Mónica A. Villegas‐Ochoa

Improving Antioxidant Capacity of Fresh‐Cut Mangoes Treated with UV‐C

Gustavo A. González‐Aguilar, Mónica A. Villegas‐Ochoa, Miguel Ángel Martínez‐Téllez et al. · Journal of Food Science · 2007 · 215 citations

Food Chemistry, Nutrition, Environmental Engineering +10

Effect of chitosan coating in preventing deterioration and preserving the quality of fresh‐cut papaya ‘Maradol’

Gustavo A. González‐Aguilar, Elisa M. Valenzuela‐Soto, Jaime Lizardi‐Mendoza et al. · Journal of the Science of Food and Agriculture · 2008 · 204 citations

Food Chemistry, Mmwc Coatings, Biomanufacturing +14

Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells

Gustavo R. Velderrain‐Rodríguez, Heriberto Torres‐Moreno, Mónica A. Villegas‐Ochoa et al. · Molecules · 2018 · 134 citations · Full text

Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsules

Carmen Lizette Del‐Toro‐Sánchez, J. Fernando Ayala‐Zavala, Lorena Machi et al. · Journal of Inclusion Phenomena and Macrocyclic Chemistry · 2010 · 130 citations

Antifungal Agent, Cyclodextrin Production, Pharmacology +2

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Jorge Dávila-Aviña, José A. Villa-Rodríguez, Mónica A. Villegas‐Ochoa et al. · Journal of Food Science and Technology · 2012 · 76 citations · Full text

Food Chemistry, Nutrition, Edible Film +6