Publicaciones en colaboración con investigadores/as de Universidad Autónoma del Estado de Hidalgo (32)

2023

  1. Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage

    Animals, Vol. 13, Núm. 2

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

2021

  1. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

2020

  1. Milk production of lacaune sheep with different degrees of crossing with manchega sheep in a commercial flock in Spain

    Animals, Vol. 10, Núm. 3

2019

  1. Effect of storage method: Aerobic refrigerated, vacuum refrigerated and frozen storage, on the quality of churra suckling lamb meat

    Italian Journal of Food Science, Vol. 31, Núm. 3, pp. 427-436

2016

  1. Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition

    International Food Research Journal, Vol. 23, Núm. 3, pp. 1212-1216

  2. Performance of crossbred dairy Friesian calves fed two levels of Saccharomyces cerevisiae: Intake, digestion, ruminal fermentation, blood parameters and faecal pathogenic bacteria

    Journal of Agricultural Science, Vol. 154, Núm. 8, pp. 1488-1498

2014

  1. Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

    Food and Nutrition Sciences, Vol. 05, Núm. 04, pp. 366-375

  2. Effect of dietary carnosic acid on meat quality from suckling lambs

    Small Ruminant Research, Vol. 121, Núm. 2-3, pp. 314-319

2013

  1. Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere

    Meat Science, Vol. 94, Núm. 3, pp. 369-375

  2. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

    Journal of Dairy Science, Vol. 96, Núm. 6, pp. 3461-3470

2012

  1. Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk

    Meat Science, Vol. 91, Núm. 3, pp. 277-283

2011

  1. Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate

    Journal of Dairy Science, Vol. 94, Núm. 2, pp. 580-588

2009

  1. Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

    Meat Science, Vol. 81, Núm. 1, pp. 171-177

  2. Thermal inactivation of Escherichia coli and coliform in Oaxaca cheese curd during a simulated kneading process

    CURRENT RESEARCH TOPICS IN APPLIED MICROBIOLOGY AND MICROBIAL BIOTECHNOLOGY

2008

  1. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage

    Food Microbiology, Vol. 25, Núm. 1, pp. 154-161

2007

  1. Phenotypical characteristics of Shiga-like toxin Escherichia coli isolated from sheep dairy products

    Letters in Applied Microbiology, Vol. 45, Núm. 3, pp. 295-300

2006

  1. A novel approach to develop β-galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk

    International Dairy Journal, Vol. 16, Núm. 4, pp. 354-360

  2. Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques

    Food Chemistry, Vol. 98, Núm. 4, pp. 782-789

  3. Diversity of Weissella viridescens strains associated with "Morcilla de Burgos"

    International Journal of Food Microbiology, Vol. 109, Núm. 1-2, pp. 164-168