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Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing.
Int J Food Sci. 2018 Oct 4;2018:5934305. doi: 10.1155/2018/5934305. eCollection 2018.
Int J Food Sci. 2018.
PMID: 30402458
Free PMC article.
In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus.
Blanco-Lizarazo CM, Sotelo-Díaz I, Llorente-Bousquets A.
Blanco-Lizarazo CM, et al. Among authors: sotelo diaz i.
Food Sci Biotechnol. 2016 Feb 29;25(1):341-348. doi: 10.1007/s10068-016-0048-0. eCollection 2016.
Food Sci Biotechnol. 2016.
PMID: 30263276
Free PMC article.
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Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil.
Blanco-Lizarazo CM, Betancourt-Cortés R, Lombana A, Carrillo-Castro K, Sotelo-Díaz I.
Blanco-Lizarazo CM, et al. Among authors: sotelo diaz i.
Food Sci Technol Int. 2017 Apr;23(3):277-288. doi: 10.1177/1082013216686464. Epub 2017 Jan 9.
Food Sci Technol Int. 2017.
PMID: 28068841
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A systematic review of the nutritional implications of military rations.
Sotelo-Díaz I, Blanco-Lizarazo CM.
Sotelo-Díaz I, et al.
Nutr Health. 2019 Jun;25(2):153-161. doi: 10.1177/0260106018820980. Epub 2019 Jan 9.
Nutr Health. 2019.
PMID: 30623731
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Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.
Filomena-Ambrosio A, Quintanilla-Carvajal MX, Ana-Puig, Hernando I, Hernández-Carrión M, Sotelo-Díaz I.
Filomena-Ambrosio A, et al. Among authors: sotelo diaz i.
Food Sci Technol Int. 2016 Jan;22(1):68-78. doi: 10.1177/1082013214568876. Epub 2015 Jan 27.
Food Sci Technol Int. 2016.
PMID: 25631487
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Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.
Ángel-Rendón SV, Filomena-Ambrosio A, Hernández-Carrión M, Llorca E, Hernando I, Quiles A, Sotelo-Díaz I.
Ángel-Rendón SV, et al. Among authors: sotelo diaz i.
Meat Sci. 2020 May;163:108089. doi: 10.1016/j.meatsci.2020.108089. Epub 2020 Feb 12.
Meat Sci. 2020.
PMID: 32078892
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Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours.
Mejía-Terán A, Blanco-Lizarazo CM, Leiva Mateus JE, Sotelo-Díaz I, Mejía Terán D, Geffroy E.
Mejía-Terán A, et al. Among authors: sotelo diaz i.
Int J Food Sci. 2024 May 20;2024:6336837. doi: 10.1155/2024/6336837. eCollection 2024.
Int J Food Sci. 2024.
PMID: 38803398
Free PMC article.
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