Jorge Welti‐Chanes

Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

Enrique Palou, Aurelio López‐Malo, G. V. Barbosa‐Cánovas et al. · Journal of Food Science · 1999 · 447 citations

High Hydrostatic Pressure, Blanching Time, Engineering +16

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

H. Mújica-Paz, A. Valdez-Fragoso, Carole Tonello Samson et al. · Food and Bioprocess Technology · 2011 · 322 citations

Engineering, High-pressure Processing, Biotechnology +10

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

Dulce M. Jiménez-Aguilar, Ana Ortega‐Regules, José Daniel Lozada‐Ramírez et al. · Journal of Food Composition and Analysis · 2011 · 202 citations

Food Chemistry, Agricultural Chemistry, Environmental Engineering +3

Novel functional foods from vegetable matrices impregnated with biologically active compounds

Stella M. Alzamora, Daniela Salvatori, M. S. Tapia et al. · Journal of Food Engineering · 2004 · 193 citations

Food Chemistry, Food Function, Engineering +12

Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

Luis Eduardo García-Amezquita, Viridiana Tejada‐Ortigoza, Sergio O. Serna‐Saldívar et al. · Food and Bioprocess Technology · 2018 · 182 citations · Full text

Dietary Fiber, Nutrition, Food Function +6