Maryuri T. Núñez de González

Author

Also Known As

M.T. Nuñez de Gonzalez, M.T. Núñez de González, Maryuri T Nuñez de González, Maryuri T. Nuñez De Gonzalez, Maryuri T. Nuñez De González, Maryuri T. Nuñez de González, Maryuri T. Núñez De González, Maryuri T. Núñez de González, Máryuri T. Núñez de González

Publications

600

Citations

H-Index

Concepts

All Affiliations

Texas A&M University Universidad de Oriente Prairie View A&M University Tyson Foods (United States)Houston Independent School District

About

Maryuri T. Núñez de González is an author at Texas A&M University specializing in health sciences, food safety, and public health.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	365
2	Public Health	4	4	192
3	Engineering	1	1	58
4	Medicine	1	1	12
5	Environmental Engineering	1	1	58

Maryuri T. Núñez de González

Publications

549

Citations

H-Index

Page 1

	Year	Citations
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation Maryuri T. Núñez de González, B.S. Hafley, R.M. Boleman, Meat Science NutritionPrecooked Roast BeefFood AnalysisPlum ConcentratesFood Engineering	2008	103
Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage Maryuri T. Núñez de González, R.M. Boleman, R. K. Miller, Journal of Food Science NutritionFood AnalysisFood PreservationRaw Pork SausagesSweet Taste	2008	80
A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic‐Labeled Raw Vegetables at Retail Maryuri T. Núñez de González, W. N. Osburn, Margaret D. Hardin, Journal of Food Science	2015	78
Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States Maryuri T. Núñez de González, W. N. Osburn, Margaret D. Hardin, Journal of Agricultural and Food Chemistry EngineeringCured Meats AvailableFood AnalysisAgricultural EconomicsResidual No	2012	58
Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams Maryuri T. Núñez de González, B.S. Hafley, R.M. Boleman, Meat Science NutritionFood PackagingQualitative EffectsFood AnalysisAgricultural Economics	2009	50
Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan Adela Mora‐Gutierrez, Rahmat Attaie, Maryuri T. Núñez de González, Journal of Dairy Science	2017	49
Effectiveness of Acidic Calcium Sulfate with Propionic and Lactic Acid and Lactates as Postprocessing Dipping Solutions To Control Listeria monocytogenes on Frankfurters with or without Potassium Lactate and Stored Vacuum Packaged at 4.5°C Maryuri T. Núñez de González, J.T. Keeton, G.R. Acuff, Journal of Food Protection Microbial ContaminationFoodborne PathogensFoodborne IllnessBiotechnologyAcidic Calcium Sulfate	2004	48
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties Iulia Movileanu, Maryuri T. Núñez de González, B.S. Hafley, International Journal of Food Science	2013	24
Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface Treatments Maryuri T. Núñez de González, J.T. Keeton, Larry J. Ringer Journal of Food Science Food ChemistryCalcium SulfateFoodborne PathogensAntimicrobial Surface TreatmentsPhysicochemical Characteristics	2004	14
Evaluation of Antimicrobial Activities of Sequential Spray Applications of Decontamination Treatments on Chicken Carcasses Hakan Benli, Marcos X. Sánchez-Plata, Osman İrfan Ilhak, Asian-Australasian Journal of Animal Sciences DecontaminationFood ContaminantFood Processing FacilitiesChicken CarcassesInitial Salmonella Counts	2015	12

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