selected publications

• article

  • Development and characterization of alginate-based edible film from Sargassum fluitans incorporated with silver nanoparticles obtained by green synthesis.  Journal of Food Measurement and Characterization.  16:126-136. 2022-01-01
  • Effect of linear and branched fructans on growth and probiotic characteristics of seven Lactobacillus spp. isolated from an autochthonous beverage from Chiapas, Mexico.  Archives of Microbiology.  204:-. 2022-01-01
  • Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze-dried juices.  International Journal of Food Science and Technology.  57:3375-3384. 2022-01-01
  • Serum zinc levels are associated with obesity and low-density lipoprotein cholesterol in Mexican adults.  Journal of Trace Elements in Medicine and Biology.  73:-. 2022-01-01
  • Use of hurdle technology to extend the shelf life of escamoles (Liometopum apiculatum Mayr).  International Journal of Food Science and Technology.  57:6298-6305. 2022-01-01
  • Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG.  Current Microbiology.  79:-. 2022-01-01
  • Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry.  Journal of Food Science.  86:1946-1962. 2021-01-01
  • The influence of maltodextrin on the thermal transitions and state diagrams of fruit juice model systems.  Polymers.  12:-. 2020-01-01
  • Anthocyanins from blackberry (Rubus fructicosus l.) impregnated in yam bean (Pachyrhizus erosus (l.) urb.) by osmotic dehydration.  Food Science and Technology.  39:922-929. 2019-01-01
  • Elaboration of Surimi-Based Products from Lisa Blanca (Mugil curema) with Different Thermal Treatments: Heat Transfer Modeling to Determine Cooking Time and Thermophysical Properties.  Journal of Aquatic Food Product Technology.  28:107-116. 2019-01-01
  • Evaluation of bioactive and anti-nutritional compounds during soymilk fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG [Evaluación del contenido de compuestos bioactivos y antinutricionales durante la fermentación de leche de soya con Lactobacillus plantarum BAL-03 ITTG y Lactobacillus fermentum BAL-21 ITTG].  Revista Mexicana de Ingeniera Quimica.  18:967-978. 2019-01-01
  • Freeze-concentrated phase and state transition temperatures of mixtures of low and high molecular weight cryoprotectants.  Advances in Polymer Technology.  2019:-. 2019-01-01
  • Development and Evaluation of a Film and Edible Coating Obtained from the Cajanus cajan Seed Applied to Fresh Strawberry Fruit.  Food and Bioprocess Technology.  11:2172-2181. 2018-01-01
  • Lemongrass (Cymbopogon citratus (DC) Stapf) essential oil encapsulation by freeze-drying [Encapsulación del aceite esencial de zacate limón (Cymbopogon citratus (DC) Stapf) por liofilización].  Revista Mexicana de Ingeniera Quimica.  17:407-420. 2018-01-01
  • Microbiological-physicochemical assessment and gastrointestinal simulation of functional (Probiotic and symbiotic) gouda-type cheeses during ripening [Evaluación microbiológica, fisicoquímica y simulación gastrointestinal de quesos funcionales (Probiótico y simbiótico) tipo gouda durante la maduración].  Revista Mexicana de Ingeniera Quimica.  17:791-803. 2018-01-01
  • The role of the glass transition temperature of the maximally-freeze-concentrated phase in the storage stability of frozen escamoles (Liometopum apiculatum M.) [El rol de la temperatura de transición vítrea de la fase máximamente crio-concentrada sobre la estabilidad de escamoles congelados (Liometopum apiculatum m.)].  Revista Mexicana de Ingeniera Quimica.  17:739-752. 2018-01-01
  • Experimental and simulated thermal properties and process time for canned escamoles (Liometopum apiculatum) under sterilization conditions.  CYTA - Journal of Food.  13:188-195. 2015-01-01
  • Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle.  Agricultural and Food Science.  21:171-181. 2012-01-01
  • Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose.  Journal of Food Science.  77:E118-E126. 2012-01-01
  • Pulsed vacuum osmotic dehydration kinetics of melon (Cucumis melo l.) var. cantaloupe.  African Journal of Agricultural Research.  6:3588-3596. 2011-01-01
  • Spray-drying of passion fruit juice using lactose- maltodextrin blends as the support material.  Brazilian Archives of Biology and Technology.  52:1011-1018. 2009-01-01
  • Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design.  Journal of Food Engineering.  84:413-419. 2008-01-01
  • Water diffusivity and quality attributes of fresh and partially osmodehydrated cactus pear (opuntia ficus indica) subjected to air-dehydration.  International Journal of Food Properties.  11:887-900. 2008-01-01
  • Reduction of ageing time of bovine meat by intermittent thermal treatments.  International Journal of Food Properties.  8:125-138. 2005-01-01
  • Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product.  Drying Technology.  23:955-973. 2005-01-01
• Water diffusivity and color of cactus pear fruits (opuntia ficus indica) subjected to osmotic dehydration.  International Journal of Food Properties. 323-336. 2005-01-01