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112篇 您的检索式：作者名="Cofrades"

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	题名	作者	年代	出处	被引量
1	Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5%, 12% and 30% fat显示文摘	HUGHES E COFRADES S TROY D J	1997	Meat Science1997，45，3：	1
2	Healthier oils stabilized in konjac matrix as tat replacers in n-3 PUFA enriched frank furthers显示文摘	SALCEDO-SANDOVAL L COFRADES S RUIZ-CAPILLAS P C	2013	Meat Science2013，93，3：	1
3	Konjac gel fat analogue for use in meat products: Compari- son with pork fats显示文摘	JIMENEZ-COLMENERO F COFRADES S HERRERO A M	2012	Food Hydrocolloids2012，26，1：	1
4	Healthier meat and meat products: their role as functional foods显示文摘	JIMENES C F CARBALLO F COFRADES S	2001	Meat Science2001，59，1：	1
5	Pressureassisted gelation of chemically modified poultry meat batters显示文摘	Carballo J Cofrades S Fernandez M F		0，，02：	1
6	Salt and phosphate effects on the gelling process of pressure/heat treated pork batters显示文摘	FERN NDEZ-MART COFRADES S CARBALLO J	2002	Meat Science2002，61，1：	1
7	Transglutaminaseas binging agent in fresh restructured beef steak with addedwallnuts显示文摘	Serrano A Cofrades S Jimenez-Colmenero F	2004	Food Chemistry2004，85，：	1
8	Colmenero Transglutaminase as binding agent in fresh restructured beef steak with added walnuts显示文摘	SERRANO A COFRADES S JIME' NEZ F	2004	Food Chemistry2004，，85：	1
9	Protein molecular interactions involved in the formation of frankfinlc~: effect of fat level and heating rate 显示文摘	COFRADES S COLMENERO F J	1998	Meat Science1998，49，4：	1
10	Heating of chicken and pork meat batters under pressure conditions: protein interactions显示文摘	Colmenero J F Cofrades S Carballo J	1998	Journal of Agricultural Food Chemistry1998，46，：	1
11	Research note : emulsifying properties of actomyosin from several species显示文摘	Cofrades S Carballo J Careche M	1996	Lebensmittel Wissenschaft and Technologie1996，29，：	1
12	Plasma protein and soy fiber content effect on bologna sausage properties as influ- enced by fat level显示文摘	Cofrades S Carballo J Fernandz M F	2000	Journal of Food Science2000，65，2：	1
13	Characteristics of meat batters with added native and preheated defatted walnut 显示文摘	S Cofrades A Serrano J Ayo	2008	Food Chemistry2008，107，：	1
14	Ranuin spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment 显示文摘	Herrero A M Carmona P Cofrades S	2008	Food Research International2008，41，7：	1
15	Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5%, 12% and 30% fat显示文摘	Hughes E Cofrades S Troy D J	1997	Meat Science1997，45，3：	1
16	Transglutaminase asbinding agent in fresh restructured beef steak with addedwalnuts显示文摘	Serrano A Cofrades S Jimenez C F	2004	Food Chemistry2004，，85：	1
17	Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed显示文摘	O F COFRADES S LOPEZ-LOPEZ I	2010	Meat Science2010，84，3：	1
18	Ramanspectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment 显示文摘	Herrero A M Carmona P Cofrades S	2008	Food Research International2008，41，7：	1
19	Transglutaminase as binding agent in fresh restructured beef steak with added wallnuts 显示文摘	Serrano A Cofrades S Jimenez - Colmenero F	2004	Food Chemistry2004，85，：	1
20	Plasma proteinand soy fiber content effect on bologna sausage properties as influencedby fat level显示文摘	COFRADES S GUERRA M A CARBALLO J	2000	Food Science2000，65，：	1

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