Publikationen in Zusammenarbeit mit Forschern von Universidad de Guanajuato (9)

2023

  1. Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review

    Food Reviews International

  2. Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

    Journal of Food Science, Vol. 88, Núm. 12, pp. 5176-5190

2022

  1. Development of Healthier and Functional Dry Fermented Sausages: Present and Future

    Foods, Vol. 11, Núm. 8

  2. Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

    Applied Sciences (Switzerland), Vol. 12, Núm. 15

  3. Lipid oxidation of vegetable oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 127-152

  4. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

    Foods, Vol. 11, Núm. 17

2021

  1. Edible mushrooms as a natural source of food ingredient/additive replacer

    Foods, Vol. 10, Núm. 11

  2. Plant extracts obtained with green solvents as natural antioxidants in fresh meat products

    Antioxidants, Vol. 10, Núm. 2, pp. 1-21

  3. Ultrasound effect on salt reduction in meat products: a review

    Current Opinion in Food Science, Vol. 38, pp. 71-78