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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2010 | Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco 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 |
| openAccess | | 2001 | Healthier meat and meat products: Their role as functional foods | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Cofrades, Susana 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 |  | 1998 | Heating of Chicken and Pork Meat Batters under Pressure Conditions: Protein Interactions | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, Paloma; Fernández Martín, Fernando CSIC | artículo |
| closedAccess |  | 1997 | Heating rate effects on high-fat and low-fat frankfurters with a high content of added water | Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; 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 |  | 2002 | High pressure/thermal treatments effects on functionality of comminuted muscle from different meat species | Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; Fernández Martín, Fernando CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | 7-sep-2023 | Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers | Cofrades, Susana CSIC ORCID; Hernández-Martín, M.; Garcimartín, Alba; Saiz, Arancha CSIC; López-Oliva, Elvira; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | artículo |
| closedAccess |  | 2018 | Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2009 | Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association | Fernández Martín, Fernando CSIC; López-López, I.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco 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 |  | 2014 | Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions | Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2023 | Influence of methylcellulose and silicon on structure and lipid digestibility of emulsions stabilized soy protein | Cofrades, Susana CSIC ORCID; Garcimartín, Alba; Saiz, Arancha CSIC; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | póster de congreso |
| openAccess |  | ene-2024 | Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin | Cofrades, Susana CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Álvarez, M. Dolores CSIC ORCID ; Garcimartín, Alba; Macho-Gonzalez, Adrián; Benedí, Juana; Pintado, Tatiana 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 |  | 1993 | Ingredient interaction effects on protein functionality: Mixture design approach | Arteaga, G. E.; Li-Chan, E; Nakai, S.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2012 | Konjac gel fat analogue for use in meat products: Comparison with pork fats | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Fernández Martín, Fernando CSIC; Rodríguez Salas, L. CSIC; Ruiz-Capillas, Claudia CSIC ORCID | 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 |
