selected publications

• article

  • Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.  Food Research International.  122:471-478. 2019-01-01
  • Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.  3 Biotech.  8:-. 2018-01-01
  • Phenolic compounds of Hawthorn (Crataegus Spp.): Their biological activity associated to the protection of human health [Compuestos fenólicos de Tejocote (Crataegus Spp.): Su actividad biológica asociada a la protección de la salud humana].  Revista Fitotecnia Mexicana.  41:339-349. 2018-01-01
  • Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review.  Food Research International.  99:917-927. 2017-01-01
  • 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
  • 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
  • Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.  Journal of Food Science and Technology.  52:6415-6424. 2015-01-01
  • Phase behavior and structure of systems based on mixtures of n-hentriacontane and melissic acid.  JAOCS, Journal of the American Oil Chemists' Society.  92:533-540. 2015-01-01
  • The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.  Food Chemistry.  181:325-332. 2015-01-01
  • Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.  Food Chemistry.  146:188-196. 2014-01-01
  • Effect of substrate roughness, time and temperature on the processing of iron boride coatings: Experimental and statistical approaches.  International Journal of Surface Science and Engineering.  8:71-91. 2014-01-01
  • Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers.  Journal of Agricultural and Food Chemistry.  61:9938-9949. 2013-01-01
  • Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars.  International Journal of Food Engineering.  9:445-455. 2013-01-01
  • Microencapsulation of banana juice from three different cultivars.  International Journal of Food Engineering.  9:9-16. 2013-01-01
  • Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening.  Food Chemistry.  138:372-381. 2013-01-01
  • The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour.  Journal of Polymers and the Environment.  21:1040-1051. 2013-01-01
  • Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers.  Journal of Agricultural and Food Chemistry.  60:10822-10833. 2012-01-01
  • Detection of mixed-culture growth in the total biomass data by wavelet transforms.  Journal of Applied Research and Technology.  8:240-248. 2010-01-01