Publicaciones en colaboración con investigadores/as de Universidad Nacional Mayor de San Marcos (12)

2023

  1. Antimicrobial Susceptibility and Resistance Mechanisms in Mannheimia haemolytica Isolates from Sheep at Slaughter

    Animals, Vol. 13, Núm. 12

  2. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

    Meat Science, Vol. 202

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

  2. Programmed Cell Death and Autophagy in an in vitro Model of Spontaneous Neuroretinal Degeneration

    Frontiers in Neuroanatomy, Vol. 16

  3. Retinal Neuroprotective Effect of Mesenchymal Stem Cells Secretome Through Modulation of Oxidative Stress, Autophagy, and Programmed Cell Death

    Investigative ophthalmology & visual science, Vol. 63, Núm. 4, pp. 27

2021

  1. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

    Frontiers in Animal Science, Vol. 2

2019

  1. Effects of zinc supplementation on nutritional status in children with chronic kidney disease: A randomized trial

    Nutrients, Vol. 11, Núm. 11

  2. Performance assessment in microscopic diagnosis of malaria in the laboratory network of the national institute of health of Peru, 2012-2017

    Revista Peruana de Medicina Experimental y Salud Publica, Vol. 36, Núm. 3, pp. 469-474

2018

  1. Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

    Nutrients, Vol. 10, Núm. 7

2016

  1. Meat processing in Ibero-American countries: A historical view

    Traditional Food Production and Rural Sustainable Development: A European Challenge (Taylor and Francis), pp. 121-134

  2. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

    Journal of Food Science, Vol. 81, Núm. 8, pp. C1891-C1898

2012

  1. Chemical composition of alpaca (Vicugna pacos) charqui

    Food Chemistry, Vol. 130, Núm. 2, pp. 329-334