Hugo Necoechea-Mondragón

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 · 193 citations

Agriculture, Food Science, Plant Sciences +15

Antioxidant, Antinociceptive, and Anti-Inflammatory Effects of Carotenoids Extracted from Dried Pepper (<i>Capsicum annuum</i>L.)

Marcela Hernández-Ortega, Alicia Ortiz‐Moreno, María Dolores Hernández‐Navarro et al. · Journal of Biomedicine and Biotechnology · 2012 · 116 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Hypolipidemic Effect of Avocado (Persea americana Mill) Seed in a Hypercholesterolemic Mouse Model

María Elena Pahua-Ramos, Alicia Ortiz‐Moreno, G Chamorro et al. · Plant Foods for Human Nutrition · 2012 · 107 citations

Life Sciences, Nutritional Sciences, Plant Sciences +13

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 · 53 citations

Agriculture, Food Science, Food Analysis +16

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Marcela Hernández-Ortega, Guy Kissangou, Hugo Necoechea-Mondragón et al. · Food and Nutrition Sciences · 2013 · 43 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15