Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation von Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., Pasqualin Cavalheiro, C., Ruiz-Capillas, C.

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Nutritional composition of dry-cured ham and its role in a healthy diet von Jiménez-Colmenero, F., Ventanas, J., Toldrá, F.

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Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient von Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization von Pintado, T, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P, Herrero, A M

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Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics von López-López, I., Cofrades, S., Jiménez-Colmenero, F.

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Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers von Herrero, A. M, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P

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Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage von Mizi, L., Cofrades, S., Bou, R., Pintado, T., López-Caballero, M.E., Zaidi, F., Jiménez-Colmenero, F.

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Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters von Pintado, T, Herrero, AM, Ruiz-Capillas, C, Triki, M, Carmona, P, Jiménez-Colmenero, F

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Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats von Jiménez-Colmenero, Francisco

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Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters von Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas Pérez, C., Solas, M.T., Jiménez-Colmenero, F.

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Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed von Cofrades, S., López-López, I., Ruiz-Capillas, C., Triki, M., Jiménez-Colmenero, F.

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Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content von López-López, I., Cofrades, S., Ruiz-Capillas, C., Jiménez-Colmenero, F.

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Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study von Ruiz-Capillas, C., Carmona, P., Jiménez-Colmenero, F., Herrero, A.M.

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A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté von Delgado-Pando, G., Cofrades, S., Rodríguez-Salas, L., Jiménez-Colmenero, F.

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Polysaccharide gels as oil bulking agents: Technological and structural properties von Herrero, A.M., Carmona, P., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers von Colmenero, F. Jiménez, Ayo, M.J., Carballo, J.

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Healthier meat and meat products: their role as functional foods von Jiménez-Colmenero, F, Carballo, J, Cofrades, S

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Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage von Triki, M., Herrero, A.M., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications von Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage von Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Triki, M., Jiménez-Colmenero, F.

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