Publicacions en col·laboració amb investigadors/es de Universidad Tecnológica de la Mixteca (9)

2023

  1. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

    Processes, Vol. 11, Núm. 7

2022

  1. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153

2019

  1. Food safety through natural antimicrobials

    Antibiotics, Vol. 8, Núm. 4

  2. Natural Antioxidants in Fresh and Processed Meat

    Sustainable Meat Production and Processing (Elsevier), pp. 207-236

  3. Natural antimicrobial agents to improve foods shelf life

    Food Quality and Shelf Life (Elsevier), pp. 125-157

2018

  1. Natural antioxidants in fresh and processed meat

    Sustainable Meat Production and Processing (Elsevier), pp. 207-236

2015

  1. Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

    Small Ruminant Research, Vol. 125, pp. 73-80

2014

  1. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

    Meat Science, Vol. 98, Núm. 4, pp. 646-651

  2. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

    Meat Science, Vol. 97, Núm. 1, pp. 115-122