Santiz-Gomez, M.A. & Mazorra-Manzano, M.A. & Ramirez-Guerra, H.E. & Scheuren-Acevedo, S.M. & Navarro-Garcia, G. & Pacheco-Aguilar, R. & Ramirez-Suarez, J.C. (2019)
Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin. Food Science and Biotechnology, 28(3), 751–757
DOI: 10.1007/s10068-018-0514-y

Navarro-Garcia, G. & Gamez-Meza, N. & Medina-Juarez, L.A. & Ortega-Garcia, J. & Cota-Quinones, E. & Ramirez-Suarez, J.C. (2017)
Natural antioxidants in the stability of ray liver oil. Ciencia Rural, 47(1), Article e20160240
DOI: 10.1590/0103-8478cr20160240

Hurtado-Banda, R. & Gomez-Alvarez, A. & Márquez-Farías, J.F. & Cordoba-Figueroa, M. & Navarro-García, G. & Medina-Juárez, L.A. (2012)
Total Mercury in Liver and Muscle Tissue of Two Coastal Sharks from the Northwest of Mexico. Bulletin of Environmental Contamination and Toxicology, 88(6), 971–975
DOI: 10.1007/s00128-012-0623-x

Navarro-Garcia, G. & Ramirez-Suarez, J.C. & Cota-Quinones, E. & Marquez-Farias, F. & Bringas-Alvarado, L. (2010)
Storage stability of liver oil from two ray (Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico. Food Chemistry, 119(4), 1578–1583
DOI: 10.1016/j.foodchem.2009.09.045

Navarro-García, G. & Pacheco-Aguilar, R. & Bringas-Alvarado, L. & Ortega-García, J. (2004)
Characterization of the lipid composition and natural antioxidants in the liver oil of Dasyatis brevis and Gymnura marmorata rays. Food Chemistry, 87(1), 89–96
DOI: 10.1016/j.foodchem.2003.10.023

Navarro-Garcia, G. & Bringas-Alvarado, L. & Pacheco-Aguilar, R. & Ortega-Garcia, J. (2004)
Oxidative resistance, carotenes, tocopherols and lipid profile of liver oil of the ray Rhinoptera steindechneri. Journal of Food Composition and Analysis, 17(6), 699–706
DOI: 10.1016/j.jfca.2004.01.004

Navarro-Garcia, G. & Pacheco-Aguilar, R. & Vallejo-Cordova, B. & Ramirez-Suarez, J.C. & Bolanos, A. (2000)
Lipid Composition of the Liver Oil of Shark Species from the Caribbean and Gulf of California Waters. Journal of Food Composition and Analysis, 13(5), 791–798
DOI: 10.1006/jfca.2000.0928