| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2008 | Characteristics of meat batters with added native and preheated defatted walnut | Cofrades, Susana CSIC ORCID; Serrano, A.; Ayo, J.; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | mar-2005 | Desarrollo de derivados cárnicos funcionales preparados con nuez. Segunda parte | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Cofrades, Susana CSIC ORCID; Serrano, A.; Ayo, J. | artículo |
| closedAccess |  | 2007 | Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters | Ayo, J.; Carballo, José CSIC ORCID ; Serrano, J.; Olmedilla-Alonso, Begoña CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2005 | High pressure processing of meat batters with added walnuts | Ayo, J.; Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2006 | Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage | Carballo, José CSIC ORCID ; Ayo, J.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2003 | Physicochemical and sensory characteristics of restructured beef steak with added walnuts | Jiménez Colmenero, Francisco CSIC ORCID; Serrano, A.; Ayo, J.; Solas, M. Teresa; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID | artículo |
| closedAccess |  | 2008 | Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content | Ayo, J.; Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2004 | Restructured beef with different proportions of walnut as affected by meat particle size | Cofrades, Susana CSIC ORCID; Serrano, A.; Ayo, J.; Solas, M. Teresa; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2006 | Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics | Cofrades, Susana CSIC ORCID; Ayo, J.; Serrano, A.; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
