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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 11, 2016
Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heatZamantha Escobedo-Avellaneda, Izaskun Pérez-Simón, María Lavilla-Martín, et al.International Journal of Molecular Sciences|November 17, 2019
Wounding and UVB Light Synergistically Induce the Biosynthesis of Phenolic Compounds and Ascorbic Acid in Red Prickly Pears (Opuntia ficus-indica cv. Rojo Vigor)Erika Ortega-Hernández, Vimal Nair, Jorge Welti-Chanes, et al.Food Research International (Ottawa, Ont.)|July 10, 2019
Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)M Pilar Cano, Andrea Gómez-Maqueo, Rebeca Fernández-López, et al.Journal of the Science of Food and Agriculture|July 9, 2019
Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory responseAndrea Gómez-Maqueo, Tomás García-Cayuela, Rebeca Fernández-López, et al.Journal of the Science of Food and Agriculture|October 28, 2014
Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orangeViridiana Tejada-Ortigoza, Zamantha Escobedo-Avellaneda, Aurora Valdez-Fragoso, et al.Molecules (Basel, Switzerland)|March 10, 2022
High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A ReviewJorge E Navarro-Baez, Luz María Martínez, Jorge Welti-Chanes, et al.Frontiers in Nutrition|March 8, 2024
Breast milk preservation: thermal and non-thermal processes and their effect on microorganism inactivation and the content of bioactive and nutritional compoundsAlejandro Núñez-Delgado, Victoria Margarita Mizrachi-Chávez, Jorge Welti-Chanes, et al.Journal of Food Science and Technology|June 23, 2022
Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectarMayra Cristina Soto-Caballero, Erick Eduardo Cano-Monge, Sayra Mayret Cano-Monge, et al.Journal of Food Protection|June 4, 2015
Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw OystersKai Deng, Xulei Wu, Claudio Fuentes, et al.Molecules (Basel, Switzerland)|November 11, 2022
Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein MicellesSergio O Serna-Hernandez, Zamantha Escobedo-Avellaneda, Rebeca García-García, et al.Pageof 5