| Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts A Totosaus, ML Pérez-Chabela LWT-Food Science and Technology 42 (2), 563-569, 2009 | 156 | 2009 |
| In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (O puntia ficus‐indica L.) peel and pineapple (A nanas comosus) peel as … J Diaz‐Vela, A Totosaus, AE Cruz‐Guerrero, ... International journal of food science & technology 48 (7), 1460-1467, 2013 | 96 | 2013 |
| Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit ML Pérez, H Escalona, I Guerrero Meat Science 48 (1-2), 125-134, 1998 | 93 | 1998 |
| Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products. ML Ramirez-Chavarin, C Wacher, CA Eslava-Campos, ... International food research journal 20 (2), 2013 | 90 | 2013 |
| Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties ML Pérez-Chabela, R Lara-Labastida, E Rodriguez-Huezo, A Totosaus Food and Bioprocess Technology 6, 1505-1515, 2013 | 61 | 2013 |
| Integration of Agroindustrial Co‐Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour … J Díaz‐Vela, A Totosaus, ML Pérez‐Chabela Journal of Food Processing and Preservation 39 (6), 2630-2638, 2015 | 53 | 2015 |
| Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products AM Hernández-Alcántara, C Wacher, MG Llamas, P López, ... Lwt 91, 249-257, 2018 | 51 | 2018 |
| Evaluation of the effect of tiger nut fibre as a carrier of unsaturated fatty acids rich oil on the quality of dry-cured sausages E Sánchez-Zapata, J Díaz-Vela, ML Pérez-Chabela, JA Pérez-Alvarez, ... Food and Bioprocess Technology 6, 1181-1190, 2013 | 44 | 2013 |
| Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts A Totosaus, RH Alfaro-Rodriguez, ML Pérez-Chabela International journal of food sciences and nutrition 55 (5), 371-380, 2004 | 41 | 2004 |
| Microbial spoilage of meats offered for retail sale in Mexico City MLP Chabela, GMR Serrano, PL Calderón, I Guerrero Meat Science 51 (4), 279-282, 1999 | 41 | 1999 |
| Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties A Cerda-Tapia, ML Pérez-Chabela, JÁ Pérez-Álvarez, ... Plant foods for human nutrition 70, 310-316, 2015 | 37 | 2015 |
| Lactic acid bacteria microencapsulation in sodium alginate and other gelling hydrocolloids mixtures A Ariza, OMDEL PÉREZ-CHABELA Journal of Food and Nutrition Research 52 (2), 107-120, 2013 | 33 | 2013 |
| Efecto De Bacterias Ácido Lácticas Termoresistentes En Salchichas Cocidas Thermoresistan Lactic Acid Bacteria Effect on Cooked Sausages T Victoria-León, A Totosaus, I Guerrero, ML Pérez-Chabela CYTA-Journal of Food 5 (2), 135-141, 2006 | 33 | 2006 |
| Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation V Serrano-Casas, ML Pérez-Chabela, E Cortés-Barberena, A Totosaus Journal of Functional Foods 38, 293-297, 2017 | 32 | 2017 |
| Characterization and identification of thermotolerant lactic acid bacteria isolated from cooked sausages as bioprotective cultures NL RAMÍREZ‐CHAVARÍN, C Wacher‐Rodarte, ML PÉREZ‐CHABELA Journal of Muscle Foods 21 (3), 585-596, 2010 | 32 | 2010 |
| Frozen meat: Quality and shelf life ML Perez-Chabela, J Mateo-Oyague FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 201-214, 2004 | 32 | 2004 |
| Evaluation of agro-industrial co-products as source of bioactive compounds: fiber, antioxidants and prebiotic AM Hernández-Alcántara, A Totosaus, ML Pérez-Chabela Acta Universitatis Cibiniensis. Series E: Food Technology 20 (2), 3-16, 2016 | 25 | 2016 |
| Utilización de subproductos agroindustriales como fuente de fibra para productos cárnicos LPC Zepeda, GC Méndez, LG de la Caza, JD Vela, MLP Chabela Nacameh 3 (2), 71-82, 2009 | 24 | 2009 |
| Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages J Díaz-Vela, A Totosaus, HB Escalona-Buendía, ML Pérez-Chabela Journal of Food Science and Technology 54, 379-385, 2017 | 22 | 2017 |
| Improvement of moisture stability and textural properties of fat and salt reduced cooked sausages by inoculation of thermotolerant lactic acid bacteria ML Pérez-Chabela, J Díaz-Vela, CV Reyes-Menéndez, A Totosaus International Journal of Food Properties 16 (8), 1789-1808, 2013 | 22 | 2013 |
