- Food Chemistry (2021) 340,128095
- Pintado, T., Muñoz-González, I., Salvador, M., Ruiz-Capillas, C., Herrero, A.M.
- Food Chemistry (2021) 339,128049
- Muñoz-González, I., Ruiz-Capillas, C., Salvador, M., Herrero, A.M.
Tatiana Pintado, Ana María Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas
- Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
- Meat Science (2016) 114, 75-84
Lorena Salcedo-Sandoval, Claudia Ruiz-Capillas*, Susana Cofrades, Mehdi Triki, Francisco Jiménez-Colmenero.
- Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent
- LWT – Food Science and Technology (Jun 2015) 62, 711-717
Claudia Ruiz-Capillas1, *, Ana Herrero1, Saeed Tahmouzi2, Sh Razavi3, Mehdi Triki1, Lorena Rodriguez-Salas1, K. Samcova4, Francisco Jiménez-Colmenero1.
- Properties of reformulated hot dog sausage without added nitrites during chilled storage
- Food Science & Technology International (Ene 2016) 22, 21-30
Lorena Salcedo-Sandoval1, *, Susana Cofrades1, Claudia Ruiz-Capillas1, Alison Matalanis2, D. Julian McClements2, 3, Eric A. Decker2, 3, Francisco Jiménez-Colmenero1.
- Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
- Food Chemistry (Oct 2015) 184, 207-213
Roghayeh Amini Sarteshnizi1, Hedayat Hosseini1, *, Dolly Bondarianzadeh1, Francisco Jiménez Colmenero2, Ramin khaksar1.
- Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
- LWT – Food Science and Technology (Jun 2015) 62, 704-710
T. Pintado1, C. Ruiz-Capillas1, F. Jiménez-Colmenero1, P. Carmona2, A.M. Herrero1,*.
- Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
- Food Chemistry (Oct 2015) 185, 470-478
Claudia Ruiz-Capillas1, *, Saeed Tahmouzi2, Mehdi. Triki1, Lorena Rodríguez-Salas1, Francisco Jiménez-Colmenero, Ana María Herrero1.
- Nitrite-free Asian hot dog sausages reformulated with nitrite replacers
- Journal of Food Science and Technology (Jul 2015) 52, 4333-4341
Lorena Salcedo-Sandoval, Susana Cofrades*, Claudia Ruiz-Capillas, José Carballo, Francisco Jiménez-Colmenero.
- Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment
- Meat Science (Mar 2015) 101, 95-102
Paloma Celada1, Gonzalo Delgado-Pando2, Begoña Olmedilla-Alonso2, Francisco Jiménez-Colmenero2, Mar Ruperto1, Francisco J. Sánchez-Muniz1, *.
- Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular risk
- Nutrición Hospitalaria (Ago 2015) 32, 710-721
Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero*.
- Filled hydrogel particles as a delivery systemfor n−3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
- Meat Science (Dic 2015) 110, 160-168
Tatiana Pintado1, Ana María Herrero1, *, Claudia Ruiz-Capillas1, Mehdi Triki2, Pedro Carmona3, Francisco Jiménez-Colmenero1.
- Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters
- Food Science & Technology International (Feb 2016), doi: 10.1177/1082013215577033
María Freire1, Ricard Bou1, *, Susana Cofrades1, María Teresa Solas2, Francisco Jiménez-Colmenero1.
- Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat
- Journal of the Science of Food and Agriculture (Feb 2016) 96, 900-908
Carlos Pasqualin Cavalheiro1, 2, 3, Claudia Ruiz-Capillas1, *, Ana M. Herrero1, Francisco Jiménez-Colmenero1, Cristiano Ragagnin de Menezes2, Leadir Lucy Martins Fries2.
- Application of probiotic delivery systems in meat products
- Trends in Food Science & Technology (Nov 2015) 46, 120-131