Pilar Escalante‐Minakata

Author

Also Known As

Escalante-Minakata, P., María del Pilar Escalante-Minakata, P. Escalante-Minakata, Pilar Escalante Minakata, Pilar Escalante-Minakata, Pilar Escalante‐Minakata

Publications

Citations

H-Index

Concepts

All Affiliations

Universidad de Colima Centro de Investigación en Alimentación y Desarrollo Autonomous University of San Luis Potosí Autonomous University of Queretaro Institute for Scientific and Technological Research

About

Pilar Escalante‐Minakata is an author at Universidad de Colima specializing in engineering, food chemistry, and botany.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	486
2	Health Sciences	5	5	163
3	Medicine	5	5	234
4	Biochemistry	4	4	96
5	Natural Sciences	3	3	99

Pilar Escalante‐Minakata

Publications

946

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry EngineeringBotanyChemical CompositionAgricultural EconomicsFruit Science	2012	197
Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from <i>Agave salmiana</i> Antonio De León‐Rodríguez, Lidia González-Hernández, Ana P. Barba de la Rosa, Journal of Agricultural and Food Chemistry EngineeringChemical CompositionOrganic ChemistryUnique CompoundsChemistry	2006	122
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, Food Chemistry CarotenoidIntermediate StagesBotanyAntioxidant ActivityPost-harvest Physiology	2013	105
Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana Pilar Escalante‐Minakata, Hans P. Blaschek, Ana P. Barba de la Rosa, Letters in Applied Microbiology	2008	77
Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening José de Jesús Ornelas‐Paz, Brenda M. Quintana-Gallegos, Pilar Escalante‐Minakata, Journal of Food Science and Technology Food ChemistryPhysicochemical CharacteristicsGolden Delicious ApplesFruit ScienceRipening	2017	60
Characterization of Volatile Compounds from Ethnic Agave Alcoholic Beverages by Gas Chromatography-Mass Spectrometry Antonio De León‐Rodríguez, Pilar Escalante‐Minakata, Maria Isabel Jiménez‐García, University of Zagreb University Computing Centre (SRCE) FlavoromicsChemical CompositionFood AnalysisCluster AnalysisVolatile Element	2008	51
Method to concentrate protein solutions based on dialysis–freezing–centrifugation: Enzyme applications José J. Virgen-Ortíz, Vrani Ibarra‐Junquera, Juan Alberto Osuna-Castro, Analytical Biochemistry Enzyme ApplicationsEngineeringBiochemistryNatural SciencesBiochemical Engineering	2012	40
Optimization of fermentation conditions for the production of the mezcal from Agave salmiana using response surface methodology Antonio De León‐Rodríguez, Pilar Escalante‐Minakata, Ana P. Barba de la Rosa, Chemical Engineering and Processing - Process Intensification EngineeringAlgal BiomassAlgal CultivationAlgal BiotechnologyEnvironmental Engineering	2007	33
Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados Ana L. Ramos-Aguilar, Juan Ornelas-Paz, Luis Mario Tapia-Vargas, Food Chemistry Food ChemistryBiologyEngineeringBotanyRipe Fruits	2021	32
The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour Jaime David Pérez‐Martínez, Mayra Sánchez-Becerril, José de Jesús Ornelas‐Paz, Journal of environmental polymer degradation Food ChemistryAgricultural ChemistryExtraction ConditionsFood AnalysisChemical Characteristics	2013	30

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