Néstor Gutiérrez‐Méndez

Author

Autonomous University of Chihuahua ORCID

Also Known As

Facultad de Ciencias Químicas. Universidad Autónoma de Chihuahua. Circuito Universitario s/n. Campus Universitario II. 31125 Chihuahua, Chih., MEXICO, Gutiérrez-Méndez, Néstor, Gutiérrez‐Méndez Néstor, N. Gutierrez-Mendez, N. Gutiérrez-Méndez, NESTOR GUTIERREZ-MENDEZ, Nestor Gutierrez, Nestor Gutierrez Méndez, Nestor Gutierrez-Mendez, Nestor Gutiérrez-Méndez

106

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Autonomous University of Chihuahua Centro de Investigación en Alimentación y Desarrollo Universidad de Sonora Universidad de León Centro de Investigación en Materiales Avanzados

About

Néstor Gutiérrez‐Méndez is an author at Autonomous University of Chihuahua specializing in health sciences, food chemistry, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	532
2	Engineering	8	8	197
3	Medicine	6	6	126
4	Natural Sciences	3	3	49
5	Education	1	1	26

Néstor Gutiérrez‐Méndez

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Dairy Science	2017	121
Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option José Rafael Linares-Morales, Néstor Gutiérrez‐Méndez, Blanca Estela Rivera-Chavira, Frontiers in Sustainable Food Systems Microbial InactivationShelf LifeLactic Acid BacteriaFood MicrobiologyMicrobial Ecology	2018	84
Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis Néstor Gutiérrez‐Méndez, Belinda Vallejo‐Córdoba, Aarón F. González-Córdova, Journal of Dairy Science	2007	79
Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure E. Juarez-Enriquez, Iván Salmerón, Néstor Gutiérrez‐Méndez, LWT Ultrahigh Hydrostatic PressureBiomanufacturingShelf Life StudiesHigh Hydrostatic PressureShelf Life	2014	75
Use of essential oils and extracts from spices in meat protection León Hernández-Ochoa, Y. B. Aguirre-Prieto, Guadalupe Virginia Nevárez‐Moorillón, Journal of Food Science and Technology Food ChemistryMeat PackagingHealth SciencesEssential OilsMeat Quality	2011	74
In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat Ana Selene Márquez-Rodríguez, Susana Nevárez-Baca, Julio César Lerma-Hernández, Foods	2020	58
Modification of the textural and rheological properties of cream cheese using thermosonicated milk José Luis Almanza-Rubio, Néstor Gutiérrez‐Méndez, Martha Y. Leal‐Ramos, Journal of Food Engineering Cream CheeseFunctional PropertyRheological PropertiesRheologyFood Engineering	2015	46
Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities José Rafael Linares-Morales, Guillermo Eduardo Cuellar-Nevárez, Blanca Estela Rivera-Chavira, Foods	2020	45
Effect of TiO2 on the thermal and optical properties of Er3+/Yb3+ co-doped tellurite glasses for optical sensor J.J. Leal, R. Narro-García, J.P. Flores-De los Ríos, Journal of Luminescence Materials ScienceGlass-ceramicOptical MaterialsEngineeringOptical Properties	2019	40
Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium Néstor Gutiérrez‐Méndez, Alejandro Balderrama-Carmona, Socorro E. García-Sandoval, Foods	2019	37

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