Lorena Salcedo-Sandoval

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

Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruíz‐Capillas et al. · Meat Science · 2012 · 108 citations

Food Chemistry, Healthier Oils, N−3 Pufa +1

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

Susana Cofrades, Lorena Salcedo-Sandoval, Gonzalo Delgado‐Pando et al. · Food Chemistry · 2011 · 51 citations · Full text

Food Chemistry, Food Bioactive Compound, Biochemistry +7

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruíz‐Capillas et al. · Food Chemistry · 2015 · 50 citations

Food Chemistry, Pork Meat Systems, Food Colloid +11

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruíz‐Capillas et al. · Meat Science · 2014 · 35 citations

Food Chemistry, Nutrition, Food Composition +9