| Effect of amidated low-methoxyl pectin on physicochemical characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels JC Ramirez-Suarez, A Álvarez-Armenta, G García-Sánchez, ... Food technology and biotechnology 55 (3), 398, 2017 | 9 | 2017 |
| Partial characterization of a low-molecular-mass fraction with cryoprotectant activity from jumbo squid (Dosidicus gigas) mantle muscle A Álvarez-Armenta, E Carvajal-Millán, R Pacheco-Aguilar, ... Food Technology and Biotechnology 57 (1), 39, 2019 | 5 | 2019 |
| Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals A Álvarez-Armenta, DO Corona-Martínez, R Pacheco-Aguilar, ... Food Chemistry 408, 135165, 2023 | 4 | 2023 |
| The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment A Álvarez-Armenta, R Pacheco-Aguilar, AA López-Zavala, ... PeerJ 10, e13923, 2022 | 4 | 2022 |
| Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin A Álvarez-Armenta, JA Huerta-Ocampo, AA López-Zavala, ... Journal of Agricultural and Food Chemistry, 2023 | 1 | 2023 |
