María Teresa Solas

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Gonzalo Delgado‐Pando, Susana Cofrades, Claudia Ruíz‐Capillas et al. · Meat Science · 2011 · 111 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Gonzalo Delgado‐Pando, Susana Cofrades, Claudia Ruíz‐Capillas et al. · European Journal of Lipid Science and Technology · 2010 · 83 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat

María Freire, Ricard Bou, Susana Cofrades et al. · Journal of the Science of Food and Agriculture · 2015 · 63 citations

Agriculture, Food Science, Nutritional Sciences +17

The effect of use of freeze‐thawed pork on the properties of Bologna sausages with two fat levels

F. Jiménez‐Colmenero, J. Carballo, María Teresa Solas · International Journal of Food Science & Technology · 1995 · 58 citations

Agriculture, Animal Sciences, Food Science +17

Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels

Isabel Sánchez‐Alonso, María Teresa Solas, A. Javier Borderías · Journal of Food Engineering · 2006 · 57 citations

Agriculture, Food Science, Nutrition +17