Inés López‐López

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

Susana Cofrades, Inés López‐López, M.T. Solas et al. · Meat Science · 2007 · 237 citations

Different Types, Food Composition, Food Analysis +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

Organic food consumption in Europe: International segmentation based on value system differences

Salvador Ruíz de Maya, Inés López‐López, José Luis Munuera · Ecological Economics · 2011 · 152 citations

Nutrition, Economics, Food Marketing +11

Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds

Susana Cofrades, Inés López‐López, Laura Bravo et al. · Food Science and Technology International · 2010 · 150 citations

Nutrition, Polyphenolics, Oxidative Stress +17

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

Inés López‐López, Susana Cofrades, F. Jiménez‐Colmenero · Meat Science · 2009 · 149 citations

Food Chemistry, Nutrition, Biomanufacturing +10