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Browsing by Author Jiménez Colmenero, Francisco

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Issue DateTitleAuthor(s)Type
Dec-2010A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâtéDelgado Pando, G.; Cofrades, Susana; Rodríguez Salas, L.; Jiménez Colmenero, FranciscoArtículo
2008Additives: PreservativesJiménez Colmenero, Francisco; Blazquez Solana, JoséCapítulo de libro
2011Algas como ingrediente funcional en productos cárnicos: aspectos nutricionales y tecnológicosCofrades, Susana; López-López, I.; Jiménez Colmenero, Francisco; Ruiz-Capillas, C.Capítulo de libro
2009Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storageBastida, Sara; Sánchez-Muniz, F. J.; Olivero, R.; Pérez-Olleros, Lourdes; Ruiz-Roso, Baltasar; Jiménez Colmenero, FranciscoArtículo
2011Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acidsCofrades, Susana; Salcedo Sandoval, L.; Delgado Pando, I.; Ruiz-Capillas, C.; Jiménez Colmenero, FranciscoArtículo
2012Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storageSánchez-Muniz, F. J.; Olivero-David, R.; Triki, M.; Salcedo Sandoval, L.; González-Muñoz, M.J.; Cofrades, Susana; Ruiz-Capillas, C.; Jiménez Colmenero, Francisco; Benedi, J.Artículo
12-Jun-2013Aplicación de la espectroscopía Raman en el estudio de geles de polisacáridos utilizados como agentes de carga de aceite de olivaHerrero, Ana M.; Ruiz-Capillas, C.; Navarro, C.; Carmona, Pedro; Jiménez Colmenero, FranciscoComunicación de congreso
2009Application of flow injection analysis for determining sulphites in food and beverages: A reviewRuiz-Capillas, C.; Jiménez Colmenero, FranciscoArtículo
2007Application of flow injection analysis to determine protein-bound nitrite in meat productsRuiz-Capillas, C.; Aller, P.; Jiménez Colmenero, FranciscoArtículo
2011Applications of seaweed in meat-based functional foodsCofrades, Susana; López-López, I.; Jiménez Colmenero, FranciscoCapítulo de libro
2013Avances en la producción de elaborados cárnicos seguros y saludablesOrdóñez Pereda, Juan Antonio; Jiménez Colmenero, Francisco; Arnau Arboix, JacintLibro
1995Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperaturesCarballo, José; Mota, N; Barreto, G.; Jiménez Colmenero, FranciscoArtículo
2004Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressureRuiz-Capillas, C.; Jiménez Colmenero, FranciscoArtículo
2006Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storageRuiz-Capillas, C.; Aller, P.; Carballo, José; Jiménez Colmenero, FranciscoArtículo
2012Biogenic amine formation in refrigerated fresh sausage >chorizo> keeps in modified atmosphereRuiz-Capillas, C.; Pintado, T.; Jiménez Colmenero, FranciscoArtículo
2008Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured ‘‘chorizo” sausage treated with high pressure and kept in chilled storageRivas, Blanca de las; Ruiz-Capillas, C.; Carrascosa, Alfonso V.; Curiel, José Antonio; Jiménez Colmenero, Francisco; Muñoz, RosarioArtículo
2007Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storageRuiz-Capillas, C.; Jiménez Colmenero, Francisco; Carrascosa, Alfonso V.; Muñoz, R.Artículo
2012Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.Ruiz-Capillas, C.; Triki, M.; Herrero, Ana M.; Jiménez Colmenero, FranciscoArtículo
2004Biogenic amines in meat and meat productsRuiz-Capillas, C.; Jiménez Colmenero, FranciscoArtículo
2007Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditionsRuiz-Capillas, C.; Carballo, José; Jiménez Colmenero, FranciscoArtículo

Showing results 1 to 20 of 106