Claudia Ruíz‐Capillas

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

F. Jiménez‐Colmenero, Lorena Salcedo-Sandoval, Ricard Bou et al. · Trends in Food Science & Technology · 2015 · 207 citations

Novel Applications, Biomanufacturing, Food Structure +7

Correlation between biochemical and sensory quality indices in hake stored in ice

Claudia Ruíz‐Capillas, Antonio Moral · Food Research International · 2001 · 192 citations

Food Analysis, Sensory Quality Indices, Food Preservation +3

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

F. Jiménez‐Colmenero, Ana M. Herrero, Tatiana Pintado et al. · Food Research International · 2010 · 180 citations

Food Chemistry, Pork Backfat Replacement, Emulsion +7

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

F. Jiménez‐Colmenero, Susana Cofrades, Inés López‐López et al. · Meat Science · 2009 · 173 citations

Food Analysis, Food Engineering, Sensory Characteristics +3

Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres

Claudia Ruíz‐Capillas, Antonio Moral · Food Chemistry · 2004 · 170 citations

Aquatic Food System, Bulk Storage, Thunnus Obesus +4