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M

M.T. Solas

Complutense University of Madrid

29H指数
82论文数
2.8K被引数
收录论文 28
发表时间
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Morphometric and neurochemical alterations found in L-BMAA treated rats
errENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
IF4.2
err2015-05-01
err23
errOAAI
errde Munck, Estefania; Munoz-Saez, Emma; Miguel, Begona G.; Teresa Solas, Ma; Martinez, Ana; Ma Arahuetes, Rosa
err分享
err收藏
Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
errFOOD CHEMISTRY
IF9.8
err2013-11-01
err106
PREAI
errCofrades, S.; Antoniou, I.; Solas, M. T.; Herrero, A. M.; Jimenez-Colmenero, F.
err分享
err收藏
β-N-methylamino-L-alanine causes neurological and pathological phenotypes mimicking Amyotrophic Lateral Sclerosis (ALS): The first step towards an experimental model for sporadic ALS
errENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
IF4.2
err2013-09-01
err62
PREAI
errde Munck, Estefania; Munoz-Saez, Emma; Miguel, Begona G.; Teresa Solas, M.; Ojeda, Irene; Martinez, Ana; Gil, Carmen; Ma Arahuetes, Rosa
err分享
err收藏
Mitochondria, motor neurons and aging
errJOURNAL OF THE NEUROLOGICAL SCIENCES
IF3.2
err2013-07-01
err50
PREAI
errGarcia, M. L.; Fernandez, A.; Solas, M. T.
err分享
err收藏
Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters
errMEAT SCIENCE
IF6.1
err2013-03-01
err96
PREAI
errSalcedo-Sandoval, L.; Cofrades, S.; Ruiz-Capillas Perez, C.; Solas, M. T.; Jimenez-Colmenero, F.
err分享
err收藏
Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
errFOOD HYDROCOLLOIDS
IF12.4
err2013-01-01
err75
PREAI
errJimenez-Colmenero, F.; Cofrades, S.; Herrero, A. M.; Solas, M. T.; Ruiz-Capillas, C.
err分享
err收藏
Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories
errFOOD RESEARCH INTERNATIONAL
IF8
err2012-10-01
err34
PREAI
errHerranz, Beatriz; Javier Borderias, A.; Teresa Solas, M.; Tovar, Clara A.
err分享
err收藏
Thermostability analyses of glucomannan gels. Concentration influence
errFOOD HYDROCOLLOIDS
IF12.4
err2012-10-01
err49
PREAI
errHerranz, Beatriz; Javier Borderias, A.; Solo-de-Zaldivar, Beatriz; Teresa Solas, M.; Tovar, Clara A.
err分享
err收藏
Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants富含菊粉的土豆泥的粘弹性和微观结构: 冷冻和冷冻保护剂的影响
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2011-01-01
err25
PREAI
errDolores Alvarez, M.; Fernandez, Cristina; Teresa Solas, M.; Canet, Wenceslao
err分享
err收藏
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
errFOOD RESEARCH INTERNATIONAL
IF8
err2010-10-01
err160
PREAI
errJimenez-Colmenero, F.; Herrero, A.; Pintado, T.; Solas, M. T.; Ruiz-Capillas, C.
err分享
err收藏
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
errFOOD RESEARCH INTERNATIONAL
IF8
err2010-06-01
err107
PREAI
errLopez-Lopez, I.; Cofrades, S.; Yakan, A.; Solas, M. T.; Jimenez-Colmenero, F.
err分享
err收藏
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
errMEAT SCIENCE
IF6.1
err2010-03-01
err148
PREAI
errJimenez-Colmenero, F.; Cofrades, S.; Lopez-Lopez, I.; Ruiz-Capillas, C.; Pintado, T.; Solas, M. T.
err分享
err收藏
Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added添加不同冷冻保护剂的两种方法制作巨型鱿鱼鱼糜 (dasidicus gigas) 的流变学研究
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-09-01
err73
PREAI
errCampo-Deano, Laura; Tovar, Clara A.; Jesus Pombo, M.; Teresa Solas, M.; Javier Borderias, A.
err分享
err收藏
Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
errMEAT SCIENCE
IF6.1
err2008-08-01
err191
PREAI
errCofrades, S.; Lopez-Lopez, I.; Solas, M. T.; Bravo, L.; Jimenez-Colmenero, F.
err分享
err收藏
Preservation of microstructure in peach and mango during high-pressure-shift freezing桃和芒果在高压变换冷冻过程中的微观结构保存
errJOURNAL OF FOOD SCIENCE
IF3.4
err2008-06-28
err112
errOAAI
errOtero, L; Martino, M; Zaritzky, N; Solas, M; Sanz, PD
err分享
err收藏
Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content
errFOOD CHEMISTRY
IF9.8
err2008-04-01
err47
errOAAI
errAyo, J.; Carballo, J.; Solas, M. T.; Jimenez-Colmenero, F.
err分享
err收藏
Physical study of minced fish muscle with a white-grape by-product added as an ingredient
errJOURNAL OF FOOD SCIENCE
IF3.4
err2007-03-12
err36
PREAI
errSanchez-Alonso, I.; Solas, M. T.; Borderias, A. J.
err分享
err收藏
Morphology and texture of bologna sausage as related to content of fat, starch and egg white
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-08-26
err108
PREAI
errCarballo, J; Fernandez, P; Barreto, G; Solas, MT; Colmenero, FJ
err分享
err收藏
Textural and microstructural changes in frozen stored sardine mince gels
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err6
PREAI
errMontero, P; DeCastro, MAM; Solas, MT; GomezGuillen, MC
err分享
err收藏
Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err74
errOAAI
errFernández-Martín, F; Otero, L; Solas, MT; Sanz, PD
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
M
María L. García
H 指数: 88 · 论文数: 484
P
P. Montero
H 指数: 72 · 论文数: 288
M
M.C. Gómez‐Guillén
H 指数: 68 · 论文数: 211
L
Laura Bravo
H 指数: 66 · 论文数: 294
F
F. Jiménez‐Colmenero
H 指数: 66 · 论文数: 267
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