Héctor Bernardo Escalona-Buendía (Hector Escalona-Buendia, Héctor B Escalona-Buendía)

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 5

Top Topics

Tandem Mass Spectrometry

Gas Chromatography

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

Food science of animal resources

Journal of texture studies

This page only lists publications with an associated author ORCID identifier.

Publications

Aurora Pintor-Jardines, Mariana Luque-Ramírez, Paula Varela, Héctor Bernardo Escalona-Buendía, Patricia Severiano-Pérez
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations. Journal of texture studies 55 (4) (2024)
Rosa Pilar Carmona-Escutia, Edith Ponce-Alquicira, María Dolores García-Parra, Socorro Josefina Villanueva-Rodríguez, Héctor Bernardo Escalona-Buendía
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods (Basel, Switzerland) 12 (5) (2023)
Rosa Pilar Carmona-Escutia, Edith Ponce-Alquicira, María Dolores García-Parra, Socorro Josefina Villanueva-Rodríguez, Héctor Bernardo Escalona-Buendía
Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods (Basel, Switzerland) 12 (5) (2023)
Salvador O Cruz-López, Yenizey Merit Alvarez-Cisneros, Julieta Domínguez-Soberanes, Héctor Bernardo Escalona-Buendía, Claudia N Sánchez
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper ( Sphenarium purpurascens ) Flour. Foods (Basel, Switzerland) 11 (5) (2022)
Salvador Osvaldo Cruz-López, Héctor Bernardo Escalona-Buendía, Angélica Román-Guerrero, Julieta Domínguez-Soberanes, Yenizey Merit Alvarez-Cisneros
Characterization of Cooked Meat Models using Grasshopper ( Sphenarium purpurascens ) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender. Food science of animal resources 42 (3) (2022)