Publications en collaboration avec des chercheurs de Universidad Autónoma del Estado de Hidalgo (34)

2023

  1. Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 423-424

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

    Animals, Vol. 13, Núm. 2

  3. Retention and Determination of Polycyclic Aromatic Hydrocarbons from Urban Air Based on Recycled Polyurethane Foam Modified with Expanded Polystyrene

    Polycyclic Aromatic Compounds, Vol. 43, Núm. 10, pp. 9347-9359

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. Cis and trans platinum(ii) N-heterocyclic carbene isomers: synthesis, characterization and biological activity

    New Journal of Chemistry, Vol. 46, Núm. 29, pp. 14221-14226

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

2018

  1. Use of lignocellulosic wastes of pecan (Carya illinoinensis) in the cultivation of Ganoderma lucidum

    Revista Iberoamericana de Micologia, Vol. 35, Núm. 2, pp. 103-109

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

2014

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

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

  2. Electrochemical formation of Sc-Al intermetallic compounds in the eutectic LiCl-KCl. Determination of thermodynamic properties.

    Electrochimica Acta, Vol. 118, pp. 58-66

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

  2. Electrochemistry of scandium in the eutectic LiCl-KCl

    Electrochimica Acta, Vol. 71, pp. 166-172

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

  2. Electrochemical extraction of samarium from molten chlorides in pyrochemical processes

    Electrochimica Acta, Vol. 56, Núm. 24, pp. 8638-8644

  3. Magnetic solid phase extraction based on phenyl silica adsorbent for the determination of tetracyclines in milk samples by capillary electrophoresis

    Journal of Chromatography A, Vol. 1218, Núm. 16, pp. 2196-2202

2007

  1. Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese

    International Journal of Food Microbiology, Vol. 116, Núm. 3, pp. 410-413

  2. 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