Publicaciones en las que colabora con Mariana Morales de la Peña (29)

2023

  1. Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

    Innovative Food Science and Emerging Technologies, Vol. 88

  2. Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development

    Food Reviews International, Vol. 39, Núm. 5, pp. 2530-2542

  3. Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

    Beverages, Vol. 9, Núm. 2

2022

  1. Effect of Pulsed Electric Fields on Food Quality

    Food Engineering Series (Springer), pp. 271-296

  2. Effect of Pulsed Electric Fields on Food Quality

    Pulsed electric fields technology for the food industry: fundamental and applications (Springer Alemania), pp. 271-296

  3. Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

    Beverages, Vol. 8, Núm. 2

  4. Process Innovations in Designing Foods with Enhanced Functional Properties

    Food Engineering Series (Springer), pp. 137-156

2021

  1. Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product

    Food Engineering Reviews, Vol. 13, Núm. 3, pp. 676-685

  2. Effect of pulsed electric fields (PEF) on extraction yield and stability of oil obtained from dry pecan nuts (Carya illinoinensis (Wangenh. K. Koch))

    Foods, Vol. 10, Núm. 7

  3. Pulsed Electric Fields Technology for Healthy Food Products

    Food Engineering Reviews, Vol. 13, Núm. 3, pp. 509-523

2020

  1. Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage

    Revista Mexicana de Ingeniera Quimica, Vol. 19, Núm. 3, pp. 1439-1452

  2. Dietary Fiber in Fruits and Vegetables

    Food Engineering Series (Springer), pp. 123-152

2019

  1. Novel technologies to improve food safety and quality

    Current Opinion in Food Science, Vol. 30, pp. 1-7

2018

  1. Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound

    Revista Mexicana de Ingeniera Quimica, Vol. 17, Núm. 1, pp. 131-144

  2. Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

    Food and Bioprocess Technology, Vol. 11, Núm. 6, pp. 1211-1221

  3. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

    Food Engineering Series (Springer), pp. 441-456

  4. High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content

    Ultrasonics Sonochemistry, Vol. 49, pp. 154-160

2017

  1. Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids

    Journal of Food Processing and Preservation, Vol. 41, Núm. 3

  2. Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part II: Carotenoids

    Journal of Food Processing and Preservation, Vol. 41, Núm. 5

  3. Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration

    Food Control, Vol. 80, pp. 236-243