Mostrando resultados 28 a 47 de 169
< Anterior
Siguiente >
| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2001 | Changes in free amino acids during chilled storage of hake [Merluccius merluccius L in controlled atmospheres and their use as a quality control index | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio | artículo |
| openAccess |  | 2021 | Characterisation of muffins with upcycled sunflower flour | Grasso, Simona; Pintado, Tatiana CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2002 | Characterisation of non-protein nitrogen in the cephalopods volador (Illex coindetii), pota (Todaropsis eblanae) and octopus (Eledone cirrhosa) | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio; Morales, Javier; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2003 | Characterization and functionality of frozen muscle protein in volador (Illex coindetii), pota (Todaropsis eblanae), and octopus (Eledone cirrhosa) | Ruiz-Capillas, Claudia CSIC ORCID; Moral, A. CSIC; Morales, Javier; Montero García, Pilar CSIC ORCID | artículo |
| openAccess |  | 10-abr-2019 | Chia (Salvia hispanica L.) a promising alternative for conventional and gelled emulsions: technological and lipid structural characteristics | Muñoz-González, Irene CSIC ORCID; Merino-Álvarez, Esther CSIC; Salvador, Marina; Pintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2020 | Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization | Ferreira Ignácio Câmara, Ana Karoline; Kiyomi Okuro, Paula; Lopes da Cunha, Rosiane; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Rodrigues Pollonio, Marise Aparecida | artículo |
| closedAccess |  | 2018 | Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation | Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2001 | Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO2 and O2 enriched controlled atmospheres | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio | artículo |
| closedAccess |  | 2013 | Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix | Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2001 | Combination of bulk storage in controlled and modified atmospheres with modified atmosphere packaging system for chilled whole gutted hake | Ruiz-Capillas, Claudia CSIC ORCID; Morales, Javier; Moral, Antonio | artículo |
| closedAccess |  | 2009 | Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds | López López, Inés CSIC; Bastida, Sara; Ruiz-Capillas, Claudia CSIC ORCID; Bravo, Laura CSIC ORCID; Larrea, María Teresa CSIC ; Sánchez-Muniz, F. J.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2007 | Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage | Ruiz-Capillas, Claudia CSIC ORCID; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2001 | Correlation between biochemical and sensory quality indices in hake stored in ice | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio | artículo |
| closedAccess |  | 2023 | Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics | Pasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Matta Pires Cruz, Thiago da; Costa Alves da Silva, Mauricio | artículo |
| closedAccess |  | 2021 | Desarrollo de analogos de grasa animal basados en emulsiones de aceite de oliva y salvado de avena | Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Merino-Álvarez, Esther CSIC | póster de congreso |
| openAccess |  | 2021 | Desarrollo de lípidos estructurados y su aplicación en procesos de reformulación de productos cárnicos más saludables | Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Carballo, José CSIC ORCID | capítulo de libro |
| openAccess |  | 2017 | Desarrollo y aplicación de sistemas de estructuración de aceites para la obtención de productos cárnicos funcionales | Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Carballo, José CSIC ORCID ; Freire, María CSIC ORCID; Pintado, Tatiana CSIC ORCID | capítulo de libro |
| closedAccess |  | 2009 | Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content | López López, Inés CSIC; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| closedAccess |  | 2001 | Determination of different volatile base components as quality control indices in fish by official methods and flow injection analysis | Ruiz-Capillas, Claudia CSIC ORCID; Gillyon, Carol M.; Horner, William. F. A. | artículo |
| closedAccess |  | 2008 | Determination of preservatives in meat products by flow injection analysis (FIA) | Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
