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Critical Reviews in Food Science and Nutrition|June 23, 2005
Biogenic amines in meat and meat productsClaudia Ruiz-Capillas, Francisco Jiménez-ColmeneroFoods (Basel, Switzerland)|November 27, 2021
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality CharacteristicsClaudia Ruiz-Capillas, Ana M HerreroFoods (Basel, Switzerland)|February 10, 2021
Development of Meat Products with Healthier Lipid Content: Vibrational SpectroscopyClaudia Ruiz-Capillas, Ana M HerreroFoods (Basel, Switzerland)|April 3, 2021
Sensory Analysis and Consumer Research in New Product DevelopmentClaudia Ruiz-Capillas, Ana M HerreroFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 9, 2008
Determination of preservatives in meat products by flow injection analysis (FIA)Claudia Ruiz-Capillas, Francisco Jimenez-ColmeneroFoods (Basel, Switzerland)|February 13, 2019
Impact of Biogenic Amines on Food Quality and SafetyClaudia Ruiz-Capillas, Ana M HerreroGels (Basel, Switzerland)|April 30, 2021
Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia OilAna M Herrero, Claudia Ruiz-CapillasFoods (Basel, Switzerland)|November 26, 2022
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid ProfileMiriam M Selani, Ana M Herrero, Claudia Ruiz-CapillasMeat Science|August 25, 2014
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking systemLorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.Foods (Basel, Switzerland)|March 6, 2021
Sensory Analysis and Consumer Research in New Meat Products DevelopmentClaudia Ruiz-Capillas, Ana M Herrero, Tatiana Pintado, et al.Pageof 4