1.Effect of previous chilling storage on quality loss in frozen (–20 °C) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene

作　　者：Soto-Valdez, Herlinda ;Ezquerra-Brauer, Josafat Marina ;Márquez-Ríos, Enrique 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(1):202-206.doi:10.1590/1678-457X.6607

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：103424307

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2.Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

作　　者：Valencia-Perez, Adriana Zulema ;Soto-Valdez, Herlinda ;Ezquerra-Brauer, Josafat Marina 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(2):368-374.doi:10.1590/1678-457X.6666

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：103433915

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3.In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

作　　者：Suárez-Jiménez, Guadalupe Miroslava ;Robles-Sánches, Rosario Maribel ;Yépiz-Plascencia, Glória 等

出　　处：Food Science and Technology (Campinas). 2015 ;(AHEAD):0-0.doi:10.1590/1678-457X.6658

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：109813425

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4.In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

作　　者：Suárez-Jiménez, Guadalupe Miroslava ;Robles-Sánches, Rosario Maribel ;Yépiz-Plascencia, Glória 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(3):421-427.doi:10.1590/1678-457X.6658

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：115280581

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5.Evaluation of jumbo squid (Dosidicus gigas) byproduct hydrolysates obtained by acid-enzymatic hydrolysis and by autohydrolysis in practical diets for Pacific white shrimp (Litopenaeus vannamei)

作　　者：González-Félix, Mayra Lizett ;Perez-Velazquez, Martin ;Ezquerra-Brauer, Josafat Marina 等

出　　处：Food Science and Technology (Campinas). 2014 ;34(3):552-558.doi:10.1590/1678-457x.6414

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：98387687

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6.Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts

作　　者：ESPARZA-ESPINOZA Dania Marisol ;PLASCENCIA-JATOMEA Maribel ;LÓPEZ-SAIZ Carmen María 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.18221

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038808864

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7.Chemical structure and antioxidant activity of cephalopod skin ommochrome pigment extracts

作　　者：ESPARZA-ESPINOZA Dania Marisol ;SANTACRUZ-ORTEGA Hisila del Carmén ;CHAN-HIGUERA Jesús Enrique 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.56520

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038808871

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	Ezquerra-Brauer, Josafat Marina	5篇
	Torres-Arreola, Wilfrido	3篇
	Burgos-Hernández, Armando	2篇
	ESPARZA-ESPINOZA Dania Marisol	2篇
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	Márquez-Ríos, Enrique	2篇
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	Bringas-Alvarado, Lorena	1篇
	CARBONELL-BARRACHINA Angel Antonio	1篇
	CARBONELL-BARRACHINA Ángel A.	1篇
	CHAN-HIGUERA Jesús Enrique	1篇
	CÁRDENAS-LÓPEZ José	1篇
	CÁRDENAS-LÓPEZ José Luis	1篇
	González-Félix, Mayra Lizett	1篇
	LÓPEZ-SAIZ Carmen María	1篇
	PARRA-VERGARA Norma Violeta	1篇
	PLASCENCIA-JATOMEA Maribel	1篇
	Perez-Velazquez, Martin	1篇
	SANTACRUZ-ORTEGA Hisila del Carmén	1篇
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