Carne y Productos Cárnicos (CARPROCAR)

PERSONAL

Responsable de Grupo: José Carballo Santaolalla – (Investigador Científico)

Integrantes:

  • Claudia Ruiz-Capillas Pérez – (Investigador Científico)
  • Susana Cofrades Barbero – (Científico Titular)
  • Ana María Herrero Herranz – (Científico Titular)
  • Tatiana Pintado del Campo – (Técnico Superior especializado de laboratorio)
  • Joaquín Gómez Estaca – (Técnico Superior especializado de laboratorio)
  • Carmen de la Mata – (Técnico de Laboratorio)
  • Arancha Saiz Carrasco – (Técnico Contratado)
  • Noelia Castillo Rodríguez – (Técnico Contratado)

Contacto: +34 91 5492300 – jcarballoarrobaictan.csic.es

DESCRIPCION

Objetivos:

El propósito fundamental a llevar a cabo por el grupo de Carne y Productos Cárnicos consiste en el desempeño de distintas actividades científicas de carácter tanto básico orientado, como de aplicación tecnológica encaminadas a la mejora de la calidad y seguridad de la carne y sus derivados, así como al desarrollo de productos cárnicos mas saludables.

Lineas de Investigación:

  • Desarrollo de productos cárnicos potencialmente funcionales
  • Calidad y seguridad de productos cárnicos, así como valorización de productos cárnicos
  • Cambios químicos, físicos y estructurales de componentes y propiedades de los productos cárnicos
  • Aplicación de tecnologías tradicionales y emergentes a productos cárnicos

Capacidades:

El grupo dispone de líneas de investigación consolidadas con capacidades de carácter científico y tecnológico en el marco de proyectos de investigación con fondos Nacionales e Internacionales y en colaboración con distintos grupos de investigación, dando lugar todo ello a numerosas publicaciones SCI. Así mismo realiza transferencia de tecnología en el marco de proyectos con distintos sectores de la industria. Tiene una importante capacidad de formación de personal investigador y técnico, mediante la realización de tesis doctorales y recepción de estudiantes/profesionales nacionales e internacionales. Concurren también capacidades en tareas de divulgación de la ciencia a través de distintos medios. Cabe señalar además la internacionalización del grupo evidenciado mediante diversas actividades (proyectos, recepción de investigadores, etc.).

Palabras Clave: Productos cárnicos, Alimentos funcionales, Reformulación, Emulsiones cárnicas, Compuestos bioactivos, Aminas biógenas

PUBLICACIONES SCI

  • Estaca J, Herrero AM, Herranz B, Álvarez MD, Jiménez-Colmenero F, Cofrades S. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocolloid 87, 960-969 (2019). https://doi.org/10.1016/j.foodhyd.2018.09.029.
  • Freire M, Cofrades S, Pérez-Jiménez J, Gómez-Estaca J, Jiménez-Colmenero F, Bou R. Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 113, 465-473 (2018). https://doi.org/10.1016/j.foodres.2018.07.041.
  • Celada P, Olmedilla-Alonso B, Delgado-Pando G, Raposo R, Jiménez-Colmenero F, Garcimartin A, Sánchez-Muniz F. Coagulation, thrombogenesis and insulin resistance marker in increased cardiovascular risk subjects consuming improved fat meat products. J Am Coll Nutr (2018). https://doi.org/10.1080/07315724.2018.1513345.
  • Mizi L, Cofrades S, Bou R, Pintado T, López-Caballero ME, Zaidi F, Jiménez-Colmenero F. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. Innov Food Sci Emerg Technol (2018). https://doi.org/10.1016/j.ifset.2018.04.010.
  • Gómez-Nieto B, Gismera MJ, Sevilla MT, Cofrades S, Freire M, Procopio JR. Straightforward silicon determination in water-in-oil-in-water emulsions used for silicon supplementations in food by high-resolution continuum source flame atomic absorption spectrometry. Spectrochim Acta B 148, 44-50 (2018) https://doi.org/10.1016/j.sab.2018.06.001.
  • Silva W, Torres-Gatica MF, Oyarzun-Ampuero F, Silva-Weiss A, Robert P, Cofrades S, Giménez B. Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases. Food Chem 253, 71-78 (2018). https://doi.org/10.1016/j.foodchem.2018.01.128 .
  • Ben Slima S, Ktari N, Triki M, Trabelsi I, Abdeslam A, Moussa H, Makni I, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C, Ben Salaha R. Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages. LWT – Food Sci Technol 92, 195–203 (2018). https://doi.org/10.1016/j.lwt.2018.02.038.
  • Herrero AM, Ruiz-Capillas C, Pintado T, Carmona P, Jiménez-Colmenero F. Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties. Food Hydrocolloid 77, 212-219 (2018). https://doi.org/10.1016/j.foodhyd.2017.09.036
  • Pintado T, Herrero AM, Jiménez-Colmenero F, Cavalheiro P, Ruiz-Capillas C. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation. Meat Sci 135, 6-13 (2018). http://dx.doi.org/10.1016/j.meatsci.2017.08.004.
  • Jiménez-Colmenero F, Cofrades S, Herrero AM, Ruiz-Capillas C. (2018). Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods. Crit Rev Food Sci Nutr (2018). http://dx.doi.org/10.1080/10408398.2017.1322937
  • Nardoia M, Ruiz-Capillas C, Casamassima D, Herrero AM, Pintado T, Jiménez-Colmenero F, Chamorro S, Brenes A. Effect of polyphenols dietary grape by‑products on chicken patties. Eur Food Res Tech 244, 367-377 (2018). http://dx.doi.org/10.1007/s00217-017-2962-7
  • Nardoia M, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Chamorro S, Brenes A. Effect of added grape seed and skin on chicken thigh patties during chilled storage. International Journal of Food and Nutritional Science 4, 1-7 (2017). http://dx.doi.org/10.15436/2377-0619.17.1497.
  • Freire M, Cofrades S, Serrano-Casas V, Pintado T, Jiménez MJ, Jiménez-Colmenero F. Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties. J Food Sci Technol 34, 3959-3968 (2017). http://dx.doi.org/10.1007/s13197-017-2860-9.
  • Ben Slima S, Ktari N, Trabelsi I, Triki M, Feki-Tounsi M, Moussa H, Makni I, Herrero A, Jiménez-Colmenero F, Ruiz-Capillas C, Ben Salah R. Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages. LWT – Food Sci Technol 86, 219-226 (2017). http://dx.doi.org/10.1016/j.lwt.2017.07.058.
  • Freire M, Bou R, Cofrades S, Jiménez-Colmenero F. Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage. Food Res Int 100, 298-305 (2017). https://doi.org/10.1016/j.foodres.2017.08.047.
  • Cofrades S, Benedí J, Garcimartin A, Sánchez-Muniz F, Jiménez-Colmenero F. A comprehensive approach to formulation of seaweed-enriched meat products: from technological development to assessment of healthy properties. Food Res Int 99, 1084-1094 (2017). http://dx.doi.org/10.1016/j.foodres.2016.06.029.
  • Cofrades S, Bou R, Flaiz L, Garcimartin A, Benedí J, Mateos R, Sánchez-Muniz FJ, Olivero-David R, Jiménez-Colmenero F. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions. J Food Sci Technol 54, 1785–1793 (2017). http://link.springer.com/article/10.1007/s13197-017-2604-x.
  • Herrero AM, Ruiz-Capillas C, Pintado T, Carmona P, Jimenez-Colmenero F. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. Food Chem 221, 1333-1339 (2017). http://dx.doi.org/10.1016/j.foodchem.2016.11.022.
  • Fernández-Martín F, Freire M, Bou R, Cofrades S, Jiménez Colmenero F. Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides. J Food Eng 196, 18-26 (2017). http://dx.doi.org/10.1016/j.jfoodeng.2016.10.011.
  • Cofrades S, Bou R, Gómez-Nieto B, Procopio JR, Errabi A, Jimenez-Colmenero F. Physicochemical properties and encapsulation of silicon in double emulsions for use as potential ingredient for healthier meat product development. J Food Sci Technol 53, 3884–3893 (2017). http://link.springer.com/article/10.1007/s13197-016-2369-7.
  • Hospital X, Carballo J, Fernández M, Arnau J, Gratacos M, Hierro E. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham. Food Res. Int. 101, 82-87 (2017). https://doi.org/10.1016/j.foodres.2017.08.039
  • Triki M, Khemakhem I, Trigui I, Ben Salah R, Jaballi S; Ruiz-Capillas C, Ayadi MA; Attia H, Besbes S. Free-sodium salts mixture and AlgySalt (R) use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population. Meat Sci, 133, 194-203 (2017). https://doi.org/10.1016/j.meatsci.2017.07.005
  • Pintado T, Herrero A, Jiménez-Colmenero F, Ruiz-Capillas C. Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications. J Food Sci Technol 53, 4336-4347 (2016). http://link.springer.com/article/10.1007/s13197-016-2432-4.
  • Celada P, Sánchez-Muniz FJ, Delgado-Pando G, Bastida S, Espárrago Rodilla M, Jiménez-Colmenero F, Olmedilla-Alonso B. Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk. J Physiol Biochem 72, 669-678 (2016). http://dx.doi.10.1007/s13105-016-0505-5.
  • Flaiz L, Freire M, Cofrades S. Mateos R, Weiss J, Jiménez-Colmenero F, Bou R. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Food Chem 213, 49-57 (2016). http://dx.doi.org/10.1016/j.foodchem.2016.06.005.
  • Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F. Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters. Food Sci Technol Int 22, 132-145 (2016). http://dx.doi.org/10.1177/1082013215577033.
  • Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F. Double emulsions to improve frankfurters lipid content: impact of perilla oil and pork backfat. J Sci Food Agri 96, 900-908 (2016). http://dx.doi.org/10.1002/jsfa.7163.
  • Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F. Properties of reformulated hot dog sausage without added nitrites during chilled storage. Food Sci Technol Int 22, 21-30 (2016). http://dx.doi.org/10.1177/1082013214562919.
  • Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci 114, 75-84 (2016). http://dx.doi.org/10.1016/j.meatsci.2015.12.009.
  • Cavalheiro CP, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Ragagnin de Menezes C, Martins Fries LL. Application of probiotic delivery systems in meat products. Trends Food Sci Technol 46, 120-131 (2015). http://dx.doi.org/10.1016/j.tifs.2015.09.004.
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F. 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. Meat Sci 110, 160-168 (2015). http://dx.doi.org/10.1016/j.meatsci.2015.07.013
  • Ruiz-Capillas C, Triki M, de las Heras C, Tejada M, Pálmadóttir R, Jiménez-Colmenero F, Herrero AM. Assay of different extraction procedures in capelin fish meal for biogenic amine determination by HPLC. J Aquat Food Prod T 24, 443-453 (2015). http://dx.doi.org/10.1080/10498850.2013.787482.
  • Celada P, Delgado-Pando G, Olmedilla-Alonso B, Jiménez Colmenero F, Ruperto M, Sánchez-Muniz FJ. Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular risk. Nutr Hosp 32, 710-721 (2015). http://dx.doi.org/10.3305/nh.2015.32.2.9231.
  • Jiménez Colmenero F, Salcedo-Sandoval L, Bou R, Cofrades S, Herrero AM, Ruiz-Capillas C. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol 44, 177-188 (2015). http://dx.doi.org/10.1016/j.tifs.2015.04.011.
  • Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P, Herrero AM. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L) and cold gelling agents: technological and infrared spectroscopic characterization. Food Chem 185, 470-478 (2015). http://dx.doi.org/10.1016/j.foodchem.2015.04.024
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements J, Decker EA, Jiménez-Colmenero F. (2015). Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem 184, 207-213 (2015). http://dx.doi.org/10.1016/j.foodchem.2015.03.093
  • Salcedo-Sandoval L, Ruiz-Capillas C, Cofrades S, Triki M, Jiménez-Colmenero F. Shelf-life of n-3 PUFA enriched frankfurters formulated with konjac-based oil bulking agent. LWT – Food Sci Technol 62, 711-717 (2015). http://dx.doi.org/10.1016/j.lwt.2015.01.043
  • Amini Sarteshnizi R, Hosseini H, Bondarianzadeh D, Jiménez Colmenero F, Khaksar. R. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. LWT – Food Sci Technol 62, 704-710 (2015). http://dx.doi.org/10.1016/j.lwt.2014.05.014
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F. Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment. Meat Sci 101, 95-102 (2015). http://dx.doi.org/10.1016/j.meatsci.2014.11.010
  • Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero, Herrero AM. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. J Food Sci Tech Mys 52, 4333-4341 (2015).http://dx.doi.org/10.1007/s13197-014-1460-1
  • Hospital X, Hierro E, Arnau J, Carballo J, Aguirre SJ, Gratacos M, Fernández M. Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile. Food Control 57, 275-281 (2015). https://doi.org/10.1016/j.foodcont.2015.04.024
  • Herrero AM, Carmona P, Jiménez-Colmenero F, Ruíz-Capillas C. Polysaccharide gels as oil bulking agents: Technological and structural properties. Food Hydrocolloids 36, 374-381 (2014). DOI:10.1016/j.foodhyd.2013.08.008
  • Delgado-Pando G, Celada P, Sánchez-Muniz F, Jiménez-Colmenero F, Olmedilla-Alonso B. Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk. A placebo-controlled study. European Journal of Nutrition 53, 83-93 (2014). DOI 10.1007/s00394-013-0502-1
  • Olmedilla-Alonso B, Jiménez-Colmenero, F. Alimentos cárnicos funcionales: desarrollo y evaluación de sus propiedades saludables. Nutrición Hospitalaria 29(6), 1197-1209 (2014). DOI: 10.3305%2Fnh.2014.29.6.7389
  • Bou R, Cofrades S, Jiménez-Colmenero F. Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions. Innovative Food Science and Emerging Technologies 23, 1-9 (2014). DOI:10.1016/j.ifset.2014.04.001
  • Sarteshnizi RA, Hosseini H, Bondarianzadeh D, Jiménez Colmenero F, Khaksar R. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. LWT – Food Science and Technology 62, 704-710 (2014). DOI:10.1016/j.lwt.2014.05.014
  • Herrero AM, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P. 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 62, 5963-5971 (2014). DOI: 10.1021/jf501231k
  • Bou R, Cofrades S, Jiménez-Colmenero F. Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources. LWT – Food Science and Technology 59, 621-628 (2014). DOI:10.1016/j.lwt.2014.06.044
  • Cofrades S, Santos-López JA, Freire M, Benedí J, Sánchez-Muniz FJ, Jiménez-Colmenero F. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase LWT – Food Science and Technology 59, 941-947 (2014). DOI:10.1016/j.lwt.2014.06.051
  • Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero F, Herrero AM. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. Journal of Food Science Technology 52, 4333-4341 (2014). DOI: 10.1007/s13197-014-1460-1
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F. 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. Meat Science 98, 795-803 (2014). DOI:10.1016/j.meatsci.2014.07.034
  • Romero de Ávila MD, Cambero MI, Ordóñez JA, de la Hoz L, Herrero AM. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA). Meat Science 98, 310-315 (2014). DOI:10.1016/j.meatsci.2014.05.003
  • Santas J, Guzmán YJ, Guardiola F, Rafecas M, Bou R. High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine. Food Chemistry 162, 235–241 (2014). DOI: 10.1016/j.foodchem.2014.04.059
  • Romero de Ávila MD, Cambero MI, Ordóñez JA, de la Hoz L, Herrero AM. Rheological behavior of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA). Meat Science 98, 310-315 (2014) DOI:10.1016/j.meatsci.2014.05.003
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F. Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment. Meat Science 101, 95-102 (2015). DOI:10.1016/j.meatsci.2014.11.010
  • Ruiz-Capillas C, Herrero AM, Tahmouzi S. Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F. Properties of reformulated hot dog sausage without added nitrites during chilled storage. Food Science and Technology International (2015). DOI:10.1177/1082013214562919
  • Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F. Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters. Food Science and Technology International (2015). DOI:10.1177/1082013215577033
  • Amini Sarteshnizi R, Hosseini H, Bondarianzadeh D, Jiménez Colmenero F, Khaksar, R. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. LWT – Food Science and Technology 62, 704-710 (2015). DOI:10.1016/j.lwt.2014.05.014
  • Salcedo-Sandoval L, Ruiz-Capillas C, Cofrades S, Triki M, Jiménez-Colmenero F. Shelf-life of n-3 PUFA enriched frankfurters formulated with konjac-based oil bulking agent. LWT – Food Science and Technology 62, 711-717 (2015). DOI:10.1016/j.lwt.2015.01.043
  • Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero, F. Double emulsions to improve frankfurters lipid content: impact of perilla oil and pork backfat. Journal of the Science of Food and Agriculture (2015). DOI:10.1002/jsfa.7163
  • Alemán M, Bou R, Guardiola F, Durand E, Villeneuve P, Jacobsen C, Sørensen A-DM. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk. Food Chemistry 167, 236–244 (2015). DOI:10.1016/j.foodchem.2014.06.083
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements J, Decker EA, Jiménez-Colmenero, F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chemistry 184, 207-213 (2015). DOI:10.1016/j.foodchem.2015.03.093
  • Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P, Herrero AM. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L) and cold gelling agents: technological and infrared spectroscopic characterization. Food Chemistry 185, 470-478 (2015). DOI:10.1016/j.foodchem.2015.04.024
  • Jiménez Colmenero F, Salcedo-Sandoval L, Bou R, Cofrades S, Herrero AM, Ruiz-Capillas C. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends in Food Science and Technology 44, 177-188 (2015). DOI:10.1016/j.tifs.2015.04.011
  • Celada P, Delgado-Pando G, Olmedilla-Alonso B, Jiménez-Colmenero F, Ruperto M, Sánchez-Muniz FJ. Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular risk. Nutrición Hospitalaria 32, 710-721(2015). DOI:10.3305/nh.2015.32.2.9231
  • Ruiz-Capillas C, Triki M, de las Heras C, Tejada M, Pálmadóttir R, Jiménez-Colmenero F, Herrero AM. Assay of different extraction procedures in capelin fish meal for biogenic amine determination by HPLC. Journal of Aquatic Food Product Technology (2015).DOI:10.1080/10498850.2013.787482
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F. 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. Meat Science 110, 160-168 (2015). DOI:10.1016/j.meatsci.2015.07.013
  • Hospital X, Carballo J, Fernández M, Arnau J, Gratacós M, Hierro, E. Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile. Food Control 57, 275-281 (2015). DOI: 10.1016/j.foodcont.2015.04.024
  • Herrero AM, Carmona P, Jiménez-Colmenero F, Ruíz-Capillas C. Polysaccharide gels as oil bulking agents: Technological and structural properties. Food Hydrocoll 36, 374-381 (2014). DOI:10.1016/j.foodhyd.2013.08.008
  • Delgado-Pando G, Celada P, Sánchez-Muniz F, Jiménez-Colmenero F, Olmedilla-Alonso B. Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk. A placebo-controlled study. Eur J Nutri 53, 83-93 (2014). DOI 10.1007/s00394-013-0502-1
  • Olmedilla-Alonso B, Jiménez-Colmenero, F. Alimentos cárnicos funcionales: desarrollo y evaluación de sus propiedades saludables. Nutrición Hospitalaria 29(6), 1197-1209 (2014). DOI: 10.3305%2Fnh.2014.29.6.7389
  • Bou R, Cofrades S, Jiménez-Colmenero F. Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions. Inn Food Sci Emer Technol 23, 1-9 (2014). DOI:10.1016/j.ifset.2014.04.001
  • Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Dolly Bondarianzadeh, Francisco Jiménez Colmenero, Ramin Khaksar. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. LWT – Food Sci Technol (2014). DOI:10.1016/j.lwt.2014.05.014
  • Herrero AM, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P. Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers. J Agricul Food Chem 62, 5963-5971 (2014). DOI: 10.1021/jf501231k
  • Bou R, Cofrades S, Jiménez-Colmenero F. Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources. LWT – Food Sci Technol 59, 621-628 (2014). DOI:10.1016/j.lwt.2014.06.044
  • Cofrades S, Santos-López JA, Freire M, Benedí J, Sánchez-Muniz FJ, Jiménez-Colmenero F. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase. LWT – Food Sci Technol 59, 941-947 (2014). DOI:10.1016/j.lwt.2014.06.051
  • Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero F, Herrero AM. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. J Food Sci Technol (2014). DOI: 10.1007/s13197-014-1460-1
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F. 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. Meat Sci (2014). DOI:10.1016/j.meatsci.2014.07.034
  • Romero de Ávila MD, Cambero MI, Ordóñez JA, de la Hoz L, Herrero AM. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA). Meat Sci 98, 310-315 (2014). DOI:10.1016/j.meatsci.2014.05.003
  • Alemán M, Bou R, Guardiola F, Durand E, Villeneuve P, Jacobsen C, Sørensen A-DM. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk. Food Chem 167, 236–244 (2015) DOI:10.1016/j.foodchem.2014.06.083
  • Santas J, Guzmán YJ, Guardiola F, Rafecas M, Bou R. High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine. Food Chem, 162, 235–241 (2014). DOI: 10.1016/j.foodchem.2014.04.059
  • Jiménez-Colmenero F, Cofrades S, Herrero AM, Solas MT, Ruiz-Capillas C. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocoll 30, 351-357 (2013).
  • Triki M, Herrero AM, Rodríguez-Salas L, Jiménez-Colmenero F, Ruiz-Capillas C. Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control, 31, 158-165 (2013).
  • Jiménez-Colmenero F, Triki M, Herrero AM, Rodríguez-Salas L, Ruiz-Capillas C. Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages. LWT – Food Sci Technol 51, 158-163 (2013).
  • Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage. Meat Sci 93, 351-360 (2013).
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas Pérez C, Solas M T, Jiménez-Colmenero F. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters. Meat Sci 93, 757-766 (2013).
  • Delgado-Pando G, Celada P, Sánchez-Muniz F, Jiménez-Colmenero F, Olmedilla-Alonso B. Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk. A placebo-controlled study. Eur J Nutr, DOI 10.1007/s00394-013-0502-1 (2013).
  • Jiménez-Colmenero F. Potential applications of multiple emulsions in the development of healthy and functional foods. Food Res Inter 52, 64-74 (2013).
  • Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chem 141, 338-346 (2013).
  • Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix. Meat Sci 94, 438-446 (2013).
  • Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz F. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 95, 919-930 (2013).
  • Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study. Food Chem 141, 3688-3694 (2013).
  • Santas J, Guardiola F, Rafecas M, Bou, R. Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe. Analytical Biochem 434, 172-177 (2013).
  • Moreno HM, Carballo J, Borderías AJ. Raw-appearing restructured fish models made with sodium alginate or microbial transglutaminase and effect of chilled storage. Ciência e Tecnologia de Alimento 33, 137-145 (2013).
  • Delgado-Andrade C, Roncero-Ramos I, Carballo J, Rufian-Henares JA, Seiquer I, Navarro MP. Composition and functionality of bone affected by dietary glycated compounds. Food & Function 4, 549–556 (2013).
  • Roncero-Ramos I, Delgado-Andrade C, Rufian-Henares JA, Carballo J, Navarro MP. Effects of model Maillard compounds on bone characteristics and functionality. J Sci Food Agric 93, 2816-2821 (2013).
  • Jiménez Colmenero F. Emulsiones múltiples: Compuestos bioactivos y alimentos funcionales. Nutric Hop 28, (2013).
  • Jiménez-Colmenero F, Cofrades S, Herrero AM, Solas MT, Ruiz-Capillas C. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocoll 30, 351-357 (2013).
  • Triki M, Herrero AM, Rodríguez-Salas L, Jiménez-Colmenero F, Ruiz-Capillas C. Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control, 31, 158-165 (2013).
  • Jiménez-Colmenero F, Triki M, Herrero AM, Rodríguez-Salas L, Ruiz-Capillas C. Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages. LWT – Food Science and Technology, 51, 158-163 (2013).
  • Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage. Meat Sci 93, 351-360 (2013).
  • Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas Pérez C, Solas M T, Jiménez-Colmenero F. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters. Meat Sci 93, 757-766 (2013).
  • Delgado-Pando G, Celada P, Sánchez-Muniz F, Jiménez-Colmenero F, Olmedilla-Alonso B. Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk. A placebo-controlled study. European Journal of Nutrition, DOI 10.1007/s00394-013-0502-1 (2013).
  • Jiménez-Colmenero F. Potential applications of multiple emulsions in the development of healthy and functional foods. Food Res Inter 52, 64-74 (2013).
  • Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chem 141, 338-346 (2013).
  • Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix. Meat Sci 94, 438-446 (2013).
  • Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz F. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 95, 919-930 (2013).
  • Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study. Food Chem 141, 3688-3694 (2013).
  • Santas J, Guardiola F, Rafecas M, Bou, R. Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe. Analytical Biochem 434, 172-177 (2013).
  • Moreno HM, Carballo J, Borderías AJ. Raw-appearing restructured fish models made with sodium alginate or microbial transglutaminase and effect of chilled storage. Ciência e Tecnologia de Alimento 33, 137-145 (2013).
  • Delgado-Andrade C, Roncero-Ramos I, Carballo J, Rufian-Henares JA, Seiquer I, Navarro MP. Composition and functionality of bone affected by dietary glycated compounds. Food & Function 4, 549–556 (2013).
  • Roncero-Ramos I, Delgado-Andrade C, Rufian-Henares JA, Carballo J, Navarro MP. Effects of model Maillard compounds on bone characteristics and functionality. J Sci Food Agric 93, 2816-2821 (2013).
  • Jiménez Colmenero F. Emulsiones múltiples: Compuestos bioactivos y alimentos funcionales. Nutric Hop 28, (2013).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage. Meat Sci 92, 762-767 (2012).
  • Sánchez-Muniz F J, Olivero-David R, Medhi T, Salcedo L, González-Muñoz M J, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F, Benedi J. Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage. Food Res Int 48, 909-915 (2012).
  • Ruiz-Capillas C, Triki M, Herrero A, Jiménez-Colmenero F. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel. J Agric Food Chem 60, 9242-9248 (2012).
  • Triki M, Jiménez-Colmenero F, Herrero A, Ruiz-Capillas C. Optimization of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system. Food Chem 130, 1066-1073 (2012).
  • Jiménez-Colmenero F, Cofrades S, Herrero A, Fernández-Martin F, Rodríguez L, Ruiz-Capillas, C. Konjac gel fat analogue for use in meat products: Comparison with pork fats. Food Hydrocoll 26, 63-72 (2012).
  • Sanchez JA, Ruiz-Capillas C. Application of the simplex method for optimization of chromatographic analysis of biogenic amines in fish. Eur Food Res Technology 234, 285-294 (2012).
  • Ruiz-Capillas C, Triki M, Herrero AM, Rodríguez-Salas L, Jiménez-Colmenero F. Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics. Meat Sci 92, 144-150 (2012).
  • Herrero AM, Carmona P, Pintado T. Jiménez-Colmenero F, Ruiz-Capillas C. Lipid and protein structure analysis of frankfurters formulated with olive oil in water emulsion as animal fat replacer. Food Chem 135, 133-139 (2012).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero, F. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chilling storage. Meat Sci 92, 44-52 (2012).
  • Jiménez-Colmenero F, Cofrades S, Herrero A, Solas M T, Ruiz-Capillas C. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocoll 30, 351-357 (2013).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage. Meat Sci 92, 762-767 (2012).
  • Sánchez-Muniz F J, Olivero-David R, Medhi T, Salcedo L, González-Muñoz M J, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F, Benedi J. Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage. Food Res Int 48, 909-915 (2012).
  • Ruiz-Capillas C, Triki M, Herrero A, Jiménez-Colmenero F. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel. Journal of Agricultural and Food Chem 60, 9242-9248 (2012).
  • Triki M, Jiménez-Colmenero F, Herrero A, Ruiz-Capillas C. Optimization of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system. Food Chem 130, 1066-1073 (2012).
  • Jiménez-Colmenero F, Cofrades S, Herrero A, Fernández-Martin F, Rodríguez L, Ruiz-Capillas, C. Konjac gel fat analogue for use in meat products: Comparison with pork fats. Food Hydrocoll 26, 63-72 (2012).
  • Sanchez JA, Ruiz-Capillas C. Application of the simplex method for optimization of chromatographic analysis of biogenic amines in fish. Eur Food Res Technology 234, 285-294 (2012).
  • Ruiz-Capillas C, Triki M, Herrero AM, Rodríguez-Salas L, Jiménez-Colmenero F. Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics. Meat Sci 92, 144-150 (2012).
  • Herrero AM, Carmona P, Pintado T. Jiménez-Colmenero F, Ruiz-Capillas C. Lipid and protein structure analysis of frankfurters formulated with olive oil in water emulsion as animal fat replacer. Food Chem 135, 133-139 (2012).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero, F. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chilling storage. Meat Sci 92, 44-52 (2012).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas M T, Triki M, Jiménez-Colmenero, F. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Sci 89, 65-71 (2011).
  • Cofrades S, Salcedo L, Delgado-Pando G, López-López I, Ruiz-Capillas C, Jiménez-Colmenero F. Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids. Food Chem 129, 429-436 (2011).
  • Delgado-Pando G, Jimenez-Colmenero F. Production of functional low-fat MUFA, PUFA n-3 enriched pork liver pate. Ann Nutr Metabol 58, 128-128 (2011).
  • Ruiz Capillas C, Triki M, Herrero A, Jiménez-Colmenero F. New possibilities for fat reduction and improvement of fatty acid content in North African fresh sausage (merguez). Ann Nutr Metabol 58, 127-127 (2011).
  • Curiel J A, Ruiz-Capillas C, de las Rivas B, Carrascosa A V, Jiménez-Colmenero F, Muñoz R. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration. Meat Sci 88, 368-373 (2011).
  • Delgado-Pando G, Cofrades S, Rodríguez-Salas L, Jiménez-Colmenero F. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté. Meat Sci 88, 241-248 (2011).
  • Ruiz-Capillas C, Pintado T, Jiménez-Colmenero F. Biogenic amine formation in refrigerated fresh sausage “chorizo” keeps in modified atmosphere. J Food Biochem 36, 449-457 (2011).
  • López-López I, Cofrades S, Cañeque V, Díaz M T, López O, Jiménez-Colmenero F. Effect of cooking on the chemical composition of low-salt, low-fat wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci 89, 27-34 (2011).
  • Moreno HM, Carballo J, Borderías AJ. Application of Response Surface Methodology to study the effect of different calcium sources in restructured fish muscle-alginate system. Ciência Tecn Alim 31, 209-216 (2011)
  • Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero A M. Infrared study of structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with casein as pork backfat replacer. J Agric Food Chem 59, 12998-13003 (2011).
  • Herrero, A, Carmona P, Pintado T, Jiménez-Colmenero F, Ruiz-Capillas C. Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy. Food Hydrocoll 25, 12-18 (2011).
  • Herrero AM, Carmona P, Pintado T, Jiménez-Colmenero F, Ruiz-Capillas C. Infrared spectroscopic analysis of structural features and interactions in olive oil-in water emulsions stabilized with soy protein. Food Res Int 44, 360-366 (2011).
  • Cofrades S, López-López I, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci 87, 373-380 (2011).
  • Moreno HM, Carballo J and Borderías AJ. Gelation of fish muscle using microbial transglutaminase and the effect of sodium chloride and pH levels. J Mus Foods 21, 433-450 (2010).
  • Moreno HM, Carballo J, Borderías AJ. Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish model using cold gelation: Effect of storage. Innov Food Sci Emerg Technol 11, 394-400 (2010).
  • Jiménez Colmenero F, Sánchez-Muniz F, Olmedilla-Alonso B. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chem 123, 959-967 (2010).
  • Jiménez-Colmenero F, Herrero A, Pintado T, Solas M T, Ruiz-Capillas C. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Res Inter 43, 2068-2076 (2010).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F. Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters. Eur J Lipid Sci Technol 112, 859-870 (2010).
  • Romero de Ávila MD, Ordóñez JA, de la Hoz L, Herrero AM, Cambero MI. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham. Meat Sci 84, 747-754 (2010).
  • Jiménez Colmenero, F, Ventanas J, Toldrá, F. Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Sci 84, 858-593 (2010).
  • Jiménez Colmenero F, Ventanas J, Toldrá, F. Response to the letter to editors of Dr. Demeyer: Balancing the risks and benefits of unprocessed and processed red meat consumption for both consumers and the environment. Meat Sci 86, 531(2010).
  • Cofrades S, López-López I, Bravo L, Ruiz-Capillas C, Bastida S, Larrea M T, Jiménez Colmenero F. Nutritional and antioxidant properties of different brown and red spanish edible seaweeds. Food Sci Technol Int 16, 361-370 (2010).
  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Jiménez Colmenero F. Healthier lipid combination oil-in-water emulsions prepared with various protein systems. An aproach for the development of funcional meat product. Eur J Lipid Sci Technol 112, 791-801 (2010).
  • López-López I, Cofrades S, Solas MT, Jiménez Colmenero F. Frozen storage characteristics of low-salt and reduced-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res Inter 43, 1244-1254 (2010).
  • Ruiz-Capillas C, Jiménez-Colmenero F. Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage. Food Contr 21, 1331-1337 (2010).
  • Granado-Lorencio F, López-López I, Herrero-Barbudo C, Blanco-Navarro I, Cofrades S, Pérez-Sacristán B, Delgado-Pando G, Jiménez-Colmenero, F. Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccesibility. Food Chem 120, 741-748 (2010)
  • Jiménez-Colmenero F, Cofrades S, López-López I, Ruiz-Capillas C, Pintado T, Solas M T. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci 84, 356-363 (2010).
  • López-López I, Cofrades S, Jiménez-Colmenero F. Low-fat frankfurters enriched with n − 3 PUFA and edible seaweed: effects of olive oil and chilling storage on physicochemical, sensory and microbial characteristics. Meat Sci 83, 148-154 (2009).
  • López-López I, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero, F. Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci 83, 255-262 (2009).
  • López-López I, Bastida S, Ruiz-Capillas C, Bravo L, Larrea MT, Sánchez-Muniz F, Cofrades S, Jiménez-Colmenero, F. Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Sci 83, 492-498 (2009).
  • Herrero AM, Cambero MI, Ordóñez JA, De la Hoz L, Carmona P. Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study. Food Chem 113, 493-499 (2009).
  • Herrero AM, Jiménez-Colmenero F, Carmona P. Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy. Int J Food Sci Technol 44, 711-717 (2009).
  • Bastida S, Sánchez-Muniz F, Olivero R, Pérez-Olleros L, Ruiz-Roso B, Jiménez-Colmenero F. Antioxidant activity of carob fruit extracts in cooked pork meat systems during chilled and frozen storage. Food Chem 116, 748-754 (2009).
  • Fernández-Martín F, López-López I, Cofrades S, Jiménez Colmenero F. Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association. Meat Sci 83, 209-217 (2009).
  • Moreno HM, Carballo J. and Borderías AJ. Cold gelification of two different quality minced hake (Merluccius capensis) muscles at different setting times by adding Microbial Transglutaminase. J Sci Food Agric 89, 1346-1351 (2009).
  • Ruiz-Capillas C, Jiménez-Colmenero F. Application of flow injection analysis for determining sulfites in food and beverages: A review. Food Chem 112, 487-493 (2009).
  • Librelotto L, Bastida S, Zulin-Botega D, Jiménez-Colmenero F, Sánchez-Muniz F. Effect of long frozen storage in the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks. Meat Sci 81, 726-730 (2009).
  • Herrero AM, De la Hoz L, Ordóñez JA, Herranz B, Romero Ávila MD, Cambero MI. Tensile test and Texture Profile Analysis (TPA) for monitoring textural properties of meat cooked sausages. Meat Sci 80, 690-696 (2008).
  • Herrero AM. Raman spectroscopy a promising technique for quality assessment of meat and fish: a review. Food Chem 107, 1642-1651 (2008).
  • Herrero AM. Raman spectroscopy for monitoring protein structure in muscle food systems. Crit Rev Food Sci Nutr 48, 512-523 (2008).
  • Herrero AM, Cambero MI, Ordóñez JA, De la Hoz L, Carmona P. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics. Food Chem 109, 25-32 (2008).
  • De las Rivas, Ruiz-Capillas C, Carrascosa A, Curiel J A, Jiménez Colmenero F., Muñoz, R. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage. Meat Sci 80, 272-277 (2008).
  • Librelotto J, Bastida S, Serrano A, Cofrades S, Jiménez-Colmenero F, Sánchez-Muniz FJ. Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil. Meat Sci 80, 431-441 (2008).
  • Ruiz-Capillas C, Jiménez-Colmenero F. Determining preservatives in meat products by flow injection analysis (FIA). Food Additives and Contaminants: Part A 25, 1167-1178 (2008).
  • Herrero AM, Carmona P, Cofrades S, Jiménez-Colmenero F. Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment. Food Res Int 41, 765-772 (2008).
  • Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition. J Agric Food Chem 58, 7119-7124 (2008)
  • Ayo J, Carballo J, Solas M T, Jiménez-Colmenero F. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content. Food Chem 107, 1547-1552 (2008).
  • Cofrades S, Serrano A, Ayo J, Carballo J, Jiménez Colmenero F. Characteristics of meat batters with added native and preheated defatted walnut. Food Chem 107, 1506-1514 (2008).
  • Cofrades S, López-López I, Solas MT, Bravo L, Jiménez-Colmenero F. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci 79, 767-776 (2008).
  • Ayo J, Carballo J, Serrano J, Olmedilla-Alonso B, Ruiz-Capillas C, Jiménez-Colmenero F. Effect of total replacement of pork backfat with walnut on nutritional profile of frankfurters. Meat Sci 77, 173-181 (2007).
  • Ruiz-Capillas C, Jiménez Colmenero F, Carrascosa A, Muñoz R. Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage. Meat Sci 77, 365-371 (2007).
  • Serrano A, Librelotto J, Cofrades S, Sánchez-Muniz F, Jiménez Colmenero, F. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci 77, 304-313 (2007).
  • Jiménez Colmenero F. Healthier lipid formulation approaches in meat based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol 18, 567-578 (2007).
  • Herrero AM, Ordóñez J, Romero de Ávila MD, Herranz B, De la Hoz L, Cambero MI. Breaking strength of dry fermented sausages and their correlation with Texture Profile Analysis (TPA) and physico-chemical characteristics. Meat Sci 77, 331-338 (2007).
  • Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F. Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage. Food Chem 104, 202-208 (2007).
  • Ruiz-Capillas C, Aller-Guite P, Jiménez Colmenero F. Application of flow injection analysis to determine protein-bound nitrite in meat products. Food Chem 101, 812-816 (2007).
  • Ruiz-Capillas C, Carballo J, Jiménez Colmenero F. Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions. Meat Sci 75, 397-405 (2007).

PUBLICACIONES NO-SCI

  • Carballo J, Cofrades S. Aplicación industrial de la alta presión en la industria cárnica. Tecnocarne 6, 52-56 (2017).
  • Ramírez Muñoz D, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Pintado T, de la Rivas B, Muñoz R, Pérez Baltar A, Cueto Wong MC, Balagurusamy N. Caracterización del chorizo verde mexicano durante el procesado y conservación a distintas temperaturas: Aminas biógenas. Alimentos Hoy, 23, 20-41 (2016).
  • Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F. Aspectos de seguridad asociados al desarrollo de productos cárnicos más saludables: aminas biógenas. Tecnocarne, 2, 24-31 (2016).
  • Herrero AM, Ruiz-Capillas C, Carmona P, Jiménez Colmenero F. Mejoran las grasas de algunas carnes. Revista Alimentaria 463, 48-54 (2015).
  • Jiménez Colmenero F. Alimentos cárnicos funcionales: estrategias de desarrollo y evaluación de sus propiedades saludables. Revista Molécula 99, 4 (2014).
  • Jiménez Colmenero F. Declaraciones de propiedades saludables en carne y derivados cárnicos. Eurocarne 229, 45-56 (2014).
  • Herrero AM, Ruiz-Capillas C, Carmona P, Jiménez Colmenero F. Revista Alimentaria 463, 48-54 (2015).
  • Pasqualin Cavalheiro C, Ragagnin de Menezes C, Martins Fries L, Herrero AM, Jimenez-Colmenero F, Ruiz-Capillas C. Alginate beads to improve viability of Lactobacillus plantarum to heat stress. Journal of Food Processing & Technology 6, 127 (2015)(abstract) (Open Access). DOI:10.4172/2157-7110.S1.018
  • Ramirez Munoz D, Ruiz-Capillas C, Herrero AM, Muñoz R, de la Rivas B, Cueto Wong MC, Jiménez-Colmenero F. Studies of biogenic amines in Mexican green sausage “Chorizo verde”. Journal of Food Processing & Technology 6, 126. (2015) (abstract)(Open Access). DOI:10.4172/2157-7110.S1.018
  • Carballo J, Andrade S. Evolución de los nitratos y nitritos durante la curación de salchichones con diferentes niveles de sales nitrificantes. Nutrición, Clínica y Dietética Hospitalaria 33, 114-115 (2013).
  • Carballo J, Andrade S. Evolución de los nitratos y nitritos durante la curación de salchichones con diferentes niveles de sales nitrificantes. Nutrición, Clínica y Dietética Hospitalaria 33, 114-115 (2013).
  • Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F. Emulsiones de aceite en agua como sustitutos de grasa animal para la elaboración de productos cárnicos más saludables. Alimentación, Equipos y Tecnología 271, 18-21 (2012).
  • Delgado-Pando G, Cofrades S, Jiménez Colmenero F. Combinación lipídica saludable como ingrediente funcional en el desarrollo de sistemas cárnicos tipo gel/emulsión, influencia sobre el perfíl lipídico y propiedades tecnológicas. Revista de Nutrición Práctica 15, 181-183 (2011).
  • Triki M, Ruiz-Capillas C, Herrero A M, Jiménez-Colmenero F. Gel de Konjac como sustituto de grasa en embutidos fermentados: efecto sobre la formación de aminas biógenas. Nutrición Clínica y Dietética Hospitalaria 31,104 (2011).
  • Navarro, MP, Delgado, C, Rufián, JA, Carballo, J, Ruiz, B, Seiquer, I, Roncero, I. Efecto del consumo glicotoxinas alimentarias en los marcadores óseos y propiedades biomecánicas. Revista Osteoporosis Metabolismo Mineral 3:3, 30 (2011)
  • Ruiz-Capillas Pérez, C, Jiménez-Colmenero, F. Aminas biogénicas: Importancia Toxicológica. Rev Electron Biomed 3, 58-60 (2010).
  • Ruiz-Capillas C, Jiménez Colmenero F. Aplicación del análisis de inyección de flujo (FIA) a la determinación sulfitos en alimentos. Eurocarne 407, 108-112 (2009).
  • López-López I, Cofrades S, Jiménez Colmenero F. Productos cárnicos más saludables: estrategias tecnológicas para reemplazar grasa animal por otra de origen vegetal o marino. Eurocarne 164, 83-93 (2008).
  • Ruiz-Capillas C, Jiménez Colmenero F. Aplicación del análisis de inyección de flujo (FIA) a la determinación de de nitratos y nitritos en productos cárnicos. Eurocarne 171, 51-58 (2008).

PROYECTOS Y CONTRATOS

Financiación Pública:

  • Red de Excelencia Consolider “Innovación en Productos Cárnicos Seguros y Saludables” Coordinador: Juan Jose Córdoba. Ministerio de Economía, Industria y Competitividad. 2018-2019. AGL2017-90699-REDC
  • Tecnologías de manejo, nutrición y genética para optimizar la producción de alimentos de origen animal característicos de la dieta mediterránea. Investigador Principal: Agustín Brenes Payá y Claudia Ruiz-Capillas Pérez. Programas de la I+D de la Comunidad de Madrid. 01/10/2014-31/12/2018. S2013/ABI-2913. MEDGAN-CM.
  • Lípidos estructurados como estrategia de reformulación de productos cárnicos de posible aplicación en la prevención de la Diabetes Mellitus Tipo 2. Investigador Principal: Susana Cofrades Barbero y Francisco Jiménez Colmenero. 01/01/2015-31/12/2018. Ministerio de Economía y Competitividad. AGL2014-53207-C2-1-R.
  • Red de Excelencia Consolider “Productos Cárnicos Seguros, Nutritivos y Saludables”. Coordinador: Dr. M. Nuñez. Investigador principal en el ICTAN: Francisco Jiménez Colmenero. 01/12/2014-30/11/2016. Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA). AGL2014-51742-REDC.
  • Desarrollo y aplicaciones de emulsiones múltiples como ingredientes en procesos de reformulación de productos cárnicos (frescos, tratado por el calor y crudo-curados) más saludables. Investigador principal: Francisco Jiménez Colmenero. 01/04/2014-31/03/2017. Proyecto Intramural CSIC: 201470E056.
  • Estudio de estrategias de estabilización de aceites en matrices para la reformulación de productos cárnicos más saludables. Cambios en propiedades tecnológicas y procesos de digestión in vitro. Investigador principal: Ana Mª Herrero Herranz. 01/05/2014-30/04/2016. Proyecto Intramural CSIC: 201470E073.
  • Estudio de emulsiones múltiples (agua-aceite-agua) como estrategia de reformulación de productos cárnicos funcionales. Biodisponibilidad y efectos cardio y neuroprotectores. Investigador principal: Francisco Jiménez Colmenero. 01/01/2012-31/12/2114. MINECO. AGL-2011-29644-C02-01.
  • Aplicación de espectroscopía vibracional en el estudio de productos cárnicos más saludables en relación con aspectos tecnológicos y cambios en digestión “in vitro”. Investigador principal: Ana Maria Herrero Herranz. 01/01/2011-31/12/2013. MICINN. AGL2010-1915-ALI.
  • Estudio de emulsiones múltiples (agua-aceite-agua) como estrategia de reformulación de productos cárnicos funcionales. Biodisponibilidad y efectos cardio y neuroprotectores. Investigador principal: Francisco Jiménez Colmenero. 01/01/2012-31/12/2114. MINECO. AGL-2011-29644-C02-01.
  • Aplicación de espectroscopía vibracional en el estudio de productos cárnicos más saludables en relación con aspectos tecnológicos y cambios en digestión “in vitro”. Investigador principal: Ana Maria Herrero Herranz. 01/01/2011-31/12/2013. MICINN. AGL2010-1915-ALI.
  • Fundamentos de la aplicación de konjac glucomanano en miosistemas: Evaluación tecnológica y metabolicos-terapeúticos.Investigador principal: Francisco Jiménez Colmenero. 01/01/2009-31/12/1011. MEC. AGL-2008-04892-CO3.
  • Nuevos procesos de incorporación de aceites en el desarrollo de derivados cárnicos mas saludables: consecuencias desde producción a consumo. Investigador principal: Claudia Ruiz-Capillas Pérez. 01/2008-31/12/2008. MEC. AGL2007-61038/ALI.
  • Productos cárnicos para el siglo XXI: Seguros, nutritivos y saludables. Investigador principal: Francisco Jiménez-Colmenero. 2008-2013. MCYT. Programa CONSOLIDER-INGENIO 2010. CARNISENUSA CSD2007-00016
  • Derivados de cárnicos con algas. Implicaciones en el metabolismo lipoproteico, estatus antioxidante y apoptosis. Investigador principal: Susana Cofrades Barbero. 01/01/2006-31/12/2008. MCYT. AGL2005-07204-CO2.

Financiación Privada:

  • Sistemas de estructuración de aceites como estrategia de mejora del contenido y perfil de ácidos grasos de productos frescos (ANPROCAF). 01/01/2018-31/12/2019. Investigador principal: Jose Carballo Santaolalla y Susana Cofrades Barbero. EMBUTIDOS DEL CENTRO, S.A. Proyecto CDTI
  • Procesos y tecnologías de obtención de nuevos productos cárnicos curados. Investigador principal: Francisco Jiménez Colmenero. 30/05/2013-30/01/2014. El Pozo Alimentación, S.A.
  • Estudios sobre ablandamiento de carne y desarrollo de reestructurados cárnicos. Investigador principal: Ana Maria Herrero Herranz. 21/12/2010-2109/2012. CÁRNICAS ALONSO, S.A. Proyecto CDTI.
  • Evaluación de las condiciones de congelación y conservación en estado congelado realizadas en jamones de cerdo. Investigador principal: José Carballo Santaolalla. 7/10/2010- 6/10/2011. Belchí Hermanos, S.L.
  • Caracterización, mejora de la calidad nutricional y desarrollo de productos cárnicos. Investigador principal: Susana Cofrades Barbero. 01/05/2009-01/05/2011. CÁRNICASVICENTE LÓPEZ, S.A. Proyecto CDTI.
  • Apoyo/servicios técnicos en trabajos de análisis sensorial de alimentos. Investigador principal: José Carballo Santaolalla. 1/02/2009-31/03/2011. Universidad de Murcia.
  • Investigación científica dirigida al desarrollo de una nueva generación de alimentos para el control del peso y prevención de la obesidad (PRONAOS). Investigador principal: Francisco Jiménez Colmenero. 22/12/08-30/04/11. MICINN (ELPOZO Alimentación SA). CENIT-2008 1004.
  • Desarrollo de una nueva gama de derivados cárnicos. Investigador principal: Francisco Jiménez Colmenero. 01/02/2008-01/02/2009. EMCESA, Embutidos del Centro, S.A. Proyecto CDTI.
  • Elaboración de diversos sucedáneos a productos pesqueros crudos a partir de restos de procesado de pescados. Investigador principal: Javier Borderías Juarez, y José Carballo Santaolalla.1/09/2008 -28/02/2009. Caladero S.A. Proyecto IBK 08-561.
  • Evaluación nutricional y desarrollo de productos cárnicos más saludables. Investigador principal: Francisco Jiménez Colmenero. 01/03/2006-31/12/2007. EMCESA, Embutidos del Centro, S.A. Proyecto CDTI.
  • Elaboración de sucedáneos a trozos de filetes de pescado con apariencia de miotomos y mioseptos. Investigador principal: Javier Borderías Juarez, y José Carballo Santaolalla. 1/01/2007-31/07/2007. FRIVIPESCA (del grupo Pescanova). Contrato Industria.

TESIS

TESIS

  • Desarrollo de emulsiones dobles y emulsiones dobles gelificadas como análogos de grasa y su aplicación en productos cárnicos funcionales. Doctorando: María Freire Rodriguez. 2018. Director/es: Francisco Jiménez Colmenero, Susana Cofrades Barbero y Ricard Bou Universidad Complutense de Madrid, Facultad de Veterinaria.
  • Estrategias de reformulación de productos cárnicos más saludables basadas en la incorporación de emulsiones gelificadas en frío estabilizadas con chía (Salvia hispánica, L.) o avena (Avena sativa, L.). Doctorando: Tatiana Pintado del Campo. 2017. Director/es: Claudia Ruiz-Capillas Pérez, Ana Mª Herrero Herranz y Francisco Jiménez Colmenero. Universidad Complutense de Madrid, Facultad de Veterinaria.
  • Efectos del consumo de productos cárnicos modificados en sujetos con sobrepeso y dislipedia. Doctorando: Paloma Celada Rodríguez. 2017. Director/es: Francisco Jiménez Colmenero, Begoña Olmedilla Alonso y Francisco José Sánchez Muniz. Universidad Complutense de Madrid, Facultad de Farmacia.
  • Agente de carga a base de konjac y partículas de hidrogel como nuevos sistemas de incorporación de aceites en productos cárnicos. Doctorando: Lorena Salcedo Sandoval. 2015. Directores: Susana Cofrades Barbero, Claudia Ruiz-Capillas Pérez y Francisco Jiménez Colmenero. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • Aminas biógenas en productos cárnicos más saludables en base a su contenido lipídico. Doctorando: Medhi Triki. 2013. Directores: Claudia Ruiz-Capillas Pérez, Ana Maria Herrero Herranz y Francisco Jiménez Colmenero. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • Diseño y desarrollo de productos cárnicos con perfil lipídico optimizado. Evaluación del efecto funcional en humanos. Doctorando: Gonzalo Delgado Pando. 2013. Directores: Francisco Jiménez Colmenero, Begoña Olmedilla Alonso y Francisco Sánchez Muniz. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • Algas (Himantalia elongata, Undaria pinnatifida y Porphyra umbilicalis) como ingrediente funcional en productos cárnicos: aspectos nutricionales y tecnológicos. Doctorando: Inés López-López. 2010. Directores: Susana Cofrades Barbero y Francisco Jiménez-Colmenero. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • Mención Europea: Reestructuración en frío de músculo de pescado mediante la incorporación de alginato sódico y transglutaminasa microbiana. Doctorando: Helena Maria Moreno Conde. 2009. Directores: Javier Borderías Juarez y José Carballo Santaolalla. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • Desarrollo y estudio de emulsiones cárnicas potencialmente funcionales mediante la incorporación de nuez. Doctorando: Maria Jesús Ayo Martínez. 2007. Directores: Francisco Jiménez-Colmenero y José Carballo Santaolalla. Universidad Complutense de Madrid. Facultad de Veterinaria.

PROYECTOS MASTER

  • Desarrollo de Productos Cárnicos más saludables en relación con su contenido en polifenoles. Autor: Marina Salvador García. 2018. Director/es: Claudia Ruiz-Capillas Pérez, Ana Mª Herrero Herranz. Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas.
  • Empleo de polifenoles como antioxidantes en emulsión simple gelificada de aislado de proteina de suero de leche. Autor: Alfonso De Prado. 2016. Director/es: Francisco Jimémez-Colmenero y Susana Cofrades Barbero. 12ª edición Master en Seguridad Alimentaria.
  • Inhibición de la oxidación lipídica mediante microencapsulación de Omega‐3 e introducción en productos cárnicos. Autor: Cristina Sánchez Carabias. 2014. Directores: Francisco Jiménez Colmenero y Claudia Ruíz Capillas. Master en Seguridad Alimentaria (9º Edición). Colegio Oficial de Veterinarios de Madrid, en colaboración con la Agencia Española de Seguridad Alimentaria y Nutrición, la Facultad de Veterinaria de la Universidad Complutense de Madrid, la Consejería de Sanidad de la Comunidad de Madrid y el Consejo General de Colegios Veterinarios de España.
  • Encapsulación de vitamina B2 en emulsiones múltiples: Influencia del tipo de aceite. Autor: Maria Freire Rodríguez. 2013. Director: Francisco Jiménez Colmenero. Universidad Complutense. Facultad de Veterinaria.
  • Utilización de distintos sistemas de estabilización de aceite en la reformulación de productos cárnicos. Autor: Tatiana Pintado del Campo. 2013. Directoras: Ana María Herrero Herranz, Claudia Ruíz-Capillas Pérez. Universidad Complutense. Facultad de Farmacia.
  • Encapsulación de vitamina B2 en emulsiones múltiples: Influencia del tipo de aceite. Autor: Maria Freire Rodríguez. 2013. Director: Francisco Jiménez Colmenero. Universidad Complutense. Facultad de Veterinaria.
  • Utilización de distintos sistemas de estabilización de aceite en la reformulación de productos cárnicos. Autor: Tatiana Pintado del Campo. 2013. Directoras: Ana María Herrero Herranz, Claudia Ruíz-Capillas Pérez. Universidad Complutense. Facultad de Farmacia.
  • Optimización del perfil lipídico de salchichas tipo frankfurt. Lorena Salcedo Sandoval. 2011. Susana Cofrades Barbero y Claudia Ruiz-Capillas Pérez. Universidad Complutense de Madrid. Facultad de Farmacia.
  • Optimization and validation of a chromatographic post-column method for the determination of biogenic amines in meat and meat products. Mehdi Triki. 2010. Claudia Ruiz-Capillas Pérez. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • DEA: Filetes reestructurados de pollo con alga añadida: Características durante su conservación en refrigeración. Inés López-López. 2008. Directores: Susana Cofrades Barbero y Francisco Jiménez-Colmenero. Universidad Complutense de Madrid. Facultad de Veterinaria.
  • DEA: Influencia de diversos factores en la gelificación en frío de músculo de pescado. Helena Maria Moreno Conde. 2007. Directores: Javier Borderías Juarez y José Carballo Santaolalla. Universidad Complutense de Madrid. Facultad de Veterinaria.

PATENTES

  • Procedimiento de obtención de productos cárnicos saludables con algas. P201030390. No licenciada. 2010. Susana Cofrades Barbero, Inés López López, Claudia Ruiz-Capillas Pérez, Francisco Jiménez Colmenero.
  • Conformación de miotomos o mioseptos en productos pesqueros restructurados. 200600298. Licenciada. 2008. Javier Borderías Juarez, José Carballo Santaolalla, y Helena Maria Moreno. Accésit Premio madri+d 2009 a la Mejor Patente.
  • Mejora de la patente productos cárnicos con compuestos bioactivos cardiosaludables incorporados mediante la adición de frutos secos, preferentemente nuez. 200400548. No licenciada. 2007. Francisco Jiménez Colmenero, José Carballo Santaolalla, Susana Cofrades Barbero, Maria José Ayo Martínez, Asunción Serrano Agulló, Begoña Olmedilla Alonso, Fernando Granado Lorencio, Inmaculada Blanco Navarro y Francisco Sánchez-Muniz.