Luz Indira Sotelo Díaz

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión et al. · Meat Science · 2020 · 80 citations · Full text

Food Chemistry, Physicochemical Approach, Meat Packaging +9

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 et al. · Innovative Food Science & Emerging Technologies · 2014 · 41 citations · Full text

High Hydrostatic Pressure, Image Analysis, Food Microstructure +6

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 et al. · International Journal of Gastronomy and Food Science · 2018 · 32 citations

Chemical Enhanced Oil Recovery, Engineering, Fluid Mechanics +11

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 et al. · International Journal of Gastronomy and Food Science · 2019 · 30 citations · Full text

Meat Packaging, Ohmic Cooking, Novel Technology +6

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 et al. · Food Science and Technology International · 2015 · 24 citations · Full text