Campus Moncloa

Publicaciones científicas

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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        

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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        

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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        

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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        

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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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        
• 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