Héctor B. Escalona‐Buendía

Author

Universidad Autónoma Metropolitana ORCID

Also Known As

C. Pelayo-Zaldívar, C. Vela-Hinojosa, Escalona-Buendía, Héctor B., H Escalona-Buenda, H. B. Escalona-Buendía, H. B. Escalona‐Buendía, H. Escalona-Buendia, H. Escalona-Buendía, H.B. Escalona-Buendia, H.B. Escalona-Buendía

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma Metropolitana Secretaría de Salud de Jalisco Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco JUNIA Institut Charles Viollette

About

Héctor B. Escalona‐Buendía is an author at Universidad Autónoma Metropolitana specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	16	792
2	Engineering	6	6	308
3	Education	5	5	369
4	Arts	2	2	237
5	Language Studies	2	2	105

Héctor B. Escalona‐Buendía

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
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, Food Research International Food ChemistryTheobroma Cacao L.Food AnalysisFood BiophysicsPrincipal Components Analysis	2010	268
Effect of fermentation time and drying temperature on volatile compounds in cocoa Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Silvia Maribel Contreras-Ramos, Food Chemistry Food ChemistryVolatile CompoundsFood FermentationFermentation TimeFood Processing	2011	228
Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico Carlos Gómez‐Corona, Héctor B. Escalona‐Buendía, Mauricio García, Appetite CultureMaterial CultureConsumer CultureConsumerismConsumer Research	2015	222
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, Frontiers in Microbiology	2016	201
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, Food Hydrocolloids Chemical EngineeringEngineeringEdible PackagingBiochemical EngineeringWater Treatment	2015	135
Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts Mariel Calderón‐Oliver, Héctor B. Escalona‐Buendía, Omar Noel Medina‐Campos, LWT Food ChemistryAntimicrobial ResponseAvocado ByproductsMicrobiologyAntimicrobial Compound	2015	121
Craft beer representation amongst men in two different cultures Carlos Gómez‐Corona, Maud Lelièvre‐Desmas, Héctor B. Escalona‐Buendía, Food Quality and Preference CultureCultural PracticeCraft Beer RepresentationEducationCultural Anthropology	2016	90
Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit Fernando Díaz de León‐Sánchez, Clara Pelayo‐Zaldívar, Fernando Rivera‐Cabrera, Postharvest Biology and Technology Shelf LifeEngineeringBiochemistryAlcohol Dehydrogenase ActivityMetabolic Engineering	2009	83
Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract Mariel Calderón‐Oliver, R. Pedroza‐Islas, Héctor B. Escalona‐Buendía, Food Hydrocolloids Chemical EngineeringMicro-encapsulationAvocado Antioxidant ExtractComplex CoacervationComparative Study	2016	82
Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition Carlos Gómez‐Corona, Sylvie Chollet, Héctor B. Escalona‐Buendía, Food Quality and Preference Cognitive ScienceAlcohol DependenceContextual PsychologyDrinking ExperienceCognition	2017	57

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