Publications (113) ANA MARÍA HERRERO HERRANZ publications


  1. Characterisation of muffins with upcycled sunflower flour

    Foods, Vol. 10, Núm. 2, pp. 1-7

  2. Development of meat products with healthier lipid content: Vibrational spectroscopy

    Foods, Vol. 10, Núm. 2

  3. Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

    LWT, Vol. 139

  4. Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties

    Food Chemistry, Vol. 339

  5. Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products

    Current Opinion in Food Science, Vol. 39, pp. 1-6

  6. Novel strategies for the development of healthier meat and meat products and determination of their quality characteristics


  7. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

    Food Chemistry, Vol. 340

  8. Seed wastes and byproducts: Reformulation of meat products

    Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges (Elsevier), pp. 347-369

  9. Sensory analysis and consumer research in new meat products development

    Foods, Vol. 10, Núm. 2, pp. 1-15

  10. Sensory analysis and consumer research in new product development


  11. Structural and technological approach to reveal the role of the lipid phase in the formation of soy emulsion gels with chia oil

    Gels, Vol. 7, Núm. 2

  12. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 505-517