Guadalupe Luna‐Solano

Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC

Carolina M. Sánchez-Peña, Guadalupe Luna‐Solano, Diego L. García‐González et al. · Meat Science · 2004 · 143 citations

Food Chemistry, Nutrition, Animal Physiology +10

Characterization of aroma potential of apricot varieties using different extraction techniques

H.M. Solis-Solis, Montserrat Calderón‐Santoyo, Sabine Schorr‐Galindo et al. · Food Chemistry · 2007 · 69 citations

Food Chemistry, Aroma Potential, Different Extraction Techniques +7

Optimization of brewer’s yeast spray drying process

Guadalupe Luna‐Solano, M.A. Salgado-Cervantes, G.C. Rodrı́guez-Jimenes et al. · Journal of Food Engineering · 2004 · 68 citations

Biomanufacturing, Engineering, Desiccation +5

A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC

Guadalupe Luna‐Solano, Ramón Aparicio, Diego L. García‐González · Food Chemistry · 2005 · 58 citations

Food Chemistry, White Dry-cured Hams, Tentative Characterization

Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility and storage stability

César Antonio Ortiz-Sánchez, E. Bonilla Zavaleta, G.R. Urrea García et al. · LWT · 2021 · 51 citations

Edible Packaging, Krill Oil Microencapsulation, Medicine +6