Eduardo Santellano‐Estrada

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Gerardo Méndez‐Zamora, José Arturo García‐Macías, Eduardo Santellano‐Estrada et al. · Food Science and Technology · 2015 · 96 citations · Full text

Agriculture, Food Science, Nutrition +17

Physicochemical and microbiological characteristics of beef treated with high‐intensity ultrasound and stored at 4 °C

Omaro Caraveo, Alma D. Alarcón-Rojo, Ana Luisa Rentería‐Monterrubio et al. · Journal of the Science of Food and Agriculture · 2014 · 80 citations · Full text

Agriculture, Food Science, Microbiology +17

Atmospheric and Radiometric Correction Algorithms for the Multitemporal Assessment of Grasslands Productivity

Jesús A. Prieto‐Amparán, Federico Villarreal‐Guerrero, Martín Martínez-Salvador et al. · Remote Sensing · 2018 · 48 citations · Full text

Natural Sciences, Earth Sciences, Ecology +17

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

Paulina Olivas-Méndez, América Chávez‐Martínez, Eduardo Santellano‐Estrada et al. · Foods · 2022 · 43 citations · Full text

Agriculture, Food Science, Microbiology +17

Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

Martha A. Flores-Mancha, Martha Graciela Ruíz‐Gutiérrez, Rogelio Sánchez‐Vega et al. · Molecules · 2021 · 41 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15