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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2008 | Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2008 | Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; López López, Inés CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2014 | Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers | Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSIC | artículo |
| closedAccess |  | 2000 | Relevant factors in strategies for fat reduction in meat products | Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2002 | Responses of Pseudomonas fluorescens to combined high pressure/temperature treatments | López Caballero, M. E. CSIC ORCID; 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 |  | 1997 | Retail chilled display storage of high- and reduced-fat sliced bologna | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, P. CSIC; Cofrades, Susana CSIC ORCID; Cortés, E. | artículo |
| closedAccess |  | 1992 | Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) | Carballo, José CSIC ORCID ; Cavestany Velasco, Marta; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1996 | Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients | Fernández, Paloma; Barreto, G.; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2003 | Role of cathepsin D activity in gelation of chicken meat heated under pressure | Cofrades, Susana CSIC ORCID; Bañón, Sebastián; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2002 | Salt and phosphate effects on the gelling process of pressure/heat treated pork batters | Fernández Martín, Fernando CSIC; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2015 | Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent | Salcedo Sandoval, L. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Cofrades, Susana CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2013 | Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix | Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2016 | Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient | Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| openAccess |  | jun-2015 | Studies of biogenic amines in Mexican green sausage "chorizo verde" | Ramírez Muñoz, Diana; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Muñoz, Rosario CSIC ORCID ; Rivas, Blanca de las CSIC ORCID; Cueto Wong, María Cristina; Jiménez Colmenero, Francisco CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2018 | Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments | Pasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ragagnin de Menezes, C.; Fries, Leadir Lucy Martins | artículo |
| closedAccess |  | 2010 | Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; López-López, I.; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Solas, M. Teresa | artículo |
| closedAccess |  | 2017 | Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage | Freire, María CSIC ORCID; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1996 | Technologies for developing low-fat meat products | Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2017 | The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study | Celada, Paloma; Garcimartín, Alba; Bastida, Sara; Jiménez Colmenero, Francisco CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Sánchez-Muniz, F. J. | póster de congreso |
