Navegação Artículos TECNOFOOD por assunto "Health"

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Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Gómez Bastida, Inmaculada; García Varona, Celia; Curiel Fernández, María; Ortega Heras, Miriam
(2020, MDPI)

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The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez Bastida, Inmaculada; Janardhanan, Rasmi; Ibáñez, Francisco C.; Beriain, María José
(2020, MDPI)

Artículo
Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

Beriain, María José; Ibáñez, Francisco C.; Beruete, Edurne; Gómez Bastida, Inmaculada; Beruete, Miguel
(2021, MDPI)

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Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Beriain, María José; Murillo Arbizu, María Teresa; Insausti, Kizkitza; Sarriés, María Victoria; Gómez Bastida, Inmaculada
(2020, MDPI)

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The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios

Beriain, María José; Gómez Bastida, Inmaculada; Sánchez, Mercedes; Insausti, Kizkitza; Sarriés, María Victoria; Ibáñez, Francisco C.
(2020, MDPI)

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Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Ibáñez, Francisco C.; Gómez Bastida, Inmaculada; Merino, Gorka; Beriain, María José
(2019, Taylor and Francis)

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