Publicaciones (34) Publicaciones de Inmaculada Gomez Bastida

2024

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

    Applied Sciences (Switzerland), Vol. 14, Núm. 15

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

    Foods, Vol. 13, Núm. 15

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

2022

  1. Carne

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187

  2. Chistorra de Navarra: Un embutido tradicional enraizado en expansión

    Eurocarne: La revista internacional del sector cárnico, Núm. 304, pp. 71-78

  3. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

    Journal of Fungi, Vol. 8, Núm. 9

2021

  1. Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy

    Foods, Vol. 10, Núm. 1

2020

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

    Foods, Vol. 9, Núm. 12, pp. 1728

  2. Methodology for design of suitable dishes for dysphagic people

    Innovative Food Science and Emerging Technologies, Vol. 64

  3. Raw-cured spanish traditional meat product Chistorra de Navarra : Sensory and composition quality standards

    Foods, Vol. 9, Núm. 8

  4. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects

    Foods, Vol. 9, Núm. 10

  5. 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

  1. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

    Foods, Vol. 8, Núm. 9, pp. 419

  2. Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  3. Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  4. Effectiveness of the flipped classroom approach in higher education

    Edulearn19: 11th international conference on education and new learning technologies

  5. 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

  6. Self-assessment experience in first year nursing students

    EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES

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

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 593-606

  8. Utilización de reductores de pH para alargar la vida útil de salchichas cocidas de pollo

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019