Publicaciones en colaboración con investigadores/as de Instituto Tecnológico y de Estudios Superiores de Monterrey (28)

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

2022

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

    Beverages, Vol. 8, Núm. 2

  2. 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. Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes

    Food and Bioprocess Technology, Vol. 13, Núm. 11, pp. 1893-1907

  2. 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

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. Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango

    Journal of Food Processing and Preservation, Vol. 42, Núm. 5

  4. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

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

  5. High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality

    Food and Bioprocess Technology, Vol. 11, Núm. 1, pp. 110-121

  6. 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

  7. Improving quality of fresh-cut mango using polysaccharide-based edible coatings

    International Journal of Food Science and Technology, Vol. 53, Núm. 4, pp. 938-945

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. High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.)

    Food and Bioprocess Technology, Vol. 10, Núm. 4, pp. 639-649