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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Food chemistry, 2013-11, Vol.141 (1), p.338-346

2013

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Konjac gel fat analogue for use in meat products: Comparison with pork fats

Food hydrocolloids, 2012, Vol.26 (1), p.63-72

2012

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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Meat science, 2012-10, Vol.92 (2), p.144-150

2012

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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Food chemistry, 2008-07, Vol.109 (1), p.25-32

2008

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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

Food hydrocolloids, 2011, Vol.25 (1), p.12-18

2011

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Dynamic Imaging of Functionalized Multi-Walled Carbon Nanotube Systemic Circulation and Urinary Excretion

Advanced materials (Weinheim), 2008-01, Vol.20 (2), p.225-230

2008

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Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

Food chemistry, 2013-12, Vol.141 (4), p.3688-3694

2013

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

Food chemistry, 2012-11, Vol.135 (1), p.133-139

2012

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Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers

Journal of agricultural and food chemistry, 2014-06, Vol.62 (25), p.5963-5971

2014

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A dose-volume histogram based decision-support system for dosimetric comparison of radiotherapy treatment plans

Radiation oncology (London, England), 2015-12, Vol.10 (263), p.263-263, Article 263

2015

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The spread of injectate after deep serratus anterior plane and superficial parasternal intercostal plane blocks: a cadaveric dye study

Anaesthesia reports, 2024-01, Vol.12 (1), p.e12297-e12297

2024

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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Meat science, 2007-11, Vol.77 (3), p.331-338

2007

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Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

Food science and technology international, 2016-03, Vol.22 (2), p.132-145

2016

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

Food research international, 2011-01, Vol.44 (1), p.360-366

2011

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Serratus-intercostal interfascial block as an opioid-saving strategy in supra-umbilical open surgery

Revista española de anestesiología y reanimación, 2018-10, Vol.65 (8), p.456-460

2018

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

Meat science, 2018-01, Vol.135, p.6-13

2018

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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Meat science, 2008-11, Vol.80 (3), p.690-696

2008

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Dynamics of VEGF matrix-retention in vascular network patterning

Physical biology, 2013-12, Vol.10 (6), p.066007-066007

2013

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

Meat science, 2016-04, Vol.114, p.75-84

2016

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Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer

Journal of agricultural and food chemistry, 2011-12, Vol.59 (24), p.12998-13003

2011

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

Food chemistry, 2015-10, Vol.185, p.470-478

2015

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Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7119-7124

2008

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Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

International journal of food science & technology, 2009-04, Vol.44 (4), p.711-717

2009

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Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2558-2566

2005

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

Food chemistry, 2017-04, Vol.221, p.1333-1339

2017

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