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Meat Science|January 1, 2013
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausageM Triki, A M Herrero, F Jiménez-Colmenero, et al.Frontiers in Surgery|March 10, 2023
Failure to rescue following anatomical lung resection. Analysis of a prospective nationwide databaseMaría Teresa Gómez-Hernández, Cristina Rivas, Nuria Novoa, et al.Meat Science|January 18, 2011
A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâtéG Delgado-Pando, S Cofrades, L Rodríguez-Salas, et al.Meat Science|April 27, 2010
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate associationF Fernández-Martín, I López-López, S Cofrades, et al.Talanta|March 1, 1996
Simultaneous spectrofluorimetric determination of europium, dysprosium, gadolinium and terbium using chemometric methodsR D Bautista, A I Jiménez, F Jiménez, et al.Meat Science|November 9, 2011
Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storageC Ruiz-Capillas, F Jiménez Colmenero, A V Carrascosa, et al.Actas Urologicas Espanolas|March 1, 1996
[Echo-Doppler in diabetic erectile dysfunction]J F Vidal Moreno, B Moreno Pardo, J F Jiménez CruzActas Urologicas Espanolas|April 1, 1996
[Assessment of tobacco impact on penile vascularization with echo-Doppler and intracavernous injection]J F Vidal Moreno, B Moreno Pardo, J F Jiménez CruzFood Chemistry|September 3, 2013
Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic studyC Ruiz-Capillas, P Carmona, F Jiménez-Colmenero, et al.Molecular Biology Reports|January 18, 2014
uORF, a regulatory mechanism of the Arabidopsis polyamine oxidase 2Maria L Guerrero-González, Margarita Rodríguez-Kessler, Juan F Jiménez-BremontPageof 89