Aleída Selene Hernández-Cázares

Effect of the application of an edible film with turmeric (C<i>urcuma longa</i> L.) on the oxidative stability of meat

Hylenne Bojorges, María Antonieta Ríos-Corripio, Aleída Selene Hernández-Cázares et al. · Food Science & Nutrition · 2020 · 67 citations · Full text

Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites

Leticia Mora, Aleída Selene Hernández-Cázares, M‐Concepción Aristoy et al. · Food Chemistry · 2010 · 65 citations

Biochemistry, Medicine, Bioanalysis +6

Hypoxanthine-based enzymatic sensor for determination of pork meat freshness

Aleída Selene Hernández-Cázares, M‐Concepción Aristoy, Fidel Toldrá · Food Chemistry · 2010 · 62 citations

Food Chemistry, Food Authentication, Biochemistry +11

Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor

Aleída Selene Hernández-Cázares, M‐Concepción Aristoy, Fidel Toldrá · Meat Science · 2010 · 61 citations

Food Chemistry, Engineering, Biochemistry +11

Creatine and creatinine evolution during the processing of dry-cured ham

Leticia Mora, Aleída Selene Hernández-Cázares, Miguel Ángel Sentandreu et al. · Meat Science · 2009 · 52 citations

Animal Physiology, Creatinine Evolution, Biochemistry +5