Publicaciones en las que colabora con S. Cofrades (10)

2021

  1. Carob fruit extract-enriched meat, as preventive and curative treatments, improves gut microbiota and colonic barrier integrity in a late-stage T2DM model

    Food Research International, Vol. 141

2020

  1. The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

    Foods, Vol. 9, Núm. 11

2017

  1. A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

    Food Research International, Vol. 99, pp. 1084-1094

  2. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

    Journal of Food Science and Technology, Vol. 54, Núm. 7, pp. 1785-1793

2014

  1. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

    LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 941-947

2012

  1. Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage

    Food Research International, Vol. 48, Núm. 2, pp. 909-915

2011

  1. Productos cárnicos funcionales: resumen actividades 2008

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

2009

  1. Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

    Meat Science, Vol. 83, Núm. 3, pp. 492-498

2008

  1. Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil

    Meat Science, Vol. 80, Núm. 2, pp. 431-441

2007

  1. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

    Meat Science, Vol. 77, Núm. 3, pp. 304-313