Guillermo Castillo Sánchez

<i>Sous vide</i> cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Sergio Ramón Vaudagna, Guillermo Castillo Sánchez, M S Neira et al. · International Journal of Food Science & Technology · 2002 · 146 citations

Agriculture, Food Science, Food Preservation +16

Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”

G. Grigioni, Carlos A. Margaría, N.A. Pensel et al. · Meat Science · 2000 · 55 citations · Full text

Agriculture, Food Science, Food Analysis +15

Unsteady Mixed Convection in a Vented Enclosure Partially Filled with Two Non-Darcian Porous Layers

Nelson O. Moraga, Guillermo Castillo Sánchez, José Antonio Riquelme · Numerical Heat Transfer Part A Applications · 2010 · 24 citations · Full text

Engineering, Mechanical Engineering, Computational Fluid Dynamics +16

Holographic kinetic k-essence model

Norman Cruz, Pedro F. González-Dı́az, Alberto Rozas-Fernández et al. · Physics Letters B · 2009 · 24 citations · Full text

Natural Sciences, Physics, Cosmology +12

EXPLICIT SOLUTIONS TO THE KAUP–KUPERSHMIDT EQUATION VIA NONLOCAL SYMMETRIES

Enríque G. Reyes, Guillermo Castillo Sánchez · International Journal of Bifurcation and Chaos · 2007 · 12 citations · Full text

Natural Sciences, Mathematics, Physics +13