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List of works by Gonzalo Delgado-Pando

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

scientific article published on 23 December 2010

Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products

scientific article published on 25 January 2019

Corrigendum to "The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods"

scientific article published on 26 September 2018

Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study.

scientific article published on 16 February 2013

Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk.

scientific article published on 4 July 2016

Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

scientific article published on 28 June 2012

IMPACT OF IMPROVED FAT-MEAT PRODUCTS CONSUMPTION ON ANTHROPOMETRIC MARKERS AND NUTRIENT INTAKES OF MALE VOLUNTEERS AT INCREASED CARDIOVASCULAR RISK.

scientific article published on August 2015

Industrial scale microwave processing of tomato juice using a novel continuous microwave system

scientific article published on 06 June 2015

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

scientific article published on 03 April 2011

Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.

scientific article published on 10 April 2012

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

scientific article published on 13 May 2019

Salt content and minimum acceptable levels in whole-muscle cured meat products.

scientific article published in February 2018

The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods.

scientific article published on 4 December 2017

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

scientific article published on 03 August 2020

Ultrasound applications in poultry meat processing: A systematic review

scientific article published on 24 April 2020

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