Publicaciones (86) Publicaciones de MARÍA TERESA SOLAS ALADOS

2016

  1. Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 3, pp. 900-908

  2. Small GSK-3 Inhibitor shows efficacy in a motor neuron disease murine model modulating autophagy

    PLoS ONE, Vol. 11, Núm. 9

2015

  1. Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 5, pp. 922-927

  2. Morphometric and neurochemical alterations found in l-BMAA treated rats

    Environmental Toxicology and Pharmacology, Vol. 39, Núm. 3, pp. 1232-1245

2014

  1. Does the intensity of anisakis infection affect the quality of hake muscle

    Journal of Aquatic Food Product Technology, Vol. 23, Núm. 3, pp. 221-236

2013

  1. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters

    Meat Science, Vol. 93, Núm. 3, pp. 757-766

  2. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 351-357

  3. Mitochondria, motor neurons and aging

    Journal of the Neurological Sciences, Vol. 330, Núm. 1-2, pp. 18-26

  4. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

    Food Chemistry, Vol. 141, Núm. 1, pp. 338-346

  5. β-N-methylamino-l-alanine causes neurological and pathological phenotypes mimicking Amyotrophic Lateral Sclerosis (ALS): The first step towards an experimental model for sporadic ALS

    Environmental Toxicology and Pharmacology, Vol. 36, Núm. 2, pp. 243-255

  6. β-n-methylamino-L-alanine induces changes in both GSK3 and TDP-43 in human neuroblastoma

    Journal of Toxicological Sciences

2012

  1. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  2. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92

2011

  1. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

    Meat Science, Vol. 89, Núm. 1, pp. 65-71

  2. Productos cárnicos funcionales: resumen actividades 2008

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285

  3. Sugarcane glycoproteins may act as signals for the production of xanthan in the plant-associated bacterium Xanthomonas albilineans

    Plant Signaling and Behavior, Vol. 6, Núm. 8, pp. 1132-1139

  4. Viability and antigenicity of anisakis simplex after conventional and microwave heating at fixed temperatures

    Journal of Food Protection, Vol. 74, Núm. 12, pp. 2119-2126

  5. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

    Journal of Food Engineering, Vol. 102, Núm. 1, pp. 66-76

2010

  1. Antigenicity and viability of anisakis larvae infesting hake heated at different time-temperature conditions

    Journal of Food Protection, Vol. 73, Núm. 1, pp. 62-68

  2. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

    Food Research International, Vol. 43, Núm. 5, pp. 1244-1254