Hugo S. Garcı́a - Concepedia

Author

Hugo S. Garcı́a

Also Known As

A.R. Martin-Garcia, Chlo Schwarz, Esther Garcia-Diez, Garcia, Hugo S., Garcia-Galindo, Hugo Sergio, García H. S., García, Hugo Sergio, García-Galindo, H. S., García-Galindo, Hugo Sergio, H García

328

Publications

9.9K

Citations

H-Index

103

Concepts

All Affiliations

Instituto Tecnologico de Veracruz Universidad Veracruzana University of Wisconsin–Madison Tecnológico Nacional de México Centro de Investigación en Alimentación y Desarrollo

About

Hugo S. Garcı́a is an author at Instituto Tecnologico de Veracruz specializing in engineering, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	33	1.6K
2	Health Sciences	18	31	1.3K
3	Medicine	14	17	453
4	Natural Sciences	4	4	450
5	Public Health	2	2	38

Hugo S. Garcı́a

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
Immobilized lipase reactors for modification of fats and oils—A review F. Xavier Malcata, Héctor Reyes, Hugo S. Garcı́a, Journal of the American Oil Chemists Society Interesterification ReactionsVarious Immobilization ProceduresBiosynthesisEngineeringBiochemistry	1990	340
Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize Leticia X. López‐Martínez, Rosa María Oliart‐Ros, Gerardo Valerio‐Alfaro, LWT Food ChemistryFood Bioactive CompoundMexican MaizeAntioxidant ActivityEighteen Strains	2008	332
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 Food ChemistryFood AnalysisCarotenoid RetentionGum ArabicAlternative Protein Source	2010	206
Thermosonication: An alternative processing for fruit and vegetable juices Luis Miguel Anaya‐Esparza, Rita M. Velázquez-Estrada, Artur X. Roig, Trends in Food Science & Technology Alternative ProcessingBiomanufacturingFood ProcessingThermal Processing	2017	200
Kinetic model for osmotic dehydration and its relationship with Fick's second law Ebner Azuara, Raul Cortés, Hugo S. Garcı́a, International Journal of Food Science & Technology Second LawEngineeringFluid MechanicsMass Balance ConsiderationsDesiccation	1992	190
Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum C.I. Beristain, Hugo S. Garcı́a, E.J. Vernon‐Carter LWT Elettaria CardamomumEssential OilSpray-dried Encapsulation	2001	183
Enthalpy-Entropy compensation in food vapor adsorption César I. Beristain, Hugo S. Garcı́a, Ebner Azuara Journal of Food Engineering Chemical EngineeringEngineeringEntropyEnthalpy-entropy CompensationThermodynamics	1996	115
Pickering emulsions stabilized with native and lauroylated amaranth starch Everth Jimena Leal-Castañeda, Yunia Verónica García‐Tejeda, Humberto Hernández‐Sánchez, Food Hydrocolloids Food ChemistryFood ColloidFood EngineeringChemistryLauroylated Amaranth Starch	2018	99
Analysis of the isothiocyanates present in cabbage leaves extract and their potential application to control Alternaria rot in bell peppers Romina Álvarez Troncoso, Carmen Rosa Aguirre Espinoza, Alberto Sánchez‐Estrada, Food Research International EngineeringPhytotoxicityBotanyCabbage LeavesBell Peppers	2005	93
Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas Leticia X. López‐Martínez, Kirk L. Parkin, Hugo S. Garcı́a Plant Foods for Human Nutrition Food ChemistryAgricultural ChemistryPhase Ii-inducingBotanyFood Analysis	2011	83

Page 1