Mario Pérez‐Won

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez et al. · Food Chemistry · 2009 · 520 citations

Agriculture, Food Science, Plant Sciences +16

Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Elizabeth Varela-Santos, Luz Araceli Ochoa‐Martínez, Gipsy Tabilo‐Munizaga et al. · Innovative Food Science & Emerging Technologies · 2011 · 236 citations

Agriculture, Food Science, Food Engineering +16

Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry

Manuela Gallón-Bedoya, Daniel Restrepo-Montoya, Gipsy Tabilo‐Munizaga et al. · Trends in Food Science & Technology · 2022 · 122 citations

Agriculture, Biotechnology, Food Science +15

Advances in vacuum microwave drying (VMD) systems for food products

Luis González-Cavieres, Mario Pérez‐Won, Gipsy Tabilo‐Munizaga et al. · Trends in Food Science & Technology · 2021 · 119 citations

Agriculture, Food Science, Food Engineering +11

Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)

Yissleen Núñez-Mancilla, Mario Pérez‐Won, Elsa Uribe et al. · LWT · 2012 · 111 citations · Full text

Agriculture, Botany, Plant Sciences +17