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Journal of Food Science|October 27, 2022
Fermentation conditions for yeast selection and effect of yeast-bacterial interaction in developing a starter culture for tequila fermentationJ Alejadro Aldrete-Tapia, Pilar Escalante-Minakata, Dalia Elizabeth Miranda-Castilleja, et al.Journal of Agricultural and Food Chemistry|February 16, 2006
Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmianaAntonio De León-Rodríguez, Lidia González-Hernández, Ana P Barba de la Rosa, et al.Salud Publica De Mexico|April 20, 2017
[Potential health risks from consumption of water with arsenic in Colima, Mexico]Oliver Mendoza-Cano, Ramón Alberto Sánchez-Piña, Julián Barrón-Quintana, et al.Journal of Food Science and Technology|January 24, 2018
Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripeningJosé de Jesús Ornelas-Paz, Brenda M Quintana-Gallegos, Pilar Escalante-Minakata, et al.Food Chemistry|November 2, 2013
Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripeningBraulio Cervantes-Paz, Elhadi M Yahia, José de Jesús Ornelas-Paz, et al.3 Biotech|January 2, 2018
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 propertiesPilar Escalante-Minakata, Vrani Ibarra-Junquera, José de Jesús Ornelas-Paz, et al.Applied Biochemistry and Biotechnology|February 10, 2016
Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatusJosé Juan Virgen-Ortíz, Vrani Ibarra-Junquera, Pilar Escalante-Minakata, et al.Food Research International (Ottawa, Ont.)|March 2, 2021
Effect of cultivar on the content of selected phytochemicals in avocado peelsAna L Ramos-Aguilar, Juan Ornelas-Paz, Luis M Tapia-Vargas, et al.Food Chemistry|December 26, 2012
Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripeningJosé de Jesús Ornelas-Paz, Elhadi M Yahia, Nidia Ramírez-Bustamante, et al.Food Chemistry|March 24, 2021
Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocadosAna L Ramos-Aguilar, Juan Ornelas-Paz, Luis M Tapia-Vargas, et al.Pageof 2