Universidad de Guanajuato-ko ikertzaileekin lankidetzan egindako argitalpenak (13)

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

2019

  1. Multiphase Flows Simulation with the Smoothed Particle Hydrodynamics Method

    Communications in Computer and Information Science

2017

  1. Nonreflecting outlet boundary conditions for incompressible flows using SPH

    Computers and Fluids, Vol. 159, pp. 177-188

2016

  1. GPU simulations of fluid and composition dispersion in a porous media with smoothed particle hydrodynamics

    Communications in Computer and Information Science

  2. Smoothed particle hydrodynamics: Applications to migration of radionuclides in confined aqueous systems

    Journal of Contaminant Hydrology, Vol. 187, pp. 65-78