Ana M. Herrero-rekin lankidetzan egindako argitalpenak (23)

2024

  1. 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

2021

  1. Characterisation of muffins with upcycled sunflower flour

    Foods, Vol. 10, Núm. 2, pp. 1-7

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

    LWT, Vol. 139

  3. 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

  4. 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

2019

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

    Gels, Vol. 5, Núm. 2

  2. 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

2018

  1. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

    Meat Science, Vol. 135, pp. 6-13

  2. Effect of polyphenols dietary grape by-products on chicken patties

    European Food Research and Technology, Vol. 244, Núm. 2, pp. 367-377

  3. Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties

    Food Hydrocolloids, Vol. 77, pp. 212-219

2017

  1. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

    Food Chemistry, Vol. 221, pp. 1333-1339

2016

  1. Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

    Journal of Food Science and Technology, Vol. 53, Núm. 12, pp. 4336-4347

  2. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient

    Meat Science, Vol. 114, pp. 75-84

2015

  1. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

    Food Chemistry, Vol. 185, pp. 470-478

2012

  1. Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

    Food Chemistry, Vol. 135, Núm. 1, pp. 133-139

2011

  1. Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

    Food Research International, Vol. 44, Núm. 1, pp. 360-366