| Healthier meat and meat products: their role as functional foods F Jiménez-Colmenero, J Carballo, S Cofrades Meat science 59 (1), 5-13, 2001 | 1088 | 2001 |
| Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level S Cofrades, MA Guerra, J Carballo, F Fernández‐Martín, FJ Colmenero Journal of food science 65 (2), 281-287, 2000 | 373 | 2000 |
| Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers FJ Colmenero, MJ Ayo, J Carballo Meat science 69 (4), 781-788, 2005 | 248 | 2005 |
| Starch and egg white lnfluence on properties of bologna sausage as related to fat content J Carballo, G Barreto, FJ Colmenero Journal of Food Science 60 (4), 673-677, 1995 | 197 | 1995 |
| Morphology and texture of bologna sausage as related to content of fat, starch and egg white J Carballo, P Fernandez, G Barreto, MT Solas, FJ Colmenero Journal of Food Science 61 (3), 652-665, 1996 | 161 | 1996 |
| Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures J Carballo, N Mota, G Barreto, FJ Colmenero Meat science 41 (3), 301-313, 1995 | 145 | 1995 |
| Incorporation of sardine surimi in bologna sausage containing different fat levels M Cavestany, FJ Colmenero, MT Solas, J Carballo Meat science 38 (1), 27-37, 1994 | 138 | 1994 |
| Physicochemical and sensory characteristics of restructured beef steak with added walnuts FJ Colmenero, A Serrano, J Ayo, MT Solas, S Cofrades, J Carballo Meat science 65 (4), 1391-1397, 2003 | 137 | 2003 |
| Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters J Ayo, J Carballo, J Serrano, B Olmedilla-Alonso, C Ruiz-Capillas, ... Meat science 77 (2), 173-181, 2007 | 121 | 2007 |
| Pressure/heat combinations on pork meat batters: Protein thermal behavior and product rheological properties F Fernández-Martín, P Fernández, J Carballo, F Jiménez Colmenero Journal of Agricultural and Food Chemistry 45 (11), 4440-4445, 1997 | 105 | 1997 |
| Salt and phosphate effects on the gelling process of pressure/heat treated pork batters F Fernández-Martın, S Cofrades, J Carballo, F Jiménez-Colmenero Meat Science 61 (1), 15-23, 2002 | 97 | 2002 |
| High‐pressure‐cooked low‐fat pork and chicken batters as affected by salt levels and cooking temperature F JIMÉNEZ‐COLMENERO, P Fernandez, J Carballo, ... Journal of Food Science 63 (4), 656-659, 1998 | 95 | 1998 |
| Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage FJ Colmenero, G Barreto, N Mota, J Carballo LWT-Food Science and Technology 28 (5), 481-487, 1995 | 92 | 1995 |
| Frozen storage of bologna sausages as a function of fat content and of levels of added starch and egg white FJ Colmenero, G Barreto, P Fernandez, J Carballo Meat Science 42 (3), 325-332, 1996 | 85 | 1996 |
| Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content J Ayo, J Carballo, MT Solas, F Jiménez-Colmenero Food Chemistry 107 (4), 1547-1552, 2008 | 82 | 2008 |
| Characteristics of meat batters with added native and preheated defatted walnut S Cofrades, A Serrano, J Ayo, J Carballo, F Jiménez-Colmenero Food Chemistry 107 (4), 1506-1514, 2008 | 79 | 2008 |
| High pressure‐cooking of chicken meat batters with starch, egg white, and iota carrageenan P Fernandez, S Cofrades, MT Solas, J Carballo, FJ Colmenero Journal of food science 63 (2), 267-271, 1998 | 79 | 1998 |
| Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature HM Moreno, J Carballo, AJ Borderías Journal of the Science of Food and Agriculture 88 (9), 1529-1536, 2008 | 77 | 2008 |
| Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage J Carballo, J Ayo, FJ Colmenero LWT-Food Science and Technology 39 (6), 692-699, 2006 | 77 | 2006 |
| Restructured beef with different proportions of walnut as affected by meat particle size S Cofrades, A Serrano, J Ayo, MT Solas, J Carballo, ... European Food Research and Technology 218, 230-236, 2004 | 77 | 2004 |
