Annamaría Filomena-Ambrosio

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión et al. · Meat Science · 2020 · 80 citations · Full text

Food Chemistry, Physicochemical Approach, Meat Packaging +9

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

María Alejandra Cabrera-Trujillo, Annamaría Filomena-Ambrosio, María Ximena Quintanilla‐Carvajal et al. · International Journal of Gastronomy and Food Science · 2018 · 32 citations

Chemical Enhanced Oil Recovery, Engineering, Fluid Mechanics +11

Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, Sussy Cordon-Díaz et al. · International Journal of Gastronomy and Food Science · 2019 · 30 citations · Full text

Meat Packaging, Ohmic Cooking, Novel Technology +6

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Annamaría Filomena-Ambrosio, María Ximena Quintanilla‐Carvajal, Ana-Puig et al. · Food Science and Technology International · 2015 · 24 citations · Full text