José Ángel Guerrero-Beltrán

Author

Universidad de las Américas Puebla ORCID

Also Known As

Guerrero Beltrán, José Ángel, Guerrero-Beltrán José Ángel, Guerrero-Beltrán, J. A., Guerrero-Beltrán, José Ángel, J Guerrero-Beltran, J. A. Guerrero-Beltrán, J.A. Guerrero-Beltrán, J.A. Guerrero‐Beltran, J.A. Guerrero‐Beltrán, JOSÉ A. GUERRERO-BELTRÁN

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Universidad de las Américas Puebla Washington State University Benemérita Universidad Autónoma de Puebla Tecnológico de Monterrey

JÁ

About

José Ángel Guerrero-Beltrán is an author at Universidad de las Américas Puebla specializing in health sciences, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	22	1.1K
2	Medicine	14	15	763
3	Engineering	12	12	584
4	Biochemistry	6	6	256
5	Applied Physics	1	1	83

José Ángel Guerrero-Beltrán

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
CO 2 -supercritical extraction, hydrodistillation and steam distillation of essential oil of rosemary ( Rosmarinus officinalis ) Lilia Alejandra Conde-Hernández, José R. Espinosa-Victoria, Arturo Trejo, Journal of Food Engineering Solvent ExtractionSupercritical Fluid ChromatographySteam DistillationCo 2Essential Oil	2016	204
REDUCTION OF <i>SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI</i> AND <i>LISTERIA INNOCUA</i> IN APPLE JUICE BY ULTRAVIOLET LIGHT José Ángel Guerrero-Beltrán, Gustavo V. Barbosa‐Cánovas Journal of Food Process Engineering Microbial InactivationEscherichia ColiFood Processing FacilitiesYeastFood Microbiology	2005	139
Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel Paola Hernández‐Carranza, Raúl Ávila-Sosa, José Ángel Guerrero-Beltrán, Journal of Food Processing and Preservation Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundMedicine	2015	136
High Hydrostatic Pressure Processing of Fruit and Vegetable Products José Ángel Guerrero-Beltrán, Gustavo V. Barbosa‐Cánovas, Barry G. Swanson Food Reviews International Shelf LifeHigh PressurefruitEngineeringHigh Hydrostatic PressureMinimal Thermal Technology	2005	130
Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid José Ángel Guerrero-Beltrán, Barry G. Swanson, Gustavo V. Barbosa‐Cánovas LWT Food ChemistryAscorbic AcidBiochemistryMedicineBiotechnology	2004	101
Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale Lilia Alejandra Conde-Hernández, José Ángel Guerrero-Beltrán Food Chemistry Total PhenolicsMedicineAntioxidant ActivityPhytochemicalPhytochemistry	2013	87
Milk thermization by pulsed electric fields (PEF) and electrically induced heat José Ángel Guerrero-Beltrán, David R. Sepúlveda, M. Marcela Góngora-Nieto, Journal of Food Engineering Electrical EngineeringEngineeringPhysicsApplied PhysicsPulsed Electric Field	2010	83
ULTRAVIOLET‐C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE <i>SACCHAROMYCES CEREVISIAE</i> José Ángel Guerrero-Beltrán, Jorge Welti‐Chanes, Gustavo V. Barbosa‐Cánovas Journal of Food Process Engineering EngineeringFood PreservationFood Processing FacilitiesFruit JuicesFood Chemistry	2008	83
Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage A. Pérez-Ambrocio, José Ángel Guerrero-Beltrán, Xóchitl Aparicio-Fernández, Postharvest Biology and Technology Environmental EngineeringCapsicum ChinensePhototoxicityUltraviolet-c Light IrradiationHabanero Pepper	2017	69
Postharvest quality of peeled prickly pear fruit treated with acetic acid and chitosan Carlos Enrique Ochoa‐Velasco, José Ángel Guerrero-Beltrán Postharvest Biology and Technology Food ChemistryEdible FilmHealth SciencesEdible PackagingPostharvest Quality	2014	68

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