Ana María Sancho scite author profile

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Ana María Sancho

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef

Beef lipids in relation to animal breed and nutrition in Argentina

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina

Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

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