1. DIGITAL.CSIC

Pintado, Tatiana

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1530873533912.jfif picture
 
Firma en Digital.CSIC (*)
Pintado, Tatiana
 
Centro o Instituto
CSIC - Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)
 
Especialización
Tecnología de Alimentos. Tecnologías sostenibles para la conservación de alimentos: Almacenamiento hiperbárico
 
Email
tatianap@ictan.csic.es
 
ORCID
 
WoS ResearcherID - Publons
 
Scopus AuthorID
 
Otros - ResearchGate
 
Otros identificadores (con url)
 

Publications

Results 1-20 of 36 (Search time: 0.075 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessantimicrobiastorag.pdf.jpg2019Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storageMizi, L.; Cofrades, Susana CSIC ORCID; Bou, Ricard CSIC ORCID; Pintado, Tatiana CSIC ORCID ; López Caballero, M. E. CSIC ORCID; Zaidi, F.; Jiménez Colmenero, Francisco CSIC ORCIDartículo
2openAccessassesmeburgue.pdf.jpg2017Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgersGómez Estaca, Joaquín CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCIDartículo
3closedAccessaccesoRestringido.pdf.jpg2012Biogenic amine formation in refrigerated fresh sausage "chorizo" keeps in modified atmosphereRuiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCIDartículo
4openAccessGRASSO 2021.pdf.jpg2021Characterisation of muffins with upcycled sunflower flourGrasso, Simona; Pintado, Tatiana CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
5openAccessgels-05-00019.pdf.jpg10-Apr-2019Chia (Salvia hispanica L.) a promising alternative for conventional and gelled emulsions: technological and lipid structural characteristicsMuñoz-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 ORCIDartículo
6closedAccessaccesoRestringido.pdf.jpg2018Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulationPintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCIDartículo
7openAccesscleanproduct.pdf.jpg2021Clean label alternatives in meat productsDelgado-Pando, Gonzalo CSIC ORCID; Ekonomou, Sotirios I.; Stratakos, Alexandros C.; Pintado, Tatiana CSIC ORCID artículo
8closedAccessaccesoRestringido.pdf.jpg2023Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristicsPasqualin 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, Mauricioartículo
9openAccessDry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads.pdf.jpg2021Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beadsPasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID artículo
10openAccessEffAddStorage.pdf.jpg2017Effect of added grape seed and skin on chicken thigh patties during chilled storageNardoia, Maria; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Chamorro, Susana CSIC ORCID; Brenes, Agustín CSICartículo
11openAccesseffectorigin.pdf.jpg2019Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausagesPasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Ragagnin de Menezes, C.; Fries, Leadir Lucy Martinsartículo
12closedAccessaccesoRestringido.pdf.jpg2020Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storagePasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Ragagnin de Menezes, C.; Martíns Fries, L. L.artículo
13closedAccessaccesoRestringido.pdf.jpg2018Effect of polyphenols dietary grape by-products on chicken pattiesNardoia, Maria; Ruiz-Capillas, Claudia CSIC ORCID; Casamassima, Donato; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Chamorro, Susana CSIC ORCID; Brenes, Agustín CSICartículo
14closedAccessaccesoRestringido.pdf.jpg17-Mar-2015Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurtersPintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
15closedAccessaccesoRestringido.pdf.jpg2018Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological propertiesHerrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
16closedAccessaccesoRestringido.pdf.jpg2016Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applicationsPintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCIDartículo
17closedAccessaccesoRestringido.pdf.jpg2017Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork pattiesFreire, María CSIC ORCID; Cofrades, Susana CSIC ORCID; Serrano-Casas, V.; Pintado, Tatiana CSIC ORCID ; Jiménez, M. José CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
18openAccessimpactgel.pdf.jpg2020Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gelPintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
19closedAccessaccesoRestringido.pdf.jpg2010Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurtersJiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Solas, M. Teresa; Ruiz-Capillas, Claudia CSIC ORCIDartículo
20openAccessInfrared spectroscopic analysis.pdf.jpg2011Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy proteinHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCIDartículo