Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer von Pintado, Tatiana, Cofrades, Susana

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Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content von Pintado, Tatiana, Delgado-Pando, Gonzalo

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Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers von Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana

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Sensory Analysis and Consumer Research in New Meat Products Development von Ruiz-Capillas, Claudia, Herrero, Ana M., Pintado, Tatiana, Delgado-Pando, Gonzalo

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New Strategies for Innovative and Enhanced Meat and Meat Products von Delgado-Pando, Gonzalo, Pintado, Tatiana

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Clean Label Alternatives in Meat Products von Delgado-Pando, Gonzalo, Ekonomou, Sotirios, Stratakos, Alexandros C., Pintado, Tatiana

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Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters von Grasso, Simona, Pintado, Tatiana, Perez-Jimenez, Jara, Ruiz-Capillas, Claudia, Maria Herrero, Ana

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Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel von Pintado, Tatiana, Ruiz-Capillas, Claudia, Jimenez-Colmenero, Francisco, Herrero, Ana M.

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Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin von Cofrades, Susana, Gómez-Estaca, Joaquín, Álvarez, María Dolores, Garcimartín, Alba, Macho-González, Adrián, Benedí, Juana, Pintado, Tatiana

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Potential of Cricket ( Acheta domesticus ) Flour as a Lean Meat Replacer in the Development of Beef Patties von Pasqualin Cavalheiro, Carlos, Ruiz-Capillas, Claudia, Herrero, Ana M, Pintado, Tatiana, Avelar de Sousa, Camila Cristina, Sant'Ana Falcão Leite, Juliana, Costa Alves da Silva, Maurício

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Chia ( Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics von Muñoz-González, Irene, Merino-Álvarez, Esther, Salvador, Marina, Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M

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Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach von Pintado, Tatiana, Muñoz-González, Irene, Salvador, Marina, Ruiz-Capillas, Claudia, Herrero, Ana M.

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The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes von Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana

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Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads von Cavalheiro, Carlos Pasqualin, Ruiz-Capillas, Claudia, Herrero, Ana Maria, Pintado, Tatiana

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Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics von Cavalheiro, Carlos Pasqualin, Ruiz-Capillas, Claudia, Herrero, Ana Maria, Pintado, Tatiana, Cruz, Thiago da Matta Pires, da Silva, Mauricio Costa Alves

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Characterisation of Muffins with Upcycled Sunflower Flour von Grasso, Simona, Pintado, Tatiana, Perez-Jimenez, Jara, Ruiz-Capillas, Claudia, Herrero, Ana Maria

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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages von Cavalheiro, Carlos Pasqualin, Ruiz‐Capillas, Claudia, Herrero, Ana Maria, Jiménez‐Colmenero, Francisco, Pintado, Tatiana, de Menezes, Cristiano Ragagnin, Fries, Leadir Lucy Martins

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Effect of polyphenols dietary grape by-products on chicken patties von Nardoia, Maria, Ruiz-Capillas, Claudia, Casamassima, Donato, Herrero, Ana M., Pintado, Tatiana, Jiménez-Colmenero, Francisco, Chamorro, Susana, Brenes, Agustín

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Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage von Cavalheiro, Carlos Pasqualin, Ruiz‐Capillas, Claudia, Herrero, Ana Maria, Jiménez‐Colmenero, Francisco, Pintado, Tatiana, Menezes, Cristiano Ragagnin, Fries, Leadir Lucy Martins

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BIOGENIC AMINE FORMATION IN REFRIGERATED FRESH SAUSAGE “CHORIZO” KEEPS IN MODIFIED ATMOSPHERE: BIOGENIC AMINES IN SAUSAGE KEPT IN MODIFIED ATMOSPHERE von RUIZ-CAPILLAS, CLAUDIA, PINTADO, TATIANA, JIMÉNEZ-COLMENERO, FRANCISCO

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