Francisco Vázquez‐Ortiz

High Performance Liquid Chromatographic Determination of Free Amino Acids in Shrimp

Francisco Vázquez‐Ortiz, Inocencio Higuera‐Ciapara, Georgina Hernández · Journal of Liquid Chromatography · 1995 · 152 citations

Food Chemistry, Primary Amino Acids, Free Amino Acids +15

Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’

Javier Rivera‐López, Francisco Vázquez‐Ortiz, J. Fernando Ayala‐Zavala et al. · Journal of Food Science · 2005 · 120 citations

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh‐Cut “Ataulfo” Mangoes ( <i>Mangifera Indica</i> L.) as Affected by Low‐Temperature Storage

Rosario Maribel Robles-Sánchez, María A. Islas‐Osuna, Humberto Astiazarán‐García et al. · Journal of Food Science · 2009 · 86 citations

Application of the Freshness Quality Index (K Value) for Fresh Fish to Canned Sardines from Northwestern Mexico

Francisco Vázquez‐Ortiz, Ramón Pacheco‐Aguilar, María Elena Lugo‐Sánchez et al. · Journal of Food Composition and Analysis · 1997 · 69 citations

Seafood Industry, Agricultural Economics, Food Quality Assurance +6

Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents

Gustavo A. González‐Aguilar, Saúl Ruíz‐Cruz, Herlinda Soto‐Valdez et al. · International Journal of Food Science & Technology · 2005 · 62 citations