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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessAdditives.pdf.jpg2008Additives: PreservativesJiménez Colmenero, Francisco CSIC ORCID; Blázquez Solana, Josécapítulo de libro
2closedAccessaccesoRestringido.pdf.jpg2009Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate associationFernández Martín, Fernando CSIC; López-López, I.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
3closedAccessaccesoRestringido.pdf.jpg2008Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systemsCofrades, Susana CSIC ORCID; López López, Inés CSIC; Solas, M. Teresa; Bravo, Laura CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
4closedAccessaccesoRestringido.pdf.jpg2009Application of flow injection analysis for determining sulphites in food and beverages: A reviewRuiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
5openAccessbiogenic_amine_production_Rivas.pdf.jpgoct-2008Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured ‘‘chorizo” sausage treated with high pressure and kept in chilled storageRivas, 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
6closedAccessaccesoRestringido.pdf.jpg2009Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaksLibrelotto, J.; Bastida, Sara; Zulim Botega, Daniele; Jiménez Colmenero, Francisco CSIC ORCID; Sánchez-Muniz, F. J.artículo
7closedAccessFICHERO RESTRINGIDO.txt.pdf.jpg2008Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat contentAyo, J.; Carballo, José CSIC ORCID ; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCIDartículo
8closedAccessaccesoRestringido.pdf.jpg2009Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopyHerrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSICartículo
9closedAccessFICHERO RESTRINGIDO.txt.pdf.jpg2008Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatmentHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
10closedAccessaccesoRestringido.pdf.jpg2009Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storageBastida, Sara; Sánchez-Muniz, F. J.; Olivero, R.; Pérez-Olleros, Lourdes; Ruiz-Roso, Baltasar; Jiménez Colmenero, Francisco CSIC ORCIDartículo
11closedAccessFICHERO RESTRINGIDO.txt.pdf.jpg2008Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt additionHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; López López, Inés CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
12closedAccessaccesoRestringido.pdf.jpg2008Characteristics of meat batters with added native and preheated defatted walnutCofrades, Susana CSIC ORCID; Serrano, A.; Ayo, J.; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCIDartículo
13closedAccessaccesoRestringido.pdf.jpg2009Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweedsLópez López, Inés CSIC; Bastida, Sara; Ruiz-Capillas, Claudia CSIC ORCID; Bravo, Laura CSIC ORCID; Larrea, María Teresa CSIC ; Sánchez-Muniz, F. J.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
14closedAccessaccesoRestringido.pdf.jpg2008Determination of preservatives in meat products by flow injection analysis (FIA)Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
15closedAccessaccesoRestringido.pdf.jpg2008Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oilLibrelotto, J.; Bastida, Sara; Serrano, A.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Sánchez-Muniz, F. J.artículo
16closedAccessaccesoRestringido.pdf.jpg2009Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt contentLópez López, Inés CSIC; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
17closedAccessaccesoRestringido.pdf.jpg2009Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristicsLópez-López, I.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
Resultados 1-17 de 17.

 

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