FACULTAD DE CIENCIAS
Facultad/Centro de investigación
Universidad Autónoma del Estado de Hidalgo
Pachuca, MéxicoPublicaciones en colaboración con investigadores/as de Universidad Autónoma del Estado de Hidalgo (10)
2021
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Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425
2015
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Ruthenium(II) complexes containing lutidine-derived pincer CNC ligands: Synthesis, structure, and catalytic hydrogenation of C=N bonds
Chemistry - A European Journal, Vol. 21, Núm. 20, pp. 7540-7555
2013
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Hydrogenation of imines catalysed by ruthenium(ii) complexes based on lutidine-derived CNC pincer ligands
Dalton Transactions, Vol. 42, Núm. 2, pp. 351-354
2009
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Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos
Meat Science, Vol. 81, Núm. 1, pp. 171-177
2008
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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
2006
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Diversity of Weissella viridescens strains associated with "Morcilla de Burgos"
International Journal of Food Microbiology, Vol. 109, Núm. 1-2, pp. 164-168
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The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage
Meat Science, Vol. 74, Núm. 3, pp. 467-475
2005
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Characterization and identification of lactic acid bacteria in "morcilla de Burgos"
International Journal of Food Microbiology, Vol. 97, Núm. 3, pp. 285-296
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Microbiological and sensory changes in "morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging
Meat Science, Vol. 71, Núm. 2, pp. 249-255
2003
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Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage
Meat Science, Vol. 65, Núm. 2, pp. 893-898