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		Derechos	Preview	Fecha Public.	Título	Autor(es)	Tipo
	1	closedAccess		2018	Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods	Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID	artículo
	2	closedAccess		2013	Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix	Triki, M. CSIC ORCID; Herrero, Ana M. CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID	artículo
	3	closedAccess		2017	Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages	Ben Slima, Sirine; Ktari, Naourez; Trabelsi, Imen; Triki, M. CSIC ORCID; Feki-Tounsi, Molka; Moussa, Hafedh; Makni, Iskandar; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Ben Salah, Riadh	artículo
	4	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
	5	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
	6	closedAccess		2012	Emulsiones de aceite en agua como sustitutos de grasa animal para la elaboración de productos cárnicos más saludables	Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID	artículo
	7	openAccess		2019	Coagulation, thrombogenesis, and insulin resistance markers in increased-cardiovascular-risk subjects consuming improved-fat meat products	Celada, Paloma; Olmedilla-Alonso, Begoña CSIC ORCID ; Delgado-Pando, Gonzalo CSIC ORCID; Raposo, Rafaela; Jiménez Colmenero, Francisco CSIC ORCID; Garcimartín, Alba; Sánchez-Muniz, F. J.	artículo
	8	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
	9	openAccess		nov-2018	Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers	Freire, María CSIC ORCID; Cofrades, Susana CSIC ORCID; Pérez-Jiménez, Jara CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Bou, Ricard CSIC ORCID	artículo
	10	closedAccess		2011	Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed	Cofrades, Susana CSIC ORCID; López-López, I.; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID	artículo