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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	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
2	closedAccess	17-mar-2015	Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters	Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID	artículo
3	closedAccess	2013	Oil bulking agents as fat replacers to develop healthier meat products: A Raman Spectroscopic study	Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC	póster de congreso
4	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
5	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
6	closedAccess	2014	Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers	Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSIC	artículo
7	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
8	openAccess	12-jun-2013	Aplicación de la espectroscopía Raman en el estudio de geles de polisacáridos utilizados como agentes de carga de aceite de oliva	Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Navarro, Cristina; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID	comunicación de congreso
9	openAccess	2013	Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study	Ruiz-Capillas, Claudia CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID	artículo
10	closedAccess	8-abr-2015	Formación y propiedades de emulsiones gelificadas en frío	Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Carmona, Pedro CSIC; Herrero, A.M.	póster de congreso
11	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
12	closedAccess	2018	Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties	Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID	artículo
13	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
14	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
15	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
16	closedAccess	2011	Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer	Carmona, Pedro CSIC; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID	artículo
17	closedAccess	2015	Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization	Pintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSIC; Herrero, Ana M. CSIC ORCID	artículo
18	closedAccess	2011	Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy	Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID	artículo
19	closedAccess	2013	Frankurters formulated with oil bulking agents as fat replacers	Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID	comunicación de congreso
20	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