All Stories

  1. A systematic review of the nutritional implications of military rations

    Article • Nutrition and Health, January 2019, SAGE Publications

    Indira Sotelo

  2. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

    Article • International Journal of Food Science, October 2018, Hindawi Publishing Corporation

    Indira Sotelo

  3. Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Indira Sotelo, Annamaria Filomena

  4. Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

    Article • Food Science and Technology International, January 2017, SAGE Publications

    Indira Sotelo

  5. Changes in Myofibrillar and Sarcoplasmic Proteins in Salami Processing Added withLactobacillus Sakei/Staphylococcus CarnosusAccording to Modulated Differential Scanning Calorimetry and the Color Profile

    Article • Journal of Food Process Engineering, December 2015, Wiley

    Indira Sotelo

  6. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

    Article • Food Science and Technology International, January 2015, SAGE Publications

    Indira Sotelo