Concepedia

Josune Ayo

JA

17

Publications

866

Citations

16

H-Index

2003

Active since

Affiliations

Consejo Superior de Investigaciones Científicas(Current)

Navarre Institute of Health Research

Universidad de Navarra

Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition

Instituto de Salud Carlos III

Josune Ayo is an author at Consejo Superior de Investigaciones Científicas specializing in health sciences, food quality, and meat science.

Top concepts

HealthFood QualityNutritionMeat ScienceFood ChemistryPublic HealthMedicineMetabolismPhysiologyFood Safety

Publications per year

2003–2023

17

Publications

17

Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

F. Jiménez‐Colmenero, Josune Ayo, J. Carballo · Meat Science · 2005 · 195 citations

Food Chemistry, Food Analysis, Salt Replacers +6

Physicochemical and sensory characteristics of restructured beef steak with added walnuts

F. Jiménez‐Colmenero, A. Serrano, Josune Ayo et al. · Meat Science · 2003 · 93 citations

Food Chemistry, Food Physic, Food Analysis +6

Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

Josune Ayo, J. Carballo, José C. E. Serrano et al. · Meat Science · 2007 · 83 citations

Nutrition, Food Composition, Animal Nutrition +7

Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

Josune Ayo, J. Carballo, M.T. Solas et al. · Food Chemistry · 2007 · 68 citations · Full text

Food Chemistry, Nutrition, Food Composition +7

Characteristics of meat batters with added native and preheated defatted walnut

Susana Cofrades, A. Serrano, Josune Ayo et al. · Food Chemistry · 2007 · 63 citations

Food Chemistry, Meat Batters, Meat Packaging +7

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