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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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters von Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T., Ruiz-Capillas, C.

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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed von Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., Solas, M.T.

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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems von Cofrades, S., López-López, I., Solas, M.T., Bravo, L., Jiménez-Colmenero, F.

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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion von López-López, I., Cofrades, S., Yakan, A., Solas, M.T., Jiménez-Colmenero, F.

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Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content von Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.

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Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle:  Relationship with Functionality and Texture von Herrero, A. M, Carmona, P, García, M. L, Solas, M. T, Careche, M

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Physicochemical and sensory characteristics of restructured beef steak with added walnuts von Jiménez Colmenero, F., Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., Carballo, J.

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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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Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient von Sánchez-Alonso, I, Solas, M.T, Borderías, A.J

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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage von Jimenez-Colmenero, F., Cofrades, S., Herrero, A.M., Solas, M.T., Ruiz-Capillas, C.

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Mitochondria, motor neurons and aging von García, M.L, Fernández, A, Solas, M.T

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Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine Muscle von Fernández-Martín, F., Otero, L., Solas, M.T., Sanz, P.D.

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Morphology and texture of bologna sausage as related to content of fat, starch and egg white von Carballo, J. (CSIC, Madrid, Spain.), Fernandez, P, Barreto, G, Solas, M.T, Jimenez Colmenero, F

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The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel ( Scomber scombrus) by high pressure and heat treatment... von Pérez-Mateos, M, Gómez-Guillén, M.C, Hurtado, J.L, Solas, M.T, Montero, P

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High pressure/thermal treatment of meat batters prepared from freeze–thawed pork von Carballo, J., Cofrades, S., Solas, M.T., Jiménez-Colmenero, F.

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Transglutaminase activity in pressure-induced gelation assisted by prior setting von Montero, P., López-Caballero, M.E., Pérez-Mateos, M., Solas, M.T., Gómez-Guillén, M.C.

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Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins von Careche, M, García, M.L, Herrero, A, Solas, M.T, Carmona, P

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High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan von Fernandez, P. (Ciudad Universitaria, Madrid, Spain.), Cofrades, S, Solas, M.T, Carballo, J, Jimenez Colmenero, F

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Incorporation of sardine surimi in Bologna sausage containing different fat levels von Cavestany, M., Jiménez Colmenero, F., Solas, M.T., Carballo, J.

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