8024: Magdalena I. Cerón-Guevara, Esmeralda Rangel-Vargas, José Manuel Lorenzo, Roberto Bermúdez, Mirian Pateiro, José A. Rodriguez, Irais Sanchez-Ortega, Eva M. Santos. Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold?stored beef patties. J Food Process Preserv. (2020);44:e14351. DOI:10.1111/jfpp.14351
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8097: Magdalena I. Cerón-Guevara, Esmeralda Rangel-Vargas, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega, Eva M. Santos. Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour. Foods 2020, 9(6), 760; https://doi.org/10.3390/foods9060760
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2019
Indexed Article
7936: Gomez-Castro, CZ., Rodriguez, JA., Cruz-Borbolla, J., Quintanar-Guzman, A., Sanchez-Ortega, I., Santos, E.M., A theoretical and experimental approach to evaluate zein-calcium interaction in nixtamalization process. Food Chemistry, 2019, 297, 124995.
https://doi.org/10.1016/j.foodchem.2019.124995
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2016
Indexed Article
7357: Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Reyes-González, L.R., Regalado, C, Food Hydrocolloids, 2016, 52, 906-913.
DOI: 10.1016/j.foodhyd.2015.09.004
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2015
Indexed Article
6753: Determination of Lipoxygenase Activity in Cereals Grains Using a Silver Nanoparticles Assay.
Raybel Muñoz, Jose A. Rodriguez, M. Elena Páez-Hernández, Irais Sánchez-Ortega, Eva M. Santos. Journal of Chemistry, (2015), 1-5.
DOI: 10.1155/2015/786430.
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2014
Indexed Article
6590: Antimicrobial edible films and coatings for meat and meat products preservation. Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E., Regalado, C., Scientific World Journal, (2014) 2014, Article number 248935.
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6591: Thermal and rheological properties of masa from nixtamalized corn subjected to a sequential protein extraction, Santos, E.M., Quintanar-Guzman, A., Solorza-Feria, J., Sanchez-Ortega, I., Rodriguez, J.A., Wang, Y.-J., Journal of Cereal Science, (2014), 60, 490-496.
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