Tecnología de los Alimentos
TECNOFOOD
Francisco Clemente
Ibáñez Moya
Publicaciones en las que colabora con Francisco Clemente Ibáñez Moya (9)
2024
2021
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Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy
Foods, Vol. 10, Núm. 1
2020
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Methodology for design of suitable dishes for dysphagic people
Innovative Food Science and Emerging Technologies, Vol. 64
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The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
Foods, Vol. 9, Núm. 10
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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
Foods, Vol. 9, Núm. 4
2019
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Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
International Journal of Food Properties, Vol. 22, Núm. 1, pp. 1693-1708
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Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
International Journal of Food Properties, Vol. 22, Núm. 1, pp. 593-606
2018
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Improvement of the Functional and Healthy Properties of Meat Products
Food Quality: Balancing Health and Disease (Elsevier Inc.), pp. 1-74
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Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3
Journal of Food Science, Vol. 83, Núm. 2, pp. 454-463