Yenizey Merit Alvarez-Cisneros

Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

Carmen Josefina Juárez-Castelán, Israel García‐Cano, Alejandra Escobar‐Zepeda et al. · Meat Science · 2018 · 63 citations

Agriculture, Food Science, Microbiology +17

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Salvador Osvaldo Cruz-López, Yenizey Merit Alvarez-Cisneros, Héctor B. Escalona‐Buendía et al. · Foods · 2022 · 41 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Analysis of beef quality according to color changes using computer vision and white-box machine learning techniques

Claudia N. Sánchez, María T. Orvañanos-Guerrero, Yenizey Merit Alvarez-Cisneros · Heliyon · 2023 · 39 citations · Full text

Agriculture, Computer Science, Food Science +16

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Salvador Osvaldo Cruz-López, Héctor B. Escalona‐Buendía, Angélica Román‐Guerrero et al. · Food Science of Animal Resources · 2022 · 26 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Biochemical characterization of a bacteriocin‐like inhibitory substance produced by <i>Enterococcus faecium</i> MXVK29, isolated from Mexican traditional sausage

Yenizey Merit Alvarez-Cisneros, Francisco J. Fernández, Carmen Wacher et al. · Journal of the Science of Food and Agriculture · 2010 · 14 citations

Life Sciences, Food Science, Microbiology +10