Miguel Ángel Martínez‐Téllez

Improving Antioxidant Capacity of Fresh‐Cut Mangoes Treated with UV‐C

Gustavo A. González‐Aguilar, Mónica A. Villegas‐Ochoa, Miguel Ángel Martínez‐Téllez et al. · Journal of Food Science · 2007 · 215 citations

Food Chemistry, Nutrition, Environmental Engineering +10

Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits

Gustavo A. González‐Aguilar, Martín Ernesto Tiznado‐Hernández, R. Zavaleta-Gatica et al. · Biochemical and Biophysical Research Communications · 2003 · 214 citations

Engineering, Plant Stress, Botany +9

Effect of chitosan coating in preventing deterioration and preserving the quality of fresh‐cut papaya ‘Maradol’

Gustavo A. González‐Aguilar, Elisa M. Valenzuela‐Soto, Jaime Lizardi‐Mendoza et al. · Journal of the Science of Food and Agriculture · 2008 · 204 citations

Food Chemistry, Mmwc Coatings, Biomanufacturing +14

Development and Characterization of Edible Films Based on Mucilage of  <i>Opuntia ficus‐indica</i>  (L.)

Miguel Espino‐Díaz, José de Jesús Ornelas‐Paz, Miguel Ángel Martínez‐Téllez et al. · Journal of Food Science · 2010 · 142 citations

Effect of high temperature conditioning on ethylene, phenylalanine ammonia-lyase, peroxidase and polyphenol oxidase activities in flavedo of chilled ‹Fortune› mandarin fruit

Miguel Ángel Martínez‐Téllez, Marı́a T. Lafuente · Journal of Plant Physiology · 1997 · 128 citations

Food Chemistry, Polyphenol Oxidase Activities, Phenylalanine Ammonia-lyase +5