Luz Indira Sotelo Díaz

Author

Also Known As

I. Sotelo-Díaz, Indira Sotelo Díaz, Indira Sotelo-Díaz, Indira Sotelo‐Díaz, Itziar Diaz, L.I. Sotelo-Díaz, Luz I. Sotelo-Díaz, Luz Indira Sotelo Díaz, Luz Indira Sotelo Díaz, Luz Indira Sotelo-Diaz

Publications

375

Citations

H-Index

Concepts

All Affiliations

Universidad de La Sabana Universitat Politècnica de València Universidad Nacional Autónoma de México

About

Luz Indira Sotelo Díaz is an author at Universidad de La Sabana specializing in health sciences, food quality, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	188
2	Engineering	2	2	54
3	Medicine	1	1	11
4	Public Health	1	1	15
5	Materials Science	1	1	22

Luz Indira Sotelo Díaz

Publications

269

Citations

H-Index

Page 1

	Year	Citations
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión, Meat Science Food ChemistryPhysicochemical ApproachMeat PackagingFood AnalysisDifferent Cooking Methods	2020	80
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper María Hernández‐Carrión, Isabel Hernando, Luz Indira Sotelo Díaz, Innovative Food Science & Emerging Technologies High Hydrostatic PressureImage AnalysisFood MicrostructureRed Sweet PepperFood Preservation	2014	41
Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods María Alejandra Cabrera-Trujillo, Annamaría Filomena-Ambrosio, María Ximena Quintanilla‐Carvajal, International Journal of Gastronomy and Food Science Chemical Enhanced Oil RecoveryEngineeringFluid MechanicsLow-fat OilMicroemulsion	2018	32
Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, Sussy Cordon-Díaz, International Journal of Gastronomy and Food Science Meat PackagingOhmic CookingNovel TechnologyFood EngineeringOhmic Heating	2019	30
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods Annamaría Filomena-Ambrosio, María Ximena Quintanilla‐Carvajal, Ana-Puig, Food Science and Technology International	2015	24
Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion Luz Indira Sotelo Díaz, Marta Igual, Javier Martı́nez-Monzó, Foods NutritionEngineeringCowpea FlourMechanical EngineeringFood Analysis	2023	22
<i>Listeria monocytogenes</i> behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil Carla María Blanco-Lizarazo, Rubén Betancourt-Cortés, Angélica Lombana, Food Science and Technology International Food AnalysisFood Processing FacilitiesFood ChemistryMicrobial HazardSodium Lactate	2017	15
Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and<i> Escherichia coli</i> Behavior during Salami Processing Carla María Blanco-Lizarazo, Luz Indira Sotelo Díaz, José Luis Arjona‐Román, International Journal of Food Science	2018	14
In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus Carla María Blanco-Lizarazo, Luz Indira Sotelo Díaz, Adriana Llorente‐Bousquets Food Science and Biotechnology Microbial ContaminationFoodborne IllnessMicrobiologyInfection ControlSimultaneous Interactions	2016	11

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