David R. Sepúlveda

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

Joana Gil-Chávez, José A. Villa-Rodríguez, J. Fernando Ayala‐Zavala et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 655 citations

Agriculture, Food Science, Nutritional Sciences +15

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita et al. · Food Hydrocolloids · 2013 · 228 citations

Agriculture, Biochemistry, Food Science +16

Effect of water content on the flowability of hygroscopic powders

E. Juarez-Enriquez, Guadalupe I. Olivas, Paul Baruk Zamudio‐Flores et al. · Journal of Food Engineering · 2017 · 138 citations

Engineering, Chemical Engineering, Fluid Mechanics +12

Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

Yuridia Ortiz‐Rivera, Rogelio Sánchez‐Vega, Néstor Gutiérrez‐Méndez et al. · Journal of Dairy Science · 2017 · 128 citations · Full text

Agriculture, Food Science, Microbiology +17

Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects

M. Marcela Góngora-Nieto, David R. Sepúlveda, Patrick Pedrow et al. · LWT · 2002 · 124 citations

Agriculture, Electrical Engineering, Food Science +15