2017

40.- Totosaus A, E Rojas-Nery, MJ Franco-Fernández. 2017. Soya bean oil/soy protein isolate and carrageenan emulsions as fat replacer in fat-reduced Oaxaca-type cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 70. DOI:10.1111/1471-0307.12397. ISSN 1471-0307. Factor de impacto: 0.943.

39.- Díaz-Vela J, A Totosaus, HB Escalona-Buendía, ML Pérez-Chabela. 2017. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 54(2): 379-385. DOI: 10.1007/s13197-016-2473-8. ISSN: 0022-1155. Factor de impacto: 1.241.

2016

38.- Hernández-Alcántara AM, A Totosaus, ML Pérez-Chabela. 2016. Evaluation of agro-industrial co-products as source of bioactive compounds: fiber, antioxidants and prebiotic. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E FOOD TECHNOLOGY 20 (2): 3-16, DOI: 10.1515/aucft-2016-0011. ISSN 2344-150X.

37.- Fragoso M, ML Pérez-Chabela, AM Hernández-Alcántara, HB Escalona-Buendía, A. Pintor, A Totosaus. 2106. Sensory, melting and textural properties of fat-reduced ice cream inoculated with thermotolerant lactic acid bacteria. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8(2): 11-21. ISSN 2066-6845.

36.- Totosaus A, R González-González, M Fragoso. 2016. Influence of the type of cellulosic derivatives on texture, oxidative and thermal stability of soybean oil oleogel. GRASAS Y ACEITES, 67 (3). DOI: 10.3989/gya.0440161. ISSN 1988-4214. Factor de impacto: 0.882.

35.- Hernández-García S, J.A. Salazar-Montoya, A Totosaus. 2016. Emulsifying properties of food proteins conjugated with glucose or lactose by two methods (spray-drying or freeze-drying). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 19(3): 526-536. DOI: 10.1080/10942912.2015.1033551. ISSN 1532-2386. Factor de impacto: 0.915. Citas: 1.

2015

34.- Perez-Rocha KA, N Guemes-Vera, A Bernardino-Nicanor, L Gonzalez-Cruz, J.P. Hernandez-Uribe, A Totosaus Sanchez. 2015. Fortification of white bread with guava seed protein isolate. PAKISTAN JOURNAL OF NUTRITION, 14 (11): 828-833. DOI: 10.3923/pjn.2015-828-833. ISSN: 1680-5194.

33.- Díaz-Vela J, A. Totosaus, M.L. Pérez-Chabela. 2015. Integration of agroindustrial by-products as functional food ingredients: cactus pear (Opuntia ficus indica) flour and pineapple (Ananas comosus) peel flour as fiber source in cooked sausages inoculated with lactic acid bacteria. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 39(6): 2630-26358. DOI: 10.1111/jfpp.12513. ISSN: 1745-4549. Factor de impacto: 1.159.

32.- Rojas-Nery E, N Güemes-Vera, G.O Meza-Márquez, A Totosaus. 2015. Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese. GRASAS Y ACEITES, 66 (4): e097. DOI: 10.3989/gya.0240151. ISSN 1988-4214. Factor de impacto: 0.882.

31.- Rojas-Nery E, I. Garcia-Martinez, A Totosaus. 2015. Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels. INTERNATIONAL FOOD RESEARCH JOURNAL 22(2): 606-612. ISSN 2231-7546.

2014

30.- Pintor A, P Severiano-Pérez, A Totosaus. 2014. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 20(7): 489-500. DOI: 10.1177/1082013213493100. ISSN 1082-0132. Factor de impacto: 1.222.

2013

29.- Totosaus A., H López, N Güemes-Vera. 2013. Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) protein concentrates on wheat dough texture and bread quality. Optimization by a D-optimal mixture design. JOURNAL OF TEXTURE STUDIES 44 (6): 424-435. DOI: 10.1111/jtxs.12031. ISSN: 1745-4603. Factor de impacto: 1.367. Citas: 2.

28.- Pérez-Chabela M.L., J. Díaz-Vela, C.V. Menéndez, A. Totosaus. 2013. Improvement of moisture stability and textural properties of fat and salt reduced cooked sausages by inoculation of thermotolerant lactic acid bacteria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 16(8): 1789–1808. DOI:10.1080/10942912.2011.608472. ISSN 1532-2386. Factor de impacto: 0.915. Citas: 3.

27.- Totosaus A, TJ. Ariza-Ortega, ML Pérez-Chabela. 2013. Lactic acid bacteria microencapsulation in sodium alginate and other gelling hydrocolloids mixtures. JOURNAL FOOD AND NUTRITION RESEARCH 52 (2): 107-120. ISSN 1338-4260. Factor de impacto: 0.804. Citas: 4.

26.- Díaz-Vela J, A Totosaus, AE Cruz-Guerrero, ML Pérez-Chabela. 2013. In vitro evaluation of fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 48 (7): 1460–1467. ISSN 1365-2621. DOI: 10.1111/ijfs.12113. Factor de impacto: 1.384. Citas: 6.

25.- González-Tenorio R., A Totosaus, I. Caro, J. Mateo. 2013. Caracterización de las propiedades fisicoquímicas de chorizos comercializados en la región central de México. INFORMACIÓN TECNOLÓGICA 24(2): 3-14. ISSN 0378-1844. DOI: 10.4067/S0718-07642013000200002. Citas: 4.

2012

24.- Díaz-Vela J., Mayorga-Reyes L., Totosaus A., Pérez-Chabela M. L. 2012. Parámetros cinéticos y perfil de ácidos grasos de cadena corta de bacterias ácido lácticas termotolerantes con diferentes fuentes de carbono. VITAE 19 (3): 253-260. ISSN 2145-2660. Factor de impacto: 0.259.

23.- Pintor A, A Totosaus 2012. Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures. INTERNATIONAL FOOD RESEARCH JOURNAL 19(4): 1409-1414. ISSN 2231-7546. Citas: 2

22.- Güemes-Vera N., J. Martínez-Herrera, J.F. Hernández-Chávez, J. Yáñez-Fernández, A. Totosaus. 2012. Comparison of chemical composition and protein digestibility, carotenoids, tanins, and alkaloids content of wild Lupinus varieties flour. PAKISTAN JOURNAL OF NUTRITION 11(8): 676-678. DOI: 10.3923/pjn.2012.774.780. ISSN: 1680-5194. Citas: 5.

21.- Morales-Irigoyen E.E., P. Severiano-Pérez, M.E. Rodriguez-Huezo, A. Totosaus. 2012. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 18 (4): 413-421. DOI: 10.1177/1082013211428218. ISSN 1082-0132. Factor de impacto: 1.222. Citas: 7.

20.- Nateghi L, S. Roohinejad, A. Totosaus, H. Mirhosseini, M. Shuhaimi, A. Meimandipour, A. Omidizadeh, M,Y.A. Manap. 2012. Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. JOURNAL OF FOOD, AGRICULTURE & ENVIRONMENT 10(2): 59-63. ISSN: 1459-0263. Citas: 1.

19.- Nateghi L, S. Roohinejad, A. Totosaus, H. Mirhosseini, M. Shuhaimi, A. Meimandipour, A. Omidizadeh, M,Y.A. Manap. 2012. Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. JOURNAL OF FOOD, AGRICULTURE & ENVIRONMENT 10(2): 46-54. ISSN: 1459-0263. Citas: 3.

18.- Pérez-Chabela M.L., R. Lara-Labastida R, ME Rodríguez-Huezo, A Totosaus. 2012. Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties. FOOD BIOPROCESS AND TECHNOLOGY 6(6): 1505-1515 DOI: 10.1007/s11947-012-0865-y. ISSN: 1935-5130. Factor de impacto: 2.691. Citas: 9.

2011

17.- Bazán-Lugo E., I. García-Martínez, R.H. Alfaro-Rodríguez, A. Totosaus. 2011. Color compensation in nitrite reduced meat batters incorporating paprika or tomato paste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 92 (4): 1627-1632. doi:10.1002/jsfa.4748. Factor de impacto: 1.360. ISSN: 1097-0010. Factor de impacto: 1.174. Citas: 11.

16.- Mena-Casanova E, A. Totosaus. 2011. improvement of emulsifying properties of milk proteins with k or l carrageenan: effect of pH and ionic strength. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 46: 535-541. doi:10.1111/j.1365-2621.2010.02536.x. ISSN 1365-2621. Factor de impacto: 1.384. Citas: 5.

2009

15.- Totosaus A., M.L. Pérez-Chabela. 2009. Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT-FOOD SCIENCE AND TECHNOLOGY 42: 563-569. DOI: 10.1016/j.lwt.2008.07.016. ISSN: 0023-6438. Factor de impacto: 3.095. Citas: 28.

14.- Güemes-Vera N., A. Totosaus, J.F. Hernández, S. Soto, E.N. Aquino Bolaños. 2009. Propiedades de textura de masa y pan dulce tipo “concha” fortificado con proteínas de suero de leche. CIÊNCIA E TECNOLOGIA DE ALIMENTOS, CAMPIÑAS 29 (1): 70-75. ISSN: 0101-2061. Factor de impacto: 0.326. Citas: 2.

2008

13.- Díaz Vela J., M.L. Pérez-Chabela, A. Totosaus. 2008. Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss). CIÊNCIA E TECNOLOGIA DE ALIMENTOS, CAMPIÑAS 28 (3): 691-695. ISSN: 0101-2061. Factor de impacto: 0.326. Citas: 3.

12.- Totosaus A., N. Güemes-Vera. 2008. Effect of k- and l-carrageenans as fat-replacers in low-fat Oaxaca cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 11 (3): 656-668. DOI: 10.1080/109429107015941111. ISSN: 1094-2912. Factor de impacto: 0.915. Citas: 13.

11.- Pérez-Chabela M.L., A. Totosaus, I. Guerrero. 2008. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their inoculation on the quality of cooked sausages. CIÊNCIA E TECNOLOGIA DE ALIMENTOS, CAMPIÑAS 28 (1): 132-138. ISSN: 0101-2061. Factor de impacto: 0.326.Citas: 8.

10.- García-García E., A. Totosaus. 2008. Low-fat sodium-reduced sausages: Effects of the interaction between locust bean gum, potato starch and k-carrageenan by a mixture design approach. MEAT SCIENCE 78: 406-413. DOI:10.1016/J.MEATSCI.2007.07.003. ISSN: 0309-1740. Factor de impacto: 1.744. Citas: 55.

2006

9.- Victoria León T., A. Totosaus, I. Guerrero, M.L. Pérez-Chabela. 2006. Efecto de bacterias ácido lácticas termoresistentes en salchichas cocidas. CYTA JOURNAL OF FOOD 5 (2): 135-141. ISSN: 1135-8122, DOI: 10.1080/11358120609487684. Factor de impacto: 0.824.

8.- Rueda Lugo U., R. González Tenorio, A. Totosaus. 2006. Substitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del obscurecimiento enzimático sobre el color. CIÊNCIA E TECNOLOGIA DE ALIMENTOS, CAMPIÑAS 26 (2): 441-445. DOI: 10.1590/S0101-20612006000200030. ISSN: 0101-2061. Factor de impacto: 0.326. Citas: 3.

2005

7.- Totosaus A., I. Guerrero., J.G. Montejano. 2005. Effect of added salt on textural properties of heat-induced gels made from gum-protein mixtures. JOURNAL OF TEXTURE STUDIES 36: 78-92. DOI: 10.1111/j.1745-4603.2005.00005.x. ISSN: 0022-4901. Factor de impacto: 1.367. Citas: 13.

2004

6.- González Tenorio R., J. Mateo Oyagüe, A. Totosaus, M.L. Pérez-Chabela. 2004. Efecto del masajeo o marinado con cloruro de calcio en la textura de carne de bovino. CYTA JOURNAL OF FOOD 4 (4): 274-277. DOI: 10.1080/11358120409487771. ISSN: 1135-8122. Factor de impacto: 1.744.

5.- Totosaus A. 2004. Functionality of glycosilated heart surimi and heat-precipitated whey proteins in meat batters. JOURNAL OF MUSCLE FOODS 15 (4): 256-268. DOI: 10.1111/j.1745-4573.2004.06903.x. ISSN: 1046-0756. Factor de impacto: 0.500. Citas: 8.

4.- Totosaus A., R.H. Alfaro-Rodríguez, M.L. Pérez-Chabela. 2004. Fat and sodium chloride reduction in sausages using k-carrageenan and other salts. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND NUTRITION 55 (5): 371-380. DOI: 10.1080/09637480400002990. ISSN: 0963-7486. Factor de impacto: 1.206. Citas: 12.

2002

3.- Totosaus A., J.G. Montejano, J.A. Salazar, I. Guerrero. 2002. Physical and chemical protein-gel induction- A review. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 37 (8): 589-601. DOI: 10.1046/j.1365-2621.2002.00623.x. ISSN: 0950-5423. Factor de impacto: 1.384. Citas: 138.

2001

2.- Totosaus A., I. Guerrero, J.G. Montejano. 2001. Effect of temperature and storage time on chevon and beef protein gels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, MYSORE 38 (5): 487-488. ISSN: 0022-1155. Factor de impacto: 1.242.

2000

1.- Totosaus A., N.F.S. Gault, I. Guerrero. 2000. Dynamic rheological behaviour of meat proteins during acid-induced gelation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 3 (3): 465-472. DOI: 10.1080/10942910009524650. ISSN: 1094-2912. Factor de impacto: 0.915. Citas: 4.


Capítulos de libros en reconocidas editoriales internacionales

2015

33.- Güemes Vera N, A. Totosaus Sánchez. 2105. Mechanical properties of White Bread made of barley flour concentrate and Jatropha curcas. 203-213. Capitulo 10 en: Jatropha curcas BIOLOGY, CULTIVATION AND POTENTIAL USES. G. Medina (Editor). ISBN 978-1-63483-112-3, Nova Science Publishers, Inc., Hauppauge, pp. 203-213.

32.- Pérez-Chabela ML, J Chaparro-Hernández, A Totosaus. 2015. Dietary fiber from agroindustrial by-products: orange peel flour as functional ingredient in meat products. Capitulo 9 en: DIETARY FIBER: PRODUCTION CHALLENGES, FOOD SOURCES AND HEALTH BENEFITS, Marvin E. Clemens (editor). ISBN 978-1-63463-676-6, Nova Science Publishers, Inc., Hauppauge, pp. 145-157.

31.- Castillejos-Gómez BI, A. Totosaus, M.L. Pérez-Chabela. 2015. Use of maguey (Agave spp.) leaves as a source of functional ingredients in cooked sausages elaboration. Capitulo 22 en: ADVANCES IN SCIENCE, BIOTECHNOLOGY AND SAFETY OF FOODS. Santos García, Hugo Sergio García Galindo Y Guadalupe Virginia Nevárez-Moorillón (Editors). Asociación Mexicana de Ciencias de los Alimentos, A.C., Durango, ISBN: 978-607-95455-4-3, pp. 163-170.

2014

30.- Totosaus A, ML Perez Chabela. pH. Capitulo 35 en MICROBIOLOGIA DE LOS ALIMENTOS Guerrero Legarreta I, García Almedarez BE, Wacher Rodarte MC (editors). ISBN 978-607-05-0724-3531-541. LIMUSA, Ciudad de México, pp. 531-541.

29.- Tellez Rangel EC, A Totosaus. Capitulo 36 en Atmósferas modificadas y controladas. MICROBIOLOGIA DE LOS ALIMENTOS Guerrero Legarreta I, García Almedarez BE, Wacher Rodarte MC (editors). ISBN 978-607-05-0724-3531-541. LIMUSA, Ciudad de México, pp. 543-550.

2013

28.- Totosaus A & ML Perez Chabela. 2013. Meat products as healthy food: use of vegetable oils and other functional ingredients in their formulation. In: MEAT CONSUMPTION AND HEALTH, Maria Pilar Ortega and Rafael Soto (editors). ISBN: 978-1-62257-897-9. Nova Science Publishers, Inc., Hauppauge, pp. 185-197.

2012

27. M.L. Pérez-Chabela and A. Totosaus A. 2012. Poultry quality and tainting. Capitulo 24 en HANDBOOK OF MEAT, POULTRY AND SEAFOOD QUALITY, 2nd edition. L.M.L. Nollet, T. Boylston, F. Chen, P.C. Coggins, G. Hyldig, L. McKee, C.R. Kertf (Editors). Wiley-Blackwell, Ames, pp. 360-372. ISBN: 978-0-0470-95832-2.

26. Totosaus A., V. Kuri. 2012. Packaging of fresh and frozen poultry. Capitulo 28 en HANDBOOK OF MEAT, POULTRY AND SEAFOOD QUALITY, 2nd edition. L.M.L. Nollet T. Boylston, F. Chen, P.C. Coggins, G. Hyldig, L. McKee, C.R. Kertf (Editors). Wiley-Blackwell, Ames, pp. 423-434. ISBN: 978-0-0470-95832-2.

25. Totosaus A. 2012. Packaging for frozen meat, seafood and poultry products. Capitulo 13 en ADVANCES IN MEAT, POULTRY AND SEAFOOD PACKAGING. J. Kerry (editor) Woodhead Publishing Ltd, Cambridge, pp. 363-376. ISBN: 978-1-84569-751-8.

2010

24. Totosaus A, 2010. Poultry packaging. Chapter 9 HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY. Guerrero-Legarreta I, Alarcón-Rojo AD, Cherian G, Guerrero-Avendaño F, Lunden J, McKee L, McKee SR, Pérez-Alvarez JA, Rosmini MR, Soriano-Santos J, Bawa AS & Hui YH (editors) John Wiley & Sons, New York, pp. 121-129. ISBN: 978-0-470-18537-7.

23. Totosaus A., J.F. Hernández-Chávez, 2010. Turkey sausages. Chapter 14 in HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY. Guerrero-Legarreta I, Alarcón-Rojo AD, Cherian G, Guerrero-Avendaño F, Lunden J, McKee L, McKee SR, Pérez-Alvarez JA, Rosmini MR, Soriano-Santos J, Bawa AS & Hui YH (editors) John Wiley & Sons, New York, pp. 173-185. ISBN: 978-0-470-18537-7.

22. Pérez-Chabela M.L. Totosaus A, 2010. Breaded products (Nuggets). Chapter 15 HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY. Guerrero-Legarreta I, Alarcón-Rojo AD, Cherian G, Guerrero-Avendaño F, Lunden J, McKee L, McKee SR, Pérez-Alvarez JA, Rosmini MR, Soriano-Santos J, Bawa AS & Hui YH (editors) John Wiley & Sons, New York, pp. 187-198. ISBN: 978-0-470-18537-7.

21. Totosaus A, 2010. Paste products (Pâté). Chapter 16 in HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY. Guerrero-Legarreta I, Alarcón-Rojo AD, Cherian G, Guerrero-Avendaño F, Lunden J, McKee L, McKee SR, Pérez-Alvarez JA, Rosmini MR, Soriano-Santos J, Bawa AS & Hui YH (editors) John Wiley & Sons, New Cork, pp. 199-207. ISBN: 978-0-470-18537-7.

2009

20. Totosaus A., V. Kuri. 2009. Funcionalidad y textura. Capitulo 11 en: TECNOLOGÍA DE PRODUCTOS DE ORIGEN ACUÁTICO, I. Guerrero, M.R. Rosmini & R. Armenta (editores). Editorial LIMUSA, México. ISBN: 978-607-05-0086-2. pp. 171-182.

19. Kuri V., Totosaus A. 2009. Empaques. Capitulo 23 en: TECNOLOGÍA DE PRODUCTOS DE ORIGEN ACUÁTICO, I. Guerrero, M.R. Rosmini & R. Armenta (editores). Editorial LIMUSA, México. pp. 427-437.

18. A. Totosaus. 2009. Emulsificantes, cohesivos y gelificantes. Capitulo 27 en: TECNOLOGÍA DE PRODUCTOS DE ORIGEN ACUÁTICO, I. Guerrero, M.R. Rosmini & R. Armenta (editores). Editorial LIMUSA, México. pp: 497-508.

17.- Totosaus A. 2009. Colorants. Chapter 7 in HANDBOOK OF PROCESSED MEATS AND POULTRY ANALYSIS. L.M.L. Nollet & F. Toldrá (editors). CRC Press, Boca Raton. ISBN 978-1-4200-4531-4. pp. 129-140.

2008

16. Güemes-Vera N., G. Dávila-Ortiz, J. Martínez-Herrera, A. Bernardino-Nicanor, A. Totosaus. 2008. Fortification of Mexican bread with new sources of proteins and soluble fiber. In FOOD SCIENCE AND TECHNOLOGY: NEW RESEARCH, L.V. Greco & M.N. Bruno (Editors). Nova Science Publishers, Hauppauge, ISBN 978-1-60456-715-1.

2007

15. Totosaus A., J.M. Franco Fernández, N. Güemes-Vera. 2007. Tecnología de elaboración de queso Oaxaca. INDUSTRIALIZACIÓN DE PRODUCTOS DE ORIGEN ANIMAL (3era edición), Volumen I. Pérez-Álvarez, J.A., Fernández-López J. & Sayas-Barberá, M.E. (Editores). Universidad Miguel Hernández de Elche, Alicante, España, ISBN 978-84-96297-72-2, pp. 395-403.

14.- Totosaus A., M.L. Pérez-Chabela. 2007. Poultry sausages. Chapter 80 in HANDBOOK OF FOOD PRODUCTS MANUFACTURING, Vol. II. Y.H. Hui (Editor). John Wiley, New York, ISBN 978-0-470-04964-8, pp. 775-781.

13.- Totosaus A., V. Kuri. 2007. Packaging of fresh and frozen poultry. Chapter 37 in HANDBOOK OF MEAT, POULTRY AND SEAFOOD QUALITY. L.M.L. Nollet & Y.H. Hui (Editors). Blackwell Publishing, Ames. ISBN 978-0-8138-2446-8, pp. 475-485.

12- A. Totosaus, M.L. Pérez-Chabela, I. Guerrero. 2007. Color of fresh and frozen poultry. 2007. Chapter 35 in HANDBOOK OF MEAT, POULTRY AND SEAFOOD QUALITY. L.M.L. Nollet & Y.H. Hui (Editors). Blackwell Publishing, Ames. ISBN 978-0-8138-2446-8, pp. 455-465.

2006

11.- A. Totosaus, I. Guerrero. 2006. Propiedades funcionales y textura. Capitulo 8 en CIENCIA Y TECNOLOGÍA DE CARNES, Y. H. Hui, M. Rosmini & I. Guerrero (Editores). Editorial LIMUSA, México, ISBN 968-18-6549-9, pp. 205-227.

10.- Totosaus A. 2006. Empaques. Capitulo 18 en CIENCIA Y TECNOLOGÍA DE CARNES, Y. H. Hui, M. Rosmini & I. Guerrero (Editores). Editorial LIMUSA, México, ISBN 968-18-6549-9, pp. 535-556.

2005

9.- Pérez-Chabela M.L., A. Totosaus. 2005. Poultry carcass evaluation. Chapter 165 in HANDBOOK OF FOOD TECHNOLOGY AND FOOD ENGINEERING, Volume 4: Food Technology and Food Processing. Y.H. Hui (Editor). CRC Press, Boca Raton, ISBN 0-8493-9847-9, pp. 165-1-165-6.

8.- Totosaus A., M.L. Pérez-Chabela. 2005. Poultry products: pâté and nuggets. Chapter 167 in HANDBOOK OF FOOD TECHNOLOGY AND FOOD ENGINEERING, Volume 4: Food Technology and Food Processing. Y.H. Hui (Editor). CRC Press, Boca Raton, ISBN 0-8493-9847-9, pp. 167-1-167-8.

7.- Pérez-Chabela M.L., A. Totosaus. 2004. Poultry pâté. Chapter 25 in FOOD PROCESSING: PRINCIPLES AND APPLICATIONS, J.S. Smith & Y.H. Hui (Editors). Blackwell Publishing, Ames, ISBN 9-780813-819426, pp. 433-438.

2004

6.- Totosaus A., M.L. Pérez-Chabela. 2004. Poultry nuggets. Chapter 26 in FOOD PROCESSING: PRINCIPLES AND APPLICATIONS, J.S. Smith & Y.H. Hui (Editors). Blackwell Publishing, Ames, ISBN 9-780813-819426, pp. 439-446.

5.- Totosaus A. 2004. Frozen meat: packaging and quality control. Chapter 19 in HANDBOOK OF FROZEN FOODS, Y. H. Hui, P. Cornillon, I. Guerrero Legarreta, M. H. Lim, K.D. Murrell & W.-K. Nip (Editors). Marcel Dekker Inc., New York, ISBN 9-780824-747121, pp. 227-237.

2002

4.- Totosaus A., M.L. Pérez-Chabela. 2002. Poultry nuggets. Chapter 14 in FOOD CHEMISTRY: PRINCIPLES AND APPLICATIONS, A HANDBOOK, Workbook II. J.S. Smith & G. Christen (Editors). Science Technology Systems, West Sacramento, ISBN 1-891796-02-X, pp. 135-141.

3.- Pérez-Chabela M.L., A. Totosaus. 2002. Poultry pâté. Chapter 14 in FOOD CHEMISTRY: PRINCIPLES AND APPLICATIONS, A HANDBOOK, Workbook I. J.S. Smith & G. Christen (Editors). Science Technology Systems, West Sacramento, ISBN 1-891796-03-8, pp. 145-152.

2000

2.- Totosaus A., I. Guerrero. 2000. Fuentes alternativas de proteína, en MENSAJE BIOQUÍMICO, Volumen 24, F. Martínez Montes, M.A. Juárez Oropeza, J.P. Pardo Vázquez y S. Morales López (Editores). Departamento de Bioquímica, Facultad de Medicina, UNAM, México, ISSN 0188-137X, pp. 89-103.

1998

1.- Totosaus A., P. Lara, I. Guerrero. 1998. Functionality of goat meat proteins. Chapter 14 in FUNCTIONAL PROPERTIES OF FOOD PROTEINS AND LIPIDS. J.R. Withaker, F. Shahidi, A. Lopez Munguia, R.Y. Yada & G. Fuller (Editors), ACS Symposium Series 708, American Chemical Society, Washington DC, ISBN 9-780841-235847, pp. 218-227.