Francisco Jiménez-Colmenero

Research.com Recognitions

• 2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

Best Publications

• Healthier meat and meat products: their role as functional foods.

  F Jiménez-Colmenero;J Carballo;S Cofrades

  1000
  Citations

• Biogenic amines in meat and meat products

  Claudia Ruiz-Capillas;Francisco Jiménez-Colmenero

  546
  Citations

• Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

  Francisco Jiménez-Colmenero

  396
  Citations

• Development and assessment of healthy properties of meat and meat products designed as functional foods.

  Begoña Olmedilla-Alonso;Francisco Jiménez-Colmenero;Francisco J. Sánchez-Muniz

  361
  Citations

• Potential applications of multiple emulsions in the development of healthy and functional foods

  Francisco Jiménez-Colmenero

  281
  Citations

• Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

  S. Cofrades;I. López-López;M.T. Solas;L. Bravo

  280
  Citations

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

  Claudia Ruiz-Capillas;Francisco Jiménez-Colmenero

  242
  Citations

• Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

  F. Jiménez-Colmenero;S. Cofrades;I. López-López;C. Ruiz-Capillas

  215
  Citations

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

  Francisco Jimenez-Colmenero;Lorena Salcedo-Sandoval;Ricard Bou;Susana Cofrades

  208
  Citations

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

  F. Jiménez-Colmenero;A. Herrero;T. Pintado;M.T. Solas

  201
  Citations

• Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

  Joaquín Gómez-Estaca;Ana María Herrero;Beatriz Herranz;María Dolores Álvarez

  189
  Citations

• Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

  I. López-López;S. Cofrades;F. Jiménez-Colmenero

  187
  Citations

• Nutritional composition of dry-cured ham and its role in a healthy diet

  F. Jiménez-Colmenero;J. Ventanas;F. Toldrá

  177
  Citations

• Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.

  T. Pintado;A.M. Herrero;F. Jiménez-Colmenero;C. Pasqualin Cavalheiro

  169
  Citations

• Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.

  S. Cofrades;I. López-Lopez;L. Bravo;C. Ruiz-Capillas

  162
  Citations

• Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.

  S. Cofrades;I. Antoniou;M.T. Solas;A.M. Herrero

  161
  Citations

• Konjac gel fat analogue for use in meat products: Comparison with pork fats

  F. Jiménez-Colmenero;S. Cofrades;A.M. Herrero;F. Fernández-Martín

  156
  Citations

• Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

  I. López-López;S. Bastida;C. Ruiz-Capillas;L. Bravo

  156
  Citations

• Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content.

  I. López-López;S. Cofrades;C. Ruiz-Capillas;F. Jiménez-Colmenero

  155
  Citations

• Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion.

  I. López-López;S. Cofrades;A. Yakan;M.T. Solas

  145
  Citations