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Lourdes Perez-Chabela
Lourdes Perez-Chabela
Verified email at xanum.uam.mx
Title
Cited by
Cited by
Year
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
A Totosaus, ML Pérez-Chabela
LWT-Food Science and Technology 42 (2), 563-569, 2009
1552009
In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (O puntia ficus‐indica L.) peel and pineapple (A nanas comosus) peel as …
J Diaz‐Vela, A Totosaus, AE Cruz‐Guerrero, ...
International journal of food science & technology 48 (7), 1460-1467, 2013
952013
Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit
ML Pérez, H Escalona, I Guerrero
Meat Science 48 (1-2), 125-134, 1998
931998
Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products.
ML Ramirez-Chavarin, C Wacher, CA Eslava-Campos, ...
International food research journal 20 (2), 2013
892013
Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties
ML Pérez-Chabela, R Lara-Labastida, E Rodriguez-Huezo, A Totosaus
Food and Bioprocess Technology 6, 1505-1515, 2013
612013
Integration of Agroindustrial Co‐Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour …
J Díaz‐Vela, A Totosaus, ML Pérez‐Chabela
Journal of Food Processing and Preservation 39 (6), 2630-2638, 2015
522015
Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products
AM Hernández-Alcántara, C Wacher, MG Llamas, P López, ...
Lwt 91, 249-257, 2018
502018
Evaluation of the effect of tiger nut fibre as a carrier of unsaturated fatty acids rich oil on the quality of dry-cured sausages
E Sánchez-Zapata, J Díaz-Vela, ML Pérez-Chabela, JA Pérez-Alvarez, ...
Food and Bioprocess Technology 6, 1181-1190, 2013
442013
Microbial spoilage of meats offered for retail sale in Mexico City
MLP Chabela, GMR Serrano, PL Calderón, I Guerrero
Meat Science 51 (4), 279-282, 1999
411999
Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts
A Totosaus, RH Alfaro-Rodriguez, ML Pérez-Chabela
International journal of food sciences and nutrition 55 (5), 371-380, 2004
402004
Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties
A Cerda-Tapia, ML Pérez-Chabela, JÁ Pérez-Álvarez, ...
Plant foods for human nutrition 70, 310-316, 2015
362015
Lactic acid bacteria microencapsulation in sodium alginate and other gelling hydrocolloids mixtures
A Ariza, OMDEL PÉREZ-CHABELA
Journal of Food and Nutrition Research 52 (2), 107-120, 2013
322013
Characterization and identification of thermotolerant lactic acid bacteria isolated from cooked sausages as bioprotective cultures
NL RAMÍREZ‐CHAVARÍN, C Wacher‐Rodarte, ML PÉREZ‐CHABELA
Journal of Muscle Foods 21 (3), 585-596, 2010
322010
Frozen meat: Quality and shelf life
ML Perez-Chabela, J Mateo-Oyague
FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 201-214, 2004
322004
Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation
V Serrano-Casas, ML Pérez-Chabela, E Cortés-Barberena, A Totosaus
Journal of Functional Foods 38, 293-297, 2017
312017
Efecto De Bacterias Ácido Lácticas Termoresistentes En Salchichas Cocidas Thermoresistan Lactic Acid Bacteria Effect on Cooked Sausages
T Victoria-León, A Totosaus, I Guerrero, ML Pérez-Chabela
CYTA-Journal of Food 5 (2), 135-141, 2006
312006
Evaluation of agro-industrial co-products as source of bioactive compounds: fiber, antioxidants and prebiotic
AM Hernández-Alcántara, A Totosaus, ML Pérez-Chabela
Acta Universitatis Cibiniensis. Series E: Food Technology 20 (2), 3-16, 2016
252016
Utilización de subproductos agroindustriales como fuente de fibra para productos cárnicos
LPC Zepeda, GC Méndez, LG de la Caza, JD Vela, MLP Chabela
Nacameh 3 (2), 71-82, 2009
242009
Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages
J Díaz-Vela, A Totosaus, HB Escalona-Buendía, ML Pérez-Chabela
Journal of Food Science and Technology 54, 379-385, 2017
222017
Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity
RG Barrientos, MLP Chabela, JG Montejano, IG Legarreta
Food research international 39 (9), 1012-1022, 2006
222006
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