Claudia Ruiz-Capillas

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

ICTAN-CSIC

Universidad Complutense de Madrid (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

ICTAN-CSIC

Spain

Investigador Científico :: Departamento de Productos

Education History

Universidad Complutense de Madrid

Spain

PHD

Publications

Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana Maria Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant'Ana Falcão Leite, Maurício Costa Alves da Silva
Potential of Cricket ( Acheta domesticus ) Flour as a Lean Meat Replacer in the Development of Beef Patties. Foods (Basel, Switzerland) 13 (2) (2024)
Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana Maria Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant'Ana Falcão Leite, Maurício Costa Alves da Silva
Potential of Cricket ( Acheta domesticus ) Flour as a Lean Meat Replacer in the Development of Beef Patties. Foods (Basel, Switzerland) 13 (2) (2024)
Ana Maria Herrero, Esther Merino, Irene Muñoz-González, Claudia Ruiz-Capillas
Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach. Foods (Basel, Switzerland) 12 (1) (2022)
Miriam M Selani, Ana Maria Herrero, Claudia Ruiz-Capillas
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile. Foods (Basel, Switzerland) 11 (22) (2022)
Ana Maria Herrero, Esther Merino, Irene Muñoz-González, Claudia Ruiz-Capillas
Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach. Foods (Basel, Switzerland) 12 (1) (2022)
Ana Maria Herrero, Esther Merino, Irene Muñoz-González, Claudia Ruiz-Capillas
Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach. Foods (Basel, Switzerland) 12 (1) (2022)
Claudia Ruiz-Capillas, Ana Maria Herrero
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics. Foods (Basel, Switzerland) 10 (11) (2021)
Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana Maria Herrero
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods (Basel, Switzerland) 9 (12) (2020)
Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana Maria Herrero, Francisco Jiménez-Colmenero, Tatiana Pintado, Cristiano Ragagnin de Menezes, Leadir Lucy Martins Fries
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages. Journal of the science of food and agriculture 99 (15) (2019)

Claudia Ruiz-Capillas.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Claudia Ruiz-Capillas