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Browsing by Author Cofrades, Susana

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RightsPreviewIssue DateTitleAuthor(s)Type
openAccessdesigemul.pdf.jpg2017Design of healthier pâtés by substitution of pork backfat by structured emulsionsGómez Estaca, Joaquín ; Freire, María; Mata, M. C. de la; Arancha Saiz; Bou, Ricard ; Jiménez Colmenero, Francisco ; Cofrades, Susana póster de congreso
closedAccessaccesoRestringido.pdf.jpg2017Direct determination of silicon in oil-in-water emulsins by high-resolution continuum source flame atomic absorption spectromtryGómez-Nieto, Beatriz; Gismera, Mª Jesús; Sevilla, Mª Teresa; Cofrades, Susana ; Procopio, Jesús R.póster de congreso
closedAccessaccesoRestringido.pdf.jpg2018Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phasesSilva, Wladimir; Torres-Gatica, María Fernanda; Oyarzun-Ampuero, Felipe; Silva-Weiss, A.; Robert, Paz; Cofrades, Susana ; Giménez, Begoña artículo
closedAccessaccesoRestringido.pdf.jpg2016Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfatFreire, María; Bou, Ricard ; Cofrades, Susana ; Solas, M. Teresa; Jiménez Colmenero, Francisco artículo
openAccess2014Efecto de la reformulación y métodos de cocción sobre parámetros nutricionales en un producto tipo hamburguesa con composición lipídica mejoradaSandoval, S.; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2014Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking systemSalcedo Sandoval, L. ; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco artículo
openAccess2011Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid contentLópez-López, I.; Cofrades, Susana ; Cañeque, V.; Díaz, M. Teresa; López, O.; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg1991Effect of freezing and frozen storage on the aromatic hydrophobicity of pork myosinJiménez Colmenero, Francisco ; Carballo, José ; Cofrades, Susana artículo
closedAccessaccesoRestringido.pdf.jpg1997Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fatHughes, E.; Cofrades, Susana ; Troy, D. J.artículo
closedAccessaccesoRestringido.pdf.jpg2000Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fatCofrades, Susana ; Hughes, E.; Troy, D. J.artículo
closedAccessaccesoRestringido.pdf.jpg1998Emulsifying and Gelation Properties during Freezing and Frozen Storage of Hake, Pork, and Chicken Actomyosins As Affected by Addition of FormaldehydeCareche, Mercedes ; Cofrades, Susana ; Carballo, José ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg1996Emulsifying properties of actomyosin from several speciesCofrades, Susana ; Carballo, José ; Careche, Mercedes ; Jiménez Colmenero, Francisco artículo
openAccess2014Encapsulación de vitamina B2 en emulsiones dobles: Influencia del tipo de aceiteFreire, María; Bou, Ricard ; Cofrades, Susana ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2012Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storageDelgado Pando, Gonzalo ; Cofrades, Susana ; Ruiz-Capillas, C. ; Triki, M. ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2015Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidationSalcedo Sandoval, L. ; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg1996Freezing and frozen storage of actomyosin from different speciesCofrades, Susana ; Careche, Mercedes ; Carballo, José ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2010Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsionLópez López, Inés ; Cofrades, Susana ; Yakan, A.; Solas, M. Teresa; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2017Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork pattiesFreire, María; Cofrades, Susana ; Serrano-Casas, V.; Pintado, T. ; Jiménez, M. José ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2010Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurtersDelgado Pando, Gonzalo ; Cofrades, Susana ; Ruiz-Capillas, C. ; Jiménez Colmenero, Francisco artículo
closedAccessaccesoRestringido.pdf.jpg2010Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat productsDelgado Pando, Gonzalo ; Cofrades, Susana ; Ruiz-Capillas, C. ; Solas, M. Teresa; Jiménez Colmenero, Francisco artículo