Érika Ortega‐Hernández

Effects of ultrasound treatment and storage time on the extractability and biosynthesis of nutraceuticals in carrot (Daucus carota)

María del Rosario Cuéllar-Villarreal, Érika Ortega‐Hernández, Alejandro Becerra-Moreno et al. · Postharvest Biology and Technology · 2016 · 77 citations

Food Chemistry, Nutrition, Ultrasound Treatment +5

Wounding and UVB Light Synergistically Induce the Biosynthesis of Phenolic Compounds and Ascorbic Acid in Red Prickly Pears (Opuntia ficus-indica cv. Rojo Vigor)

Érika Ortega‐Hernández, Vimal Nair, Jorge Welti‐Chanes et al. · International Journal of Molecular Sciences · 2019 · 37 citations · Full text

Effects of UVB Light, Wounding Stress, and Storage Time on the Accumulation of Betalains, Phenolic Compounds, and Ascorbic Acid in Red Prickly Pear (Opuntia ficus-indica cv. Rojo Vigor)

Érika Ortega‐Hernández, Jorge Welti‐Chanes, Daniel A. Jacobo‐Velázquez · Food and Bioprocess Technology · 2018 · 30 citations

Food Chemistry, Ascorbic Acid, Wounding Stress +6

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Melissa Alvarado‐Ramírez, Jesús Santana‐Gálvez, Arlette Santacruz et al. · Journal of Food Science · 2018 · 28 citations

Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots

Fernando Viacava, Érika Ortega‐Hernández, Jorge Welti‐Chanes et al. · Food and Bioprocess Technology · 2020 · 19 citations

Food Chemistry, Agricultural Chemistry, Biosynthesis +12