FRANCISCO JOSÉ
SÁNCHEZ MUNIZ
Profesor emérito
![Foto de S.](/img/nophoto.png)
S.
Cofrades
Publications by the researcher in collaboration with S. Cofrades (10)
2021
2020
2017
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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
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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
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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
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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
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Productos cárnicos funcionales: resumen actividades 2008
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285
2009
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Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds
Meat Science, Vol. 83, Núm. 3, pp. 492-498
2008
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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
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Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method
Meat Science, Vol. 77, Núm. 3, pp. 304-313