Etna Aida Peña‐Ramos

Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

Etna Aida Peña‐Ramos, Youling L. Xiong · Meat Science · 2003 · 254 citations

Food Chemistry, Nutrition, Lipid Analysis +13

Fractionation and characterisation for antioxidant activity of hydrolysed whey protein

Etna Aida Peña‐Ramos, Youling L. Xiong, G.E. Arteaga · Journal of the Science of Food and Agriculture · 2004 · 207 citations · Full text

Food Chemistry, Food Preservatives, Whey Protein +15

Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System

Etna Aida Peña‐Ramos, Youling L. Xiong · Journal of Dairy Science · 2001 · 195 citations · Full text

Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life

Humberto González‐Ríos, José Luis Dávila‐Ramírez, Etna Aida Peña‐Ramos et al. · Animal Feed Science and Technology · 2016 · 43 citations

Nutrition, Shelf Life, Nutrient Bioavailability +10

Antioxidant and antimicrobial activity of Agave angustifolia extract on overall quality and shelf life of pork patties stored under refrigeration

Julio César López-Romero, J. Fernando Ayala‐Zavala, Etna Aida Peña‐Ramos et al. · Journal of Food Science and Technology · 2018 · 37 citations · Full text

Meat Packaging, Shelf Life, Pork Patties +7