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Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly.
Meat Sci. 2018 Jan;135:115-122. doi: 10.1016/j.meatsci.2017.09.007. Epub 2017 Sep 20.
Meat Sci. 2018.
PMID: 28968554
Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken.
López-Romero JC, Valenzuela-Melendres M, Juneja VK, García-Dávila J, Camou JP, Peña-Ramos A, González-Ríos H.
López-Romero JC, et al. Among authors: camou jp.
Food Res Int. 2018 Jan;103:289-294. doi: 10.1016/j.foodres.2017.10.055. Epub 2017 Oct 31.
Food Res Int. 2018.
PMID: 29389617
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Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology.
Pérez-Báez AJ, Valenzuela-Melendres M, Camou JP, González-Aguilar G, Tortoledo-Ortiz O, González-Ríos H, Viuda-Martos M.
Pérez-Báez AJ, et al. Among authors: camou jp.
Foods. 2021 May 25;10(6):1184. doi: 10.3390/foods10061184.
Foods. 2021.
PMID: 34070238
Free PMC article.
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Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées.
Valenzuela-Melendres M, Peña-Ramos EA, Juneja VK, Camou JP, Cumplido-Barbeitia G.
Valenzuela-Melendres M, et al. Among authors: camou jp.
J Food Prot. 2016 Jul;79(7):1174-80. doi: 10.4315/0362-028X.JFP-15-352.
J Food Prot. 2016.
PMID: 27357037
Free article.
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Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey.
Juneja VK, Garcia-Dávila J, Lopez-Romero JC, Pena-Ramos EA, Camou JP, Valenzuela-Melendres M.
Juneja VK, et al. Among authors: camou jp.
J Food Prot. 2014 Oct;77(10):1696-702. doi: 10.4315/0362-028X.JFP-14-124.
J Food Prot. 2014.
PMID: 25285486
Free article.
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Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors.
Juneja VK, Valenzuela-Melendres M, Heperkan D, Bautista D, Anderson D, Hwang CA, Peña-Ramos A, Camou JP, Torrentera-Olivera N.
Juneja VK, et al. Among authors: camou jp.
Int J Food Microbiol. 2016 Nov 7;236:1-8. doi: 10.1016/j.ijfoodmicro.2016.06.028. Epub 2016 Jun 23.
Int J Food Microbiol. 2016.
PMID: 27427870
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