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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 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 |  | 2016 | Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications | Cofrades, Susana CSIC ORCID; Bou, Ricard CSIC ORCID; Gómez-Nieto, Beatriz; Procopio, Jesús R.; Errabi, A.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2014 | Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources | Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco 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 |  | 2021 | Potential of fatty components in the valorization of foods by means of health claims | Cofrades, Susana CSIC ORCID; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| closedAccess |  | 2013 | Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems | Cofrades, Susana CSIC ORCID; Antoniou, I.; Solas, M. Teresa; Herrero, Ana M. CSIC ORCID; 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 |
| openAccess |  | 2018 | Productos cárnicos enriquecidos y más saludables | Pintado, Tatiana CSIC ORCID ; Cofrades, Susana 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 |
| closedAccess |  | 1998 | Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate | Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | 24-jun-2020 | Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer | Pintado, Tatiana CSIC ORCID ; Cofrades, Susana CSIC ORCID | artículo |
| closedAccess |  | 2011 | Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed | Cofrades, Susana CSIC ORCID; López-López, I.; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2008 | Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2004 | Restructured beef with different proportions of walnut as affected by meat particle size | Cofrades, Susana CSIC ORCID; Serrano, A.; Ayo, J.; Solas, M. Teresa; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 1997 | Retail chilled display storage of high- and reduced-fat sliced bologna | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, P. CSIC; Cofrades, Susana CSIC ORCID; Cortés, E. | artículo |
| openAccess | | 2019 | Rheological evaluation of ethyl cellulose and beeswax oleogels as fat replacers in meat products | Herranz, Beatriz CSIC ORCID ; Cofrades, Susana CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Álvarez, M. Dolores CSIC ORCID | póster de congreso |
| closedAccess |  | 2003 | Role of cathepsin D activity in gelation of chicken meat heated under pressure | Cofrades, Susana CSIC ORCID; Bañón, Sebastián; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2002 | Salt and phosphate effects on the gelling process of pressure/heat treated pork batters | Fernández Martín, Fernando CSIC; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2015 | Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent | Salcedo Sandoval, L. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Cofrades, Susana CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| openAccess |  | 2023 | Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion | Cofrades, Susana CSIC ORCID; Garcimartín, Alba; Pérez-Mateos, Miriam CSIC ORCID CVN ; Saiz, Arancha CSIC; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | artículo |
