Héctor B. Escalona‐Buendía

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 268 citations

Food Chemistry, Theobroma Cacao L., Food Analysis +3

Effect of fermentation time and drying temperature on volatile compounds in cocoa

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Silvia Maribel Contreras-Ramos et al. · Food Chemistry · 2011 · 228 citations

Food Chemistry, Volatile Compounds, Food Fermentation +3

Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico

Carlos Gómez‐Corona, Héctor B. Escalona‐Buendía, Mauricio García et al. · Appetite · 2015 · 222 citations

Culture, Material Culture, Consumer Culture +11

Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages

Ivette González-Palma, Héctor B. Escalona‐Buendía, Edith Ponce‐Alquicira et al. · Frontiers in Microbiology · 2016 · 201 citations · Full text

Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads

Gustavo Lozano‐Vazquez, C. Lobato‐Calleros, Héctor B. Escalona‐Buendía et al. · Food Hydrocolloids · 2015 · 135 citations

Chemical Engineering, Engineering, Edible Packaging +8