Optimization of Mushroom (<i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i>) By-Products Processing for Prospective Functional Flour Development by Patricia Bermúdez-Gómez, Juana Fernández-López, Margarita Pérez-Clavijo, Manuel Viuda-Martos

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Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products” by Juana Fernández-López, Fernando Borrás-Rocher, Manuel Viuda-Martos, José Ángel Pérez-Álvarez

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Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory... by Clara Muñoz-Bas, Nuria Muñoz-Tebar, Manuel Viuda-Martos, Estrella Sayas-Barberá, José Angel Pérez-Alvarez, Juana Fernández-López

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In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products by Clara Muñoz-Bas, Rita Vedor, Daniela Machado, Joana Cristina Barbosa, Ana Maria Gomes, José Angel Pérez-Alvarez, Juana Fernández-Lopez

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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

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Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for <i>Pleurotus ostreatus</i> Growth by Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, José Ángel Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos, Martin Esqueda, Javier Germán Rodríguez-Carpena, Félix Joel Ibarra-Arias, Gastón Ramón Torrescano-Urrutia, Armida Sánchez-Escalante

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