María Hernández‐Carrión

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión et al. · Meat Science · 2020 · 80 citations · Full text

Food Chemistry, Physicochemical Approach, Meat Packaging +9

Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Leidy Ricaurte, María Hernández‐Carrión, Miguel Moyano-Molano et al. · Food Chemistry · 2018 · 62 citations

Materials Science, Chemical Enhanced Oil Recovery, Engineering +7

High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

María Hernández‐Carrión, Isabel Hernando, Amparo Quiles · Innovative Food Science & Emerging Technologies · 2014 · 54 citations · Full text

High Hydrostatic Pressure, Bioactive Compound Content, Red Sweet Pepper +4

Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”

María Hernández‐Carrión, José L. Vázquez-Gutiérrez, Isabel Hernando et al. · Journal of Food Science · 2013 · 50 citations · Full text

Meat Substitute Development from Fungal Protein (Aspergillus oryzae)

Olasky Gamarra-Castillo, Nicolás Echeverry-Montaña, Angelis Marbello-Santrich et al. · Foods · 2022 · 43 citations · Full text

Engineering, Bioenergy, Food Analysis +16