Francisco J. Blancas‐Benítez

Author

Also Known As

F. J. Blancas-Benitez, Francisco Blancas-Benitez, Francisco Blancas-Benítez, Francisco J Blancas-Benítez, Francisco J. Blancas Benítez, Francisco J. Blancas-Benitez, Francisco J. Blancas-Benítez, Francisco J. Blancas‐Benitez, Francisco J. Blancas‐Benítez, Francisco Javier Blancas Benitez

Publications

833

Citations

H-Index

Concepts

All Affiliations

Instituto Tecnológico de Tepic Tecnológico Nacional de México Centro de Investigación en Alimentación y Desarrollo Lund University Universidad de Sonora

About

Francisco J. Blancas‐Benítez is an author at Instituto Tecnológico de Tepic specializing in food chemistry, nutrition, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	3	3	161
2	Engineering	2	2	149
3	Health Sciences	2	2	90
4	Medicine	2	2	27
5	Allergy	1	1	16

Francisco J. Blancas‐Benítez

Publications

602

Citations

H-Index

Page 1

	Year	Citations
Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility Gustavo A. González‐Aguilar, Francisco J. Blancas‐Benítez, Sonia G. Sáyago‐Ayerdi Current Opinion in Food Science Food ChemistryNutritionDietary FiberEngineeringFood Bioactive Compound	2017	133
Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican ‘Ataulfo’ mango (Mangifera indica L.) by-products Francisco J. Blancas‐Benítez, Gilberto Mercado‐Mercado, Ana Elena Quirós-Sauceda, Food & Function	2015	94
Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.) Gilberto Mercado‐Mercado, Francisco J. Blancas‐Benítez, Gustavo R. Velderrain‐Rodríguez, Journal of Functional Foods Food ChemistryDecoction ResiduesEnvironmental EngineeringDietary FibrePhytochemistry	2015	71
Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products Begoña de Ancos, Concepción Sánchez-Moreno, Lorenzo Zacarı́as, Journal of Food Measurement & Characterization Food ChemistryHealth SciencesBotanyCarotenoid ProfileHot Air-drying	2018	65
In vitro evaluation of the kinetics of the release of phenolic compounds from guava ( Psidium guajava L.) fruit Francisco J. Blancas‐Benítez, Jara Pérez‐Jiménez, Efigenia Montalvo‐González, Journal of Functional Foods Food ChemistryPhenolic CompoundsFood Bioactive CompoundPhytochemicalPhytochemistry	2018	52
In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars Luz M. Hernández-Maldonado, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, Nutrients	2019	49
Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product James Ramírez-Maganda, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, Food Research International Food ChemistryNutritionFood Bioactive CompoundBakery ProductFood Analysis	2015	47
Active films and coatings based on commercial chitosan with natural extracts addition from coconut by-products: Physicochemical characterization and antifungal protection on tomato fruits Paola Montes-Ramírez, Beatriz Montaño‐Leyva, Francisco J. Blancas‐Benítez, Food Control Food ChemistryEdible FilmEdible PackagingCommercial ChitosanTomato Fruits	2023	25
Influence of Marine Yeast Debaryomyces hansenii on Antifungal and Physicochemical Properties of Chitosan-Based Films César A. García-Bramasco, Francisco J. Blancas‐Benítez, Beatriz Montaño‐Leyva, Journal of Fungi	2022	22
Addition of dried ‘Ataulfo’ mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded mango snacks Francisco J. Blancas‐Benítez, Roberto J. Avena‐Bustillos, Efigenia Montalvo‐González, Journal of Food Science and Technology Food ChemistryNutritionDietary FiberFood FunctionFood Bioactive Compound	2015	17

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