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Leader
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00000nz a2200037n 45 0 |
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001
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WKP|Q63803406
(VIAF cluster)
(Authority/Source Record)
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003
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WKP |
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005
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20241221010729.0 |
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241221nneanz||abbn n and d |
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035
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(WKP)Q63803406
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024
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0000-0002-4370-4644
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orcid
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035
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(OCoLC)Q63803406
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100
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0 |
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Ana M. Herrero
‡c
researcher
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en
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400
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0 |
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Ana M. Herrero
‡c
wetenschapper
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nl
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670
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‡a
Author's Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel
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670
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Author's Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
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670
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Author's Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
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670
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‡a
Author's Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages
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670
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‡a
Author's Impact of Biogenic Amines on Food Quality and Safety
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670
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‡a
Author's 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.) Emulsion Gel
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670
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‡a
Author's Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer
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670
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‡a
Author's Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics
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670
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‡a
Author's Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham
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670
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‡a
Author's Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters
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670
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‡a
Author's Preparation and impact of multiple
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670
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‡a
Author's Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
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670
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‡a
Author's Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition
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670
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‡a
Author's Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers
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670
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‡a
Author's Raman spectroscopy for monitoring protein structure in muscle food systems.
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670
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‡a
Author's Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics
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670
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‡a
Author's Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)
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670
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‡a
Author's Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix
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670
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‡a
Author's Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics
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670
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‡a
Author's The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt
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670
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‡a
Author's Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture
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909
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‡a
(orcid) 0000000243704644
‡9
1
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919
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‡a
biogenicaminesinlowandreducedfatdryfermentedsausagesformulatedwithkonjacgel
‡A
Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel
‡9
1
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919
|
|
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‡a
breakingstrengthofdryfermentedsausagesandtheircorrelationwithtextureprofileanalysistpaandphysicochemicalcharacteristics
‡A
Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
‡9
1
|
|
919
|
|
|
‡a
chiasalviahispanica50apromisingalternativeforconventionalandgelledemulsionstechnologicalandlipidstructuralcharacteristics
‡A
Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
‡9
1
|
|
919
|
|
|
‡a
effectofdifferentstrategiesoflactobacillusplantarumincorporationinchorizosausages
‡A
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages
‡9
1
|
|
919
|
|
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‡a
impactofbiogenicaminesonfoodqualityandsafety
‡A
Impact of Biogenic Amines on Food Quality and Safety
‡9
1
|
|
919
|
|
|
‡a
impactofculinaryproceduresonnutritionalandtechnologicalpropertiesofreducedfatlonganizasformulatedwithchia1salviahispanica150oroat1avenasativa150emulsiongel
‡A
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.) Emulsion Gel
‡9
1
|
|
919
|
|
|
‡a
infraredstudyofstructuralcharacteristicsoffrankfurtersformulatedwitholiveoilinwateremulsionsstabilizedwithcaseinasporkbackfatreplacer
‡A
Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer
‡9
1
|
|
919
|
|
|
‡a
konjacgelasporkbackfatreplacerindryfermentedsausagesprocessingandqualitycharacteristics
‡A
Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics
‡9
1
|
|
919
|
|
|
‡a
microbialtransglutaminaseforcoldsetbindingofunsaltedsaltedporkmodelsandrestructureddryham
‡A
Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham
‡9
1
|
|
919
|
|
|
‡a
potentialofasunflowerseedbyproductasanimalfatreplacerinhealthierfrankfurters
‡A
Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters
‡9
1
|
|
919
|
|
|
‡a
preparationandimpactofmultiple
‡A
Preparation and impact of multiple
‡9
1
|
|
919
|
|
|
‡a
preparationandimpactofmultiplewaterinoilinwateremulsionsinmeatsystems
‡A
Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
‡9
1
|
|
919
|
|
|
‡a
ramanspectroscopicevaluationofmeatbatterstructuralchangesinducedbythermaltreatmentandsaltaddition
‡A
Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition
‡9
1
|
|
919
|
|
|
‡a
ramanspectroscopicstudyofstructuralchangesuponchillingstorageoffrankfurterscontainingoliveoilbulkingagentsasfatreplacers
‡A
Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers
‡9
1
|
|
919
|
|
|
‡a
ramanspectroscopyformonitoringproteinstructureinmusclefoodsystems
‡A
Raman spectroscopy for monitoring protein structure in muscle food systems.
‡9
1
|
|
919
|
|
|
‡a
ramanspectroscopystudyofthestructuraleffectofmicrobialtransglutaminaseonmeatsystemsanditsrelationshipwithtexturalcharacteristics
‡A
Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics
‡9
1
|
|
919
|
|
|
‡a
rheologicalbehaviourofcommercialcookedmeatproductsevaluatedbytensiletestandtextureprofileanalysistpa
‡A
Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)
‡9
1
|
|
919
|
|
|
‡a
storagestabilityoflowfatsodiumreducedfreshmerguezsausagepreparedwitholiveoilinkonjacgelmatrix
‡A
Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix
‡9
1
|
|
919
|
|
|
‡a
tensilepropertiesofcookedmeatsausagesandtheircorrelationwithtextureprofileanalysistpaparametersandphysicochemicalcharacteristics
‡A
Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics
‡9
1
|
|
919
|
|
|
‡a
effectofsupplementinggoatsmilkwithwheyproteinconcentrateontexturalpropertiesofsettypeyoghurt
‡A
The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt
‡9
1
|
|
919
|
|
|
‡a
ultrastructuralchangesandstructureandmobilityofmyowaterinfrozenstoredhakemerlucciusmerluccius50musclerelationshipwithfunctionalityandtexture
‡A
Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture
‡9
1
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0 0 lived 0 0
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1
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998
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Herrero, Ana M.
‡2
DNB|1190828138
‡3
title: (0.80, 'biogenicaminesonfoodsafety', 'impactofbiogenicaminesonfoodqualityandsafety')
|
