Jaime López‐Cervántes

Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

Dalia I. Sánchez‐Machado, Jaime López‐Cervántes, J. López‐Hernández et al. · Food Chemistry · 2003 · 566 citations

Food Chemistry, Engineering, Fatty Acids +6

Nutritional Quality of Edible Parts of Moringa oleifera

Dalia I. Sánchez‐Machado, José A. Núñez‐Gastélum, Cuauhtémoc Reyes‐Moreno et al. · Food Analytical Methods · 2009 · 256 citations

Food Chemistry, Nutrition, Food Composition +6

Aloe vera : Ancient knowledge with new frontiers

Dalia I. Sánchez‐Machado, Jaime López‐Cervántes, Raquel Sendón et al. · Trends in Food Science & Technology · 2017 · 215 citations

Archaeology, Ethnobotany, Anthropology +3

An HPLC method for the quantification of sterols in edible seaweeds

Dalia I. Sánchez‐Machado, J. López‐Hernández, P. Paseiro‐Losada et al. · Biomedical Chromatography · 2004 · 206 citations

Chitosan/Hydrophilic Plasticizer-Based Films: Preparation, Physicochemical and Antimicrobial Properties

Jesús Rubén Rodríguez‐Núñez, Tomás J. Madera‐Santana, Dalia I. Sánchez‐Machado et al. · Journal of environmental polymer degradation · 2013 · 178 citations

Chemical Engineering, Edible Film, Engineering +3