Clara Pelayo‐Zaldívar

Author

Also Known As

C. Cervantes-Arista, C. Pelayo-Zaldívar, CLARA PELAYO‐ZALDIVAR, Clara Pelayo-Zaldivar, Clara Pelayo-Zaldívar, Clara Pelayo‐Zaldívar, Dept. of Health Sciences and Dept. of Biotechnology, Universidad Autónoma Metropolitana-Iztapalapa, C.P. 09340, Ciudad de México, Mexico, Gloria Alicia Pérez-A, Irán Alia-Tejacal, M. Medina-Valdez

Publications

425

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma Metropolitana Universidad Autónoma del Estado de Morelos Chapingo Autonomous University Universidad Autónoma de Guerrero Universidad Autónoma de la Ciudad de México

About

Clara Pelayo‐Zaldívar is an author at Universidad Autónoma Metropolitana specializing in food preservation, plant physiology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	145
2	Health Sciences	2	2	116
3	Natural Sciences	2	2	67
4	Medicine	1	1	12
5	Public Health	1	1	38

Clara Pelayo‐Zaldívar

Publications

380

Citations

H-Index

Page 1

	Year	Citations
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
Postharvest physiology and technology of Spondias purpurea L. and S. mombin L Yanik I. Maldonado-Astudillo, Irán Alia‐Tejacal, Carlos Alberto Núñez-Colín, Scientia Horticulturae BiologyPostharvest PhysiologyPhysiologyS. Mombin L	2014	53
Postharvest physiology and technology of sapote mamey fruit (Pouteria sapota (Jacq.) H.E. Moore & Stearn) Irán Alia‐Tejacal, Ramón Villanueva-Arce, Clara Pelayo‐Zaldívar, Postharvest Biology and Technology BiologyPouteria SapotaEngineeringBotanyNatural Sciences	2007	50
Postharvest litchi (Litchi chinensis Sonn.) quality preservation by Lactobacillus plantarum Gustavo Martínez-Castellanos, Clara Pelayo‐Zaldívar, Laura J. Pérez‐Flores, Postharvest Biology and Technology Shelf LifeFood MicrobiologyFood PreservationMicrobiologyPublic Health	2010	38
Quality and Chemical Changes Associated with Flavor of ‘Camarosa’ Strawberries in Response to a CO2-enriched Atmosphere Clara Pelayo‐Zaldívar, J. Ben Abda, Susan E. Ebeler, HortScience Food ChemistryAgricultural ChemistryCarbon SequestrationStrawberry FlavorFlavoromics	2007	33
Effect of Lactobacillus plantarum and chitosan in the reduction of browning of pericarp Rambutan (Nephelium lappaceum) Gustavo Martínez-Castellanos, Keiko Shirai, Clara Pelayo‐Zaldívar, Food Microbiology Agricultural ChemistryPericarp RambutanBiotechnologyFood PreservationLactobacillus Plantarum	2009	29
Chemical characterization, antioxidant capacity, and anti-hyperglycemic effect of Stenocereus stellatus fruits from the arid Mixteca Baja region of Mexico Cervantes-Arista Clara, Angélica Román‐Guerrero, Víctor Hugo Oidor-Chan, Food Chemistry Food ChemistryPhytochemicalRipeningPost-harvest PhysiologyStenocereus Stellatus Fruits	2020	26
Quality attributes and functional compounds of Mexican plum ( <i>Spondias purpurea</i> L.) fruit ecotypes Susana Solórzano-Morán, Irán Alia‐Tejacal, Fernando Rivera‐Cabrera, Fruits	2015	22
Postharvest physiology and technology of the tuberose (Polianthes tuberosa L.): an ornamental flower native to Mexico Gloria Alicia Pérez-Arias, Irán Alia‐Tejacal, María Teresa Colinas-León, Horticulture Environment and Biotechnology BiologyBotanyNatural SciencesPolianthes Tuberosa L.Ornamental Flower Native	2019	17
Chemical Characterization and Evaluation of the Antihyperglycemic Effect of Lychee ( <i>Litchi chinensis</i> Sonn.) cv. Brewster Alexandra Ivette Contreras-Castro, Víctor Hugo Oidor-Chan, Patricia Bustamante-Camilo, Journal of Medicinal Food	2021	17

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