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- JUAN CARLOS
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- SOLOMANDO GONZÁLEZ
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- JUAN CARLOS SOLOMANDO GONZÁLEZ
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- Corrigendum to: Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of OMEGA-3 fatty acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
- Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
- Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking
- Fish oil microcapsules as omega-3 enrichment strategy: Changes in volatile compounds of meat products during storage and cooking
- Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads
- Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization
- Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method
- Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
- Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
- In vitro digestion and culture in Caco-2 cells to assess the bioavailability of fatty acids: A case study in meat matrix enriched with ω-3 microcapsules
- Lipid digestion and oxidative stability in ω-3-enriched meat model systems: Effect of fish oil microcapsules and processing or culinary cooking
- Lipid digestion products in meat derivatives enriched with fish oil microcapsules
- Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion
- Optimization of ultra-sonicated homogenization conditions of fish oil emulsions to improve stability, efficiency and bioaccessibility of ω -3 microcapsules
- Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment
- Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules
- Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products
- Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA
- Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of omega-3 fatty acids
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