Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters von Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., Jimenez-Colmenero, F.

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Konjac gel fat analogue for use in meat products: Comparison with pork fats von Jiménez-Colmenero, F., Cofrades, S., Herrero, A.M., Fernández-Martín, F., Rodríguez-Salas, L., Ruiz-Capillas, C.

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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics von Ruiz-Capillas, C., Triki, M., Herrero, A.M., Rodriguez-Salas, L., Jiménez-Colmenero, F.

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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics von Herrero, A.M., Cambero, M.I., Ordóñez, J.A., de la Hoz, L., Carmona, P.

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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment von Herrero, A.M., Carmona, P., Cofrades, S., Jiménez-Colmenero, F.

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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics von Herrero, A.M., Ordóñez, J.A., de Avila, Romero, Herranz, B., de la Hoz, L., Cambero, M.I.

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Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix von Triki, M., Herrero, A.M., Rodríguez-Salas, L., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics von Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Herranz, B., Romero de Ávila, M.D., Cambero, M.I.

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Raman spectroscopy a promising technique for quality assessment of meat and fish: A review von Herrero, Ana M.

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Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study von Herrero, A.M., Cambero, M.I., Ordóñez, J.A., Hoz, L. de la, Carmona, P.

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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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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham von Romero de Ávila, M.D., Ordóñez, J.A., de la Hoz, L., Herrero, A.M., Cambero, M.I.

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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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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon von Herrero, A.M., Carmona, P., Ordóñez, J.A., Hoz, L. de la, Cambero, M.I.

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Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties von Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., Jiménez-Colmenero, F.

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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems von Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.

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Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder von Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Castejón, D., de Avila, M.D. Romero, Cambero, M.I.

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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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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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