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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2014 | Fillet quality and health of Atlantic salmon (Salmo salar L.) fed a diet supplemented with glutamate | Larsson, Thomas; Koppang, E. O; Espe, Marit; Terjesen, B. F; Krasnov, Aleksei; Moreno Conde, Helena María CSIC ORCID; Rørvik, K.- A.; Thomassen, M. S.; Mørkøre, Turid | artículo |
| openAccess |  | 1-dic-2021 | Fish muscle processing into seafood products reduces β-parvalbumin allergenicity | Pérez-Tavarez, Raquel CSIC; Moreno Conde, Helena María CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Loli-Ausejo, David; Pedrosa, María; Hurtado, José L.; Rodríguez-Pérez, Rosa; Gasset, M. CSIC ORCID | artículo |
| openAccess |  | 2020 | Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing | Moreno Conde, Helena María CSIC ORCID; Tovar, C. A.; Domínguez-Timón, Fátima CSIC; Cano-Baéz, Jorge; Díaz, M. Teresa; Martín Pedrosa, Mercedes; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 2010 | Gelation of fish muscle using microbial transglutaminase and the effect of sodium chloride and ph levels | Moreno Conde, Helena María CSIC ORCID; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 2015 | High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels | Moreno Conde, Helena María CSIC ORCID; Bargiela, Verónica; Tovar, C. A.; Cando, Deysi CSIC; Borderías, A. Javier CSIC ORCID ; Herranz, Beatriz CSIC ORCID | artículo |
| closedAccess |  | 2018 | Importance of salt and temperature in myosin polymerization during surimi gelation | Núñez-Flores, R. CSIC; Cando, Deysi CSIC; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María 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 |  | 2017 | Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels | Cando, Deysi CSIC; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | artículo |
| closedAccess |  | 2022 | Making prototypes by adding pea flour to surimi gels: physicochemical and bioactive evaluation | Moreno Conde, Helena María CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Tovar, C. A.; Jiménez-Pulido, Iván J.; Pérez-Jiménez, Jara CSIC ORCID | comunicación de congreso |
| openAccess |  | 2017 | Modificación de los alérgenos en productos gelificados derivados de surimi | Domínguez-Timón, Fátima CSIC; Gasset, M. CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | comunicación de congreso |
| openAccess |  | 2016 | New alternatives in seafood restructured products | Moreno Conde, Helena María CSIC ORCID; Herranz, Beatriz CSIC ORCID ; Pérez-Mateos, Miriam CSIC ORCID CVN ; Sánchez Alonso, Isabel CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 2012 | Productos pesqueros reestructurados basados en gelificación en frío | Herranz, Beatriz CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID; Borderías, A. Javier 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 |
| closedAccess |  | 2017 | Recent advances in seafood technology: An overview | Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | capítulo de libro |
| openAccess |  | 2017 | Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment | Herranz, Beatriz CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Tovar, C. A. | artículo |
| closedAccess |  | 2009 | Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis)muscle, with addition of microbial transglutaminase | Moreno Conde, Helena María CSIC ORCID; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
| openAccess |  | 2017 | Surimi: Estrategias para gelificar con bajo aporte de sal | Cando, Deysi CSIC; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | libro |
| closedAccess |  | 2010 | Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage | Moreno Conde, Helena María CSIC ORCID; Carballo, José CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
| openAccess |  | 2018 | Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain | Blanco Comesaña, M. CSIC ORCID; Domínguez-Timón, Fátima CSIC; Pérez Martín, Ricardo Isaac CSIC ORCID; Fraguas, Javier CSIC; Ramos, Patricia CSIC; Vázquez, José Antonio CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | artículo |
