Publications by authors named "Marta Alejandre"

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Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Larvae in Saline Solution and Hake Meat.
Vanesa Abad, Marta Alejandre, Elena Hernández-Fernández, Javier Raso, Guillermo Cebrián

Foods· January 2023

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Direct Contact Ultrasound in Food Processing: Impact on Food Quality.
Leire Astráin-Redín, Marta Alejandre, Javier Raso, Guillermo Cebrián, Ignacio Álvarez

Front Nutr· January 2021

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Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization.
Marta Alejandre, Icíar Astiasarán, Diana Ansorena

Food Funct· December 2019

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Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
Marta Alejandre, Iciar Astiasarán, Diana Ansorena, Shai Barbut

Food Res Int· August 2019

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Health-related messages in the labeling of processed meat products: a market evaluation.
Diana Ansorena, Sandivel Cama, Marta Alejandre, Iciar Astiasarán

Food Nutr Res· May 2019

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Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties.
Marta Alejandre, Diana Ansorena, María Isabel Calvo, Rita Yolanda Cavero, Iciar Astiasarán

Meat Sci· February 2019

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The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes.
Marta Alejandre, Denis Passarini, Iciar Astiasarán, Diana Ansorena

Meat Sci· December 2017

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Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
Marta Alejandre, Candelaria Poyato, Diana Ansorena, Iciar Astiasarán

Meat Sci· November 2016

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