Erick Saldaña

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo et al. · Meat Science · 2019 · 163 citations

Food Chemistry, Linseed Oils, Food Colloid +7

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Miriam Mabel Selani, Giovanna A.N. Shirado, Gregório B. Margiotta et al. · Meat Science · 2015 · 156 citations

Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

Juan Serrano-León, Keityane Boone Bergamaschi, Cristiana Maria Pedroso Yoshida et al. · Food Research International · 2018 · 119 citations · Full text

Food Chemistry, Chemical Engineering, Biomanufacturing +14

Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)

Raúl Siché, Ricardo Vejarano, Víctor Aredo et al. · Food Engineering Reviews · 2015 · 117 citations

Nutrition, Dietary Exposure, Agricultural Economics +8

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

Thais Cardoso Merlo, Carmen J. Contreras‐Castillo, Erick Saldaña et al. · Food Research International · 2019 · 115 citations