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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2011 | New possibilities for fat reduction and improvement of fatty acid content in North African fresh sausage (merguez). | Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | libro |
| closedAccess |  | 2014 | Nitrite-free Asian hot dog sausages reformulated with nitrite replacers | Ruiz-Capillas, Claudia CSIC ORCID; Tahmouzi, S.; Triki, M. CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2015 | Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products | Jiménez Colmenero, Francisco CSIC ORCID; Salcedo Sandoval, L. CSIC ORCID; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2010 | Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds | Cofrades, Susana CSIC ORCID; López López, Inés CSIC; Bravo, Laura CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Bastida, Sara; Larrea, María Teresa CSIC ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2010 | Nutritional composition of dry-cured ham and its role in a healthy diet | Jiménez Colmenero, Francisco CSIC ORCID; Ventanas, J.; Toldrá, F. | artículo |
| closedAccess |  | 2005 | Nutritional profile of restructured beef steak with added walnuts | Serrano, A.; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Herrero-Barbudo, Carmen; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2013 | Oil bulking agents as fat replacers to develop healthier meat products: A Raman Spectroscopic study | Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC | póster de congreso |
| openAccess |  | 2013 | Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study | Ruiz-Capillas, Claudia CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2015 | Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization | Pintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSIC; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2017 | Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides | Fernández Martín, Fernando CSIC; Freire, María CSIC ORCID; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2011 | Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2012 | Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system | Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2015 | Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach | Amini Sarteshnizi, R.; Hosseini, Hedayat; Bondarianzadeh, D.; Jiménez Colmenero, Francisco CSIC ORCID; Khaksar, R. | artículo |
| closedAccess |  | 1988 | Oxidación de lípidos en pescado: procedimientos de determinación | Careche, Mercedes CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2014 | Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase | Cofrades, Susana CSIC ORCID; Santos-López, J. A.; Freire, María CSIC ORCID; Benedí, Juana; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2015 | Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them | Salcedo Sandoval, L. CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Matalanis, A.; McClements, D. J.; Decker, Eric A.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | 1985 | Parameters affecting viscosity as a quality control for frozen fish | Borderías, A. Javier CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Tejada Yábar, Margarita CSIC | 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 |  | 2016 | Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications | Cofrades, Susana CSIC ORCID; Bou, Ricard CSIC ORCID; Gómez-Nieto, Beatriz; Procopio, Jesús R.; Errabi, A.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
