Armida Sánchez‐Escalante

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Meat Science · 2001 · 246 citations

Ascorbic Acid, Nutrition, Meat Packaging +10

Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics

G. Torrescano, Armida Sánchez‐Escalante, Begoña Giménez et al. · Meat Science · 2002 · 240 citations

Animal Physiology, Bovine Muscles, Muscle Function +10

Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Djamel Djenane, Armida Sánchez‐Escalante, José Antonio Beltrán et al. · Food Chemistry · 2002 · 161 citations

Nutrition, Animal Nutrition, Beef Steaks +9

Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Journal of Food Science · 2003 · 160 citations

Nutrition, Shelf Life, Beef Patties +19

Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting

Djamel Djenane, Armida Sánchez‐Escalante, José Antonio Beltrán et al. · Meat Science · 2003 · 145 citations

Meat Packaging, Shelf Life, Uv-free Lighting +9