Publications in collaboration with researchers from Universidad Autónoma del Estado de Hidalgo (27)

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