Xochitl Ruelas-Chacón

6PUBLICATIONS
17CO-AUTHORS
Forestry biomass and bioproductsAgrochemicals and biocides (incl. application)Food chemistry and food sensory scienceFood packaging, preservation and processingHorticultural crop growth and development
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Publications (6)

|Jan 17, 2024
Valorization of Prickly Pear Peel Residues (Opuntia ficus-indica) Using Solid-State Fermentation.

Arturo Coronado-Contreras, Xochitl Ruelas-Chacón, Yadira K Reyes-Acosta

|Jan 08, 2023
Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications.

Jorge E Angulo-López, Adriana C Flores-Gallegos, Juan A Ascacio-Valdes

|Oct 14, 2022
Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity.

Pilar Espitia-Hernández, Xóchitl Ruelas-Chacón, Mónica L Chávez-González

|Jul 02, 2021
Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile.

Sanjuana Rodríguez-Noriega, José J Buenrostro-Figueroa, Oscar Noé Rebolloso-Padilla

|Apr 03, 2021
Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil.

Gisselle Anahí Solís-Contreras, María Consuelo Rodríguez-Guillermo, María de la Luz Reyes-Vega

|Dec 07, 2020
Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties.

Pilar Espitia-Hernández, Mónica L Chávez González, Juan A Ascacio-Valdés

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Frequent Collaborators

4 joint publications

Juan A Ascacio-Valdés

3 joint publications

Antonio Flores-Naveda

3 joint publications

Leonardo Sepúlveda-Torre

2 joint publications

Pilar Espitia-Hernández