J. Fernando Ayala‐Zavala

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

Joana Gil-Chávez, José A. Villa-Rodríguez, J. Fernando Ayala‐Zavala et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 655 citations

Agriculture, Food Science, Nutritional Sciences +15

Agro-industrial potential of exotic fruit byproducts as a source of food additives

J. Fernando Ayala‐Zavala, Violeta Vega-Vega, Cindy Rosas-Domínguez et al. · Food Research International · 2011 · 611 citations

Agriculture, Agronomy, Food Science +15

Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

J. Fernando Ayala‐Zavala, Shiow Y. Wang, Chien Y. Wang et al. · LWT · 2004 · 442 citations

Agriculture, Food Science, Plant Sciences +17

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 et al. · Food Research International · 2010 · 240 citations

Agriculture, Biochemistry, Food Science +17

Improving Antioxidant Capacity of Fresh‐Cut Mangoes Treated with UV‐C

Gustavo A. González‐Aguilar, Mónica A. Villegas‐Ochoa, Miguel Ángel Martínez‐Téllez et al. · Journal of Food Science · 2007 · 217 citations

Agriculture, Horticultural Sciences, Food Chemistry +12