Listar Artículos ALTESA por Materia/Asignatura "Biotecnología alimentaria"

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Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning

Gómez Bastida, Inmaculada; Ortega Heras, Miriam; González San José, Mª Luisa
(2024-11, Elsevier)

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Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

Gómez Bastida, Inmaculada; Melero Gil, Beatriz; Jaime Moreno, Isabel; Muñiz Rodríguez, Pilar
(2024-07, MDPI)

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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)

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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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Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

Beriain, María José; Gómez Bastida, Inmaculada; García, Susana; Urroz, José Carlos; Diéguez, Pedro María; Ibáñez, Francisco C.
(2024-08, MDPI)

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Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

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

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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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Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

Gómez Bastida, Inmaculada; Beriain, María José; Mendizábal, José A.; Realini, Carolina; Purroy, Antonio
(2015, Wiley)

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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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