Huerta-Leidenz N - Search Results

1

Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico.

Delgado-Suárez EJ, Rubio-Lozano MS, Toledo-López VM, Torrescano-Urrutia GR, Ponce-Alquicira E, Huerta-Leidenz N. Delgado-Suárez EJ, et al. Meat Sci. 2016 Dec;122:125-131. doi: 10.1016/j.meatsci.2016.07.025. Epub 2016 Jul 30. Meat Sci. 2016. PMID: 27521501 Free article.

2

Comparison of physical, chemical, and sensorial characteristics between U.S.-imported and Northwestern Mexico retail beef.

González-Rios H, Peña-Ramos A, Valenzuela M, Zamorano-García L, Cumplido-Barbeitia G, González-Méndez NF, Huerta-Leidenz N. González-Rios H, et al. J Food Sci. 2010 Nov-Dec;75(9):C747-52. doi: 10.1111/j.1750-3841.2010.01849.x. J Food Sci. 2010. PMID: 21535586

3

Characterization of beef semimembranosus and adductor muscles from US and Mexican origin.

Rubio L MS, Méndez M RD, Huerta-Leidenz N. Rubio L MS, et al. Meat Sci. 2007 Jul;76(3):438-43. doi: 10.1016/j.meatsci.2006.12.008. Epub 2006 Dec 23. Meat Sci. 2007. PMID: 22060985

4

Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties.

Piñero MP, Parra K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y. Piñero MP, et al. Meat Sci. 2008 Nov;80(3):675-80. doi: 10.1016/j.meatsci.2008.03.006. Epub 2008 Mar 27. Meat Sci. 2008. PMID: 22063581

5

Survey of Mexican retail stores for US beef product.

Huerta-Leidenz N, Ruíz-Flores A, Maldonado-Siman E, Valdéz A, Belk KE. Huerta-Leidenz N, et al. Meat Sci. 2014 Feb;96(2 Pt A):729-36. doi: 10.1016/j.meatsci.2013.10.008. Epub 2013 Oct 11. Meat Sci. 2014. PMID: 24200564 Free article.

6

A survey of Mexican retail chain stores for fresh U.S. pork.

Huerta-Leidenz N, Howard ST, Ruíz Flores A, Ngapo TM, Belk KE. Huerta-Leidenz N, et al. Meat Sci. 2016 Sep;119:165-73. doi: 10.1016/j.meatsci.2016.04.038. Epub 2016 Apr 30. Meat Sci. 2016. PMID: 27206052

7

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage.

Montaño-Sánchez E, Torres-Martínez BDM, Vargas-Sánchez RD, Huerta-Leidenz N, Sánchez-Escalante A, Beriain MJ, Torrescano-Urrutia GR. Montaño-Sánchez E, et al. Among authors: huerta leidenz n. Foods. 2020 Jun 10;9(6):766. doi: 10.3390/foods9060766. Foods. 2020. PMID: 32532034 Free PMC article.

8

Tropical Beef: Is There an Axiomatic Basis to Define the Concept?

Rubio Lozano MS, Ngapo TM, Huerta-Leidenz N. Rubio Lozano MS, et al. Among authors: huerta leidenz n. Foods. 2021 May 9;10(5):1025. doi: 10.3390/foods10051025. Foods. 2021. PMID: 34065053 Free PMC article. Review.

9

Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties.

Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ. Janardhanan R, et al. Among authors: huerta leidenz n. Meat Sci. 2022 Jun;188:108772. doi: 10.1016/j.meatsci.2022.108772. Epub 2022 Feb 16. Meat Sci. 2022. PMID: 35228139 Free article.

10

Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion.

Torres-Martínez BDM, Vargas-Sánchez RD, Torrescano-Urrutia GR, González-Ávila M, Rodríguez-Carpena JG, Huerta-Leidenz N, Pérez-Alvarez JA, Fernández-López J, Sánchez-Escalante A. Torres-Martínez BDM, et al. Among authors: huerta leidenz n. Foods. 2022 Dec 16;11(24):4075. doi: 10.3390/foods11244075. Foods. 2022. PMID: 36553817 Free PMC article.

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