Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Fernando Fernández-Martín"'
Autor:
Manuel Gil-Martín, Cristina Luna-Jiménez, Sergio Esteban-Romero, Marcos Estecha-Garitagoitia, Fernando Fernández-Martínez, Luis Fernando D’Haro
Publikováno v:
Scientific Data, Vol 11, Iss 1, Pp 1-11 (2024)
Abstract This paper introduces Art_GenEvalGPT, a novel dataset of synthetic dialogues centered on art generated through ChatGPT. Unlike existing datasets focused on conventional art-related tasks, Art_GenEvalGPT delves into nuanced conversations abou
Externí odkaz:
https://doaj.org/article/f5bc4e49571c46e18e22c916fd94966e
Autor:
Fernando Fernández-Martín, Francisco Jiménez-Colmenero, Ricard Bou, Susana Cofrades, María Freire
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Olive oil based W/O/W double emulsions (DEs) were prepared with polyglycerol polyricinoleate (PGPR, 3 or 6%) and sodium caseinate as emulsifiers both singly in a control sample, and with the addition of two fat-crystallizers (Verols V10 or V50) at tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3beddfbf3bbb0b1db6ae70804379b3f9
https://doi.org/10.1016/j.jfoodeng.2016.10.011
https://doi.org/10.1016/j.jfoodeng.2016.10.011
Publikováno v:
INTED Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::064b6308000ac6fe90d996accc452c5f
https://doi.org/10.21125/inted.2018.0943
https://doi.org/10.21125/inted.2018.0943
Autor:
Fernando Fernández-Martín, Miriam Pérez-Mateos, Saeed Dadashi, Pedro D. Sanz, Carmen Gómez-Guillén
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Effects of freezing assisted with magnetic fields (MFs) in a Cell Alive System (CAS) commercial unit at –50 ºC, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS) on egg white (W) was investigated. W samples were fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b9b14ae231f18e56d3c4ba2273dd7a9
http://hdl.handle.net/10261/155841
http://hdl.handle.net/10261/155841
Autor:
Fernando Fernández-Martín, Marta Fernández-García, Mirari Arancibia, C. Gómez-Guillén, Pilar Montero, E. López-Caballero
Publikováno v:
Journal of Food Science. 79:E1722-E1731
Four chitosan samples were prepared from shrimp shells without deproteination and decoloration steps, by a deacetylation process at 2 reaction times (2 and 4 h) and with/without using a reducing agent (R.A.). Variations in the physicochemical propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc5aea52057c9525d00f1408600c88cd
https://doi.org/10.1111/1750-3841.12572
https://doi.org/10.1111/1750-3841.12572
Autor:
Pilar Montero, María del Carmen Gómez-Guillén, Marta Calvo, Fernando Fernández-Martín, Joaquín Gómez-Estaca
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
High-pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe3a3306c6240d77758a28a95a82615
http://hdl.handle.net/10261/171621
http://hdl.handle.net/10261/171621
Autor:
B. Giménez, M.P. Montero, María Elvira López-Caballero, Fernando Fernández-Martín, R. Núñez-Flores, María del Carmen Gómez-Guillén
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
A commercial low-gelling fish skin gelatin was used to prepare edible films by casting with glycerol and sorbitol added as plasticizers. In order to improve the extremely low water resistance of gelatin films, composite films were prepared with incre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3f9b69a2cf1651f7857f4bf36c8fce6
https://doi.org/10.1016/j.foodhyd.2011.08.015
https://doi.org/10.1016/j.foodhyd.2011.08.015
Autor:
L. Rodríguez-Salas, Fernando Fernández-Martín, Francisco Jiménez-Colmenero, Susana Cofrades, Ana M. Herrero, Claudia Ruiz-Capillas
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat products. Various characteristics-colour, mechanical/rheological behaviour and thermal propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8600fc2e86f21698c7a8eb91ed73ec1
https://doi.org/10.1016/j.foodhyd.2011.04.007
https://doi.org/10.1016/j.foodhyd.2011.04.007
Autor:
Fernando Fernández-Martín, Pilar Montero, María del Carmen Gómez-Guillén, Joaquín Gómez-Estaca
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
With the purpose to improve the physico-chemical performance of plain gelatin and chitosan films, compound gelatin-chitosan films were prepared. The effect of the gelatin origin (commercial bovine-hide gelatin and laboratory-made tuna-skin gelatin) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a092be203461604ab2b1ddf73926b77
https://doi.org/10.1016/j.foodhyd.2011.01.007
https://doi.org/10.1016/j.foodhyd.2011.01.007
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Standard and modulated differential scanning calorimetry (DSC, MDSC) and dynamic rheological thermal analysis (DRTA) were used to in situ simulate the batter gelation process. Texture profile analysis (TPA) and conventional quality evaluations were a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d5deec1ddceb76d771e5592bebc4448
https://doi.org/10.1016/j.meatsci.2009.04.020
https://doi.org/10.1016/j.meatsci.2009.04.020