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1openAccessSubmitted_pateTables.pdf.jpgdic-2010A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâtéDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
2closedAccessaccesoRestringido.pdf.jpg2015Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular riskCelada, Paloma; Delgado-Pando, Gonzalo CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruperto, Mar; Sánchez-Muniz, F. J.artículo
3openAccesslowfatpost.pdf.jpg2011Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formationDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Solas, M. Teresa; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
4openAccesscoagulaprodu.pdf.jpg2019Coagulation, thrombogenesis, and insulin resistance markers in increased-cardiovascular-risk subjects consuming improved-fat meat productsCelada, 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
5openAccesseffectriskvsacept.pdf.jpg2016Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular riskCelada, 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
6closedAccessaccesoRestringido.pdf.jpg2012Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storageDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
7closedAccessaccesoRestringido.pdf.jpg2012Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storageDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Triki, M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
8openAccessEffect_of_improved....pdf.jpg16-feb-2013Effects of improved fat content of frankfurters and pâttés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk. A placebo controlled studyDelgado-Pando, Gonzalo CSIC ORCID; Celada, Paloma; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID artículo
9openAccesshealthierpost.pdf.jpg2010Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurtersDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
10openAccessCardioLDL.pdf.jpg2016Cardiovascular disease markers responses in male receiving improved-fat meat products vary by initial LDL-cholesterol levelsCelada, 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

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