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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2010 | Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion | López López, Inés CSIC; Cofrades, Susana CSIC ORCID; Yakan, A.; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | 1997 | Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: Rheological, chemical and ultrastructure studies | Borderías, A. Javier CSIC ORCID ; Pérez-Mateos, Miriam CSIC ORCID CVN ; Solas, M. Teresa; Montero García, Pilar CSIC ORCID | artículo |
| openAccess |  | 2010 | Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2013 | Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters | Salcedo Sandoval, L. CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2005 | High pressure processing of meat batters with added walnuts | Ayo, J.; Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1998 | High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan | Fernández, P. CSIC; Cofrades, Susana CSIC ORCID; Solas, M. Teresa; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2000 | High pressure/thermal treatment of meat batters prepared from freeze-thawed pork | Carballo, José CSIC ORCID ; Cofrades, Susana CSIC ORCID; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1997 | High-pressure-induced changes in the characteristics of low-fat and high-fat sausages | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, Paloma; Barreto, G.; Solas, M. Teresa | artículo |
| closedAccess |  | 2001 | High-pressure/temperature treatment effect on the characteristics of octopus (Octopus vulgaris) arm muscle | Hurtado, José L.; Montero García, Pilar CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Solas, M. Teresa | artículo |
| closedAccess |  | 1994 | Incorporation of sardine surimi in Bologna sausage containing different fat levels | Cavestany Velasco, Marta; Jiménez Colmenero, Francisco CSIC ORCID; Solas, M. Teresa; Carballo, José CSIC ORCID | artículo |
| closedAccess |  | 1997 | Influence of added salt and neon-muscle proteins on the theology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus) | Gómez Guillén, M. C. CSIC ORCID; Solas, M. Teresa; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2008 | Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems | Cofrades, Susana CSIC ORCID; López López, Inés CSIC; Solas, M. Teresa; Bravo, Laura CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2010 | Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters | Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Solas, M. Teresa; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2012 | Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories | Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Solas, M. Teresa; Tovar, C. A. | artículo |
| closedAccess |  | 2013 | Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Solas, M. Teresa; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| openAccess |  | 2011 | Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | 17-jun-2010 | Method for removing anisakis antigens from, and detecting said antigens in, foodstuffs for human or animal consumption | Tejada Yábar, Margarita CSIC ; Moneo, Ignacio; Rodríguez-Mahillo, Ana I.; González Muñoz, Miguel; Solas, M. Teresa | solicitud de patente |
| openAccess |  | 11-jun-2010 | Método de extracción y detección de antígenos de Anisakis en alimentos destinados al consumo humano o animal | Tejada Yábar, Margarita CSIC ; Moneo, Ignacio; Rodríguez-Mahillo, Ana I.; González Muñoz, Miguel; Solas, M. Teresa | solicitud de patente |
| openAccess |  | 24-may-2011 | Método de extracción y detección de antígenos de Anisakis en alimentos destinados al consumo humano o animal | Rodríguez-Mahillo, Ana I.; Tejada Yábar, Margarita CSIC ; González Muñoz, Miguel; Moneo, Ignacio; Solas, M. Teresa | patente |
| closedAccess |  | 2006 | Microscopia electrónica de barrido (SEM) de larvas de Anisakis vivas y congeladas tratadas con pepsina | Tejada Yábar, Margarita CSIC ; Solas, M. Teresa; Navas, A.; Mendizábal, Angel | comunicación de congreso |
