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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2013 | Implicaciones de la reducción de los niveles de uso de nitratos y nitritos en la seguridad, conservación, características sensoriales y modificaciones tecnológicas de los productos cárnicos crudos-curados. | Arnau Arboix, Jacint; Guàrdia, M. Dolors; Gratacós-Cubarsí, Marta; Fernández, Manuela; Hierro, Eva; Roncalés, Pedro; Carballo, José CSIC ORCID ; Villegas, Beatriz CSIC; Ruiz, Jorge; Sanjuan, Neus | capítulo de libro |
| 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 |
| openAccess |  | 2008 | Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature | Moreno Conde, Helena María CSIC ORCID; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 1989 | Influence of electrical stimulation on lamb quality during forzen storage | Carballo, José CSIC ORCID ; García-Matamoros. E; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1988 | Influence of low voltage electrical stimulation and rate of chilling on post-mortem glucolysis in lamb | Carballo, José CSIC ORCID ; García-Matamoros. E; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1994 | Influence of Thermal Treatment on Gelation of Actomyosin from Different Myosystems | Jiménez Colmenero, Francisco CSIC ORCID; Careche, Mercedes CSIC ORCID ; Carballo, José CSIC ORCID ; Cofrades, Susana CSIC ORCID | artículo |
| closedAccess |  | 2002 | Microbial inactivation in meat products by pressure/temperature processing | López Caballero, M. E. CSIC ORCID; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2006 | Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage | Carballo, José CSIC ORCID ; Ayo, J.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1999 | Microbiological changes in pressurized, prepackaged sliced cooked ham | López Caballero, M. E. CSIC ORCID; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2013 | Modificación de los nitratos y nitritos durante la maduración de fuets elaborados con diferentes niveles de sales nitrificantes | Carballo, José CSIC ORCID ; Andrade, Silvia | capítulo de libro |
| closedAccess |  | 1996 | Morphology and texture of bologna sausage as related to content of fat, starch and egg white | Carballo, José CSIC ORCID ; Fernández, P. CSIC; Barreto, G.; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2003 | Physicochemical and sensory characteristics of restructured beef steak with added walnuts | Jiménez Colmenero, Francisco CSIC ORCID; Serrano, A.; Ayo, J.; Solas, M. Teresa; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID | artículo |
| closedAccess |  | 2008 | Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content | Ayo, J.; Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2005 | Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers | Jiménez Colmenero, Francisco CSIC ORCID; Ayo, M. J.; Carballo, José CSIC ORCID | artículo |
| closedAccess |  | 2000 | Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level | Cofrades, Susana CSIC ORCID; Guerra, M. A.; Carballo, José CSIC ORCID ; Fernández Martín, Fernando CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2001 | Pressure-assisted gelation of chemically modified poultry meat batters | Carballo, José CSIC ORCID ; Cofrades, Susana CSIC ORCID; Fernández Martín, Fernando CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1997 | Pressure/Heat Combinations on Pork Meat Batters: Protein Thermal Behavior and Product Rheological Properties | Fernández Martín, Fernando CSIC; Fernández, Paloma; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1993 | Protein concentration, pH and ionic strength affect apparent viscosity of actomyosin | Cofrades, Susana CSIC ORCID; Careche, Mercedes CSIC ORCID ; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess | | 2015 | Quality importance of raw material fish muscle (Merluccius capensis) in restructured products Use
of microbial Transglutaminase | Núñez-Flores, R. CSIC; Cando, Deysi CSIC; Díaz, Silvia; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | artículo |
| openAccess |  | 2013 | Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage | Reestrutura do modelo peixe feito com transglutaminase alginato de sódio e microbiana e o efeito do armazenamento refrigerado | Moreno Conde, Helena María CSIC ORCID; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
