Hugo S. Garcı́a

Immobilized lipase reactors for modification of fats and oils—A review

F. Xavier Malcata, Héctor Reyes, Hugo S. Garcı́a et al. · Journal of the American Oil Chemists Society · 1990 · 340 citations

Interesterification Reactions, Various Immobilization Procedures, Biosynthesis +14

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

Leticia X. López‐Martínez, Rosa María Oliart‐Ros, Gerardo Valerio‐Alfaro et al. · LWT · 2008 · 332 citations

Food Chemistry, Food Bioactive Compound, Mexican Maize +6

Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials

César I. Beristain, Hugo S. Garcı́a, Marco A. Salgado · LWT · 2010 · 206 citations

Food Chemistry, Food Analysis, Carotenoid Retention +8

Thermosonication: An alternative processing for fruit and vegetable juices

Luis Miguel Anaya‐Esparza, Rita M. Velázquez-Estrada, Artur X. Roig et al. · Trends in Food Science & Technology · 2017 · 200 citations

Alternative Processing, Biomanufacturing, Food Processing +1

Kinetic model for osmotic dehydration and its relationship with Fick's second law

Ebner Azuara, Raul Cortés, Hugo S. Garcı́a et al. · International Journal of Food Science & Technology · 1992 · 190 citations

Second Law, Engineering, Fluid Mechanics +18