Lorena Salcedo-Sandoval

Author

Instituto de Ciencia y Tecnología de Alimentos y Nutrición ORCID

Also Known As

L. Salcedo-Sandoval, Lorena Salcedo, Lorena Salcedo Sandoval, Lorena Salcedo-Sandoval

Publications

576

Citations

H-Index

Concepts

All Affiliations

Instituto de Ciencia y Tecnología de Alimentos y Nutrición Universidad Complutense de Madrid

About

Lorena Salcedo-Sandoval is an author at Instituto de Ciencia y Tecnología de Alimentos y Nutrición specializing in food engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	326
2	Engineering	2	2	84
3	Medicine	1	1	51
4	Public Health	1	1	27
5	Biochemistry	1	1	51

Lorena Salcedo-Sandoval

Publications

575

Citations

H-Index

Page 1

	Year	Citations
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, Trends in Food Science & Technology Novel ApplicationsBiomanufacturingFood StructureFat ContentOil-structuring Methods	2015	207
Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruíz‐Capillas, Meat Science Food ChemistryHealthier OilsN−3 PufaKonjac Matrix	2012	108
Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids Susana Cofrades, Lorena Salcedo-Sandoval, Gonzalo Delgado‐Pando, Food Chemistry Food ChemistryFood Bioactive CompoundBiochemistryOmega-3 Fatty AcidMedicine	2011	51
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, Food Chemistry Food ChemistryPork Meat SystemsFood ColloidMeat PackagingEngineering	2015	50
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, Meat Science Food ChemistryNutritionFood CompositionAnimal NutritionFatty Acid Content	2014	35
Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruíz‐Capillas, Meat Science Meat PackagingEngineeringBiotechnologyBiochemical EngineeringFood Engineering	2014	34
Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage Francisco J. Sánchez‐Muniz, Raúl Olivero-David, Mehdi Triki, Food Research International NutritionAgricultural ChemistryFood AnalysisAntioxidant ActivityChilled Storage	2012	31
Biochemical and genotoxic effects in women exposed to pesticides in Southern Ecuador Paulina Arévalo-Jaramillo, Alicia Idrobo, Lorena Salcedo-Sandoval, Environmental Science and Pollution Research Endocrine DisruptorsGlobal HealthEnvironmental HealthToxicologySouthern Ecuador	2019	27
Filled hydrogel particles as a delivery system for n−3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruíz‐Capillas, Meat Science Biopolymer GelBiomanufacturingHydrogel ParticlesMicro-encapsulationFood Engineering	2015	21
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent Lorena Salcedo-Sandoval, Claudia Ruíz‐Capillas, Susana Cofrades, LWT N-3 PufaChemical EngineeringBiomanufacturing	2015	11

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