Inmaculada Gómez

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

M.J. Beriain, Inmaculada Gómez, E. Petri et al. · Meat Science · 2010 · 89 citations

Fatty Acid Profiles, Food Analysis, Inulin-enriched Sausages +6

Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

C.E. Realini, Zein Kallas, M. Pérez-Juan et al. · Food Quality and Preference · 2013 · 85 citations

Food Choice, Marketing, Nutrition +12

Accuracy and linear stability of RKN methods for solving second-order stiff problems

J.M. Franco, Inmaculada Gómez · Applied Numerical Mathematics · 2008 · 70 citations

Numerical Analysis, Linear Stability, Second-order Stiff Problems +11

Physicochemical and sensory properties of <i>sous vide</i> meat and meat analog products marinated and cooked at different temperature-time combinations

Inmaculada Gómez, Francisco C. Ibáñez, M.J. Beriain · International Journal of Food Properties · 2019 · 66 citations · Full text

Nutrition, Food Analysis, Meat Quality +18

Some procedures for the construction of high-order exponentially fitted Runge–Kutta–Nyström methods of explicit type

J.M. Franco, Inmaculada Gómez · Computer Physics Communications · 2012 · 65 citations

Numerical Analysis, Numerical Computation, Engineering +6