Beta vulgaris as a Natural Nitrate Source for Meat Products: A ReviewPaulo E. S. Munekata, José M. Lorenzo, Mirian Pateiro et al.|Foods|2021Cited by 27
Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgersNadia Florencia Nagai, Silvina Cecilia Andrés, Rubén Domínguez et al.|Algal Research|2022Cited by 23
Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat PattiesLidiana Velázquez, Néstor Sepúlveda, John Quiñones et al.|Antioxidants|2022Cited by 11
Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters QualityS. Bravo, Néstor Sepúlveda, Karla Inostroza et al.|Applied Sciences|2021Cited by 8
A Non-Synonymous Single Nucleotide Polymorphism in <i>FASN</i> Gene Alters FASN Enzyme Activity in Subcutaneous and Intramuscular Adipose Tissue in Holstein Friesian SteersDavid Cancino-Baier, Néstor Sepúlveda|Annals of Animal Science|2020Cited by 4