Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model by Antonio Serrano, Gaspar Ros, Gema Nieto

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Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers by Lorena Martínez-Zamora, Gaspar Ros, Gema Nieto

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Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties by Lorena Martínez, Julián Castillo, Gaspar Ros, Gema Nieto

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Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet" by Lorena Martínez Zamora, Rocío Peñalver, Gaspar Ros, Gema Nieto

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Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo by Lorena Martínez, Pedro Bastida, Julian Castillo, Gaspar Ros, Gema Nieto

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Phytochemical Constituents and Antioxidant Activity of <i>Oudneya Africana</i> L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Re... by Hafedh Hajlaoui, Soumaya Arraouadi, Hedi Mighri, Mouna Chaaibia, Néji Gharsallah, Gaspar Ros, Gema Nieto, Adel Kadri

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Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice by Antonio Serrano, Antonio González-Sarrías, Francisco A. Tomás-Barberán, Antonio Avellaneda, Amadeo Gironés-Vilaplana, Gema Nieto, Gaspar Ros-Berruezo

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Can Meat and Meat-Products Induce Oxidative Stress? by Adrián Macho-González, Alba Garcimartín, María Elvira López-Oliva, Sara Bastida, Juana Benedí, Gaspar Ros, Gema Nieto, Francisco José Sánchez-Muniz

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