M.E. Jaramillo-Flores

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 275 citations

Agriculture, Biochemistry, Food Science +17

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

Elvia Hernández‐Hernández, Edith Ponce‐Alquicira, M.E. Jaramillo-Flores et al. · Meat Science · 2008 · 247 citations

Agriculture, Botany, Food Science +13

Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin

José Octavio Rodiles‐López, Izlia J. Arroyo‐Maya, M.E. Jaramillo-Flores et al. · Journal of Dairy Science · 2010 · 36 citations · Full text

Agriculture, Biochemistry, Milk Chemistry +10

Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

José Octavio Rodiles‐López, M.E. Jaramillo-Flores, Gustavo F. Gutiérrez‐López et al. · Journal of Food Engineering · 2007 · 33 citations

Agriculture, Animal Sciences, Biochemistry +12

The Composition, Rheological and Thermal Properties of Tajonal (<i>Viguiera Dentata</i>) Mexican Honey

Rosalva Mora‐Escobedo, Yolanda Moguel-Ordóñez, M.E. Jaramillo-Flores et al. · International Journal of Food Properties · 2006 · 30 citations · Full text

Agriculture, Food Science, Food Analysis +13