| 1 | Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races | Coautor: Severiano-Pérez P., Salinas-Moreno Y., Gálvez-Mariscal A., Vázquez-Carrillo G., et al. | 2024 | Heliyon | WoS-id: 001225208000001
Scopus-id: 2-s2.0-85189020719
| 0 | 0 |
| 2 | Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations | Coautor: Severiano-Pérez, P, Pintor-Jardines, A, Luque-Ramírez, M, Varela, P, et al. | 2024 | JOURNAL OF TEXTURE STUDIES | WoS-id: 001294677600001
Scopus-id: 2-s2.0-85201642102
| 0 | 0 |
| 3 | Geothermal food dehydrator system, operation and sensory analysis, and dehydrated pineapple quality | 2ᵒ autor: Severiano-Perez, Patricia, Perez-Gonzalez, Eduardo, Avina-Jimenez, Hector M., Velazquez-Madrazo, Olga Del C. | 2023 | Food Science & Nutrition | WoS-id: 000928926300001
Scopus-id: 2-s2.0-85147520200
| 2 | 2 |
| 4 | Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry | Coautor: Severiano-Perez, Patricia, Rosario-Perez, Patricia J. J., Rodriguez-Sollano, Hector E., Ramirez-Orejel, Juan C. C., et al. | 2023 | Foods | WoS-id: 000996937600001
Scopus-id: 2-s2.0-85160515141
| 5 | 7 |
| 5 | Quelites Pasados of the Sierra Tarahumara, Chihuahua, Mexico: An Interdisciplinary Ethnobotanical Study of Leafy Green Vegetables | 1ᵉʳ autor: Severiano-Pérez P., Cristians S., Bye R., Lucas-Florentino B., et al. | 2023 | ECONOMIC BOTANY | WoS-id: 001091328200001
Scopus-id: 2-s2.0-85174938438
| 0 | 0 |
| 6 | Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico | 2ᵒ autor: Severiano-Perez, Patricia, Arnes, Esperanza, Astier, Marta | 2022 | Journal Of The Science Of Food And Agriculture | WoS-id: 000710100200001
Scopus-id: 2-s2.0-85117685247
| 8 | 8 |
| 7 | Calidad y aceptación de tortillas de maíces de la Sierra de Manantlán, Jalisco | Coautor: Severiano-Pérez P., Valdez-Reyes D.L., Salinas-Moreno Y., Bautista-Ramírez E., et al. | 2022 | Revista Mexicana De Ciencias Agrícolas | Scopus-id: 2-s2.0-85168447912
| 0 | 1 |
| 8 | Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product | Coautor: Severiano-Perez, Patricia, Väkeväinen K., Hernandez, Jessica, Simontaival A.-I., et al. | 2020 | Food Control | WoS-id: 000500052400017
Scopus-id: 2-s2.0-85072512129
| 18 | 24 |
| 9 | Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties | Coautor: Severiano-Perez, P., Jardines, A. Pintor, Arjona-Roman, J. L., Totosaus-Sanchez, A., et al. | 2020 | FOOD HYDROCOLLOIDS | WoS-id: 000565529700009
Scopus-id: 2-s2.0-85085343795
| 28 | 35 |
| 10 | Relationship between protein markers and the sensory/physicochemical parameters of ovine meat during refrigerated storage | 2ᵒ autor: Severiano-Perez, Patricia, Martinez-Arellano, Isadora, Jose Fernandez, Francisco, Escalona-Buendia, Hector, et al. | 2020 | BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT | WoS-id: 000599529800004
Scopus-id: 2-s2.0-85087082475
| 1 | 1 |
| 11 | Productivity and flavor of diverse genotypes of Ustilago maydis ?cuitlacoche? for human consumption | Coautor: Severiano-Pérez P., Castañeda de León V., Martínez-Carrera D., Morales P., et al. | 2019 | FUNGAL BIOLOGY | WoS-id: 000470941900006
Scopus-id: 2-s2.0-85065779289
| 6 | 5 |
| 12 | The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream | Coautor: Severiano-Pérez P., Pintor-Jardines A., Arjona-Román J.L., Totosaus-Sánchez A., et al. | 2018 | LWT-FOOD SCIENCE AND TECHNOLOGY | WoS-id: 000432640600094
Scopus-id: 2-s2.0-85045440861
| 27 | 30 |
| 13 | DEVELOPMENT AND ANTIOXIDANT STABILITY OF EDIBLE FILMS SUPPLEMENTED WITH A TAMARIND SEED EXTRACT | Coautor: Severiano-Perez, P., Lopez-Hernandez, L. H., Calderon-Oliver, M., Soriano-Santos, J., et al. | 2018 | REVISTA MEXICANA DE INGENIERIA QUIMICA | WoS-id: 000453483900016
Scopus-id: 2-s2.0-85052990770
| 16 | 15 |
| 14 | Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology | 2ᵒ autor: Severiano-Pérez P., Pintor A., Totosaus A. | 2014 | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | WoS-id: 000342002700002
Scopus-id: 2-s2.0-84973423576
| 21 | 24 |
| 15 | Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat | 2ᵒ autor: Severiano-Pérez P., Martínez-Arellano I., Fernández F.J., Ponce-Alquicira E. | 2013 | Journal Of The Science Of Food And Agriculture | WoS-id: 000317614000031
Scopus-id: 2-s2.0-84876332900
| 10 | 13 |
| 16 | Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time | Coautor: Severiano-Perez, P., Gonzalez-Martin, M. I., Revilla, I., Vivar-Quintana, A. M., et al. | 2013 | Human Health Handbooks | WoS-id: 000342056400035
| 1 | 0 |
| 17 | Effect of High Hydrostatic Pressure Treatment on the Preservation of Beef Meat | Coautor: Severiano-Perez, P, Sanchez-Basurto, BE, Ramirez-Gilly, M, Tecante, A, et al. | 2012 | INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH | WoS-id: 000303370000012
Scopus-id: 2-s2.0-84860467325
| 8 | 8 |
| 18 | Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pate incorporating emulsified canola oil | 2ᵒ autor: Severiano-Pérez P., Morales-Irigoyen E.E., Rodriguez-Huezo M.E., Totosaus A. | 2012 | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | WoS-id: 000307019500010
Scopus-id: 2-s2.0-84865004674
| 26 | 30 |
| 19 | QUESTIONNAIRE ON MEXICANS' FAMILIARITY WITH ODOR NAMES | 1ᵉʳ autor: Severiano-Pérez P., Cadena-Aguilar A.A., Vargas-Chanes D., Guevara-Guzmán R. | 2012 | J SENS STUD | WoS-id: 000307217600007
Scopus-id: 2-s2.0-84864827732
| 3 | 3 |
| 20 | Plasma Amino Acid Levels Discriminate Between Control Subjects and Mildly Depressed Elderly Women | Coautor: Severiano-Perez, P, Mayoral-Mariles, A, Cruz-Revilla, C, Vega-Manriquez, X, et al. | 2012 | Archives Of Medical Research | WoS-id: 000309329800007
Scopus-id: 2-s2.0-84866182169
| 18 | 18 |
| 21 | Prediction of sensory attributes of cheese by near-infrared spectroscopy | 2ᵒ autor: Severiano-Perez, P, Gonzalez-Martin, MI, Revilla, I, Vivar-Quintana, AM, et al. | 2011 | FOOD CHEMISTRY | WoS-id: 000288304900038
Scopus-id: 2-s2.0-79951517493
| 35 | 37 |
| 22 | The influence of breed on the organoleptic characteristics of Zamorano sheep's raw milk cheese and its assessment by instrumental analysis | Coautor: Severiano-Pérez P., Luruena-Martinez, MA, Revilla I., Vivar-Quintana A.M. | 2010 | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | WoS-id: 000276655500006
Scopus-id: 2-s2.0-77953145444
| 12 | 17 |
| 23 | Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production | Coautor: Severiano-Pérez P., Revilla I., Luruena-Martinez, MA, Blanco-lopez M.A., et al. | 2009 | CZECH J FOOD SCI | WoS-id: 000269005600084
Scopus-id: 2-s2.0-68949210055
| 3 | 7 |
| 24 | Lipase-catalyzed synthesis of pungent capsaicin analogues | Coautor: Severiano P., Castillo E., Torres-Gavilán A., Arturo N., et al. | 2007 | FOOD CHEMISTRY | WoS-id: 000240869800050
Scopus-id: 2-s2.0-33745934654
| 28 | 30 |
| 25 | Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation | 1ᵉʳ autor: Severiano-Pérez P., Vivar-Quintana A.M., Revilla I. | 2006 | MEAT SCIENCE | WoS-id: 000238250800013
Scopus-id: 2-s2.0-33747498798
| 4 | 6 |
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