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Items: 15

1.

Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts.

Muñoz-González I, Chamorro S, Pérez-Jiménez J, López-Andrés P, Álvarez-Acero I, Herrero AM, Nardoia MA, Brenes A, Viveros A, Arija I, Rey A, Ruiz-Capillas C.

J Agric Food Chem. 2019 Apr 24;67(16):4463-4471. doi: 10.1021/acs.jafc.9b00222. Epub 2019 Apr 12.

PMID:
30977645
2.

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

Muñoz-González I, Merino-Álvarez E, Salvador M, Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM.

Gels. 2019 Apr 10;5(2). pii: E19. doi: 10.3390/gels5020019.

3.

Impact of Biogenic Amines on Food Quality and Safety.

Ruiz-Capillas C, Herrero AM.

Foods. 2019 Feb 8;8(2). pii: E62. doi: 10.3390/foods8020062. Review.

4.

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

Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.

Foods. 2018 Aug 25;7(9). pii: E132. doi: 10.3390/foods7090132.

5.

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

Jiménez-Colmenero F, Cofrades S, Herrero AM, Ruiz-Capillas C.

Crit Rev Food Sci Nutr. 2018;58(14):2334-2345. doi: 10.1080/10408398.2017.1322937. Epub 2017 Aug 14.

PMID:
28613925
6.

Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation.

Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F.

Meat Sci. 2015 Dec;110:160-8. doi: 10.1016/j.meatsci.2015.07.013. Epub 2015 Jul 22.

PMID:
26232749
7.

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.

Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jiménez-Colmenero F.

Food Chem. 2015 Oct 1;184:207-13. doi: 10.1016/j.foodchem.2015.03.093. Epub 2015 Mar 28.

PMID:
25872446
8.

Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.

Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.

Meat Sci. 2015 Mar;101:95-102. doi: 10.1016/j.meatsci.2014.11.010. Epub 2014 Nov 27.

PMID:
25485511
9.

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F.

Meat Sci. 2014 Dec;98(4):795-803. doi: 10.1016/j.meatsci.2014.07.034. Epub 2014 Aug 7.

PMID:
25150632
10.

Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix.

Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.

Meat Sci. 2013 Aug;94(4):438-46. doi: 10.1016/j.meatsci.2013.03.019. Epub 2013 Mar 21.

PMID:
23618739
11.

Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.

Ruiz-Capillas C, Triki M, Herrero AM, Jiménez-Colmenero F.

J Agric Food Chem. 2012 Sep 12;60(36):9242-8. doi: 10.1021/jf302540c. Epub 2012 Sep 4.

PMID:
22857776
12.

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids.

Cofrades S, Salcedo Sandoval L, Delgado-Pando G, López-López I, Ruiz-Capillas C, Jiménez-Colmenero F.

Food Chem. 2011 Nov 15;129(2):429-436. doi: 10.1016/j.foodchem.2011.04.095. Epub 2011 May 6.

PMID:
30634248
13.

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.

Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jiménez-Colmenero F.

Meat Sci. 2011 Sep;89(1):65-71. doi: 10.1016/j.meatsci.2011.03.022. Epub 2011 Apr 3.

PMID:
21497446
14.

Determination of preservatives in meat products by flow injection analysis (FIA).

Ruiz-Capillas C, Jimenez-Colmenero F.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Oct;25(10):1167-78. doi: 10.1080/02652030802036214. Review.

PMID:
18608501
15.

Biogenic amines in meat and meat products.

Ruiz-Capillas C, Jiménez-Colmenero F.

Crit Rev Food Sci Nutr. 2004;44(7-8):489-99. Review.

PMID:
15969322

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