Instituto Tecnológico de Mérida

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Víctor M. Moo‐Huchin, Mariela I. Moo-Huchin, Raciel Javier Estrada‐León et al. · Food Chemistry · 2014 · 222 citations

Food Chemistry, Tropical Fruits, Antioxidant Compounds +5

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Víctor M. Moo‐Huchin, Iván Estrada-Mota, Raciel Javier Estrada‐León et al. · Food Chemistry · 2013 · 185 citations

Food Chemistry, Nutrition, Food Bioactive Compound +7

Extraction, physicochemical characterization, and morphological properties of chitin and chitosan from cuticles of edible insects

Andressa Jantzen da Silva Lucas, Eliézer Quadro Oreste, Helena Leão Gouveia Costa et al. · Food Chemistry · 2020 · 166 citations

Food Chemistry, Physicochemical Characterization, Morphological Properties +7

Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan

J Pino, M. Carmen González, Leonardo G. Ceballos et al. · Food Chemistry · 2007 · 158 citations

Volatile Compounds, Habanero Chilli Pepper, Phytochemistry +2

The influence of waves propagating with the current on the wake of a tidal stream turbine

Yuquan Zhang, Wei Zang, Jinhai Zheng et al. · Applied Energy · 2021 · 140 citations · Full text

Engineering, Wind Power Generation, Ocean Engineering +4