Juana A. Lopez-Fernandez

Alicante, VC 03312, Spain

Last Updated: 09/26/2026

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Found 87 publications

Effect of the Replacement of Corn (Zea mays) by Chickpea (Cicer arietinum) and Rice (Oryza sativa) in Extruded Snacks on Protein Digestibility, Mineral Bioaccessibility and Estimated Glycemic Index.

Effect of the Replacement of Corn (Zea mays) by Chickpea (Cicer arietinum) and Rice (Oryza sativa) in Extruded Snacks on Protein Digestibility, Mineral Bioaccessibility and Estimated Glycemic Index.

Journal: Life (Basel, Switzerland)

Published: June 28, 2026

From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance.

From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance.

Journal: Foods (Basel, Switzerland)

Published: May 24, 2026

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage.

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage.

Journal: Journal of the science of food and agriculture

Published: February 20, 2026

Effects of Fertigation Programs and Substrates on Growth, Fruit Quality, and Yield of Bell Pepper (Capsicum annuum) in Greenhouse Conditions.

Effects of Fertigation Programs and Substrates on Growth, Fruit Quality, and Yield of Bell Pepper (Capsicum annuum) in Greenhouse Conditions.

Journal: Foods (Basel, Switzerland)

Published: January 07, 2026

Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructure.

Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructure.

Journal: Food chemistry

Published: December 17, 2025

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.

Journal: Foods (Basel, Switzerland)

Published: November 25, 2025

Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products.

Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products.

Journal: Food chemistry

Published: June 06, 2025

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production.

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production.

Journal: Foods (Basel, Switzerland)

Published: April 14, 2025

Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products.

Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products.

Journal: Meat science

Published: April 09, 2025

Essential Oils and Extracts from Epazote (Dysphania ambrosioides): A Phytochemical Treasure with Multiple Applications.

Essential Oils and Extracts from Epazote (Dysphania ambrosioides): A Phytochemical Treasure with Multiple Applications.

Journal: Plants (Basel, Switzerland)

Published: April 01, 2025

Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages.

Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages.

Journal: Meat science

Published: April 01, 2025

The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.

The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.

Journal: Foods (Basel, Switzerland)

Published: February 24, 2025

Showing 1-12 of 87

Last Updated: 09/26/2026