Julio César Barros‐Castillo

Author

Also Known As

Ariana Rodríguez-Arreola, J. C. Barros-Castillo, Julio C. Barros-Castillo, Julio Cesar Barros-Castillo, Julio César Barros-Castillo, Julio César Barros‐Castillo

Publications

403

Citations

H-Index

Concepts

All Affiliations

Tecnológico Nacional de México Instituto Tecnológico de Tepic University of El Salvador Universidad de Guadalajara

About

Julio César Barros‐Castillo is an author at Tecnológico Nacional de México specializing in biotechnology, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	222
2	Health Sciences	5	5	131
3	Biochemistry	2	2	48
4	Medicine	1	1	99
5	Biology	1	1	24

Julio César Barros‐Castillo

Publications

381

Citations

H-Index

Page 1

	Year	Citations
Sodium alginate coatings added with Meyerozyma caribbica: Postharvest biocontrol of Colletotrichum gloeosporioides in avocado (Persea americana Mill. cv. Hass) Maricarmen Iñíguez-Moreno, Juan Arturo Ragazzo‐Sánchez, Julio César Barros‐Castillo, Postharvest Biology and Technology BiomanufacturingEngineeringPlant-microbe InteractionBiotechnologyPlant Protection	2020	99
Characterization of sodium alginate coatings with Meyerozyma caribbica and impact on quality properties of avocado fruit Maricarmen Iñíguez-Moreno, Juan Arturo Ragazzo‐Sánchez, Julio César Barros‐Castillo, LWT BiomanufacturingEdible FilmEdible PackagingMeyerozyma CaribbicaSodium Alginate Coatings	2021	58
Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis Irving Antonio Brion-Espinoza, Maricarmen Iñíguez-Moreno, Juan Arturo Ragazzo‐Sánchez, Food Chemistry X	2021	31
Use of emerging technologies in the extraction of lupeol, α-amyrin and β-amyrin from sea grape (Coccoloba uvifera L.) Jorge A. Ramos-Hernández, Montserrat Calderón‐Santoyo, Arturo Navarro‐Ocaña, Journal of Food Science and Technology Food ChemistryEngineeringBioassay-guided IsolationBioanalysisBiotechnology	2018	30
Ultrasound-Assisted Extraction of Artocarpus heterophyllus L. Leaf Protein Concentrate: Solubility, Foaming, Emulsifying, and Antioxidant Properties of Protein Hydrolysates Julián Vera-Salgado, Carolina Calderón‐Chiu, Montserrat Calderón-Santoyo, Colloids and Interfaces Food ChemistryProtein HydrolysatesEngineeringAmino AcidsBiochemistry	2022	27
Yeasts with potential biocontrol of Colletotrichum gloeosporioides in avocado (Persea americana Mill. cv. Hass) and characterization of Yamadazyma mexicana mechanisms Katia Nayely González‐Gutiérrez, Juan Arturo Ragazzo‐Sánchez, Julio César Barros‐Castillo, European Journal of Plant Pathology BiologyBiosynthesisEngineeringYamadazyma Mexicana MechanismsPlant-microbe Interaction	2022	24
Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area Julio César Barros‐Castillo, Montserrat Calderón‐Santoyo, Luis Cuevas‐Glory, Food Research International BotanyCrop ProtectionVolatile ProfilesHorticultural PlantHorticultural Science	2020	23
Evaluation of biopolymers in the encapsulation by electrospraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi Elda Margarita González‐Cruz, Montserrat Calderón‐Santoyo, Julio César Barros‐Castillo, Polymer Bulletin Food ChemistryVariety BiloxiEngineeringEdible PackagingBiotechnology	2020	21
Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties Carolina Calderón‐Chiu, Montserrat Calderón‐Santoyo, Julio César Barros‐Castillo, Colloids and Interfaces Food ColloidEngineeringAmino AcidsStabilized EmulsionsEmulsion	2022	21
Microencapsulation of citral with Arabic gum and sodium alginate for the control of Fusarium pseudocircinatum in bananas Montserrat Calderón‐Santoyo, Maricarmen Iñíguez-Moreno, Julio César Barros‐Castillo, Iranian Polymer Journal Food ChemistryEdible PackagingBiotechnologyFusarium PseudocircinatumMicro-encapsulation	2022	14

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