Rafael G. Campos–Montiel

Author

Universidad Autónoma del Estado de Hidalgo ORCID

Also Known As

A. Castañeda-Ovando, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, José Manuel Pinedo- Espinoza, R. Campos-Montiel, R. G Campos‐Montiel, R. G. Campos Montiel, R. G. Campos-Montiel, R.G Campos- Montiel, R.G. Campos-Montiel, R.G. Campos‐Montiel

141

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma del Estado de Hidalgo Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Universidad Autónoma Metropolitana Autonomous University of San Luis Potosí University of Algarve

About

Rafael G. Campos–Montiel is an author at Universidad Autónoma del Estado de Hidalgo specializing in food chemistry, engineering, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	274
2	Health Sciences	9	9	417
3	Medicine	7	7	316
4	Public Health	5	5	104
5	Natural Sciences	1	1	15

Rafael G. Campos–Montiel

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions D.J. Pimentel‐González, Rafael G. Campos–Montiel, C. Lobato‐Calleros, Food Research International Food ColloidSweet WheyGastroenterologyBiotechnologyFood Microbiology	2008	166
Hydrolysed Collagen from Sheepskins as a Source of Functional Peptides with Antioxidant Activity Arely León-López, Lucía Fuentes-Jiménez, Alma Delia Hernández-Fuentes, International Journal of Molecular Sciences	2019	90
Postharvest Behavior of Bioactive Compounds in Tomato Fruits Treated with Cu Nanoparticles and NaCl Stress Alma Delia Hernández-Fuentes, Elsy Rubisela López-Vargas, José Manuel Pinedo-Espinoza, Applied Sciences Food ChemistryChemical EngineeringEngineeringEnvironmental EngineeringNacl Stress	2017	73
Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation Antonio de Jesús Cenobio-Galindo, Juan Ocampo-López, Abigail Reyes-Munguía, Antioxidants	2019	69
Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Gieraldin Campos-Lozada, Foods	2020	63
Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions M.E. Rodríguez-Huezo, Ana Guadalupe Estrada Fernández, Blanca E. García‐Almendárez, LWT Food PackagingEngineeringFood ContaminantFood PreservationFood Processing Facilities	2014	58
Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity Aurora Quintero Lira, Adriana Santos, Gabriel Aguirre‐Álvarez, European Food Research and Technology Food ChemistryPhenolic CompoundsSonoelectrochemistryPower UltrasoundSonochemistry	2016	38
Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life Antonio de Jesús Cenobio-Galindo, Gilberto Díaz-Monroy, Gabriela Medina‐Pérez, Foods	2019	36
Extraction and characterization of collagen from rabbit skin: partial characterization Miguel Ángel Martínez-Ortiz, Alma Delia Hernández-Fuentes, D.J. Pimentel‐González, CyTA - Journal of Food Tissue EngineeringEngineeringBiomedical EngineeringDermatologyCollagen Molecules	2014	33
Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha) Antonio de Jesús Cenobio-Galindo, D.J. Pimentel‐González, Oscar Enrique del Razo-Rodríguez, Food Science and Biotechnology Chemical EngineeringEdible FilmEngineeringEdible PackagingCactus Fruits	2019	33

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