Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy

by Claudia Ruiz-Capillas, Ana M. Herrero
Published 2021-02-01

Impact of Biogenic Amines on Food Quality and Safety

by Claudia Ruiz-Capillas, Ana M. Herrero
Published 2019-02-01

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

by Ana M. Herrero, Claudia Ruiz-Capillas
Published 2021-04-01

Sensory Analysis and Consumer Research in New Product Development

by Claudia Ruiz-Capillas, Ana M. Herrero
Published 2021-03-01

Sensory Analysis and Consumer Research in New Meat Products Development

by Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Gonzalo Delgado-Pando
Published 2021-02-01

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L....

by Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero
Published 2020-12-01

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

by Mehdi Triki, Ana M. Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas
Published 2018-08-01

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

by Simona Grasso, Tatiana Pintado, Jara Pérez-Jiménez, Claudia Ruiz-Capillas, Ana Maria Herrero
Published 2020-04-01

Food Chemistry: Food Quality and New Analytical Approaches

by Nivia M. M. Coelho, César R. T. Tarley, Claudia Ruiz-Capillas, Luciana M. Coelho, Miguel de la Guardia
Published 2016-01-01

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

by Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero
Published 2019-04-01