Rocı́o M. Uresti

Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams

Rocı́o M. Uresti, Simón TELLEZ, Manuel Vázquez · Journal of Food Science · 2002 · 93 citations

Engineering, Food Analysis, Microbial Transglutaminase +23

Low‐salt restructured fish products using microbial transglutaminase as binding agent

Simón J. Téllez-Luis, Rocı́o M. Uresti, José A. Ramı́rez et al. · Journal of the Science of Food and Agriculture · 2002 · 80 citations

Engineering, Food Analysis, Meat Quality +20

Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)

Rocı́o M. Uresti, Simón J. Téllez-Luis, José A. Ramı́rez et al. · Food Chemistry · 2003 · 78 citations

Aquatic Food System, Engineering, Animal Nutrition +11

Effect of high‐pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (<i>Atheresthes stomias</i>)

Rocı́o M. Uresti, Gonzalo Velázquez, José A. Ramı́rez et al. · Journal of the Science of Food and Agriculture · 2004 · 57 citations

Functional Properties, Engineering, Food Physic +14

Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)

Rocı́o M. Uresti, Gonzalo Velázquez, Manuel Vázquez et al. · Food Chemistry · 2004 · 49 citations

Biomanufacturing, Mechanical Properties, Heat-induced Gels +8