Concepedia

G. López-Echevarría

GL

3

Publications

106

Citations

3

H-Index

2006

Active since

Affiliations

Autonomous University of Queretaro(Current)

G. López-Echevarría is an author at Autonomous University of Queretaro specializing in food safety, food quality, and rheology.

Top concepts

HealthRheologyEngineeringFood SafetyFood QualityMaterial ScienceFood PreservationMechanical PropertiesMechanical Engineering

Publications per year

2006–2017

3

Publications

3

Study and prediction of quality changes in garlic cv. Perla (Allium sativum L.) stored at different temperatures

M.E. Vázquez-Barrios, G. López-Echevarría, E. Mercado-Silva et al. · Scientia Horticulturae · 2006 · 42 citations

Different Temperatures, Quality Changes, Food Preservation +5

Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends

Heidi Andrea Fonseca‐Florido, Carlos Alberto Gómez‐Aldapa, G. López-Echevarría et al. · LWT · 2017 · 38 citations

Achira Starch Blends, Food Biophysics, Rheology +3

Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi

José A. Ramı́rez, Gonzalo Velázquez, G. López-Echevarría et al. · Bioresource Technology · 2006 · 26 citations

Materials Science, Engineering, Mechanical Properties +3

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