Guadalupe I. Olivas - Concepedia

Author

Guadalupe I. Olivas

Centro de Investigación en Alimentación y Desarrollo ORCID

Also Known As

Centro de Investigación en Alimentación y Desarrollo, A. C. Ave. Rio Conchos Codigo Postal 31570, Cuauhtémoc, Chihuahua México, D.R. Sepulveda, G Orozco, G. I. Olivas, G. Orozco, G.I. OLIVAS, G.I. Olivas, GUADALUPE I. OLIVAS, GUADALUPE OLIVAS, Guadalupe I Olivas

Publications

3.4K

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación en Alimentación y Desarrollo Autonomous University of Chihuahua Washington State University Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Universidad de Ciencias y Artes de Chiapas

About

Guadalupe I. Olivas is an author at Centro de Investigación en Alimentación y Desarrollo specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	590
2	Engineering	9	9	764
3	Medicine	4	4	71
4	Natural Sciences	2	2	240
5	Public Health	2	2	34

Guadalupe I. Olivas

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity Guadalupe I. Olivas, Gustavo V. Barbosa‐Cánovas LWT Materials ScienceEngineeringEdible PackagingMechanical PropertiesWetting	2007	330
Alginate coatings for preservation of minimally processed ‘Gala’ apples Guadalupe I. Olivas, D. Scott Mattinson, Gustavo V. Barbosa‐Cánovas Postharvest Biology and Technology Food PreservationAlginate CoatingsFood EngineeringFruit SciencePost-harvest Physiology	2007	291
Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado José A. Villa-Rodríguez, Francisco Javier Molina‐Corral, J. Fernando Ayala‐Zavala, Food Research International Food ChemistryNutritionFood FunctionMaturity StageFatty Acids	2010	237
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita, Food Hydrocolloids Functional PropertiesEngineeringMaillard Reaction ConditionsBiochemistryNatural Sciences	2013	224
Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers José de Jesús Ornelas‐Paz, J. Manuel Martínez-Burrola, Saúl Ruíz‐Cruz, Food Chemistry Food ChemistryPolyphenolicsFood Bioactive CompoundPhenolics ContentsFood Quality	2009	153
Development and Characterization of Edible Films Based on Mucilage of <i>Opuntia ficus‐indica</i> (L.) Miguel Espino‐Díaz, José de Jesús Ornelas‐Paz, Miguel Ángel Martínez‐Téllez, Journal of Food Science	2010	142
Effect of water content on the flowability of hygroscopic powders E. Juarez-Enriquez, Guadalupe I. Olivas, Paul Baruk Zamudio‐Flores, Journal of Food Engineering Powder CompactionFluid MechanicsWater ContentGas-liquid Flow	2017	127
EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGES Guadalupe I. Olivas, J. J. Rodríguez, Gustavo V. Barbosa‐Cánovas Journal of Food Processing and Preservation Food ChemistryEdible FilmStearic AcidEdible PackagingMethylcellulose-stearic Acid Coatings	2003	86
Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages Jorge Dávila-Aviña, José A. Villa-Rodríguez, Mónica A. Villegas‐Ochoa, Journal of Food Science and Technology Food ChemistryNutritionEdible FilmFood Bioactive CompoundDifferent Maturity Stages	2012	76
High Hydrostatic Pressure Processing of Cheese Yamile Martínez‐Rodríguez, Carlos Horacio Acosta‐Muñiz, Guadalupe I. Olivas, Comprehensive Reviews in Food Science and Food Safety High Hydrostatic PressureEngineeringFluid MechanicsMechanical EngineeringHhp Treatments	2012	71

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