Isaac Almaraz‐Buendía

Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity

Aurora Quintero Lira, Adriana Santos, Gabriel Aguirre‐Álvarez et al. · European Food Research and Technology · 2016 · 38 citations

Food Chemistry, Phenolic Compounds, Sonoelectrochemistry +5

Development and incorporation of nanoemulsions in food

Antonio de Jesús Cenobio-Galindo, Rafael G. Campos–Montiel, Rubén Jiménez-Alvarado et al. · International Journal of Food Studies · 2019 · 28 citations · Full text

Ultrasonic‐Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against <i>Salmonella Typhimurium</i> and <i>Staphylococcus Aureus</i> from Cactus Pear

V. Espinosa‐Muñoz, C. Roldan-Cruz, Alma Delia Hernández-Fuentes et al. · Journal of Food Process Engineering · 2016 · 25 citations

Inhibitory Activity, Food Preservatives, Food Bioactive Compound +12

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Isaac Almaraz‐Buendía, Adriana Hernández-Escalona, Roberto González‐Tenorio et al. · Foods · 2019 · 22 citations · Full text

Chemical composition, and in vitro fermentation of ripe mango silage with molasses

Paulino Sánchez-Santillán, Jerónimo Herrera-Pérez, Nicolás Torres-Salado et al. · Agroforestry Systems · 2019 · 21 citations

Biomanufacturing, Food Fermentation, In Vitro Fermentation +8