| Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat JCF Freire M, Bou R, Cofrades S, Solas MT J Sci Food Agric 96, 900-908, 2015 | 67* | 2015 |
| Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase S Cofrades, JA Santos-López, M Freire, J Benedí, FJ Sánchez-Muniz, ... LWT-Food Science and Technology 59 (2), 941-947, 2014 | 63 | 2014 |
| Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems L Flaiz, M Freire, S Cofrades, R Mateos, J Weiss, F Jiménez-Colmenero, ... Food chemistry 213, 49-57, 2016 | 58 | 2016 |
| Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers M Freire, S Cofrades, J Pérez-Jiménez, J Gómez-Estaca, ... Food research international 113, 465-473, 2018 | 40 | 2018 |
| Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties M Freire, S Cofrades, V Serrano-Casas, T Pintado, MJ Jiménez, ... Journal of food science and technology 54, 3959-3968, 2017 | 35 | 2017 |
| Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides F Fernández-Martín, M Freire, R Bou, S Cofrades, F Jiménez-Colmenero Journal of food engineering 196, 18-26, 2017 | 29 | 2017 |
| Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage M Freire, R Bou, S Cofrades, F Jiménez-Colmenero Food research international 100, 298-305, 2017 | 20 | 2017 |
| Straightforward silicon determination in water-in-oil-in-water emulsions used for silicon supplementations in food by high-resolution continuum source flame atomic absorption … B Gómez-Nieto, MJ Gismera, MT Sevilla, S Cofrades, M Freire, ... Spectrochimica Acta Part B: Atomic Spectroscopy 148, 44-50, 2018 | 9 | 2018 |
| Desarrollo de emulsiones dobles y emulsiones dobles gelificadas como análogos de grasa y su aplicación en productos cárnicos funcionales M Freire Rodríguez Universidad Complutense de Madrid, 2018 | 8 | 2018 |
| TESIS DOCTORAL Desarrollo de emulsiones dobles y emulsiones dobles gelificadas como análogos de grasa y su aplicación en productos cárnicos funcionales M Freire Rodríguez UNIVERSIDAD COMPLUTENSE DE MADRID, 2018 | 3* | 2018 |
| Estrategias para modificar el perfil lipídico en productos cárnicos funcionales M Freire, S Cofrades | 1 | 2019 |
| CHINESE VERNACULAR ARCHITECTURE MS Freire | | 2018 |
| Utilización de emulsiones gelificadas en la elabaroción de productos cárnicos tipo pate más saludables S Cofrades, M Freire, J Gómez Estaca, T Bernal, A Saiz, ... Sociedad Española de Dietética y Ciencias de la Alimentación, 2018 | | 2018 |
| Desarrollo y aplicación de sistemas de estructuración de aceites para la obtención de productos cárnicos funcionales F Jiménez Colmenero, C Ruiz-Capillas, S Cofrades, AM Herrero, ... Ministerio de Economía y Competitividad (España), 2017 | | 2017 |
| Encapsulación de vitamina B2 en emulsiones dobles: Influencia del tipo de aceite M Freire, R Bou, S Cofrades, F Jiménez Colmenero Alpe, 2014 | | 2014 |
| FOLLOWING THE INTERACTIONS ON THE INNER SURFACE–A STEP TOWARDS FOULING MONITORING A Pereira, B Pereira, J Martins, M Freire | | |
| FOULI GAD CLEA IG MO ITORI G USI G THE MSS–I DUSTRIAL PERSPECTIVE A Pereira, LF Melo, J Martins, M Freire | | |
