| A comprehensive review on cereal β-glucan: Extraction, characterization, causes of degradation, and food application SMV Mejía, A de Francisco, BM Bohrer Critical reviews in food science and nutrition 60 (21), 3693-3704, 2020 | 73 | 2020 |
| Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems SMV Mejia, A de Francisco, PLM Barreto, C Damian, AW Zibetti, ... Meat Science 143, 210-218, 2018 | 34 | 2018 |
| Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose SMV Mejia, A de Francisco, BM Bohrer Meat science 153, 58-65, 2019 | 33 | 2019 |
| The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems SMV Mejia, A Shaheen, Z Zhou, D McNeill, BM Bohrer Meat Science 156, 85-92, 2019 | 31 | 2019 |
| Effect of bee pollen extract as a source of natural carotenoids on the growth performance and pigmentation of rainbow trout (Oncorhynchus mykiss) EGT Sánchez, CA Fuenmayor, SMV Mejía, C Díaz-Moreno, HS Mahecha Aquaculture 514, 734490, 2020 | 27 | 2020 |
| Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia WRB Cortés, SMV Mejía, HS Mahecha Journal of Food Composition and Analysis 100, 103934, 2021 | 22 | 2021 |
| Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes NCY Caceres, HS Mahecha, A de Francisco, SMV Mejia, CD Moreno International Journal of Gastronomy and Food Science 25, 100380, 2021 | 16 | 2021 |
| Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour S Huang, SMV Mejía, SJ Murch, BM Bohrer Meat and Muscle Biology 3 (1), 2019 | 16 | 2019 |
| Implementation of the HACCP system for production of Tenebrio molitor larvae meal HAA Arévalo, EMM Rojas, KBB Fonseca, SMV Mejía Food Control 138, 109030, 2022 | 13 | 2022 |
| Phosphate alternatives for meat processing and challenges for the industry: A critical review RE Molina, BM Bohrer, SMV Mejia Food Research International 166, 112624, 2023 | 10 | 2023 |
| Optimization of extrusion process parameters for preparing fiber‐rich oat flour R Sandrin, SMV Mejía, T Caon, A de Francisco Journal of food process engineering 42 (1), e12943, 2019 | 10 | 2019 |
| Effects of essential oils and (or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef LM Wang, S Huang, S Chalupa-Krebzdak, SMV Mejía, IB Mandell, ... Meat Science 168, 108195, 2020 | 8 | 2020 |
| Physicochemical study of pinhão flour as source of adjunct in beer production T Jorge, J De Dea Lindner, SMV Mejia, B Mattioni, J Rotta, S Morés, ... Journal of the Institute of Brewing 124 (4), 365-373, 2018 | 7 | 2018 |
| Effects of the incorporation of β-glucans in chicken breast during storage SMV Mejía, A de Francisco, R Sandrin, T da Silva, BM Bohrer Poultry Science 98 (8), 3326-3337, 2019 | 6 | 2019 |
| Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification SM VASQUEZ-MEJIA, A FRANCISCO, PL Manique Barreto, B Mattioni, ... Vitae 25 (1), 26-36, 2018 | 6 | 2018 |
| Enzymatically treated spent cellulose sausage casings as an ingredient in beef emulsion systems C Gabiatti, SMV Mejia, LT Lim, B Bohrer, RC Rodrigues, C Prentice, ... Meat and Muscle Biology 4 (1), 2020 | 5 | 2020 |
| Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation EMR Soledad, MAA Nontién, JW Castro, D Barrios, SMV Mejía | | 2023 |
| Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems C Gabiatti Junior, SMV Mejía, LT Lim, BM Bohrer, RC Rodrigues, ... Meat and Muscle Biology. Kansas City, USA. Vol. 4, n. 1 (Feb. 2020), 2020 | | 2020 |
| Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef LM Wang, S Huang, S Chalupa-Krebzdak, SMV Mejia, BM Bohrer Journal of Animal Science 97 (Suppl 2), 56, 2019 | | 2019 |
| Inclusion of Dietary Fiber in Meat Products: A Commitment to the Development of Healthy Meat Products SMV Mejía, BM Bohrer Cereal Foods World 64 (5), 2019 | | 2019 |
