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Ana M. Herrero

institute of food science, technology and nutrition (ictan-csic)

46H指数
131论文数
6.8K被引数
收录论文 73
发表时间
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Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef鹰嘴豆（Tamarindus indica L.）果肉基腌制对牛眼肉理化品质、氧化稳定性、微生物特性和感官特性的影响
errFoods
IF5.1
err2026-08-11
err0
errOAAI
errBrenno Guimarães Barreto; Juliana Sant’Ana Falcão Leite; Camila Cristina Avelar de Souza; Hélio de Santana Silva; Raick Alves Ribeiro; Ronaldo Lopes Oliveira; Maurício Costa Alves da Silva; Ana Maria Herrero; Claudia Ruiz-Capillas; Carlos Pasqualin Cavalheiro
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Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage蟋蟀（Acheta Domesticus）面粉作为新型成分在混合肉饼中的应用：储存期间对其品质特性的影响
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-11-01
err0
errOAAI
errde Sousa, Camila Cristina Avelar; Cruz, Thiago Da Matta Pires; Leite, Juliana Sant'ana Falcao; Luz, Adriel da Silva; dos Anjos, Gabriela Santana; Herrero, Ana M.; Alves Da Silva, Mauricio Costa; Ruiz-Capillas, Claudia; Cavalheiro, Carlos Pasqualin
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Properties of Beef Patties with Tenebrio molitor Powder as a Meat Replacer During Storage添加黄粉虫粉作为肉替代品的牛肉饼在储存期间的特性
errFoods 2025, Vol. 14, Page 3707
IF5.1
err2025-10-30
err0
errOAAI
errCamila Cristina A. de Sousa; Rafael Sepúlveda F. Trevisan Passos; Claudia Ruiz-Capillas; Ana M. Herrero; Maurício Costa A. da Silva; Carlos Pasqualin Cavalheiro
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Differentiating Canine Chronic Inflammatory Enteropathies Using Faecal Amino Acid Profiles: Potential and Limitations利用粪便氨基酸谱区分犬慢性炎症性肠病：潜力与局限性
errANIMALS
IF2.7
err2025-04-21
err0
errOAAI
errHigueras, Cristina; Ruiz-Capillas, Claudia; Herrero, Ana; Sainz, Angel; Garcia-Sancho, Mercedes; Rodriguez-Franco, Fernando; Larrosa, Mar; Rey, Ana I.
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Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages罗望子（Tamarindus indica L.）成分作为法兰克福香肠中猪肉的可持续替代品
errFOODS
IF5.1
err2025-01-10
err0
errOAAI
errPassos, Rafael Sepulveda F. Trevisan; de Sousa, Camila Cristina A.; da Silva, Mauricio C. A.; Herrero, Ana M.; Cavalheiro, Carlos Pasqualin
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Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-01-01
err18
PREAI
errCavalheiro, Carlos Pasqualin; Ruiz-Capillas, Claudia; Herrero, Ana Maria; Pintado, Tatiana; Cruz, Thiago da Matta Pires; da Silva, Mauricio Costa Alves
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Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2021-06-01
err34
PREAI
errHerrero, Ana M.; Ruiz-Capillas, Claudia
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Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil
errGELS
IF5.3
err2021-04-20
err3
errOAAI
errHerrero, Ana M.; Ruiz-Capillas, Claudia
err分享
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Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-03-01
err20
errOAAI
errCavalheiro, Carlos Pasqualin; Ruiz-Capillas, Claudia; Herrero, Ana Maria; Pintado, Tatiana
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Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach
errFOOD CHEMISTRY
IF9.8
err2021-03-01
err52
errOAAI
errPintado, Tatiana; Munoz-Gonzalez, Irene; Salvador, Marina; Ruiz-Capillas, Claudia; Herrero, Ana M.
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Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties
errFOOD CHEMISTRY
IF9.8
err2021-03-01
err28
errOAAI
errMunoz-Gonzalez, Irene; Ruiz-Capillas, Claudia; Salvador, Marina; Herrero, Ana M.
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Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2020-08-18
err62
errOAAI
errde Souza Paglarini, Camila; Vidal, Vitor A. S.; Ribeiro, Wanessa; Badan Ribeiro, Ana P.; Bernardinelli, Oigres D.; Herrero, Ana M.; Ruiz-Capillas, Claudia; Sabadini, Edvaldo; Rodrigues Pollonio, Marise A.
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Modeling the influence of functional additives in beef sausages using a Box- Benkhen design: Effects on quality characteristics
errFOOD BIOSCIENCE
IF5.9
err2020-06-01
err1
PREAI
errBen Slima, Sirine; Trabelsi, Imen; Ktari, Naourez; Kriaa, Mouna; Abdeslam, Asehraou; Maria Herrero, Ana; Jimenez-Colmenero, Francisco; Ruiz-Capillas, Claudia; Ben Salah, Riadh
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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-05-01
err76
PREAI
errFerreira Ignacio Camara, Ana Karoline; Okuro, Paula Kiyomi; da Cunha, Rosiane Lopes; Maria Herrero, Ana; Ruiz-Capillas, Claudia; Rodrigues Pollonio, Marise Aparecida
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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products了解chia (Salvia Hispanica L.) 粘液在橄榄油基乳液凝胶上作为乳化肉制品中新型脂肪替代品的作用
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2020-02-23
err36
PREAI
errFerreira Ignacio Camara, Ana Karoline; Okuro, Paula Kiyomi; Santos, Mirian; Paglarini, Camila de Souza; da Cunha, Rosiane Lopes; Ruiz-Capillas, Claudia; Maria Herrero, Ana; Rodrigues Pollonio, Marise Aparecida
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Physical hazards in meat products: Consumers' complaints found on a Brazilian website
errFOOD CONTROL
IF6.3
err2020-02-01
err9
errOAAI
errCavalheiro, Carlos Pasqualin; Alves da Silva, Mauricio Costa; Falcao Leite, Juliana Santana; da Silva Felix, Samuel Keryson Rodrigues; Herrero, Ana M.; Ruiz-Capillas, Claudia
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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2019-08-26
err25
errOAAI
errPasqualin Cavalheiro, Carlos; Ruiz-Capillas, Claudia; Maria Herrero, Ana; Jimenez-Colmenero, Francisco; Pintado, Tatiana; de Menezes, Cristiano Ragagnin; Martins Fries, Leadir Lucy
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Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage
errBRITISH FOOD JOURNAL
IF4.2
err2019-06-03
err7
PREAI
errBen Slima, Sirine; Ktari, Naourez; Triki, Mehdi; Trabelsi, Imen; Moussa, Hafedh; Makni, Skandar; Abdeslam, Asehraou; Maria Herrero, Ana; Jimenez-Colmenero, Francisco; Ruiz-Capillas, Claudia; Ben Salah, Riadh
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Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-04-12
err24
errOAAI
errMunoz-Gonzalez, Irene; Chamorro, Susana; Perez-Jimenez, Jara; Lopez-Andres, Patricia; Alvarez-Acero, Inmaculada; Herrero, Ana M.; Nardoia, Maria; Brenes, Agustin; Viveros, Agustin; Arija, Ignacio; Rey, Ana; Ruiz-Capillas, Claudia
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Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
errGELS
IF5.3
err2019-04-10
err17
errOAAI
errMunoz-Gonzalez, Irene; Merino-Alvarez, Esther; Salvador, Marina; Pintado, Tatiana; Ruiz-Capillas, Claudia; Jimenez-Colmenero, Francisco; Herrero, Ana M.
err分享
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研究方向

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合作学者
合作期刊
M
María L. García
H 指数: 88 · 论文数: 484
C
Corrado Di Natale
H 指数: 72 · 论文数: 838
F
F. Jiménez‐Colmenero
H 指数: 66 · 论文数: 267
R
Roberto Paolesse
H 指数: 66 · 论文数: 785
R
Rosiane Lopes Cunha
H 指数: 66 · 论文数: 356
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