Publications in collaboration with researchers from University of Kentucky (9)

2012

  1. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

    Meat Science, Vol. 92, Núm. 1, pp. 8-15

2011

  1. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

    LWT, Vol. 44, Núm. 6, pp. 1435-1442

2010

  1. Application of light extinction to determine stability of beef emulsions

    Journal of Food Engineering, Vol. 96, Núm. 2, pp. 309-315

  2. Prediction of beef meat emulsion quality with apparent light backscatter extinction

    Food Research International, Vol. 43, Núm. 5, pp. 1260-1266

2009

  1. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

    Meat Science, Vol. 81, Núm. 3, pp. 456-466

  2. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

    Meat Science, Vol. 83, Núm. 1, pp. 24-30

  3. Influence of pre-slaughter process on pork quality: An overview

    Food Reviews International, Vol. 25, Núm. 3, pp. 233-250

2008

  1. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

    Meat Science, Vol. 80, Núm. 3, pp. 649-655

2007

  1. Prediction of meat emulsion stability using reflection photometry

    Journal of Food Engineering, Vol. 82, Núm. 3, pp. 310-315