Publicacións en colaboración con investigadores/as de Universidad Autónoma del Estado de Hidalgo (27)

2023

  1. Algae as a potential source of protein meat alternatives

    Frontiers in Nutrition, Vol. 10

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

    Food Reviews International

  3. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

    Foods, Vol. 12, Núm. 2

2022

  1. Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

    Foods, Vol. 11, Núm. 15

  2. Check-all-that-apply method to develop low-sodium sausages: A case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 121-135

  3. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Foods, Vol. 11, Núm. 19

  4. Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat

    Food Analytical Methods, Vol. 15, Núm. 4, pp. 1118-1131

  5. Functional fermented meat products with probiotics—A review

    Journal of Applied Microbiology, Vol. 133, Núm. 1, pp. 91-103

  6. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  7. Lipid oxidation of animal fat

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 89-103

  8. Meat and meat products: animal species, products, processing, quality, and shelf life

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 45-76

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

    Foods, Vol. 11, Núm. 17

  10. The nutritional characteristics and health-oriented advances of meat and meat products

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 111-144

  11. Use of Hibiscus sabdariffa Calyxes in Meat Products

    Frontiers in Animal Science, Vol. 3

  12. Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Algal Research, Vol. 67

2021

  1. Beta vulgaris as a natural nitrate source for meat products: A review

    Foods, Vol. 10, Núm. 9

  2. Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers

    Foods, Vol. 10, Núm. 11

  3. Cruciferous vegetables as sources of nitrate in meat products

    Current Opinion in Food Science, Vol. 38, pp. 1-7

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

    Foods, Vol. 10, Núm. 11

  5. Edible mushrooms as a novel trend in the development of healthier meat products

    Current Opinion in Food Science, Vol. 37, pp. 118-124