Hasil Pencarian - Francisco C. Ibañez

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  1. 1
    Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

    Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations oleh Inmaculada Gómez, Francisco C. Ibañez, María José Beriain

    Diterbitkan 2019-01-01
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  2. 2
    Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

    Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach oleh Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino, María José Beriain

    Diterbitkan 2019-01-01
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  3. 3
    The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

    The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects oleh Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibañez, María José Beriain

    Diterbitkan 2020-10-01
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  4. 4
    A Novel Postbiotic Product Based on <i>Weissella cibaria</i> for Enhancing Disease Resistance in Rainbow Trout: Aquaculture Application

    A Novel Postbiotic Product Based on <i>Weissella cibaria</i> for Enhancing Disease Resistance in Rainbow Trout: Aquaculture Application oleh Mario Quintanilla-Pineda, Francisco C. Ibañez, Chajira Garrote-Achou, Florencio Marzo

    Diterbitkan 2024-02-01
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  5. 5
    Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

    Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement oleh Rasmi Janardhanan, Mikel González-Diez, Francisco C. Ibañez, Maria Jose Beriain

    Diterbitkan 2022-11-01
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  6. 6
    Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

    Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy oleh María José Beriain, Francisco C. Ibañez, Edurne Beruete, Inmaculada Gómez, Miguel Beruete

    Diterbitkan 2021-01-01
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  7. 7
    Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

    Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance oleh Gorka Merino, Maria Remedios Marín-Arroyo, María José Beriain, Francisco C. Ibañez

    Diterbitkan 2021-02-01
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  8. 8
    Profiling a New Postbiotic Product for Its Application in Fish Aquaculture

    Profiling a New Postbiotic Product for Its Application in Fish Aquaculture oleh Mario Quintanilla-Pineda, Jesús Díaz, Ana Gutiérrez-Falcon, Francisco C. Ibañez, Florencio Marzo

    Diterbitkan 2023-06-01
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  9. 9
    The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D<sub>3</sub> Influences Consumers’ Response under Different Information Scenarios

    The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D<sub>3</sub> Influences Consumers’ Response under Different Information Scenarios oleh Maria José Beriain, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, Francisco C Ibañez

    Diterbitkan 2020-04-01
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  10. 10
    Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

    Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds oleh María José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez, Francisco C. Ibañez

    Diterbitkan 2024-08-01
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  11. 11
    Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i>

    Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i> oleh María José Beriain, María T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibañez, Christine Leick Cord, Tom R. Carr

    Diterbitkan 2021-06-01
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  12. 12
    Indicators and Recommendations for Assessing Sustainable Healthy Diets

    Indicators and Recommendations for Assessing Sustainable Healthy Diets oleh Maite M. Aldaya, Francisco C. Ibañez, Paula Domínguez-Lacueva, María Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, María José Beriain

    Diterbitkan 2021-05-01
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  13. 13
    In Vitro Evaluation of Postbiotics Produced from Bacterial Isolates Obtained from Rainbow Trout and Nile Tilapia against the Pathogens <em>Yersinia ruckeri</em> and <em>Aeromonas salmonicida</em> subsp. <em>salmonicida</em>

    In Vitro Evaluation of Postbiotics Produced from Bacterial Isolates Obtained from Rainbow Trout and Nile Tilapia against the Pathogens <em>Yersinia ruckeri</em> and <em>Aeromonas s... oleh Mario Quintanilla-Pineda, Chajira Garrote Achou, Jesús Díaz, Ana Gutiérrez-Falcon, María Bravo, Juan Ignacio Herrera-Muñoz, Nelson Peña-Navarro, Carlos Alvarado, Francisco C. Ibañez, Florencio Marzo

    Diterbitkan 2023-02-01
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