María Elena Lugo‐Sánchez

Author

Centro de Investigación en Alimentación y Desarrollo ORCID

Also Known As

LUGO-SÁNCHEZ, María Elena, M E Lugo-Sánchez, M. E. Lugo-Sanchez, M. E. Lugo-Sánchez, M. Elena Lugo-Sánchez, M. Lugo-Sánchez, M.E. LUGO‐SANCHEZ, M.E. LUGO‐SÂNCHEZ, M.E. Lugo-Sanchez, M.E. Lugo-Sánchez

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación en Alimentación y Desarrollo Universidad de Sonora Consejo Superior de Investigaciones Científicas Centro de Investigaciones Biológicas Margarita Salas Pronatura Noroeste

About

María Elena Lugo‐Sánchez is an author at Centro de Investigación en Alimentación y Desarrollo specializing in physiology, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	12	827
2	Health Sciences	9	9	517
3	Natural Sciences	6	6	300
4	Engineering	3	3	93
5	Allergy	1	1	22

María Elena Lugo‐Sánchez

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C Ramón Pacheco‐Aguilar, María Elena Lugo‐Sánchez, M. R. Robles‐Burgueño Journal of Food Science Animal PhysiologyFunctional CharacteristicSardine MusclePostmortem BiochemicalMuscle Function	2000	212
Postmortem changes in cazon fish muscle stored on ice Víctor Manuel Ocaño‐Higuera, Enrique Márquez‐Ríos, M. Canizales-Dávila, Food Chemistry Animal PhysiologyAxial SkeletonPhysiologyAnatomyCazon Fish Muscle	2009	136
Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species Julio Cesar Zamorano-Apodaca, Celia Olivia García‐Sifuentes, Elizabeth Carvajal‐Millán, Food Chemistry Functional PropertiesPeptide FractionsBiochemistryDifferent Fish SpeciesNatural Sciences	2020	128
Comparison of the milk-clotting properties of three plant extracts Miguel A. Mazorra‐Manzano, Teresa C. Perea-Gutiérrez, María Elena Lugo‐Sánchez, Food Chemistry Food ChemistryBotanyMedicineFood AnalysisBioanalysis	2013	113
Postmortem Changes in Black Skipjack Muscle During Storage in Ice Miguel A. Mazorra‐Manzano, Ramón Pacheco‐Aguilar, E.I. Díaz‐Rojas, Journal of Food Science Shelf LifeMeat QualityExperimental NutritionOrthopaedic SurgeryFood Chemistry	2000	99
Application of the Freshness Quality Index (K Value) for Fresh Fish to Canned Sardines from Northwestern Mexico Francisco Vázquez‐Ortiz, Ramón Pacheco‐Aguilar, María Elena Lugo‐Sánchez, Journal of Food Composition and Analysis Seafood IndustryAgricultural EconomicsFood Quality AssuranceNorthwestern MexicoFreshness Quality Index	1997	69
Effect of fishmeal replacement with a vegetable protein mixture on the amino acid and fatty acid profiles of diets, biofloc and shrimp cultured in BFT system Angélica Moreno-Arias, José Antonio López‐Elías, Luis Rafael Martínez‐Córdova, Aquaculture NutritionFood CompositionVegetable Protein MixtureAmino AcidAnimal Nutrition	2017	63
Conformational changes in proteins recovered from jumbo squid ( Dosidicus gigas ) muscle through pH shift washing treatments Juan Antonio Cortes-Ruíz, Ramón Pacheco‐Aguilar, Juan Carlos Ramírez‐Suárez, Food Chemistry Protein ChemistryBiochemistryProtein AssemblyProtein FoldingNatural Sciences	2015	61
Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation Juan Antonio Cortes-Ruíz, Ramón Pacheco‐Aguilar, María Elena Lugo‐Sánchez, Food Chemistry BiomanufacturingEngineeringBiochemistryBiochemical EngineeringBiotechnology	2008	59
Postmortem Biochemical Behavior of Giant Squid ( <i>Dosidicus gigas</i> ) Mantle Muscle Stored in Ice and its Relation with Quality Parameters Enrique Márquez‐Ríos, Edgar Felipe Morán-Palacio, María Elena Lugo‐Sánchez, Journal of Food Science	2007	57

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