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  1. Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts

    Article • Journal of Food Engineering, January 2024, Elsevier

    Míriam PEREZ-MATEOS

  2. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion

    Article • Food Research International, August 2023, Elsevier

    Míriam PEREZ-MATEOS

  3. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

    Article • Foods, December 2022, MDPI AG

    Míriam PEREZ-MATEOS

  4. The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

    Article • Foods, March 2022, MDPI AG

    Míriam PEREZ-MATEOS

  5. Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions

    Article • Food and Bioprocess Technology, February 2021, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  6. Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity

    Article • International Journal of Food Engineering, April 2020, De Gruyter

    LAURA OTERO GARCÍA, Míriam PEREZ-MATEOS

  7. Innovations in Food Science and Technology at the Spanish National Research Council (CSIC): Special Issue

    Article • Innovative Food Science & Emerging Technologies, January 2019, Elsevier

    Míriam PEREZ-MATEOS

  8. Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

    Article • Innovative Food Science & Emerging Technologies, January 2019, Elsevier

    Míriam PEREZ-MATEOS

  9. Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white

    Article • Innovative Food Science & Emerging Technologies, December 2017, Elsevier

    Míriam PEREZ-MATEOS

  10. Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk

    Article • Innovative Food Science & Emerging Technologies, November 2017, Elsevier

    Míriam PEREZ-MATEOS

  11. Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

    Article • Innovative Food Science & Emerging Technologies, June 2017, Elsevier

    Míriam PEREZ-MATEOS

  12. Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

    Article • Journal of Food Engineering, May 2017, Elsevier

    Míriam PEREZ-MATEOS

  13. Effects of Magnetic Fields on Freezing: Application to Biological Products

    Article • Comprehensive Reviews in Food Science and Food Safety, March 2016, Wiley

    Míriam PEREZ-MATEOS

  14. Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice

    Article • LWT, June 2015, Elsevier

    Míriam PEREZ-MATEOS

  15. New Alternatives in Seafood Restructured Products

    Article • Critical Reviews in Food Science and Nutrition, July 2014, Taylor & Francis

    Míriam PEREZ-MATEOS

  16. Fibre-enriched seafood

    Article • January 2013, Elsevier

    Míriam PEREZ-MATEOS

  17. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound

    Article • Food Chemistry, January 2013, Elsevier

    Míriam PEREZ-MATEOS

  18. Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

    Article • Food Chemistry, February 2011, Elsevier

    Míriam PEREZ-MATEOS

  19. Structural and functional properties of soy protein isolate and cod gelatin blend films

    Article • Food Hydrocolloids, December 2009, Elsevier

    Míriam PEREZ-MATEOS

  20. Fish gelatin: a renewable material for developing active biodegradable films

    Article • Trends in Food Science & Technology, January 2009, Elsevier

    Míriam PEREZ-MATEOS

  21. Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

    Article • Food Hydrocolloids, January 2009, Elsevier

    Míriam PEREZ-MATEOS

  22. A comparative study of the effects of high pressure on proteolytic degradation of sardine and blue whiting muscle

    Article • Fisheries Science, August 2008, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  23. The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)

    Article • Journal of Food Science, June 2008, Wiley

    Míriam PEREZ-MATEOS

  24. Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization

    Article • Food Chemistry, January 2007, Elsevier

    Míriam PEREZ-MATEOS

  25. Partial Characterization of Protease Activity in Squid (Todaropsis eblanae) Mantle: Modification by High-pressure Treatment

    Article • Journal of Food Science, May 2006, Wiley

    Míriam PEREZ-MATEOS

  26. Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization

    Article • Journal of Food Science, May 2006, Wiley

    Míriam PEREZ-MATEOS

  27. A Functional Chitosan-Enriched Fish Sausage Treated by High Pressure

    Article • Journal of Food Science, May 2006, Wiley

    Míriam PEREZ-MATEOS

  28. Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids

    Article • Journal of the Science of Food and Agriculture, January 2006, Wiley

    Míriam PEREZ-MATEOS

  29. Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation

    Article • Food Chemistry, November 2005, Elsevier

    Míriam PEREZ-MATEOS

  30. New applications of fibres in foods: Addition to fishery products

    Article • Trends in Food Science & Technology, October 2005, Elsevier

    Míriam PEREZ-MATEOS

  31. Transglutaminase activity in pressure-induced gelation assisted by prior setting

    Article • Food Chemistry, May 2005, Elsevier

    Míriam PEREZ-MATEOS

  32. A chitosan–gelatin blend as a coating for fish patties

    Article • Food Hydrocolloids, March 2005, Elsevier

    Míriam PEREZ-MATEOS

  33. Effect of chitosan and microbial transglutaminase on the gel forming ability of horse mackerel (Trachurus spp.) muscle under high pressure

    Article • Food Research International, January 2005, Elsevier

    Míriam PEREZ-MATEOS

  34. Quercetin properties as a functional ingredient in omega-3 enriched fish gels fed to rats

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Míriam PEREZ-MATEOS

  35. Stability of Omega-3 Fatty Acids in Fortified Surimi Seafoods during Chilled Storage

    Article • Journal of Agricultural and Food Chemistry, December 2004, American Chemical Society (ACS)

    Míriam PEREZ-MATEOS

  36. The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments

    Article • Food Chemistry, October 2002, Elsevier

    Míriam PEREZ-MATEOS

  37. Effect of High Pressure and 4-Hexylresorcinol on Enzymatic Activity and Darkening in Oysters

    Article • Journal of Food Science, August 2002, Wiley

    Míriam PEREZ-MATEOS

  38. Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

    Article • Food Hydrocolloids, July 2002, Elsevier

    Míriam PEREZ-MATEOS

  39. Effects of cations on the gelling characteristics of fish mince with added nonionic and ionic gums

    Article • Food Hydrocolloids, July 2002, Elsevier

    Míriam PEREZ-MATEOS

  40. Addition of microbial transglutaminase and protease inhibitors to improve gel properties of frozen squid muscle

    Article • European Food Research and Technology, May 2002, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  41. Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels

    Article • Food Hydrocolloids, May 2002, Elsevier

    Míriam PEREZ-MATEOS

  42. Effects of hydrocolloids and high-pressure-heating processing on minced fish gels

    Article • European Food Research and Technology, February 2002, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  43. Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition

    Article • Food Chemistry, November 2001, Elsevier

    Míriam PEREZ-MATEOS

  44. Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis

    Article • European Food Research and Technology, October 2001, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  45. Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels

    Article • Journal of Food Science, August 2001, Wiley

    Míriam PEREZ-MATEOS

  46. Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

    Article • Food Hydrocolloids, January 2001, Elsevier

    Míriam PEREZ-MATEOS

  47. Extension of the Shelf Life of Prawns (Penaeus japonicus) by Vacuum Packaging and High-Pressure Treatment

    Article • Journal of Food Protection, October 2000, International Association for Food Protection

    Míriam PEREZ-MATEOS

  48. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

    Article • Food Hydrocolloids, September 2000, Elsevier

    Míriam PEREZ-MATEOS

  49. Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel

    Article • European Food Research and Technology, July 2000, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  50. Contribution of hydrocolloids to gelling properties of blue whiting muscle

    Article • European Food Research and Technology, April 2000, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  51. Oyster Preservation by High-Pressure Treatment

    Article • Journal of Food Protection, February 2000, International Association for Food Protection

    Míriam PEREZ-MATEOS

  52. Chilled storage of high pressure and heat-induced gels of blue whithing (Micromesistius poutassou) muscle

    Article • August 1998, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  53. Effect of Pressure/Heat Combinations on Blue Whiting (Micromesistius poutassou) Washed Mince:  Thermal and Mechanical Properties

    Article • Journal of Agricultural and Food Chemistry, August 1998, American Chemical Society (ACS)

    Míriam PEREZ-MATEOS

  54. Comparison of Different Gelation Methods Using Washed Sardine (Sardina pilchardus) Mince:  Effects of Temperature and Pressure

    Article • Journal of Agricultural and Food Chemistry, December 1997, American Chemical Society (ACS)

    Míriam PEREZ-MATEOS

  55. High-Pressure-Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure-Time-Temperature

    Article • Journal of Food Science, November 1997, Wiley

    Míriam PEREZ-MATEOS

  56. Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies

    Article • October 1997, Springer Science + Business Media

    Míriam PEREZ-MATEOS

  57. Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting(Micromesistius poutassou)Muscle Proteins

    Article • Journal of Agricultural and Food Chemistry, January 1997, American Chemical Society (ACS)

    Míriam PEREZ-MATEOS