Rocı́o M. Uresti - Concepedia

Author

Rocı́o M. Uresti

Also Known As

R. M. Uresti, R. Uresti, R.M Uresti, R.M. Uresti, ROCIO M. URESTI, Rocio M. Uresti, Rocío M Uresti, Rocío M. Uresti, Rocı́o M. Uresti, Roc�o M. Uresti

Publications

813

Citations

H-Index

Concepts

All Affiliations

Autonomous University of Tamaulipas Universidade de Santiago de Compostela Oregon State University

About

Rocı́o M. Uresti is an author at Autonomous University of Tamaulipas specializing in microbiology, engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	349
2	Health Sciences	5	5	325
3	Biochemistry	4	4	240
4	Medicine	2	2	127
5	Natural Sciences	1	1	26

Rocı́o M. Uresti

Publications

629

Citations

H-Index

Page 1

	Year	Citations
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 EngineeringFood AnalysisMicrobial TransglutaminasePolysaccharideMeat Quality	2002	93
Low‐salt restructured fish products using microbial transglutaminase as binding agent Simón J. Téllez-Luis, Rocı́o M. Uresti, José A. Ramı́rez, Journal of the Science of Food and Agriculture EngineeringFood AnalysisMeat QualityAquacultureFish Products	2002	80
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, Food Chemistry Aquatic Food SystemEngineeringAnimal NutritionAquacultureBiotechnology	2003	78
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, Journal of the Science of Food and Agriculture Functional PropertiesEngineeringFood PhysicHigh‐pressure TreatmentsBiomechanics	2004	57
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, Food Chemistry BiomanufacturingMechanical PropertiesHeat-induced GelsArrowtooth FlounderThermal Processing	2004	49
Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives Alberto Del Angel, Rocı́o M. Uresti, Gonzalo Velázquez, Food Chemistry Striped MulletBiotechnologyMicrobial TransglutaminaseFood MicrobiologyAlternative Protein Source	2006	46
Use of amidated low methoxyl pectin to produce fish restructured products Rocı́o M. Uresti, N López-Arias, Juan Jose González-Cabriales, Food Hydrocolloids Food ChemistryAquaculture	2003	45
Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins Rocı́o M. Uresti, Gonzalo Velázquez, Manuel Vázquez, Food Hydrocolloids EngineeringBiochemistryMechanical PropertiesAlternative Protein SourcePolysaccharide	2005	41
Negative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gels Rocı́o M. Uresti, José A. Ramı́rez, N López-Arias, Food Chemistry Biopolymer GelBiotechnologyNegative EffectMicrobial TransglutaminasePolysaccharide	2003	35
Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin NUBIA R. RODRÍGUEZ, Rocı́o M. Uresti, Gonzalo Velázquez, Food Hydrocolloids Food FunctionLow Methoxyl PectinMugil CephalusDietary FibreFood Component	2006	26

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