive reviews in food science and food safety 9 (2), 240-258, 2010
1812010
Effect of tiger nut fibre on quality characteristics of pork burger
E Sánchez-Zapata, CM Muñoz, E Fuentes, J Fernández-López, E Sendra, ...
Meat Science 85 (1), 70-76, 2010
1582010
Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants
M Viuda-Martos, AENGS El Gendy, E Sendra, J Fernandez-Lopez, ...
Journal of agricultural and food chemistry 58 (16), 9063-9070, 2010
1572010
Effect of orange fiber addition on yogurt color during fermentation and cold storage
FJ García‐Pérez, Y Lario, J Fernández‐López, E Sayas, ...
Color Research & Application: Endorsed by Inter‐Society Color Council, The …, 2005
1422005
Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment
E Sendra, V Kuri, J Fernández-López, E Sayas-Barberá, C Navarro, ...
LWT-Food Science and Technology 43 (4), 708-714, 2010
1302010
Food ingredients as anti-obesity agents: a review
L Trigueros, S Peña, AV Ugidos, E Sayas-Barberá, JA Pérez-Álvarez, ...
Critical reviews in food science and nutrition 53 (9), 929-942, 2013
1272013
Storage stability of a high dietary fibre powder from orange by‐products
J Fernández‐López, E Sendra‐Nadal, C Navarro, E Sayas, ...
International journal of food science & technology 44 (4), 748-756, 2009
1242009
Orange fibre as potential functional ingredient for dry-cured sausages
J Fernández-López, M Viuda-Martos, E Sendra, E Sayas-Barberá, ...
European Food Research and Technology 226 (1), 1-6, 2007
1222007
Application of high pressure treatment for cheese production
AJ Trujillo, M Capellas, M Buffa, C Royo, R Gervilla, X Felipe, E Sendra, ...
Food Research International 33 (3-4), 311-316, 2000
1162000
Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review
M Viuda-Martos, E Sanchez-Zapata, E Sayas-Barberá, E Sendra, ...
Critical reviews in food science and nutrition 54 (8), 1032-1049, 2014
1132014
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
AM Martín-Sánchez, C Chaves-López, E Sendra, E Sayas, ...
Meat science 89 (1), 35-44, 2011
1122011
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