María Freire

María Freire

Instituto de Ciencia y Tecnología de Alimentos y Nutrición - Madrid / Spain
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4887916
Institute of Food Science and Technology and Nutrition
person_outline María Freire's MOST POPULAR ARTICLES
1-) Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfatJCF Freire M, Bou R, Cofrades S, Solas MTJ Sci Food Agric 96, 900-908, 201564*2015
2-) Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phaseS Cofrades, JA Santos-López, M Freire, J Benedí, FJ Sánchez-Muniz, ...LWT-Food Science and Technology 59 (2), 941-947, 2014622014
3-) Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systemsL Flaiz, M Freire, S Cofrades, R Mateos, J Weiss, F Jiménez-Colmenero, ...Food chemistry 213, 49-57, 2016572016
4-) Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacersM Freire, S Cofrades, J Pérez-Jiménez, J Gómez-Estaca, ...Food Research International 113, 465-473, 2018482018
5-) Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork pattiesM Freire, S Cofrades, V Serrano-Casas, T Pintado, MJ Jiménez, ...Journal of Food Science and Technology 54, 3959-3968, 2017392017