Publicaciones en las que colabora con S. Cofrades (9)

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. Emulsiones gelificadas vs.oleogeles:: aplicación en la reformulación de unproducto cárnico crudo-curado tipo fuet

    Eurocarne: La revista internacional del sector cárnico, Núm. 293, pp. 79-86

2020

  1. 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

    Foods, Vol. 9, Núm. 6

  2. 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

    LWT, Vol. 119

2019

  1. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 32-40

  2. Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

    Food and Bioprocess Technology, Vol. 12, Núm. 6, pp. 1068-1081

2017

  1. Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

    Journal of Food Science and Technology, Vol. 54, Núm. 12, pp. 3959-3968

2010

  1. Production variations of nutritional composition of commercial meat products

    Food Research International, Vol. 43, Núm. 10, pp. 2378-2384

  2. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

    Meat Science, Vol. 84, Núm. 3, pp. 356-363