Claudia Ruiz-Capillas

Frankurters formulated with oil bulking agents as fat replacers

Pedro Carmona, Francisco Jiménez Colmenero, Ana M. Herrero, 2013 .

Application of flow injection analysis for determining sulphites in food and beverages: A review

Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, F. Jiménez-Colmenero, 2009 .

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

Ana M. Herrero, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, 2015 .

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

Ana M. Herrero, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, 2010 .

Biogenic Amines in Meat and Meat Products

Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, F. Jiménez-Colmenero, 2004, Critical reviews in food science and nutrition.

Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.

Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, F. Jiménez-Colmenero, 2015, Meat science.

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, F. Jiménez-Colmenero, 2014, Meat science.

Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

Ana M. Herrero, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, 2013 .