Jacobo Rodríguez-Campos

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 268 citations

Food Chemistry, Theobroma Cacao L., Food Analysis +3

Effect of fermentation time and drying temperature on volatile compounds in cocoa

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Silvia Maribel Contreras-Ramos et al. · Food Chemistry · 2011 · 228 citations

Food Chemistry, Volatile Compounds, Food Fermentation +3

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

Marycarmen Utrilla-Vázquez, Jacobo Rodríguez-Campos, Carlos Hugo Avendaño-Arrazate et al. · Food Research International · 2019 · 92 citations

Food Chemistry, Maya Cocoa, Volatile Compounds +2

Bioremediation of soil contaminated by hydrocarbons with the combination of three technologies: bioaugmentation, phytoremediation, and vermiremediation

Jacobo Rodríguez-Campos, Andrea Perales-Garcia, Janett Hernandez-Carballo et al. · Journal of Soils and Sediments · 2018 · 70 citations

Engineering, Environmental Engineering, Bioremediation +9

Macrofauna and mesofauna from soil contaminated by oil extraction

David Rogelio García-Segura, Isis Maviel Castillo-Murrieta, Froylán Martínez-Rabelo et al. · Geoderma · 2017 · 43 citations

Environmental Chemistry, Engineering, Marine Pollution +4