Claudia Capillas-Ruiz

Madrid, MD 28040, Spain

Last Updated: 09/26/2026

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Found 50 publications

Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef.

Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef.

Journal: Foods (Basel, Switzerland)

Published: June 12, 2026

Properties of Beef Patties with Tenebrio molitor Powder as a Meat Replacer During Storage.

Properties of Beef Patties with Tenebrio molitor Powder as a Meat Replacer During Storage.

Journal: Foods (Basel, Switzerland)

Published: September 30, 2025

Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage.

Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage.

Journal: Journal of food science

Published: June 05, 2025

Differentiating Canine Chronic Inflammatory Enteropathies Using Faecal Amino Acid Profiles: Potential and Limitations.

Differentiating Canine Chronic Inflammatory Enteropathies Using Faecal Amino Acid Profiles: Potential and Limitations.

Journal: Animals : an open access journal from MDPI

Published: March 12, 2025

Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages.

Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages.

Journal: Foods (Basel, Switzerland)

Published: December 05, 2024

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties.

Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties.

Journal: Foods (Basel, Switzerland)

Published: November 29, 2023

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.

Journal: Foods (Basel, Switzerland)

Published: October 26, 2022

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.

Journal: Foods (Basel, Switzerland)

Published: October 04, 2022

Editorial: The Microbiological Functionality and Safety of Fermented Foods.

Editorial: The Microbiological Functionality and Safety of Fermented Foods.

Journal: Frontiers in microbiology

Published: June 27, 2022

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

Journal: Foods (Basel, Switzerland)

Published: October 22, 2021

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil.

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil.

Journal: Gels (Basel, Switzerland)

Published: March 01, 2021

Sensory Analysis and Consumer Research in New Product Development.

Sensory Analysis and Consumer Research in New Product Development.

Journal: Foods (Basel, Switzerland)

Published: February 23, 2021

Showing 1-12 of 50

Last Updated: 09/26/2026