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Meat Science|April 27, 2013
Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrixMehdi Triki, Ana M Herrero, Francisco Jiménez-Colmenero, et al.
Food Chemistry|November 6, 2020
Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural propertiesIrene Muñoz-González, Claudia Ruiz-Capillas, Marina Salvador, et al.
Foods (Basel, Switzerland)|December 16, 2020
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion GelTatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, et al.
Journal of Agricultural and Food Chemistry|August 4, 2012
Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gelClaudia Ruiz-Capillas, Mehdi Triki, Ana M Herrero, et al.
Foods (Basel, Switzerland)|January 8, 2023
Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural ApproachAna M Herrero, Esther Merino, Irene Muñoz-González, et al.
Meat Science|August 2, 2015
Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidationLorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
Critical Reviews in Food Science and Nutrition|June 15, 2017
Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foodsFrancisco Jiménez-Colmenero, Susana Cofrades, Ana M Herrero, et al.
Foods (Basel, Switzerland)|August 29, 2018
Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled StorageMehdi Triki, Ana M Herrero, Francisco Jiménez-Colmenero, et al.
Meat Science|December 9, 2014
Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessmentLorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
Food Chemistry|October 2, 2020
Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approachTatiana Pintado, Irene Muñoz-González, Marina Salvador, et al.
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