Leopoldo González-Cruz

Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica)

María Eugenia Jaramillo‐Flores, Leopoldo González-Cruz, Maribel Cornejo‐Mazón et al. · Food Science and Technology International · 2003 · 120 citations

Food Chemistry, Thermal Treatment, Carotenoid +13

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches

Aurea Bernardino‐Nicanor, Gerardo Acosta‐García, Norma Güemes Vera et al. · Journal of Food Science and Technology · 2016 · 60 citations · Full text

Food Chemistry, Thermal Treatment, Fourier Transform +4

Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch

Ulin Antobelli Basilio-Cortés, Leopoldo González-Cruz, Gonzalo Velázquez et al. · Polymers · 2019 · 51 citations · Full text

Engineering, Food Biophysics, Dual Modification +16

Hibiscus Acid and Chromatographic Fractions from Hibiscus Sabdariffa Calyces: Antimicrobial Activity against Multidrug-Resistant Pathogenic Bacteria

Lizbeth Anahí Portillo-Torres, Aurea Bernardino‐Nicanor, Carlos Alberto Gómez‐Aldapa et al. · Antibiotics · 2019 · 51 citations · Full text

Effects of acid hydrolysis on the free radical scavenging capacity and inhibitory activity of the angiotensin converting enzyme of phenolic compounds of two varieties of jamaica (Hibiscus sabdariffa)

Enaim Aída Vargas‐León, Luis Díaz‐Batalla, Leopoldo González-Cruz et al. · Industrial Crops and Products · 2018 · 33 citations

Food Chemistry, Hibiscus Sabdariffa, Biochemistry +9