selected publications
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article
- Improved Light Hydrocarbon, Furans, and BTEX Production from the Catalytic Assisted Pyrolysis of Agave salmiana Bagasse over Silica Mesoporous Catalysts. Catalysts. 13:-. 2023-01-01
- Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix. Food Research International. 139:-. 2021-01-01
- Gelatin-based porous silicon hydrogel composites for the controlled release of tramadol. European Polymer Journal. 108:485-497. 2018-01-01
- Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening. Journal of Food Science and Technology. 55:33-41. 2018-01-01
- Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace. LWT - Food Science and Technology. 86:465-472. 2017-01-01
- Thermal and kinetic evaluation of biodegradable thermo-sensitive gelatin/poly(ethylene glycol) diamine crosslinked citric acid hydrogels for controlled release of tramadol. European Polymer Journal. 89:42-56. 2017-01-01
- Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids. Food Hydrocolloids. 60:580-588. 2016-01-01
- Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins. Carbohydrate Polymers. 115:112-121. 2015-01-01
- Influence of processing conditions on the physicochemical properties of complex fat systems. JAOCS, Journal of the American Oil Chemists' Society. 91:1247-1259. 2014-01-01
- Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Research International. 50:519-525. 2013-01-01
- Physical properties of cocoa butter/vegetable oil blends crystallized in a scraped surface heat exchanger. JAOCS, Journal of the American Oil Chemists' Society. 89:199-209. 2012-01-01
- Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International. 40:529-537. 2007-01-01
- Physicochemical and rheological properties of crystallized blends containing trans-free and partially hydrogenated soybean oil. JAOCS, Journal of the American Oil Chemists' Society. 84:1081-1093. 2007-01-01
- Rheometry and Polymorphism of Cocoa Butter During Crystallization Under Static and Stirring Conditions. JAOCS, Journal of the American Oil Chemists' Society. 81:195-202. 2004-01-01
- Crystallization kinetics of palm stearin in blends with sesame seed oil. JAOCS, Journal of the American Oil Chemists' Society. 77:297-310. 2000-01-01
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