M.T. Solas

Agricultural and Biological Sciences · Life Sciences

29h-index2.8kcitations54works0.02yr avg
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Research Topics

Meat and Animal Product Quality(28), Proteins in Food Systems(10), Polysaccharides Composition and Applications(9), Protein Hydrolysis and Bioactive Peptides(7), Bee Products Chemical Analysis(6)

Publications54 total

MOESM3 of Inter- and intra-breed genome-wide copy number diversity in a large cohort of European equine breeds
Figshare·2019Open Access
MOESM4 of Inter- and intra-breed genome-wide copy number diversity in a large cohort of European equine breeds
Figshare·2019Open Access
Small GSK-3 Inhibitor Shows Efficacy in a Motor Neuron Disease Murine Model Modulating Autophagy
PLoS ONE·2016· 11 citedOpen Access
Morphometric and neurochemical alterations found in l-BMAA treated rats
Environmental Toxicology and Pharmacology·2015· 26 citedOpen Access
Mitochondria, motor neurons and aging
Journal of the Neurological Sciences·2013· 53 cited
β-N-methylamino-l-alanine causes neurological and pathological phenotypes mimicking Amyotrophic Lateral Sclerosis (ALS): The first step towards an experimental model for sporadic ALS
Environmental Toxicology and Pharmacology·2013· 73 cited
Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
Food Chemistry·2013· 133 cited
β-N-methylamino-L-alanine induces changes in both GSK3 and TDP-43 in human neuroblastoma
The Journal of Toxicological Sciences·2013· 24 citedOpen Access
Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters
Meat Science·2012· 108 cited
Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories
Food Research International·2012· 35 cited
Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
Food Hydrocolloids·2012· 86 cited
Thermostability analyses of glucomannan gels. Concentration influence
Food Hydrocolloids·2012· 44 cited
Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants
Journal of Food Engineering·2010· 34 cited
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
Food Research International·2010· 181 cited
Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion
Food Research International·2010· 133 cited
Improvement of Cold and Thermally Induced Gelation of Giant Squid (<i>Dosidicus gigas</i>) Surimi
Journal of Aquatic Food Product Technology·2009· 41 cited
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
Meat Science·2009· 173 cited
Anisakis Simplex Antigens in Fresh and Frozen-thawed Muscle of Anchovies in Vinegar
Food Science and Technology International·2009· 16 cited
Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added
Journal of Food Engineering·2009· 76 cited
Allergenic Properties and Cuticle Microstructure of Anisakis simplex L3 after Freezing and Pepsin Digestion
Journal of Food Protection·2008· 19 cited
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Frequent Co-authors

F. Jiménez‐Colmenero(15), Susana Cofrades(9), J. Carballo(8), A. Javier Borderías(7), Ana M. Herrero(5), P. Montero(5), A. Zapata(5), Claudia Ruíz‐Capillas(4), Estefanía de Munck(4), Emma Muñoz‐Sáez(4), R.M. Arahuetes(4), M.C. Gómez‐Guillén(4), Ana I. Rodríguez-Mahillo(4), Miguel Á. Muñoz(4), Cristina de las Heras(4), Inés López‐López(3), Laura Otero(3), P.D. Sanz(3), Pilar Fernández Hernando(3), Mercedes Careche(3)