Leopoldo González-Cruz

Author

Also Known As

GONZÁLEZ-CRUZ LEOPOLDO, González-Cruz Leopoldo,, IT de Celaya, L. GONZÁLEZ-CRUZ, L. González-Cruz, L. González-Cruz, L. González-Cruz,, Leopoldo Gonzalez-C, Leopoldo Gonzalez-Cruz, Leopoldo Gonzalez‐Cruz

Publications

618

Citations

H-Index

Concepts

All Affiliations

Technological Institute of Celaya Tecnológico Nacional de México Instituto Politécnico Nacional Universidad Autónoma del Estado de Hidalgo Instituto Tecnológico de Tuxtepec

About

Leopoldo González-Cruz is an author at Technological Institute of Celaya specializing in food chemistry, engineering, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	209
2	Health Sciences	4	4	126
3	Medicine	2	2	55
4	Biochemistry	2	2	55
5	Chemical Engineering	2	2	82

Leopoldo González-Cruz

Publications

526

Citations

H-Index

Page 1

	Year	Citations
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, Food Science and Technology International Food ChemistryThermal TreatmentCarotenoidEngineeringBotany	2003	120
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, Journal of Food Science and Technology Food ChemistryThermal TreatmentFourier TransformSpectroscopyFood Analysis	2016	60
Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch Ulin Antobelli Basilio-Cortés, Leopoldo González-Cruz, Gonzalo Velázquez, Polymers EngineeringFood BiophysicsDual ModificationPolysaccharideGrain Quality	2019	51
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, Antibiotics	2019	51
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, Industrial Crops and Products Food ChemistryHibiscus SabdariffaBiochemistryMedicineAcid Hydrolysis	2018	33
Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics Leopoldo González-Cruz, José Luis Montañez-Soto, Eloy Conde-Barajas, International Journal of Biological Macromolecules Food ChemistryChemical EngineeringStarch CharacteristicsRice BeansHydrothermal Treatment	2017	31
Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds Cármen Valadez-Vega, Olivia Lugo-Magaña, Claudia Yuritzi Figueroa-Hernández, Foods	2022	25
Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate María de los Ángeles Vivar‐Vera, Araceli Pérez‐Silva, I.I. Ruiz-López, Journal of Food Science and Technology Food ChemistryNutritionFood AnalysisSensory PropertiesFood Engineering	2018	24
Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating Aurea Bernardino‐Nicanor, José Luis Montañez-Soto, Eloy Conde-Barajas, Coatings Plant AnalysisEdible FilmEngineeringBotanyFood Analysis	2018	22
Quality of Opuntia robusta and its use in development of mayonnaise-like product Aurea Bernardino‐Nicanor, Emma Noemí Hinojosa-Hernández, José Mayolo Simitrio Juárez-Goiz, Journal of Food Science and Technology Mayonnaise-like ProductFood Quality AssuranceOpuntia RobustaFood QualityFood Technology	2013	20

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