Ignacio Orozco‐Avila

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 275 citations

Agriculture, Biochemistry, Food Science +17

Effect of fermentation time and drying temperature on volatile compounds in cocoa

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Silvia Maribel Contreras-Ramos et al. · Food Chemistry · 2011 · 234 citations

Agriculture, Biochemistry, Food Science +14

Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

A. Arana-Sánchez, Luis Eduardo Segura-García, Manuel R. Kirchmayr et al. · World Journal of Microbiology and Biotechnology · 2015 · 51 citations

Agriculture, Food Science, Microbiology +16

Concentrating Cellulases from Fermented Broth Using a Temperature‐Sensitive Hydrogel

Chang‐Ho Park, Ignacio Orozco‐Avila · Biotechnology Progress · 1992 · 41 citations

Engineering, Bioengineering, Microbiology +16

Identification and Quantification of Phenolic Compounds from Mexican Oregano (Lippia graveolens HBK) Hydroethanolic Extracts and Evaluation of Its Antioxidant Capacity

María del Carmen Cortés-Chitala, Héctor Flores-Martínez, Ignacio Orozco‐Avila et al. · Molecules · 2021 · 39 citations · Full text

Agriculture, Botany, Plant Sciences +15