| Healthier lipid combination as functional ingredient influencing sensory and technological properties of low‐fat frankfurters G Delgado‐Pando, S Cofrades, C Ruiz‐Capillas, F Jiménez‐Colmenero European journal of lipid science and technology 112 (8), 859-870, 2010 | 126 | 2010 |
| Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and … G Delgado-Pando, S Cofrades, C Ruiz-Capillas, MT Solas, M Triki, ... Meat Science 89 (1), 65-71, 2011 | 116 | 2011 |
| A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté G Delgado-Pando, S Cofrades, L Rodríguez-Salas, ... Meat Science 88 (2), 241-248, 2011 | 115 | 2011 |
| Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products G Delgado‐Pando, S Cofrades, C Ruiz‐Capillas, M Teresa Solas, ... European Journal of Lipid Science and Technology 112 (7), 791-801, 2010 | 103 | 2010 |
| Industrial scale microwave processing of tomato juice using a novel continuous microwave system AC Stratakos, G Delgado-Pando, M Linton, MF Patterson, A Koidis Food Chemistry 190, 622-628, 2016 | 93 | 2016 |
| Salt content and minimum acceptable levels in whole-muscle cured meat products G Delgado-Pando, E Fischer, P Allen, JP Kerry, MG O'Sullivan, RM Hamill Meat Science 139, 179-186, 2018 | 92 | 2018 |
| Sensory analysis and consumer research in new meat products development C Ruiz-Capillas, AM Herrero, T Pintado, G Delgado-Pando Foods 10 (2), 429, 2021 | 83 | 2021 |
| Towards more sustainable meat products: Extenders as a way of reducing meat content T Pintado, G Delgado-Pando Foods 9 (8), 1044, 2020 | 70 | 2020 |
| Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast AC Stratakos, G Delgado-Pando, M Linton, MF Patterson, A Koidis Innovative Food Science & Emerging Technologies 27, 41-47, 2015 | 67 | 2015 |
| Clean label alternatives in meat products G Delgado-Pando, SI Ekonomou, AC Stratakos, T Pintado Foods 10 (7), 1615, 2021 | 63 | 2021 |
| Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids S Cofrades, LS Sandoval, G Delgado-Pando, I López-López, ... Food Chemistry 129 (2), 429-436, 2011 | 63 | 2011 |
| Ultrasound applications in poultry meat processing: A systematic review AR Al‐Hilphy, AB Al‐Temimi, HHM Al Rubaiy, U Anand, ... Journal of food science 85 (5), 1386-1396, 2020 | 61 | 2020 |
| Enriched n− 3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage G Delgado-Pando, S Cofrades, C Ruiz-Capillas, M Triki, ... Meat Science 92 (4), 762-767, 2012 | 43 | 2012 |
| The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157: H7 and Salmonella on ready-to-eat chicken meat CR González-González, O Labo-Popoola, G Delgado-Pando, ... Lwt 149, 111898, 2021 | 38 | 2021 |
| Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility F Granado-Lorencio, I López-López, C Herrero-Barbudo, ... Food chemistry 120 (3), 741-748, 2010 | 37 | 2010 |
| Fibre-enriched meat products F Jiménez Colmenero, G Delgado-Pando Woodhead Publishing, 2013 | 36 | 2013 |
| Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage G Delgado-Pando, S Cofrades, C Ruiz-Capillas, M Triki, ... Meat Science 92 (1), 44-52, 2012 | 35 | 2012 |
| Optimising the acceptability of reduced-salt ham with flavourings using a mixture design G Delgado-Pando, P Allen, JP Kerry, MG O'Sullivan, RM Hamill Meat science 156, 1-10, 2019 | 34 | 2019 |
| Mechanical and biochemical methods for rigor measurement: Relationship with eating quality C Alvarez, L Morán, DF Keenan, AM Mullen, G Delgado-Pando Journal of Food quality 2019 (1), 1894543, 2019 | 32 | 2019 |
| Objective carcass measurement technologies: Latest developments and future trends G Delgado-Pando, P Allen, DJ Troy, CK McDonnell Trends in Food Science & Technology 111, 771-782, 2021 | 29 | 2021 |
