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Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives.
The most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Expand
Sweeteners as food additives in the XXI century: A review of what is known, and what is to come.
The history, main concerns, benefits, disadvantages, classification and future trends are revisited for nutritive, intense and natural food additives, while future perspectives are hypothesized. Expand
Valorization of wild strawberry-tree fruits (Arbutus unedo L.) through nutritional assessment and natural production data
A wide variability in the nutrient composition of strawberry-tree fruits was found which shows that the analysis of many different samples from different origins and seasons are required to provide average reliable data about the chemical composition of wild fruits. Expand
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Abstract Background Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most importantExpand
Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds
These results can be useful to complete food composition databases with the inclusion of wild vegetables from the Mediterranean area, contributing to enhance the diversity of the diet as well as its nutritional quality. Expand
Natural food additives: Quo vadis?
In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show thatExpand
Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity
Non-cultivated vegetables whose basal leaves have been traditionally consumed in Spain were evaluated for their potential in human nutrition, considering vitamin C, organic acids, tocopherols, phenolics and flavonoids, and antioxidant activity and revealed that the mentioned non-cultivating vegetables are good sources of bioactive compounds. Expand
Carbohydrate composition of raw and extruded pulse flours
Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such asExpand
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Abstract Background Food antioxidants play a critical role in the food industry, and have become one of the most widespread methods of conserving food. Their cheapness and ease of use have made themExpand
Functional foods based on extracts or compounds derived from mushrooms
Abstract Background Due to an aging population and illnesses related to current lifestyles, health-related concerns are becoming increasingly more important. Moreover, today's society is more awareExpand