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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
closedAccessaccesoRestringido.pdf.jpg2014Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phaseCofrades, Susana CSIC ORCID; Santos-López, J. A.; Freire, María CSIC ORCID; Benedí, Juana; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco CSIC ORCIDartículo
openAccessstabilizedigestion.pdf.jpg2023Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestionCofrades, Susana CSIC ORCID; Garcimartín, Alba; Pérez-Mateos, Miriam CSIC ORCID CVN ; Saiz, Arancha CSIC; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID artículo
openAccess2022Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy proteinCofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID dataset
openAccessJAmCollNutr_2012_Olmedilla-Alonso.pdf.jpg2012The antioxidant status response to low fat- and walnut paste-enriched meat differs in volunteers at high cardiovascular risk carrying different PON-1 polymorphismsSánchez-Muniz, F. J.; Canales, Ángeles CSIC ORCID; Nus, M.; Bastida, Sara; Guillen, M. D.; Corella, Dolores; Olmedilla-Alonso, Begoña CSIC ORCID ; Granado Lorencio, Fernando; Benedí, Juanaartículo
openAccesseffecfood.pdf.jpg2020The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foodsCofrades, Susana CSIC ORCID; Garcimartín, Alba; Gómez Estaca, Joaquín CSIC ORCID; Sánchez-Muniz, F. J.; Herranz, Beatriz CSIC ORCID ; Macho-Gonzalez, Adrián; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID artículo
openAccessinflusoyprote.pdf.jpg2022The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy proteinCofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID artículo
openAccessposterMC2022.pdf.jpg2022The influence of methylcellulose on rheological properties, structure and lipid digestibility of emulsions of pork fat estabilized by soy proteinCofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID póster de congreso
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