Publicacións nas que colabora con S. Cofrades (23)

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

2018

  1. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 14, pp. 2334-2345

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

2015

  1. Meat: Eating Quality and Preservation

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 685-692

  2. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

    Trends in Food Science and Technology, Vol. 44, Núm. 2, pp. 177-188

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

  2. Konjac gel fat analogue for use in meat products: Comparison with pork fats

    Food Hydrocolloids, Vol. 26, Núm. 1, pp. 63-72

  3. Meat and Functional Foods

    Handbook of Meat and Meat Processing, Second Edition (CRC Press), pp. 225-248

2011

  1. Estudio mediante espectroscopía Raman de los cambios estructurales originados en matrices cárnicas por la adición de proteína de soja

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 287

  2. 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