Review of mathematical models to describe the food salting process by Julián Andrés Gómez-Salazar, Gabriela Clemente-Polo, Neus Sanjuán-Pelliccer

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Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products by Mirian Pateiro, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa-Morales, José M. Lorenzo

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Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat by Julián Andrés Gómez-Salazar, Diana A. Ochoa-Montes, Abel Cerón-García, César Ozuna, Maria Elena Sosa-Morales

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Valorization of avocado (Persea americana) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham by Nill Campos-González, Julián Andrés Gómez-Salazar, Abel Cerón-García, César Ozuna, Alberto Saldaña-Robles, Sonia G. Sáyago-Ayerdi, María Elena Sosa-Morales

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Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products by Norma Angélica Santiesteban-López, Julián Andrés Gómez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, José M. Lorenzo, María Elena Sosa-Morales, Rubén Domínguez

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