| | Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 1 | closedAccess | | 1994 | Incorporation of sardine surimi in Bologna sausage containing different fat levels | Cavestany Velasco, Marta; Jiménez Colmenero, Francisco CSIC ORCID; Solas, M. Teresa; Carballo, José CSIC ORCID | artículo |
| 2 | closedAccess | | 1989 | Influence of electrical stimulation on lamb quality during forzen storage | Carballo, José CSIC ORCID ; García-Matamoros. E; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 3 | openAccess | | 1985 | Parameters affecting viscosity as a quality control for frozen fish | Borderías, A. Javier CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Tejada Yábar, Margarita CSIC | artículo |
| 4 | openAccess | | 2011 | Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 5 | closedAccess | | 1998 | Heating of Chicken and Pork Meat Batters under Pressure Conditions: Protein Interactions | Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, Paloma; Fernández Martín, Fernando CSIC | artículo |
| 6 | openAccess | | 2020 | The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes | Gómez Estaca, Joaquín CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID | artículo |
| 7 | closedAccess | | 2017 | Vibrational spectroscopy for quality assessment of meat | Herrero, Ana M. CSIC ORCID; Hernandez, Pedro C.; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | capítulo de libro |
| 8 | closedAccess | | 1997 | Characteristics of low- and high-fat beef patties: Effect of high hydrostatic pressure | Carballo, José CSIC ORCID ; Fernández, P. CSIC; Carrascosa, Alfonso V. CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 9 | openAccess | | 2016 | Productos cárnicos funcionales: Oportunidades y desarrollo | Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 10 | closedAccess | | 2016 | Estrategias de incorporación de chía (Salvia hispanica L.) en salchichas con contenido
reducido de grasa | Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | comunicación de congreso |
| 11 | closedAccess | | 1997 | High-pressure-induced changes in the characteristics of low-fat and high-fat sausages | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, Paloma; Barreto, G.; Solas, M. Teresa | artículo |
| 12 | openAccess | | 2011 | Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| 13 | closedAccess | | 2015 | Application of probiotic delivery systems in meat products | Pasqualin Cavalheiro, C.; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ragagnin de Menezes, C.; Martíns Fries, L. L. | artículo |
| 14 | openAccess | | 2012 | Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| 15 | closedAccess | | 2008 | Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil | Librelotto, J.; Bastida, Sara; Serrano, A.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Sánchez-Muniz, F. J. | artículo |
| 16 | closedAccess | | 2003 | Physicochemical and sensory characteristics of restructured beef steak with added walnuts | Jiménez Colmenero, Francisco CSIC ORCID; Serrano, A.; Ayo, J.; Solas, M. Teresa; Cofrades, Susana CSIC ORCID; Carballo, José CSIC ORCID | artículo |
| 17 | openAccess | | dic-2010 | A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 18 | closedAccess | | 2015 | Aplication of Vibrational Spectroscopy to Elucidate Protein Conformational Changes Promoted by Thermal Treatment in Muscle-Based Food | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | capítulo de libro |
| 19 | closedAccess | | 2016 | Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems | Flaiz, Linda CSIC; Freire, María CSIC ORCID; Cofrades, Susana CSIC ORCID; Mateos, Raquel CSIC ORCID ; Weiss, J.; Jiménez Colmenero, Francisco CSIC ORCID; Bou, Ricard CSIC ORCID | artículo |
| 20 | closedAccess | | 2014 | Polysaccharide gels as oil bulking agents: Technological and structural properties | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| 21 | closedAccess | | 2014 | Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase | Cofrades, Susana CSIC ORCID; Santos-López, J. A.; Freire, María CSIC ORCID; Benedí, Juana; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 22 | closedAccess | | 2007 | Application of flow injection analysis to determine protein-bound nitrite in meat products | Ruiz-Capillas, Claudia CSIC ORCID; Aller, Patricio CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 23 | closedAccess | | 2005 | Nutritional profile of restructured beef steak with added walnuts | Serrano, A.; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Herrero-Barbudo, Carmen; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 24 | closedAccess | | 2015 | Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products | Jiménez Colmenero, Francisco CSIC ORCID; Salcedo Sandoval, L. CSIC ORCID; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | artículo |
| 25 | openAccess | | 2011 | Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content | López-López, I.; Cofrades, Susana CSIC ORCID; Cañeque, V.; Díaz, M. Teresa; López, O.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 26 | closedAccess | | 2003 | High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results | Jiménez Colmenero, Francisco CSIC ORCID; Borderías, A. Javier CSIC ORCID | artículo |
| 27 | closedAccess | | 2008 | Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 28 | openAccess | | 16-feb-2013 | Effects of improved fat content of frankfurters and pâttés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk. A placebo controlled study | Delgado-Pando, Gonzalo CSIC ORCID; Celada, Paloma; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID | artículo |
| 29 | closedAccess | | 2018 | Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages | Ben Slima, Sirine; Ktari, Naourez; Triki, M. CSIC ORCID; Trabelsi, Imen; Abdeslam, Asehraou; Moussa, Hafedh; Makni, Iskandar; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Ben Salah, Riadh | artículo |
| 30 | openAccess | | 2016 | Cardiovascular disease markers responses in male receiving improved-fat meat products vary by initial LDL-cholesterol levels | Celada, Paloma; Sánchez-Muniz, F. J.; Delgado-Pando, Gonzalo CSIC ORCID; Bastida, Sara; Espárrago-Rodilla, Manuel; Jiménez Colmenero, Francisco CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID | artículo |
| 31 | 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 |
| 32 | closedAccess | | 1995 | The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Solas, M. Teresa | artículo |
| 33 | closedAccess | | 5-nov-2016 | Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters | Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 34 | 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 |
| 35 | openAccess | | oct-2008 | Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured ‘‘chorizo” sausage treated with high pressure and kept in chilled storage | Rivas, Blanca de las CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Carrascosa, Alfonso V. CSIC ORCID ; Curiel, José Antonio CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Muñoz, Rosario CSIC ORCID | artículo |
| 36 | closedAccess | | 1988 | Effect of seasonal variations on protein functional properties of fish during frozen storage | Jiménez Colmenero, Francisco CSIC ORCID; Tejada Yábar, Margarita CSIC ; Borderías, A. Javier CSIC ORCID | artículo |
| 37 | closedAccess | | 1993 | Effects of different levels of fat on rheological changes and microstructure of meat batters during heat processing | Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 38 | closedAccess | | 2008 | Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; López López, Inés CSIC; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 39 | closedAccess | | 1997 | Retail chilled display storage of high- and reduced-fat sliced bologna | Jiménez Colmenero, Francisco CSIC ORCID; Carballo, José CSIC ORCID ; Fernández, P. CSIC; Cofrades, Susana CSIC ORCID; Cortés, E. | artículo |
| 40 | closedAccess | | 1996 | Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white | Jiménez Colmenero, Francisco CSIC ORCID; Barreto, G.; Fernández, P. CSIC; Carballo, José CSIC ORCID | artículo |
| 41 | openAccess | | 2008 | Additives: Preservatives | Jiménez Colmenero, Francisco CSIC ORCID; Blázquez Solana, José | capítulo de libro |
| 42 | closedAccess | | 2010 | Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage | Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 43 | closedAccess | | 2009 | Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks | Librelotto, J.; Bastida, Sara; Zulim Botega, Daniele; Jiménez Colmenero, Francisco CSIC ORCID; Sánchez-Muniz, F. J. | artículo |
| 44 | closedAccess | | 2009 | Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy | Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSIC | artículo |
| 45 | closedAccess | | 2012 | Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage | Delgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 46 | closedAccess | | 1992 | Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) | Carballo, José CSIC ORCID ; Cavestany Velasco, Marta; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 47 | openAccess | | 2018 | Utilización de emulsiones gelificadas en la elabaroción de productos cárnicos tipo pate más saludables | Cofrades, Susana CSIC ORCID; Freire, María CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Bernal, Tamara; Saiz, Arancha CSIC; Jiménez Colmenero, Francisco CSIC ORCID | comunicación de congreso |
| 48 | closedAccess | | 2006 | Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics | Cofrades, Susana CSIC ORCID; Ayo, J.; Serrano, A.; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID | artículo |
| 49 | closedAccess | | 2010 | Applications of vibrational spectroscopy to study protein structural changes in muscle and meat butter systems | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID | capítulo de libro |
| 50 | closedAccess | | 2006 | Cárnicos funcionales y riesgo cardiovascular. | Olmedilla-Alonso, Begoña CSIC ORCID ; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco CSIC ORCID | artículo |