Daniel Barrera‐Arellano

Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

Júlio Cesar Barbosa Rocha, Julice Dutra Lopes, Maria Cristina Nucci Mascarenhas et al. · Food Research International · 2012 · 159 citations

Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

Daniel Barrera‐Arellano, Ma Victoria Ruiz Méndez, Joaquı́n Velasco et al. · Journal of the Science of Food and Agriculture · 2002 · 156 citations

Food Chemistry, Lipid Analysis, Natural Content +7

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

T.L. Felicio, Erick A. Esmerino, Vitor André Silva Vidal et al. · Food Chemistry · 2015 · 139 citations

Nutrition, Probiotic, Food Spoilage +8

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

Aline Lima Damasceno Batista, Ramón Silva, Leandro Pereira Cappato et al. · Food Research International · 2015 · 126 citations

Nutrition, Probiotic, Biomanufacturing +12

Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]

Ana Cristina Pinheiro do Prado, Bruce A. Manion, Koushik Seetharaman et al. · Industrial Crops and Products · 2013 · 95 citations

Food Chemistry, Food Bioactive Compound, Chemical Composition +3