Ángela Suárez‐Jacobo

Author

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco ORCID

Also Known As

A. Suárez-Jacobo, Angela Suarez-Jacobo, Angela Suárez-Jacobo, Angela Suárez‐Jacobo, J.J Berrios, Á. Suárez-Jacobo, Ángela Suarez-Jacobo, Ángela Suárez-Jacobo, Ángela Suárez‐Jacobo

Publications

685

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Centro de Investigación y Proyectos en Ambiente y Desarrollo Universitat Autònoma de Barcelona Universidad Autónoma del Estado de Hidalgo Tecnológico Nacional de México

ÁS

About

Ángela Suárez‐Jacobo is an author at Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco specializing in health sciences, food safety, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	440
2	Engineering	4	4	138
3	Public Health	3	3	148
4	Biochemistry	3	3	79
5	Medicine	2	2	34

Ángela Suárez‐Jacobo

Publications

650

Citations

H-Index

Page 1

	Year	Citations
Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice Ángela Suárez‐Jacobo, Corinna E. Rüfer, R. Gervilla, Food Chemistry Food ChemistryUltra-high Pressure HomogenisationClear Apple JuiceFood EngineeringPost-harvest Physiology	2011	203
Effect of UHPH on indigenous microbiota of apple juice Ángela Suárez‐Jacobo, R. Gervilla, B. Güamis, International Journal of Food Microbiology Microbial ContaminationIndigenous MicrobiotaFood MicrobiologyMicrobiologyMicrobiome	2009	88
Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage Ángela Suárez‐Jacobo, Jordi Saldo, Corinna E. Rüfer, Journal of Food Engineering Shelf LifeBiomanufacturingFood PackagingEdible PackagingQuality Parameters	2011	61
Use of ultra-high-pressure homogenization to preserve apple juice without heat damage Jordi Saldo, Ángela Suárez‐Jacobo, R. Gervilla, High Pressure Research High Hydrostatic PressureEngineeringFood PreservationBiomedical EngineeringHeat Damage	2009	59
Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments Lisette Monsibaez Ramírez-Melo, Nelly del Socorro Cruz‐Cansino, Luis Delgado‐Olivares, LWT EngineeringFood AnalysisFood PreservationThermal ProcessingFood Chemistry	2021	39
Pesticide residues in orange fruit from citrus orchards in Nuevo Leon State, Mexico Ángela Suárez‐Jacobo, Victor M. Alcantar-Rosales, Diana Alonso-Segura, Food Additives and Contaminants Part B Pesticide-residue AnalysisAgricultural EconomicsFood ContaminantCitrus OrchardsPlant Pathology	2017	38
Identification and Quantification of Phenolic Compounds from Mexican Oregano (Lippia graveolens HBK) Hydroethanolic Extracts and Evaluation of Its Antioxidant Capacity María del Carmen Cortés-Chitala, Héctor Flores-Martínez, Ignacio Orozco‐Avila, Molecules	2021	38
Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy Quinatzin Yadira Zafra‐Rojas, Blanca Edelia González-Martínez, Nelly del Socorro Cruz‐Cansino, Plant Foods for Human Nutrition Food ChemistryPhenolic CompoundsFood Bioactive CompoundVitro BioaccessibilityPhytochemical	2020	28
Entangled cellulose nanofibrils/nanosheets derived from native mexican agave for lead(II) ion removal Elizabeth Hernández-Francisco, José Bonilla‐Cruz, Uriel Márquez‐Lamas, Cellulose Chemical EngineeringEngineeringNanoengineeringNanomaterialsNanotechnology	2020	24
Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties Gloria Isabel Camacho-Bernal, Nelly del Socorro Cruz‐Cansino, Esther Ramírez‐Moreno, Applied Sciences NutritionFood AnalysisFood PreservationFood ChemistryAntioxidant-rich Foods	2021	22

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