Edith Ponce‐Alquicira

Author

Universidad Autónoma Metropolitana ORCID

Also Known As

E Ponce, E Ponce-Alquicira, E. PONCE, E. PONCE‐ALQUICIRA, E. Ponce, E. Ponce Alquicira, E. Ponce-Alquicira, E. Ponce‐Alquicira, EDITH PONCE, EDITH PONCE‐ALQUICIRA

119

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma Metropolitana Universidad Nacional Autónoma de México Ibero American University Instituto Politécnico Nacional Autonomous University of Tlaxcala

About

Edith Ponce‐Alquicira is an author at Universidad Autónoma Metropolitana specializing in microbiology, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	170
2	Medicine	7	7	506
3	Public Health	5	5	134
4	Natural Sciences	3	3	129
5	Engineering	1	1	29

Edith Ponce‐Alquicira

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters Elvia Hernández‐Hernández, Edith Ponce‐Alquicira, M.E. Jaramillo-Flores, Meat Science Food ChemistryFood Bioactive CompoundAllergyRosmarinus Officinalis L.Medicine	2008	247
Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages Ivette González-Palma, Héctor B. Escalona‐Buendía, Edith Ponce‐Alquicira, Frontiers in Microbiology	2016	201
Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts Mariel Calderón‐Oliver, Héctor B. Escalona‐Buendía, Omar Noel Medina‐Campos, LWT Food ChemistryAntimicrobial ResponseAvocado ByproductsMicrobiologyAntimicrobial Compound	2015	121
Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract Mariel Calderón‐Oliver, R. Pedroza‐Islas, Héctor B. Escalona‐Buendía, Food Hydrocolloids Chemical EngineeringMicro-encapsulationAvocado Antioxidant ExtractComplex CoacervationComparative Study	2016	82
Mesquite gum: fractionation and characterization of the gum exuded from Prosopis laevigata obtained from plant tissue culture and from wild trees J. Orozco-Villafuerte, Francisco Cruz‐Sosa, Edith Ponce‐Alquicira, Carbohydrate Polymers BiologyPlant PhysiologyBotanyProsopis LaevigataNatural Sciences	2003	76
Rhizobia with different symbiotic efficiencies nodulate Acaciella angustissima in Mexico, including Sinorhizobium chiapanecum sp. nov. which has common symbiotic genes with Sinorhizobium mexicanum Reiner Rincón-Rosales, Lourdes Lloret, Edith Ponce‐Alquicira, FEMS Microbiology Ecology	2008	76
Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization Carmen Josefina Juárez-Castelán, Israel García‐Cano, Alejandra Escobar‐Zepeda, Meat Science BiologyPhysicochemical CharacterizationSpanish-type ChorizoFood MicrobiologyMicrobial Ecology	2018	60
Proteolytic and Lipolytic Changes in Beef Inoculated with Spoilage Microorganisms and Bioprotective Lactic Acid Bacteria Marcelo Signorini, Edith Ponce‐Alquicira, Isabel Guerrero‐Legarreta International Journal of Food Properties Microbial InactivationShelf LifeSpoilage BacteriaFood PreservationMicrobial Metabolism	2003	31
EFFECT OF LACTIC ACID AND LACTIC ACID BACTERIA ON GROWTH OF SPOILAGE MICROORGANISMS IN VACUUM‐PACKAGED BEEF Marcelo Signorini, Edith Ponce‐Alquicira, Isabel Guerrero‐Legarreta Journal of Muscle Foods Microbial InactivationSpoilage BacteriaFood PreservationFood Processing FacilitiesAnaerobic Culturing	2006	30
Inoculation of lactic acid bacteria on meat surfaces as a means of decontamination in semitropical conditions Isabel Guerrero, Reyna Mendiolea, Edith Ponce‐Alquicira, Meat Science Microbial ContaminationFood SpoilageLactic Acid BacteriaMeat SurfacesSemitropical Conditions	1995	29

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