Lourdes Valadez-Carmona

Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)

Lourdes Valadez-Carmona, Carla Patricia Plazola‐Jacinto, Marcela Hernández-Ortega et al. · Innovative Food Science & Emerging Technologies · 2017 · 188 citations

Food Chemistry, Cacao Pod Husks, Hot Air +4

Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction

Nerea Muñoz‐Almagro, Lourdes Valadez-Carmona, J. A. Mendiola et al. · Carbohydrate Polymers · 2019 · 149 citations

Food Chemistry, Cacao Pod Husk, Health Sciences +3

Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds

Lourdes Valadez-Carmona, Alicia Ortiz‐Moreno, Guillermo Ceballos et al. · The Journal of Supercritical Fluids · 2017 · 144 citations

Food Chemistry, Phenolic Compounds, Chemical Engineering +7

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Lourdes Valadez-Carmona, Rosa María Cortez-García, Carla Patricia Plazola‐Jacinto et al. · Journal of Food Science and Technology · 2016 · 52 citations · Full text

Food Chemistry, Coconut Husk, Microwave Drying +4