Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (34)

2024

  1. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin

    Gels, Vol. 10, Núm. 1

  2. Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

    Foods, Vol. 13, Núm. 2

2023

  1. Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics

    Innovative Food Science and Emerging Technologies, Vol. 83

2022

  1. New Strategies for Innovative and Enhanced Meat and Meat Products

    Foods

2021

  1. Characterisation of muffins with upcycled sunflower flour

    Foods, Vol. 10, Núm. 2, pp. 1-7

  2. Clean label alternatives in meat products

    Foods, Vol. 10, Núm. 7

  3. Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

    LWT, Vol. 139

  4. 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

  5. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

    Food Chemistry, Vol. 340

  6. Sensory analysis and consumer research in new meat products development

    Foods, Vol. 10, Núm. 2, pp. 1-15

2020

  1. Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage

    International Journal of Food Science and Technology, Vol. 55, Núm. 12, pp. 3613-3621

  2. 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

    Foods, Vol. 9, Núm. 12

  3. Potential of a sunflower seed by-product as animal fat replacer in healthier frankfurters

    Foods, Vol. 9, Núm. 4

  4. 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

  5. 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

  6. Towards more sustainable meat products: Extenders as a way of reducing meat content

    Foods, Vol. 9, Núm. 8

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

  3. Chia (Salvia hispanica l.) a promising alternative for conventional and gelled emulsions: Technological and lipid structural characteristics

    Gels, Vol. 5, Núm. 2

  4. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 15, pp. 6706-6712