Publicaciones en las que colabora con S. Cofrades (17)

2024

  1. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin

    Gels, Vol. 10, Núm. 1

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

2019

  1. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

    Food Hydrocolloids, Vol. 87, pp. 960-969

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

2013

  1. 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

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

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

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

2010

  1. Nutritional and antioxidant properties of different brown and Red Spanish edible seaweeds

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 16, Núm. 5, pp. 361-370

  2. Production variations of nutritional composition of commercial meat products

    Food Research International, Vol. 43, Núm. 10, pp. 2378-2384

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

  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

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