Marta Alejandre

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Marta Alejandre, Candelaria Poyato, Diana Ansorena et al. · Meat Science · 2016 · 128 citations

Food Chemistry, Food Engineering, Food Processing +5

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Marta Alejandre, Icíar Astiasarán, Diana Ansorena et al. · Food Research International · 2019 · 122 citations

Food Chemistry, Meat Batters, Biopolymer Gel +11

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

Marta Alejandre, Denis Passarini, Icíar Astiasarán et al. · Meat Science · 2017 · 65 citations

Nutrition, Biochemistry, Fatty Acids +7

Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

Marta Alejandre, Diana Ansorena, María Isabel Calvo et al. · Meat Science · 2018 · 55 citations

Food Chemistry, Nutrition, Food Bioactive Compound +8

Photodynamic fungicidal efficacy of hypericin and dimethyl methylene blue against azole‐resistant <i>Candida albicans</i> strains

M. P. Paz‐Cristobal, Diego Royo, Antonio Rezusta et al. · Mycoses · 2013 · 54 citations