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Author

J. Fernández-López

2 papers indexed here

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Review Open access Sep 2026

Bioactive Proteins and Peptides from Pleurotus spp. for Food and Human Health Applications—A Review

Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed worldwide, is hi...

Ehira Romero-Castelán, J. Fernández-López, Mauricio Opazo-Navarrete et al. · 0 citations
Review Sep 2026

Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

By integrating various fermentation types and microbial strategies, the food industry can transform underutilized legumes into nutrient-dense, functional ingredients, which facilitates the creation of sensorially appealing, health-promoting plant-based foods that outperform their raw counterparts.

Elena Sánchez-Zapata, Noemí Echegaray, Mónica Graciela Parisi et al. · 0 citations

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