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International Journal of Molecular Sciences|November 11, 2020
Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative TechnologiesAndrea Gómez-Maqueo, Zamantha Escobedo-Avellaneda, Jorge Welti-ChanesFoods (Basel, Switzerland)|October 23, 2021
Effect of High Hydrostatic Pressure on the Extractability and Bioaccessibility of Carotenoids and Their Esters from Papaya (Carica papaya L.) and Its Impact on Tissue MicrostructureSara Lara-Abia, Jorge Welti-Chanes, M Pilar CanoMolecules (Basel, Switzerland)|February 15, 2022
Effect of Ultrasound-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Sweet Mary) Using Vegetable OilsSara Lara-Abia, Jorge Welti-Chanes, M Pilar CanoAnnual Review of Food Science and Technology|December 2, 2011
Hurdle technology in fruit processingPaula Luisina Gómez, Jorge Welti-Chanes, Stella Maris AlzamoraFood Research International (Ottawa, Ont.)|March 12, 2020
Release mechanisms of bioactive compounds in fruits submitted to high hydrostatic pressure: A dynamic microstructural analysis based on prickly pear cellsAndrea Gómez-Maqueo, Jorge Welti-Chanes, M Pilar CanoMolecules (Basel, Switzerland)|June 26, 2026
Orange Peel Valorization Through Citric Acid Extraction: Linking Process Conditions to Structural and Functional Properties of PectinBrian Macias-Frotto, Magdalena Rostro-Alanis, Jorge Welti-ChanesFood Chemistry|February 27, 2022
Metabolite transformation and β-d-glucosidase activity during the high hydrostatic pressure assisted curing of vanilla beans (Vanilla planifolia) to improve phenolic compounds formationGénesis V Buitimea-Cantúa, Jorge Welti-Chanes, Zamantha Escobedo-AvellanedaUltrasonics Sonochemistry|October 3, 2018
Combined effect of ultrasound treatment and exogenous phytohormones on the accumulation of bioactive compounds in broccoli floretsMiguel Aguilar-Camacho, Jorge Welti-Chanes, Daniel A Jacobo-VelázquezJournal of Food Science|July 7, 2011
Effect of input data variability on estimations of the equivalent constant temperature time for microbial inactivation by HTST and retort thermal processingDiana Salgado, J Antonio Torres, Jorge Welti-Chanes, et al.Journal of Food Science|June 21, 2017
A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing (HPP): Model Selection and Experimental ValidationVinicio Serment-Moreno, Claudio Fuentes, José Antonio Torres, et al.Pageof 5