M.T. Solas

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

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

F. Jiménez‐Colmenero, Ana M. Herrero, Tatiana Pintado et al. · Food Research International · 2010 · 180 citations

Food Chemistry, Pork Backfat Replacement, Emulsion +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

Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing

Laura Otero, Miriam N. Martino, Noemí Zaritzky et al. · Journal of Food Science · 2000 · 147 citations · Full text

Freeze-thaw Cycling, Thermal Gradients, Biomanufacturing +8

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Susana Cofrades, M.T. Solas, Ana M. Herrero et al. · Food Chemistry · 2013 · 133 citations

Food Colloid, Food Quality, Meat Systems +8