M.T. Solas - Concepedia

Author

M.T. Solas

Also Known As

M Teresa Solas, M. Solas, M. T. Solas, M. Teresa Solas, M.T. SOLAS, M.T. Solas, M.Teresa Solas, Mar�a Teresa Solas, Mª Teresa Solas, SolĂŠ, Marina

Publications

2.8K

Citations

H-Index

104

Concepts

All Affiliations

Universidad Complutense de Madrid Consejo Superior de Investigaciones Científicas Instituto de Ciencia y Tecnología de Alimentos y Nutrición Universidade de Vigo

About

M.T. Solas is an author at Universidad Complutense de Madrid specializing in health sciences, medicine, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	1.7K
2	Medicine	14	15	543
3	Engineering	7	7	310
4	Natural Sciences	5	5	131
5	Education	1	1	49

M.T. Solas

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
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, Meat Science Different TypesFood CompositionFood AnalysisAdded Edible SeaweedsAlternative Protein Source	2007	237
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters F. Jiménez‐Colmenero, Ana M. Herrero, Tatiana Pintado, Food Research International Food ChemistryPork Backfat ReplacementEmulsionFood EngineeringFood Processing	2010	180
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, Meat Science Food AnalysisFood EngineeringSensory CharacteristicsFood QualityLow-salt Frankfurters	2009	173
Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing Laura Otero, Miriam N. Martino, Noemí Zaritzky, Journal of Food Science Freeze-thaw CyclingThermal GradientsBiomanufacturingHistological TechniqueRapid Ice Nucleation	2000	147
Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems Susana Cofrades, M.T. Solas, Ana M. Herrero, Food Chemistry Food ColloidFood QualityMeat SystemsFood EngineeringFood Processing	2013	133
Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion Inés López‐López, Susana Cofrades, Akın Yakan, Food Research International Animal NutritionPork BackfatWakame AdditionFood EngineeringFood Processing	2010	133
Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White J. Carballo, Giovana Barreto, M.T. Solas, Journal of Food Science NutritionBody CompositionBologna SausagesIn Vitro FermentationHealth Sciences	1996	120
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
Incorporation of sardine surimi in Bologna sausage containing different fat levels Marta Cavestany, F. Jiménez‐Colmenero, M.T. Solas, Meat Science Food ChemistryNutritionFood CompositionAnimal NutritionFood Analysis	1994	96
Physicochemical and sensory characteristics of restructured beef steak with added walnuts F. Jiménez‐Colmenero, A. Serrano, Josune Ayo, Meat Science Food ChemistryFood PhysicFood AnalysisRestructured Beef SteakFood Engineering	2003	93

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