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Juana Fernández-López

Juana Fernández-López

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Biology and Biochemistry
Spain
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
75
Citations
22613
World Ranking
5265
National Ranking
73

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

Juana Fernández-López is affiliated with Miguel Hernandez University in Spain and has contributed extensively to the field of Agricultural and Biological Sciences, with a particular focus on Food Science, Animal Science and Zoology, Plant Science, Insect Science, and Nutrition and Dietetics. Their research portfolio includes a significant number of publications, primarily concentrated on meat and animal product quality, phytochemicals and antioxidant activities, botanical research and applications, bee products chemical analysis, date palm research studies, fungal biology and applications, and protein hydrolysis and bioactive peptides.

Among the recent papers authored or coauthored by Fernández-López are:

  • Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review, 2023, Polymers
  • Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects, 2022, Agronomy
  • Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product, 2020, Current Opinion in Food Science

Fernández-López frequently collaborates with several researchers, including José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Raquel Lucas-González, Carmen Botella-Martínez, and Estrella Sayas-Barberá. These collaborators have contributed to a substantial portion of their joint academic work.

The main publication venues where Fernández-López's work appears include Foods, Plants, LWT, Applied Sciences, and Agronomy.

Key research topics addressed by Fernández-López encompass:

  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Botanical Research and Applications
  • Bee Products Chemical Analysis
  • Date Palm Research Studies
  • Fungal Biology and Applications
  • Protein Hydrolysis and Bioactive Peptides

The primary fields of study for Fernández-López center on Agricultural and Biological Sciences, with a strong emphasis on Food Science as a subfield.

Best Publications

  • Functional Properties of Honey, Propolis, and Royal Jelly

    M. Viuda-Martos;Y. Ruiz-Navajas;J. Fernández-López;J.A. Pérez-Álvarez

  • Resistant starch as functional ingredient: A review

    E. Fuentes-Zaragoza;M.J. Riquelme-Navarrete;E. Sánchez-Zapata;J.A. Pérez-Álvarez

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

    M. Viuda-Martos;J. Fernández-López;J.A. Pérez-Álvarez

  • Thiobarbituric acid test for monitoring lipid oxidation in meat

    Juana Fernández;Jose A. Pérez-Álvarez;Jose A. Fernández-López

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

    J. Fernández-López;N. Zhi;L. Aleson-Carbonell;J.A. Pérez-Alvarez

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

    M. Viuda-Martos;Y. Ruiz-Navajas;J. Fernández-López;J. Pérez-Álvarez

  • Meat Products as Functional Foods: A Review

    Jose M. Fernández-Ginés;Juana Fernández-López;Estrella Sayas-Barberá;Jose. A. Pérez-Alvarez

  • Resistant starch as prebiotic: A review

    Evangélica Fuentes-Zaragoza;Elena Sánchez-Zapata;Esther Sendra;Estrella Sayas

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

    J.M. Fernández-Ginés;J. Fernández-López;E. Sayas-Barberá;E. Sendra

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

    Manuel Viuda-Martos;Yolanda Ruiz Navajas;Elena Sánchez Zapata;Juana Fernández-López

  • Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber

    J.M. Fernández-Ginés;J. Fernández-López;E. Sayas-Barberá;E. Sendra

  • Application of functional citrus by-products to meat products

    J. Fernández-López;J.M. Fernández-Ginés;L. Aleson-Carbonell;E. Sendra

  • 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;J.A. Perez-Alvarez

  • Preparation of high dietary fiber powder from lemon juice by-products

    Y. Lario;E. Sendra;J. Garcı́a-Pérez;C. Fuentes

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

    M. Viuda-Martos;M.A. Mohamady;J. Fernández-López;K.A. Abd ElRazik

  • Characteristics of beef burger as influenced by various types of lemon albedo

    L. Aleson-Carbonell;J. Fernández-López;J.A. Pérez-Alvarez;V. Kuri

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

    Esther Sendra;Patricia Fayos;Yolanda Lario;Juana Fernández-López

  • 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

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

    Elena Sánchez-Zapata;Juana Fernández-López;José Angel Pérez-Alvarez

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

    E. Genskowsky;L.A. Puente;J.A. Pérez-Álvarez;J. Fernandez-Lopez

Frequent Co-Authors

José Angel Pérez-Alvarez
José Angel Pérez-Alvarez Miguel Hernandez University
Manuel Viuda-Martos
Manuel Viuda-Martos Miguel Hernandez University
Esther Sendra
Esther Sendra Miguel Hernandez University
Manuela Pintado
Manuela Pintado Catholic University of Portugal
Pier Giorgio Peiretti
Pier Giorgio Peiretti National Research Council (CNR)
Ángel A. Carbonell-Barrachina
Ángel A. Carbonell-Barrachina Miguel Hernandez University
Francesco Gai
Francesco Gai National Research Council (CNR)
José V. García-Pérez
José V. García-Pérez Universitat Politècnica de València
Ryszard Amarowicz
Ryszard Amarowicz Polish Academy of Sciences

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