1530873533912.jfif picture
 
Firma en Digital.CSIC (*):
Pintado, T.
 
Otras firmas:
Pintado, Tatiana
 
Centro o Instituto:
CSIC - Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)
 
Email:
tatianap@ictan.csic.es
 
 
WoS ResearcherID - Publons:
 
Scopus AuthorID:
 
Otros - ResearchGate:
 
Otros identificadores (con url):
 

Results 1-20 of 32 (Search time: 0.002 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, T. 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, T. 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, C. CSIC ORCID; Pintado, T. CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCIDartículo
4openAccessChia_Muñoz_Art2019.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; Salvador, Marina; Pintado, T. CSIC ORCID ; Ruiz-Capillas, C. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
5closedAccessaccesoRestringido.pdf.jpg2018Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulationPintado, T. CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pasqualin Cavalheiro, C.; Ruiz-Capillas, C. CSIC ORCIDartículo
6closedAccessaccesoRestringido.pdf.jpg2021Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beadsPasqualin Cavalheiro, C.; Ruiz-Capillas, C. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, T. CSIC ORCID artículo
7openAccessEffAddStorage.pdf.jpg2017Effect of added grape seed and skin on chicken thigh patties during chilled storageNardoia, Maria; Ruiz-Capillas, C. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, T. CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Chamorro, Susana CSIC ORCID; Brenes, Agustín CSICartículo
8openAccesseffectorigin.pdf.jpg2019Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausagesPasqualin Cavalheiro, C.; Ruiz-Capillas, C. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, T. CSIC ORCID ; Ragagnin de Menezes, C.; Fries, Leadir Lucy Martinsartículo
9closedAccessaccesoRestringido.pdf.jpg2020Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storagePasqualin Cavalheiro, C.; Ruiz-Capillas, C. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, T. CSIC ORCID ; Ragagnin de Menezes, C.; Martíns Fries, L. L.artículo
10closedAccessaccesoRestringido.pdf.jpg2018Effect of polyphenols dietary grape by-products on chicken pattiesNardoia, Maria; Ruiz-Capillas, C. CSIC ORCID; Casamassima, Donato; Herrero, Ana M. CSIC ORCID; Pintado, T. CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Chamorro, Susana CSIC ORCID; Brenes, Agustín CSICartículo
11closedAccessaccesoRestringido.pdf.jpg17-Mar-2015Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurtersPintado, T. CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, C. CSIC ORCID; Triki, M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
12closedAccessaccesoRestringido.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, C. CSIC ORCID; Pintado, T. CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
13closedAccessaccesoRestringido.pdf.jpg2016Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applicationsPintado, T. CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, C. CSIC ORCIDartículo
14closedAccessaccesoRestringido.pdf.jpg2017Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork pattiesFreire, María; Cofrades, Susana CSIC ORCID; Serrano-Casas, V.; Pintado, T. CSIC ORCID ; Jiménez, M. José CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
15openAccessimpactgel.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, T. CSIC ORCID ; Ruiz-Capillas, C. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
16closedAccessaccesoRestringido.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, T. CSIC ORCID ; Solas, M. Teresa; Ruiz-Capillas, C. CSIC ORCIDartículo
17openAccessInfrared 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, T. CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, C. CSIC ORCIDartículo
18closedAccessaccesoRestringido.pdf.jpg5-Nov-2016Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurtersHerrero, Ana M. CSIC ORCID; Ruiz-Capillas, C. CSIC ORCID; Pintado, T. CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
19closedAccessaccesoRestringido.pdf.jpg2011Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacerCarmona, Pedro CSIC; Ruiz-Capillas, C. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, T. CSIC ORCID ; Herrero, Ana M. CSIC ORCIDartículo
20openAccessLipid and protein.pdf.jpg2012Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacerHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, T. CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, C. CSIC ORCIDartículo