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Héctor Bernardo Escalona Buendía

Universidad Autónoma Metropolitana

10

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63

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Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts

2021 Emirates Journal of Food and Agriculture
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Reestructurados de pescado: Una buena alternativa de proteína utilizando especies de bajo valor comercial o recortes

2019
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Consumer Acceptances Through Facial Expressions of Encapsulated Flavors Based on a Nanotechnology Approach

2018
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Influencia de la adiciòn de extracto de taninos sobre las caracterìsticas fìsicas y atributos sensoriales de la carne de bovinos engordados de forma intensiva

2016
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Craft beer representation amongst men in two different cultures

2016 Food Quality and Preference
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Influencia de taninos sobre características físicas y sensoriales de carne de bovinos en engorda

2016 Revista Mexicana de Ciencias Pecuarias
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Sensory evaluation of sausages with orange peel flour and maguey leaf

2013
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Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25°C

1997 Journal of Food Protection
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The Effect of Combining Propionic and Ascorbic Acid on the Keeping Qualities of Fresh Minced Pork during Storage

1996 Lwt - Food Science and Technology
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Changes in Odour, Colour and Texture during the Storage of Acid Preserved Meat

1995 Lwt - Food Science and Technology
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Citations (14)