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CARNE-ICTAN

Carne y Productos Cárnicos

Publicaciones científicas

Publicaciones científicas

Año Total IF media Q moda Internacionalización Agregación
2017 - - - - -
2016 - - - - -
2015 - - - - -
2014 - - - - -
2013 13 2.688 Q1 - -
2012 8 2.768 Q1 - -
2011 9 2.496 Q1 - -
2010 15 2.445 Q1 - -
2009 13 2.912 Q1 - -
Total 58 2.662 Q1 - -

Categorías principales: Food Science & Technology


Publicaciones vinculadas con el clúster


2013


  • Effects of model Maillard compounds on bone characteristics and functionality. Irene Roncero-Ramos; Cristina Delgado-Andrade; José Ángel Rufián-Henares; José Carballo and M Pilar Navarro. Journal of the Science of Food and Agriculture Volume 93, Issue 11, pages 2816–2821
    Categoría: Food Science & Technology       Cuartil: 2º
    Factor de impacto: 1.879         Version PDF
  • Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study. Ruiz-Capillas, C; Carmona, P; Jimenez-Colmenero, F; Herrero, A M Food Chemistry 141 (4),3688-3694
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.330         Version PDF
  • Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix Triki, Mehdi; Herrero, Ana M.; Jimenez-Colmenero, Francisco; MEAT SCIENCE Volume: 94 Issue: 4 Pages: 438-446
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF
  • Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage Triki, M.; Herrero, A. M.; Jimenez-Colmenero, F.; et al. MEAT SCIENCE Volume: 93 Issue: 3 Pages: 351-360 DOI:
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF
  • Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage Jimenez-Colmenero, F.; Cofrades, S.; Herrero, A. M.; et al. FOOD HYDROCOLLOIDS Volume: 30 Issue: 1 Pages: 351-357
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.490         Version PDF
  • Development and assessment of healthy properties of meat and meat products designed as functional foods Olmedilla-Alonso, Begona; Jimenez-Colmenero, Francisco; Sanchez-Muniz, Francisco J. MEAT SCIENCE Volume: 95 Issue: 4 Special Issue: SI Pages: 919-930 DOI:
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF
  • Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems Cofrades, S.; Antoniou, I.; Solas, M. T.; et al. FOOD CHEMISTRY Volume: 141 Issue: 1 Pages: 338-346
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.330         Version PDF
  • Potential applications of multiple emulsions in the development of healthy and functional foods Jimenez-Colmenero, Francisco FOOD RESEARCH INTERNATIONAL Volume: 52 Issue: 1 Pages: 64-74 DOI:
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.000         Version PDF
  • Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage Jimenez-Colmenero, F.; Cofrades, S.; Herrero, A. M.; et al. FOOD HYDROCOLLOIDS Volume: 30 Issue: 1 Pages: 351-357 DOI:
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.490         Version PDF
  • Composition and functionality of bone affected by dietary glycated compounds Delgado-Andrade, Cristina; Roncero-Ramos, Irene; Carballo, Jose; et al. FOOD & FUNCTION Volume: 4 Issue: 4 Pages: 549-556 DOI:
    Categoría: Food Science & Technology       Cuartil: 2º
    Factor de impacto: 2.690         Version PDF
  • Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage. Moreno, H.; Carballo, J.; Borderias, J. Ciencia e Tecnologia de Alimentos Volume: 33 Issue: 1 Pages: 137-145
    Categoría: Food Science & Technology       Cuartil: 4º
    Factor de impacto: 0.220         Version PDF
  • Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages Jimenez-Colmenero, Francisco; Triki, Mehdi; Herrero, Ana M.; et al. LWT-FOOD SCIENCE AND TECHNOLOGY Volume: 51 Issue: 1 Pages: 158-163
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.540         Version PDF
  • Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix Triki, M.; Herrero, A. M.; Rodriguez-Salas, L.; et al. FOOD CONTROL Volume: 31 Issue: 1 Pages: 158-165
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.730         Version PDF

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 Chemistry 135, 133-139
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655         Version PDF
  • 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 Science 92, 44-52
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Sanchez, J.A, Ruiz-Capillas, C. Application of the simplex method for optimization of chromatographic analysis of biogenic amines in fish. European Food Research and Technology 234 (2) 285-294
    Categoría: Food Science & Technology       Cuartil: 2º
    Factor de impacto: 1.566         Version PDF
  • Ruiz-Capillas, C., Triki, M., Herrero, A.M, Rodríguez-Salas, L., Jiménez-Colmenero, F. Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics. Meat Science 92, 144-150
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Triki, M. and 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 Science 92, 762-767 .
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Jiménez-Colmenero, F., Cofrades, S., Herrero, A., Solas, M. T. y Ruiz-Capillas, C. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocolloids 30, 351-357 .
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.473         Version PDF
  • 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 Research International 48, 909-915
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.150         Version PDF
  • Jiménez-Colmenero, F., Cofrades, S., Herrero, A., Fernández-Martin, F., Rodríguez, L. y Ruiz-Capillas, C. (2012). Konjac gel fat analogue for use in meat products: Comparison with pork fats. Food Hydrocolloids, 26, 63-72
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.473         Version PDF

2011


  • Herrero, A., Carmona, P., Pintado, T., Jiménez-Colmenero, F. y Ruiz-Capillas, C. (2011). Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy. Food Hydrocolloids, 25, 12-18
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.473         Version PDF
  • Herrero, A.M., Carmona, P, Pintado, T., Jiménez-Colmenero, F., y Ruiz-Capillas, C. Infrared spectroscopic analysis of structural features and interactions in olive oil-in water emulsions stabilized with soy protein. Food Reseach International, 44, 360-366
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.150         Version PDF
  • Cofrades, S., López-López, I., Ruiz-Capillas, C., Triki, M. y Jiménez-Colmenero, F. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Science, 87, 373-380
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Curiel, J. A., Ruiz-Capillas, C., de las Rivas, B., Carrascosa, A. V., Jiménez-Colmenero, F, y 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 Science, doi:/10.1016/j.meatsci.2011.01.011
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Delgado-Pando, G., Cofrades, S., Rodríguez-Salas, L., y Jiménez-Colmenero, F. (2011). A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté. Meat Science, 88, 241-248
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Ruiz-Capillas, C., Pintado, T., y Jiménez-Colmenero, F. (2011). Biogenic amine formation in refrigerated fresh sausage "chorizo" keeps in modified atmosphere. Journal of Food Biochemistry, 36, 449-457
    Categoría: Food Science & Technology       Cuartil: 3º
    Factor de impacto: 0.815         Version PDF
  • López-López, I., Cofrades, S., Cañeque, V., Díaz, M. T., López, O. y Jiménez-Colmenero, F. (2011). 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 Science
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Solas, M. T. Triki, M., y Jiménez-Colmenero, F. (2011). Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Science, 92, 44-52
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Triki, M., Ruiz-Capillas, C., Herrero, A. y Jiménez-Colmenero, F.. 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 Chemistry, 130, 1066-1073
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655         Version PDF

2010


  • Moreno, H.M., Carballo, J. and Borderías, A.J. Gelation of fish muscle using microbial transglutaminase and the effect of sodium chloride and pH levels. Journal of Muscle Foods 21 (3), 433-450
    Categoría: Food Science & Technology       Cuartil: 3º
    Factor de impacto: 0.500
  • Moreno, H.M., Carballo, J. and Borderías, A.J. Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage. Innovative Food Science & Emerging Technologies 11, 394-400 (2010)
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.030         Version PDF
  • Granado-Lorencio, F., López-López, I., Herrero-Barbudo, C., Blanco-Navarro, I., Cofrades, S., Pérez-Sacristán, B., Delgado-Pando, G. & Jiménez-Colmenero, F. (2010). Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccesibility. Food Chemistry, 120, 741-748
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655         Version PDF
  • 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 Science, 84, 356-363
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Jiménez Colmenero, F., Ventanas, J., y Toldrá, F. (2010). Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Science, 84, 588-593
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • 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 Science and Technology International, 16, 361-370
    Categoría: Food Science & Technology       Cuartil: 3º
    Factor de impacto: 0.681         Version PDF
  • Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Solas, M. T., y Jiménez Colmenero, F. (2010). Healthier lipid combination oil-in-water emulsions prepared with various protein systems. An aproach for the development of funcional meat product. European Journal of Lipid Science and Technology, 112, 791-801
    Categoría: Food Science & Technology       Cuartil: 2º
    Factor de impacto: 1.733         Version PDF
  • López-López, I., Cofrades, S. Solas, M. T., Jiménez Colmenero, F. (2010). 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 Reseach International, 43, 1244-1254
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.150         Version PDF
  • Ruiz-Capillas, C y Jiménez-Colmenero, F.. Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage. Food Control, 21, 1331-1337
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.656
  • Jiménez Colmenero, F., Sánchez-Muniz, F. y Olmedilla-Alonso, B. (2010). Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chemistry, 123, 959-967
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655         Version PDF
  • Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M. T. y Ruiz-Capillas, C.. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Reseach International, 43, 2068-2076
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.150         Version PDF
  • Romero de Ávila, M.D., Ordóñez, J.A., De la Hoz, L., Herrero, A.M., Cambero, M.I. (2010). Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham. Meat Science, 84, 747-754
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF
  • 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. European Journal of Lipid Science and Technology, 112, 859-870
    Categoría: Food Science & Technology       Cuartil: 2º
    Factor de impacto: 1.733         Version PDF
  • Jiménez-Colmenero, F., Pintado, T., Cofrades, S. y Ruiz-Capillas, C.. Production variations of nutritional composition of commercial meat products. Food Reseach International, 43, 2378-2384
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.150         Version PDF
  • Jiménez Colmenero, F., Ventanas, J., y Toldrá, F. (2010). 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, 531-531
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF

2009


  • Ayo, J. Carballo, J., Solas, M. T. y Jiménez-Colmenero, F. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content. Food Chemistry, 107, 1547-1552
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655         Version PDF
  • Cofrades, S., Serrano, A., Ayo, J., Carballo, J. y Jiménez Colmenero, F. Characteristics of meat batters with added native and preheated defatted walnut. Food Chemistry, 107, 1506-1514
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655
  • Ruiz-Capillas, C y Jiménez-Colmenero, F. Application of flow injection analysis for determining sulfites in food and beverages: A review. Food Chemistry, 112, 487-493
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.655         Version PDF
  • Herrero, A.M., Carmona, P., Ordóñez, J.A. De la Hoz, L., Cambero, M.I. (2009).Raman spectroscopy studies of e-beam irradiated cold-smoked salmon. Food Research International, 42, 216-220
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.000         Version PDF
  • Herrero, A.M., De la Hoz, L., Ordóñez, J.A., Castejón, D., Romero de Ávila, M.D., Cambero, M.I. (2009). Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder. Food Research International, 42, 1362-1372
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.000         Version PDF
  • Herrero, A.M., Cambero, M.I. Ordóñez, J.A., De la Hoz, L., Carmona, P. (2009). Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study. Food Chemistry, 113, 493-499
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.330         Version PDF
  • Bastida, S., Sánchez-Muniz, F, Olivero, R., Pérez-Olleros, L., Ruiz-Roso, B. y Jiménez-Colmenero, F. (2009). Antioxidant activity of carob fruit extracts in cooked pork meat systems during chilled and frozen storage. Food Chemistry, 116, 748-754
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 3.330         Version PDF
  • Fernández-Martín, F. López-López, I., Cofrades, S. y Jiménez Colmenero, F. (2009). 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 Science, 83, 209-217
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF
  • López-López, I., Cofrades, S. y Jiménez-Colmenero, F. (2009). 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 Science, 83, 148-154
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF
  • 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 Science, 83, 255-262
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • López-López, I., Bastida, S., Ruiz-Capillas, C., Bravo, L., Larrea, M.T., Sánchez-Muniz, F., Cofrades, S. Jiménez-Colmenero, F. Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Science, 83, 492-498
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.275         Version PDF
  • Moreno, H.M., Carballo, J. and Borderías, A.J. Cold gelification of two different quality minced hake (Merluccius capensis) muscles at different setting times by adding Microbial Transglutaminase Journal of the Science of Food and Agriculture 89 (8), 1346-1351
    Categoría: Food Science & Technology       Cuartil: 2º
    Factor de impacto: 1.436         Version PDF
  • Librelotto, L., Bastida, S., Zulin-Botega, D., Jiménez-Colmenero, F. y Sánchez-Muniz, F. (2009). Effect of long frozen storage in the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks. Meat Science 81, 726-730
    Categoría: Food Science & Technology       Cuartil: 1º
    Factor de impacto: 2.750         Version PDF



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Integrantes
9


Imagen grupo
Responsable:
Francisco Jiménez-Colmenero


Keywords:

productos cárnicos.

alimentos funcionales.

valorización de productos.

conservación de productos.

control de Calidad y Seguridad de productos.









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