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Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

artículo científico publicado en 2016

Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties

artículo científico publicado en 2011

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

artículo científico publicado en 2011

Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storage.

artículo científico publicado en 2016

Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits

artículo científico publicado en 2011

Diagnosis and prevalence of Theileria equi horses in western Mexico by nested PCR.

artículo científico publicado en 2016

Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems

artículo científico publicado en 2011

Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts

artículo científico publicado en 2012

Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage

artículo científico publicado en 2011

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