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Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
Food Sci Technol Int. 2023 Jan 26:10820132231153500. doi: 10.1177/10820132231153500. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 36703263
Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
Morales-Irigoyen EE, Severiano-Pérez P, Rodriguez-Huezo ME, Totosaus A.
Morales-Irigoyen EE, et al. Among authors: totosaus a.
Food Sci Technol Int. 2012 Aug;18(4):413-21. doi: 10.1177/1082013211428218. Epub 2012 Jul 6.
Food Sci Technol Int. 2012.
PMID: 22773543
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Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
Pintor A, Severiano-Pérez P, Totosaus A.
Pintor A, et al. Among authors: totosaus a.
Food Sci Technol Int. 2014 Oct;20(7):489-500. doi: 10.1177/1082013213493100. Epub 2013 Jun 19.
Food Sci Technol Int. 2014.
PMID: 23785067
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Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.
Díaz-Vela J, Totosaus A, Escalona-Buendía HB, Pérez-Chabela ML.
Díaz-Vela J, et al. Among authors: totosaus a.
J Food Sci Technol. 2017 Feb;54(2):379-385. doi: 10.1007/s13197-016-2473-8. Epub 2017 Jan 28.
J Food Sci Technol. 2017.
PMID: 28242937
Free PMC article.
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Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.
Bázan-Lugo E, García-Martínez I, Alfaro-Rodríguez RH, Totosaus A.
Bázan-Lugo E, et al. Among authors: totosaus a.
J Sci Food Agric. 2012 Jun;92(8):1627-32. doi: 10.1002/jsfa.4748. Epub 2011 Dec 7.
J Sci Food Agric. 2012.
PMID: 22161559
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Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
Totosaus A, Alfaro-Rodriguez RH, Pérez-Chabela ML.
Totosaus A, et al.
Int J Food Sci Nutr. 2004 Aug;55(5):371-80. doi: 10.1080/09637480400002990.
Int J Food Sci Nutr. 2004.
PMID: 15545045
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Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.
García-García E, Totosaus A.
García-García E, et al. Among authors: totosaus a.
Meat Sci. 2008 Apr;78(4):406-13. doi: 10.1016/j.meatsci.2007.07.003. Epub 2007 Aug 14.
Meat Sci. 2008.
PMID: 22062459
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