A. Valdez-Fragoso

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

H. Mújica-Paz, A. Valdez-Fragoso, Carole Tonello Samson et al. · Food and Bioprocess Technology · 2011 · 322 citations

Engineering, High-pressure Processing, Biotechnology +10

Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration

H. Mújica-Paz, A. Valdez-Fragoso, Aurelio López‐Malo et al. · Journal of Food Engineering · 2003 · 153 citations

Food Chemistry, Engineering, Botany +11

Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

Zamantha Escobedo‐Avellaneda, Janet A. Gutiérrez‐Uribe, A. Valdez-Fragoso et al. · Journal of Functional Foods · 2013 · 116 citations · Full text

Food Chemistry, Food Bioactive Compound, Medicine +6

Impregnation properties of some fruits at vacuum pressure

H. Mújica-Paz, A. Valdez-Fragoso, Aurelio López‐Malo et al. · Journal of Food Engineering · 2002 · 102 citations

Botany, Impregnation Properties, Food Engineering +2

Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

Dulce M. Jiménez-Aguilar, Zamantha Escobedo‐Avellaneda, Olga Martı́n-Belloso et al. · Food Engineering Reviews · 2015 · 71 citations

Food Chemistry, High Hydrostatic Pressure, Prickly Pears +4