CARC – Scientific Profile – Maryuri Núñez de González

Maryuri Núñez de González

Maryuri Núñez de González, Ph.D.
Postdoctoral Researcher

Education

  • Ph.D., Texas A&M University (Food Science and Technology)
    Dissertation: Antimicrobial Effects on Surface Treatments and Ingredients on Cured Ready-to-Eat Meat Products
  • M.S., Universidad de Oriente, Venezuela (Food Engineering)
  • B.S., Universidad Nacional Experimental de los Llanos Occidentales “Ezequiel Zamora”, Venezuela (Agro-Industrial Engineering)

Professional Experience

  • 2016 – Present: Postdoctoral Researcher. Prairie View A&M University, Prairie View, TX.
  • 2007 – 2009: Postdoctoral Activities/Sabbatical, Animal Science Department, Texas A&M University, College Station, TX.
  • 1990 – 2015: Professor, Food Technology Department, Universidad de Oriente, Venezuela.
  • 2003: Research Associate, Animal Science Department, Texas A&M University, College Station, TX.
  • 2000 – 2003: Graduate Research Assistant, Animal Science Department, Texas A&M University, College Station, TX.

Key Interests

Functional healthier foods, food safety, food quality, value-added foods, organic/natural foods

Contact Information

Office: P.O. Box 519; MS 2008, AGRL Room 135, Prairie View, TX 77446
Phone: (936) 261-5063
Email: mtnunez@pvamu.edu

Honors and Awards

  • Graduate Student Award, Food Science and Technology Intercollegiate Faculty, Animal Science Department, Texas A&M University, College Station, TX.
  • Phi Kappa Phi – The Honor Society
  • Gamma Sigma Delta – The Honor Society of Agriculture
  • Ph.D. Grant, Universidad de Oriente, Margarita Island, Venezuela
  • Research Award by Universidad de Oriente (SAI-UDO), Venezuela.
  • National Research Award (PEI), National Ministry of Science, Technology and Productive Innovation, Venezuela.
  • National Research Award (PPI), FONACIT, Venezuela.
  • Research Award (PEI), Universidad de Oriente, Venezuela.

Selected Peer-Reviewed Publications

Mora-Gutierrez, A., R. Attaie, M.T. Núñez de González, Y. Jung, S. Woldesenbet, and S. A. Marquez. 2017. Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan. J. Dairy Sci. (In Press).

Carlos Aguilar-Garcia, Luis Hevia, Maribel Ortiz, Maryuri Núñez, and Martín Núñez. 2017. Compuestos Bioactivos en Harinas Integrales y Salvados de Arroz (Oryza sativa L.). SABER 29:32-39.

Maryuri T. Núñez de González, Wesley N. Osburn, Margaret D. Hardin, Michael Longnecker, Harsha K. Garg, Nathan S. Bryan, and Jimmy T. Keeton. 2015. A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic-Labeled Raw Vegetables at Retail. J. Dairy Sci. 80(5):C942-949.

Hakan Benli, Marcos Sanchez-Plata, Osmar Irfan Ilhak, Maryuri T. Núñez de González, and Jimmy T. Keeton. 2015. Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses. Asian Australas J. Anim. Sci. 28(3):405-410.

Carlos Aguilar-García., Patricio Hevia, and Maryuri Núñez. 2014. Minerals, phytic acid and ɣ-Oryzanol in whole-grain flour and bran in three cultivars of rice (Oryza Sativa L) in Venezuela. An. Venez. Nutr. 27(2):252-257.

Movileanu, I., M.T. Núñez de González, Hafley, B.S., Miller, R.K., and Keeton, J.T. 2013. Comparison of dried plum puree, rosemary extract and BHA/BHT in irradiated ground beef. Int. J. Food Sci. 1-7. http://dx.doi.org/10.1155/2013/360732.

Maryuri T. Núñez de González, Wesley N. Osburn, Margaret D. Hardin, Michael Longnecker, Harsha K. Garg, Nathan S. Bryan, and Jimmy T. Keeton. 2012. Survey of Residual Nitrite and Nitrate in Conventional and Organic/ Natural/ Uncured/ Indirectly Cured Meats Available at Retail in the United States. J. Agric. Food Chem. 60:3981-3990.

M.T. Núñez de González, Hafley, B.S., Boleman, R.M., Rhee, K.S., and Keeton, J.T. 2009. Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams. Meat Sci. 83(5):74-81.

M.T. Núñez de González, Boleman, R.M., Miller, R.K., Keeton, J.T., and Rhee, K.S. 2008. Antioxidant properties of dried plum ingredients in fresh and precooked pork sausage. J. Food Sci. 79(5):H63-H71.

M.T. Núñez de González, Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S., and Keeton, J.T. 2008. Antioxidant properties of plum concentrates and powder in precooked roast beef. Meat Sci. 80:997-1004.

Corzo, O., Bracho, N., Velásquez, R., and Núñez M. 2006. Modelación de la composición química del salchichón tipo Danés durante su elaboración. Revista Científica, FCV-LUZ. 4(XVI):48-54.

Núñez de González, M.T., Keeton, J.T., Acuff, G.R., Ringer, L.J., and Lucia, L.M.  2004. Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as post-processing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5°C. J. Food Protect. 67(5):915-921.

Núñez de González, M.T., Keeton, J.T., and Ringer, L.J. 2004.  Sensory and physicochemical characteristics of frankfurters containing lactate with antimicrobial surface treatments. J. Food Sci. 69(6):S221-228.

Book Chapter

T. Keeton, S. Eddy and M.T. Núñez de González. 2014. Chemical and Physical Characteristics of Meat. Encyclopedia of Meat Science. Elsevier LTD.

Grant Support

Research Commission of Universidad de Oriente, Venezuela
Antioxidant and antimicrobial properties of husk cocoa in ground beef
Role: Principal Investigator

Research Commission of Universidad de Oriente, Venezuela
Physical, chemical and sensory properties of beef burger with whole meal linseed
Role: Co-Investigator

The American Meat Institute Foundation, the National Pork Board, and Texas AgriLife Research
A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods in U.S.
PI: Dr. Jimmy T. Keeton; Role: Co-Investigator

Research Commission of Universidad de Oriente, Venezuela
Proximate composition and physicochemical characteristics of Napole-type fermented sausages in Venezuela
Role: Principal Investigator

National Cattlemen’s Beef Association
Sustained activity interventions for further reductions of Salmonella and Escherichia coli 0157:H7 on beef carcasses and in ground beef
PI: Dr. Jimmy T. Keeton; Role: Co-Investigator

Texas A&M University
Development of in-line, cost-effective hurdle technologies for reduction of Salmonella on poultry
PI: Dr. Jimmy T. Keeton; Role: Co-Investigator

The Institute of Food Science and Engineering Texas A&M University and Surebeam Corporation
Reducing lipid oxidation in irradiated ground beef patties by natural antioxidants
PI: Dr. Jimmy T. Keeton; Role: Co-Investigator

California Prune Board and Texas Agricultural Experimental Station
Evaluation of plum/prune ingredients as a component of meat products. Part I: antioxidant properties of dried plum ingredients in fresh and precooked pork sausage
PI: Dr. Jimmy T. Keeton; Role: Co-Investigator

California Prune Board and Texas Agricultural Experimental Station
Evaluation of plum/prune ingredients as a component of meat products. Part II: Evaluation of ham and roast beef products containing fresh plum juice concentrate, or spray dried plum powder
PI: Dr. Jimmy T. Keeton; Role: Co-Investigator

The American Meat Institute Foundation and Texas Agricultural Experimental Station
Antimicrobial effects of surface treatments and ingredients on cured RTE meat products
PI: Dr. Jimmy T. Keeton; Role: Dissertation

Research Commission of Universidad de Oriente, Venezuela
Changes on physicochemical and microbiological properties of Danish-type fermented sausages during storage
Role: Principal Investigator

Research Commission of Universidad de Oriente, Venezuela
Prediction of changes of tomatoes during ripening at different constant temperatures
Role: Principal Investigator

Selected Abstracts and Conference Proceedings

Mora-Gutierrez, A., Attaie, R., Núñez de González, M.T., Jung, Y. and Woldesenbet, S. Effect of Caprine Casein in Combination with Arabinogalactan on the Chemical Stability of Lutein in Corn Oil-in-Water Emulsions. 2017 ADSA (American Dairy Science Association) Annual Meeting, June 25-28, 2017, Pittsburgh, PA, U.S.

Núñez de González, M., Vega, M., Trillo, M., Nuñez, M. and Aguilar, C.  Efecto de la Sustitución Parcial de Grasa por Salvado de Arroz sobre el Color y la Textura de Salchichas Cocidas Tipo Frankfurt. V Congreso Venezolano de Ciencia y Tecnología de Alimentos Dra. Mercedes Baragaño de Mosqueda, May 29-31, 2013, Caracas, Venezuela.

Núñez de González, M., Romero, C., Aguilar, C. and  Nuñez, M. Efecto del Tiempo de Residencia Sobre las Características Fisicoquímicas y Microbiológicas de la Naranjada en los Tanques de Bebida Terminada Elaborada por la Empresa Pepsi-Cola. V Congreso Venezolano de Ciencia y Tecnología de Alimentos Dra. Mercedes Baragaño de Mosqueda, May 29-31, 2013, Caracas, Venezuela.

Núñez de González, M., Millán, P., Palazón-Fernández, J. and Nuñez, M. Composición Proximal y Características Físico-químicas del Salchichón Tipo Nápoles Comercializado en Venezuela. IX Congreso Científico Universidad de Oriente, November 5-9, 2012, Cumaná, Venezuela.

Hernández, K., Tillero, N., Núñez de González, M. and Palazón-Fernández, J. Estudio de los Parámetros Físico-químicos y Microbiológicos que Caracterizan el Salchichón Tipo Milano. VIII Congreso Científico Universidad de Oriente, October 18-22, 2010, Maturín, Venezuela.

Núñez de González, M., Corzo O. and Martín Nuñez. Cambios Físico-químicos y Microbiológicos Durante el Proceso de Fermentación del Salchichón Tipo Danés. IX Congreso Latino Americano de Microbiología e Higiene de los Alimentos, IV Congreso Venezolano de Ciencia y Tecnología de los Alimentos, May 16-18, 2007, Isla de Margarita, Venezuela.

Núñez, M., Hernández, C., Leal, L. and Núñez de González, M. Efectos de la Temperatura y la Concentración Sobre los Parámetros Reológicos de Salsas (ketchups) de Tomate. IX Congreso Latino Americano de Microbiología e Higiene de los Alimentos, IV Congreso Venezolano de Ciencia y Tecnología de los Alimentos, May 16-18, 2007, Isla de Margarita, Venezuela.

Núñez de González, M.T., B.S. Hafley, R.M. Boleman, J.T. Keeton, and K.S. Rhee. Physical-chemical and Sensory Attributes of Roast Beef with Plum/prune Ingredients. The IFT (Institute of Food Technologists) Annual Meeting, July 12-16, 2003, Chicago, Illinois, U.S.

Núñez de González, M.T., B.S. Hafley, R.M. Boleman, J.T. Keeton, and K.S. Rhee. Evaluation of Functional, Sensory and Humectant Properties of Plum/prune Ingredients in Vacuum-packaged Boneless Cured Ham. The IFT (Institute of Food Technologists) Annual Meeting, July 12-16, 2003, Chicago, IL, U.S

Núñez de González, M.T., B.S. Hafley, R.M. Boleman, J.T. Keeton, and K.S. Rhee. Antioxidant Properties of Dried Plum Ingredients in Fresh and Precooked Pork Sausage. The IFT (Institute of Food Technologists) Annual Meeting, July 15-19, 2002, Anaheim, CA, U.S.

Núñez de González, M., Corzo, O. and Bracho, N. Analysis and Characterization of the Physical Properties of Danish-type Salchichón During its Processing. The IFT (Institute of Food Technologists) Annual Meeting. July 15-19, 2002, Anaheim, CA, U.S.

Corzo, O., Núñez, M., Bracho N. and Corzo, Y. Prediction of the Physical Characteristics of Danish-type Salchichón During its Processing. The IFT (Institute of Food Technologists) Annual Meeting, July 15-19, 2007, Anaheim, CA, U.S.