Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

por Triki, Mehdi, Herrero, Ana M., Jiménez-Colmenero, Francisco, Ruiz-Capillas, Claudia
Publicado 2018

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

por Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M.
Publicado 2020

Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

por Muñoz-González, Irene, Merino-Álvarez, Esther, Salvador, Marina, Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M.
Publicado 2019