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Navegación por Autor Delgado-Pando, Gonzalo

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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccess2013Fibre-enriched meat productsJiménez Colmenero, Francisco CSIC ORCID; Delgado-Pando, Gonzalo CSIC ORCIDcapítulo de libro
openAccesshealthierpost.pdf.jpg2010Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurtersDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
openAccessAccepted_EmulsionsForMeatProducts_TablesFig.pdf.jpg2010Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat productsDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2015Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular riskCelada, Paloma; Delgado-Pando, Gonzalo CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruperto, Mar; Sánchez-Muniz, F. J.artículo
openAccesslowfatpost.pdf.jpg2011Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formationDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2012Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storageDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2010Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibilityGranado Lorencio, Fernando; López López, Inés CSIC; Herrero-Barbudo, Carmen; Blanco-Navarro, Inmaculada; Cofrades, Susana CSIC ORCID; Delgado-Pando, Gonzalo CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pérez-Sacristán, B.artículo
openAccessfoods-11-00772-v2.pdf.jpg2022New strategies for innovative and enhanced meat and meat productsDelgado-Pando, Gonzalo CSIC ORCID; Pintado, Tatiana CSIC ORCID editorial
openAccesssensordevelop.pdf.jpg2021Sensory analysis and consumer research in new meat products developmentRuiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Delgado-Pando, Gonzalo CSIC ORCIDartículo
openAccess(2021 Gonzalez-Gonzalez) ColdPlasma.pdf.jpg2021The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meatGonzález-González, Cid R.; Labo-Popoola, Olaoniye; Delgado-Pando, Gonzalo CSIC ORCID; Theodoridou, Katerina; Doran, Olena; Stratakos, Alexandros C.artículo
openAccessTowards_Pintado_Art2020.pdf.jpg2020Towards more sustainable meat products: Extenders as a way of reducing meat contentPintado, Tatiana CSIC ORCID ; Delgado-Pando, Gonzalo CSIC ORCIDartículo
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