S. M. Vásquez Mejía

The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.

B. Bohrer, S. M. Vásquez Mejía, A. Shaheen, 2019, Meat science.

Effect of bee pollen extract as a source of natural carotenoids on the growth performance and pigmentation of rainbow trout (Oncorhynchus mykiss)

C. Fuenmayor, C. Díaz-Moreno, E. G. Torres Sánchez, 2020 .

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.

B. Bohrer, I. Mandell, Shiqi Huang, 2020, Meat science.

Implementation of the HACCP system for production of Tenebrio molitor larvae meal

Karol Bibiana Barragan Fonseca, S. M. Vásquez Mejía, Helbert Antonio Arévalo Arévalo, 2022, Food Control.

Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose.

B. Bohrer, A. de Francisco, S. M. Vásquez Mejía, 2019, Meat science.

Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia

Héctor Suárez Mahecha, S. M. Vásquez Mejía, Wilson Roberto Barón Cortés, 2021, Journal of Food Composition and Analysis.