Carlos Hernán Herrera-Méndez

Revisiting the conversion of muscle into meat and the underlying mechanisms

Ahmed Ouali, Carlos Hernán Herrera-Méndez, Gérald Coulis et al. · Meat Science · 2006 · 403 citations

Agriculture, Food Science, Physiology +11

Meat ageing: Reconsideration of the current concept

Carlos Hernán Herrera-Méndez, Samira Becila, Abdelghani Boudjellal et al. · Trends in Food Science & Technology · 2006 · 186 citations

Agriculture, Animal Sciences, Food Science +13

An overview of the chemical modifications of chitosan and their advantages

Tomás Jesús Madera-Santana, Carlos Hernán Herrera-Méndez, Jesús Rubén Rodríguez‐Núñez · Green Materials · 2018 · 156 citations · Full text

Natural Sciences, Biomedical Engineering, Biocompatibility +15

Postmortem muscle cells die through apoptosis

Samira Becila, Carlos Hernán Herrera-Méndez, Gérald Coulis et al. · European Food Research and Technology · 2010 · 70 citations

Life Sciences, Cell Biology, Physiology +12

Is the pH drop profile curvilinear and either monophasic or polyphasic? Consequences on the ultimate bovine meat texture

Abdelghani Boudjellal, Samira Becila, Gérald Coulis et al. · African Journal of Agricultural Research · 2008 · 21 citations · Full text

Agriculture, Animal Sciences, Food Science +15