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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2012 | Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics | Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Rodríguez Salas, L. CSIC; 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 |
| openAccess |  | 2012 | Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2009 | Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics | López-López, I.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco 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 |
| closedAccess |  | 2012 | Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2010 | Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility | Granado Lorencio, Fernando; López López, Inés CSIC; Herrero-Barbudo, Carmen; Blanco-Navarro, Inmaculada; Cofrades, Susana CSIC ORCID; Delgado-Pando, Gonzalo CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pérez-Sacristán, B. | artículo |
| closedAccess |  | 2012 | Meat and functional foods | Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | capítulo de libro |
| openAccess |  | 22-sep-2011 | Method for obtaining healthy meat products using algae | Cofrades, Susana CSIC ORCID; López López, Inés CSIC; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | solicitud de patente |
| 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 |  | 2020 | Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics | Ben Slima, Sirine; Trabelsi, Imen; Ktari, Naourez; Kriaa, Mouna; Abdeslam, Asehraou; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Ben Salah, Riadh | artículo |
| 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 |  | 2002 | Muscle protein gelation by combined use of high pressure/temperature | Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2011 | New possibilities for fat reduction and improvement of fatty acid content in North African fresh sausage (merguez). | Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | libro |
| closedAccess |  | 2014 | Nitrite-free Asian hot dog sausages reformulated with nitrite replacers | Ruiz-Capillas, Claudia CSIC ORCID; Tahmouzi, S.; Triki, M. CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2015 | Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products | Jiménez Colmenero, Francisco CSIC ORCID; Salcedo Sandoval, L. CSIC ORCID; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2010 | Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds | Cofrades, Susana CSIC ORCID; López López, Inés CSIC; Bravo, Laura CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Bastida, Sara; Larrea, María Teresa CSIC ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
