S. M. Vasquez Mejia

Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems

S. M. Vasquez Mejia, Alícia de Francisco, Pedro Luiz Manique Barreto et al. · Meat Science · 2018 · 30 citations

Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia

Wilson Roberto Barón Cortés, S. M. Vasquez Mejia, Héctor Suárez Mahecha · Journal of Food Composition and Analysis · 2021 · 29 citations

Bogotá Population, Dietary Exposure, Consumption Study +9

The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems

S. M. Vasquez Mejia, Aysha Shaheen, Ziyu Zhou et al. · Meat Science · 2019 · 28 citations

Cooking Loss, Beef Emulsion, Food Analysis +8

Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose

S. M. Vasquez Mejia, Alícia de Francisco, B. M. Bohrer · Meat Science · 2019 · 26 citations

Biomanufacturing, Engineering, Beef Emulsion Models +8

Effect of bee pollen extract as a source of natural carotenoids on the growth performance and pigmentation of rainbow trout (Oncorhynchus mykiss)

Erwin Torres-Sánchez, Carlos Alberto Fuenmayor, S. M. Vasquez Mejia et al. · Aquaculture · 2019 · 26 citations

Biology, Rainbow Trout, Carotenoid +4