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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2017 | A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties | Cofrades, Susana  ; Benedí, Juana; Garcimartín, Alba; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco | Artículo |
| closedAccess | | dic-2010 | A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté | Delgado Pando, Gonzalo ; Cofrades, Susana ; Rodríguez Salas, L. ; Jiménez Colmenero, Francisco | Artículo |
| openAccess |  | 2008 | Additives: Preservatives | Jiménez Colmenero, Francisco ; Blázquez Solana, José | Capítulo de libro |
| closedAccess |  | 2011 | Algas como ingrediente funcional en productos cárnicos: aspectos nutricionales y tecnológicos | Cofrades, Susana ; López-López, I.; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C. | Capítulo de libro |
| openAccess | | 2015 | Alginate beads to improve viability of Lactobacillus plantarum to heat stress | Pasqualin Cavalheiro, C.; Ragagnin de Menezes, C.; Martíns Fries, L. L.; Herrero, Ana M. ; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C. | Artículo |
| closedAccess |  | 2014 | Alimentos cárnicos funcionales: desarrollo y evaluación de sus propiedades saludables | Olmedilla Alonso, Begoña ; Jiménez Colmenero, Francisco | Artículo |
| closedAccess |  | 2009 | Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage | Bastida, Sara; Sánchez-Muniz, F. J.; Olivero, R.; Pérez-Olleros, Lourdes; Ruiz-Roso, Baltasar; Jiménez Colmenero, Francisco | Artículo |
| openAccess |  | 2011 | Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids | Cofrades, Susana ; Salcedo Sandoval, L. ; Delgado Pando, Gonzalo ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco | Artículo |
| closedAccess |  | 2012 | Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage | Sánchez-Muniz, F. J.; Olivero-David, Raúl; Triki, M. ; Salcedo Sandoval, L. ; González-Muñoz, M. José; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco ; Benedí, Juana | Artículo |
| openAccess | | 12-jun-2013 | Aplicación de la espectroscopía Raman en el estudio de geles de polisacáridos utilizados como agentes de carga de aceite de oliva | Herrero, Ana M. ; Ruiz-Capillas, C. ; Navarro, Cristina ; Carmona, Pedro ; Jiménez Colmenero, Francisco | Comunicación de congreso |
| closedAccess |  | 2015 | Aplication of Vibrational Spectroscopy to Elucidate Protein Conformational Changes Promoted by Thermal Treatment in Muscle-Based Food | Herrero, Ana M. ; Carmona, Pedro ; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C. | Capítulo de libro |
| closedAccess |  | 2009 | Application of flow injection analysis for determining sulphites in food and beverages: A review | Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco | Artículo |
| closedAccess |  | 2007 | Application of flow injection analysis to determine protein-bound nitrite in meat products | Ruiz-Capillas, C. ; Aller, P.; Jiménez Colmenero, Francisco | Artículo |
| closedAccess |  | 2015 | Application of probiotic delivery systems in meat products | Pasqualin Cavalheiro, C.; Ruiz-Capillas, C. ; Herrero, Ana M. ; Jiménez Colmenero, Francisco ; Ragagnin de Menezes, C.; Martíns Fries, L. L. | Artículo |
| closedAccess |  | 2011 | Applications of seaweed in meat-based functional foods | Cofrades, Susana ; López-López, I.; Jiménez Colmenero, Francisco | Capítulo de libro |
| closedAccess |  | 2010 | Applications of vibrational spectroscopy to study protein structural changes in muscle and meat butter systems | Herrero, Ana M. ; Carmona, Pedro ; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C. | Capítulo de libro |
| openAccess |  | 2013 | Avances en la producción de elaborados cárnicos seguros y saludables | Ordóñez Pereda, Juan Antonio; Jiménez Colmenero, Francisco ; Arnau Arboix, Jacint | Libro |
| closedAccess |  | 1995 | Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures | Carballo, José ; Mota, N; Barreto, G.; Jiménez Colmenero, Francisco | Artículo |
| closedAccess |  | 2017 | Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions | Cofrades, Susana ; Bou, Ricard ; Flaiz, Linda; Garcimartín, Alba; Benedí, Juana; Mateos, Raquel ; Sánchez-Muniz, F. J.; Olivero-David, Raúl; Jiménez Colmenero, Francisco | Artículo |
| closedAccess |  | 2004 | Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressure | Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco | Artículo |
