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Results: 1-9 |
Results: 9
Pressure-assisted gelation of chemically modified poultry meat batters
Authors: Carballo, J Cofrades, S Fernandez-Martin, F Jimenez-Colmenero, F
Citation: J. Carballo et al., Pressure-assisted gelation of chemically modified poultry meat batters, FOOD CHEM, 75(2), 2001, pp. 203-209
Interactions of kappa-carrageenan plus other hydrocolloids in fish myosystem gels
Authors: Perez-Mateos, M Hurtado, JL Montero, P Fernandez-Martin, F
Citation: M. Perez-mateos et al., Interactions of kappa-carrageenan plus other hydrocolloids in fish myosystem gels, J FOOD SCI, 66(6), 2001, pp. 838-843
DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation
Authors: Fernandez-Martin, F Fernandez, P Carballo, J Jimenez-Colmenero, F
Citation: F. Fernandez-martin et al., DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation, EUR FOOD RE, 211(6), 2000, pp. 387-392
Phase behavior of the n-decanoic acid plus thallium(I) n-decanoate system
Authors: Cheda, JAR Fernandez-Garcia, M Ungarelli, P Ferloni, P Fernandez-Martin, F
Citation: Jar. Cheda et al., Phase behavior of the n-decanoic acid plus thallium(I) n-decanoate system, LANGMUIR, 16(13), 2000, pp. 5825-5830
Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch
Authors: Fernandez-Martin, F Guerra, MA Lopez, E Solas, MT Carballo, J Jimenez-Colmenero, F
Citation: F. Fernandez-martin et al., Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch, J SCI FOOD, 80(8), 2000, pp. 1230-1236
Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle
Authors: Fernandez-Martin, F Otero, L Solas, MT Sanz, PD
Citation: F. Fernandez-martin et al., Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle, J FOOD SCI, 65(6), 2000, pp. 1002-1008
Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level
Authors: Cofrades, S Guerra, MA Carballo, J Fernandez-Martin, F Colmenero, FJ
Citation: S. Cofrades et al., Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level, J FOOD SCI, 65(2), 2000, pp. 281-287
Thermal stability of polyfuran/perchlorate doped films
Authors: Carrillo, I Fernandez-Martin, F Barba, C de la Blanca, ES Gonzalez-Tejera, MJ Hernandez-Fuentes, I
Citation: I. Carrillo et al., Thermal stability of polyfuran/perchlorate doped films, POLYM BULL, 43(2-3), 1999, pp. 269-276
A thermophysical study of the melting process in alkyl chain metal n-alkanoates: The thallium (I) series
Authors: Cheda, JAR Redondo, MI Garcia, MV de la Fuente, FLL Fernandez-Martin, F Westrum, EF
Citation: Jar. Cheda et al., A thermophysical study of the melting process in alkyl chain metal n-alkanoates: The thallium (I) series, J CHEM PHYS, 111(8), 1999, pp. 3590-3598
Risultati: 1-9 |