Publications (27) ANA MARÍA HERRERO HERRANZ publications

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2009

  1. Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

    International Journal of Food Science and Technology, Vol. 44, Núm. 4, pp. 711-717

  2. Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

    Food Research International, Vol. 42, Núm. 9, pp. 1362-1372

  3. Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

    Food Chemistry, Vol. 113, Núm. 2, pp. 493-499

  4. Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

    Food Research International, Vol. 42, Núm. 1, pp. 216-220

2008

  1. Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation

    Journal of Food Protection, Vol. 71, Núm. 10, pp. 2001-2006

  2. Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

    Food Research International, Vol. 41, Núm. 7, pp. 765-772

  3. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 16, pp. 7119-7124

  4. Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

    Food Chemistry, Vol. 107, Núm. 4, pp. 1642-1651

  5. Raman spectroscopy for monitoring protein structure in muscle food systems

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 6, pp. 512-523

  6. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

    Food Chemistry, Vol. 109, Núm. 1, pp. 25-32

  7. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

    Meat Science, Vol. 80, Núm. 3, pp. 690-696

2007

  1. Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

    Meat Science, Vol. 77, Núm. 3, pp. 331-338

  2. Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9357-9364

2006

  1. Innovations in food processing: nonthermal methods

    Revista de medicina de la Universidad de Navarra, Vol. 50, Núm. 4, pp. 71-74

  2. Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods

    Journal of the Science of Food and Agriculture, Vol. 86, Núm. 13, pp. 2128-2133

  3. The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt

    International Journal of Food Science and Technology, Vol. 41, Núm. 1, pp. 87-92

2005

  1. A model to predict fish quality from instrumental features

    Sensors and Actuators, B: Chemical

  2. Stress-relaxation test to evaluate textural quality of frozen stored Cape hake (M. capensis and M. paradoxus)

    Food Research International, Vol. 38, Núm. 1, pp. 69-76

  3. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: Relationship with functionality and texture

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 7, pp. 2558-2566

2004

  1. Determination of L-lactic acid in yoghurt by a bienzyme amperometric graphite-Teflon composite biosensor

    European Food Research and Technology, Vol. 219, Núm. 5, pp. 556-559