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Revista De Medicina De La Universidad De Navarra
|
April 12, 2007
[Innovations in food processing: nonthermal methods]
A M Herrero, M D Romero de Avila
American Journal of Hypertension
|
July 27, 2000
The use of antihypertensive therapy in Spain (1986-1994)
N S Jabary, A M Herrero, J A Gonzalez
Meat Science
|
January 9, 2016
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
T Pintado, A M Herrero, F Jiménez-Colmenero, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2014
Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers
A M Herrero, C Ruiz-Capillas, F Jiménez-Colmenero, et al.
Journal of Agricultural and Food Chemistry
|
July 23, 2008
Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition
A M Herrero, P Carmona, I López-López, et al.
Meat Science
|
January 1, 2013
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
M Triki, A M Herrero, F Jiménez-Colmenero, et al.
Journal of Food Science and Technology
|
January 25, 2017
Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications
T Pintado, A M Herrero, F Jiménez-Colmenero, et al.
Food Chemistry
|
September 3, 2013
Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study
C Ruiz-Capillas, P Carmona, F Jiménez-Colmenero, et al.
Transplantation
|
April 9, 2001
"Pseudoseptic" pseudogout associated with hypomagnesemia in liver transplant patients
F Perez-Ruiz, M Testillano, M A Gastaca, et al.
Food Chemistry
|
May 9, 2015
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
T Pintado, C Ruiz-Capillas, F Jiménez-Colmenero, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 31) with videos related to
Sort By:
Page
of 4
Revista De Medicina De La Universidad De Navarra
|
April 12, 2007
[Innovations in food processing: nonthermal methods]
A M Herrero, M D Romero de Avila
American Journal of Hypertension
|
July 27, 2000
The use of antihypertensive therapy in Spain (1986-1994)
N S Jabary, A M Herrero, J A Gonzalez
Meat Science
|
January 9, 2016
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
T Pintado, A M Herrero, F Jiménez-Colmenero, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2014
Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers
A M Herrero, C Ruiz-Capillas, F Jiménez-Colmenero, et al.
Journal of Agricultural and Food Chemistry
|
July 23, 2008
Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition
A M Herrero, P Carmona, I López-López, et al.
Meat Science
|
January 1, 2013
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
M Triki, A M Herrero, F Jiménez-Colmenero, et al.
Journal of Food Science and Technology
|
January 25, 2017
Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications
T Pintado, A M Herrero, F Jiménez-Colmenero, et al.
Food Chemistry
|
September 3, 2013
Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study
C Ruiz-Capillas, P Carmona, F Jiménez-Colmenero, et al.
Transplantation
|
April 9, 2001
"Pseudoseptic" pseudogout associated with hypomagnesemia in liver transplant patients
F Perez-Ruiz, M Testillano, M A Gastaca, et al.
Food Chemistry
|
May 9, 2015
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
T Pintado, C Ruiz-Capillas, F Jiménez-Colmenero, et al.
Page
of 4