Mostrando resultados 148 a 167 de 169
< Anterior
Siguiente >
| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2021 | Seed wastes and by-products: reformulation of meat products | Pasqualin Cavalheiro, C.; Silva, Mauricio Costa Alves da; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID | capítulo de libro |
| openAccess |  | 2021 | Sensory analysis and consumer research in new meat products development | Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Delgado-Pando, Gonzalo CSIC ORCID | artículo |
| openAccess |  | 2021 | Sensory analysis and consumer research in new product development | Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID | artículo |
| closedAccess |  | 2005 | Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio | 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 |  | 2021 | sj-pdf-1-fst-10.1177_1082013220980586 - Supplemental material for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage | Souza Paglarini, Camila de; Vidal, Vitor A. S.; Midori Ozaki, Maristela; Badan Ribeiro, Ana P.; Bernardinelli, Oigres D.; Ferreira Ignácio Câmara, Ana Karoline; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Sabadini, Edvaldo; Rodrigues Pollonio, Marise Aparecida | dataset |
| closedAccess |  | 2020 | ¿Son saludables la carne y los productos cárnicos? | Ruiz-Capillas, Claudia CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2013 | Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix | Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| closedAccess |  | 2016 | Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient | Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| openAccess |  | 2021 | Structural and technological approach to reveal the role of the lipid phase in the formation of soy emulsion gels with chia oil | Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| openAccess |  | jun-2015 | Studies of biogenic amines in Mexican green sausage "chorizo verde" | Ramírez Muñoz, Diana; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Muñoz, Rosario CSIC ORCID ; Rivas, Blanca de las CSIC ORCID; Cueto Wong, María Cristina; Jiménez Colmenero, Francisco CSIC ORCID | comunicación de congreso |
| openAccess |  | 2020 | Subproductos de semillas de girasol como sustitutos de grasa en productos cárnicos | Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Grasso, Simona; Pérez-Jiménez, Jara CSIC ORCID; Herrero, Ana M. CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2018 | Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments | Pasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ragagnin de Menezes, C.; Fries, Leadir Lucy Martins | artículo |
| closedAccess |  | 2010 | Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; López-López, I.; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Solas, M. Teresa | artículo |
| closedAccess |  | 2009 | The decarboxylating bacteria present in foodstuffs and the effect of emerging technologies on their formation | Roig-Sagués, Artur; Ruiz-Capillas, Claudia CSIC ORCID; Espinosa, Diana; Hernández, Manuela | capítulo de libro |
| closedAccess |  | 2002 | The effect of frozen storage on the functional properties of the muscle of volador (Illex coindetii) | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio; Morales, Javier; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2021 | The usual suspect: How to co-create healthier meat products | Barone, Ada Maria; Banovic, Marija; Asioli, Daniele; Wallace, Erin; Ruiz-Capillas, Claudia CSIC ORCID; Grasso, Simona | artículo |
| closedAccess |  | 2020 | Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products | Ferreira Ignácio Câmara, Ana Karoline; Kiyomi Okuro, Paula; Santos, Mirian; Souza Paglarini, Camila de; Lopes da Cunha, Rosiane; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Rodrigues Pollonio, Marise Aparecida | artículo |
| closedAccess |  | 2003 | Use of semitrained panel members in the sensory evaluation of hake (Merluccius merluccius, L) analyzed statistically | Ruiz-Capillas, Claudia CSIC ORCID; Moral, Antonio; Villagarcía, Teresa | artículo |
| openAccess |  | 2021 | Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage | Souza Paglarini, Camila de; Vidal, Vitor A. S.; Ribeiro, Wanessa; Badan Ribeiro, Ana P.; Bernardinelli, Oigres D.; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Sabadini, Edvaldo; Rodrigues Pollonio, Marise Aparecida | artículo |
