I started my research at the University of Murcia in 1995. After more than 25 years, I have been granted the 4th six-year period of research. I participated as a researcher in 10 research projects (regional and national) and in two thematic networks and a CIBER, part of the three lines of research of the research group. I have contributed to 57 publications, 46 published in JCR, of which 28 are in journals of the first third. The first line of research began with studies on nutritional composition of foods, analyzing macronutrients and other nutritional components such as vitamin C or vitamin E. The antioxidant analyses also examined whole foods, with regional and national projects, some with FEDER funds, and the impact that industrial processing can have on food in terms of some of the nutrients. It was also studied how culinary processing can affect the antioxidant capacity of foods such as vegetables. We are currently working on the design of new foods nutritionally improved and enriched with aromatic plants from the Region of Murcia, a project entitled "Cultivation and clonal selection of elite plants of sage, rosemary, marjoram, and lavender for its innovative application in the field of health and human food" collaborating with Dr. Jordán from IMIDA and Prof. Bañón of Food Technology. Thanks to our collaboration with the University of the Balearic Islands, since 2012 we have been part of the CIBEROBN financed by the Ministry of Economy. ISC III.