Vrani Ibarra‐Junquera

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

José de Jesús Ornelas‐Paz, Elhadi M. Yahia, Nidia Ramírez-Bustamante et al. · Food Chemistry · 2012 · 197 citations

Engineering, Botany, Chemical Composition +8

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

José de Jesús Ornelas‐Paz, J. Manuel Martínez-Burrola, Saúl Ruíz‐Cruz et al. · Food Chemistry · 2009 · 153 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +7

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Braulio Cervantes‐Paz, Elhadi M. Yahia, José de Jesús Ornelas‐Paz et al. · Food Chemistry · 2013 · 105 citations

Carotenoid, Intermediate Stages, Botany +7

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Braulio Cervantes‐Paz, José de Jesús Ornelas‐Paz, Jaime David Pérez‐Martínez et al. · Food Hydrocolloids · 2016 · 60 citations

Food Chemistry, Carotenoid, Esterified Carotenoids +5

Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

Braulio Cervantes‐Paz, Elhadi M. Yahia, José de Jesús Ornelas‐Paz et al. · Journal of Agricultural and Food Chemistry · 2012 · 48 citations

Engineering, Botany, Food Analysis +16