| Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange Z Escobedo-Avellaneda, J Gutiérrez-Uribe, A Valdez-Fragoso, JA Torres, ... Journal of Functional Foods 6, 470-481, 2014 | 128 | 2014 |
| State-of-the-art extraction methodologies for bioactive compounds from algal biome to meet bio-economy challenges and opportunities JE Sosa-Hernández, Z Escobedo-Avellaneda, HMN Iqbal, J Welti-Chanes Molecules 23 (11), 2953, 2018 | 100 | 2018 |
| Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento … Z Escobedo-Avellaneda, MP Moure, N Chotyakul, JA Torres, ... CyTa-journal of food 9 (4), 351-364, 2011 | 66 | 2011 |
| High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties SMT Gharibzahedi, C Hernández-Ortega, J Welti-Chanes, P Putnik, ... Food Hydrocolloids 87, 307-320, 2019 | 61 | 2019 |
| Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages DM Jiménez-Aguilar, Z Escobedo-Avellaneda, O Martín-Belloso, ... Food engineering reviews 7, 198-208, 2015 | 60 | 2015 |
| Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables Z Escobedo-Avellaneda, G Velazquez, JA Torres, J Welti-Chanes LWT 47 (2), 364-370, 2012 | 53 | 2012 |
| Formation risk of toxic and other unwanted compounds in pressure‐assisted thermally processed foods K Segovia Bravo, R Ramírez, R Durst, ZJ Escobedo‐Avellaneda, ... Journal of Food Science 77 (1), R1-R10, 2012 | 42 | 2012 |
| Phenolic compounds in mesoamerican fruits—Characterization, health potential and processing with innovative technologies A Gómez-Maqueo, Z Escobedo-Avellaneda, J Welti-Chanes International Journal of Molecular Sciences 21 (21), 8357, 2020 | 33 | 2020 |
| Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality DE Leyva-Daniel, Z Escobedo-Avellaneda, F Villalobos-Castillejos, ... Food and Bioproducts Processing 102, 299-306, 2017 | 29 | 2017 |
| High hydrostatic pressure induced changes in the physicochemical and functional properties of milk and dairy products: A review SO Serna-Hernandez, Z Escobedo-Avellaneda, R García-García, ... Foods 10 (8), 1867, 2021 | 28 | 2021 |
| Induced changes in aroma compounds of foods treated with high hydrostatic pressure: A review A Lomelí-Martín, LM Martínez, J Welti-Chanes, Z Escobedo-Avellaneda Foods 10 (4), 878, 2021 | 28 | 2021 |
| Three-dimensional printing using a maize protein: Zein-based inks in biomedical applications JA Tavares-Negrete, AE Aceves-Colin, DC Rivera-Flores, GG Díaz-Armas, ... ACS Biomaterials Science & Engineering 7 (8), 3964-3979, 2021 | 24 | 2021 |
| High hydrostatic pressure combined with mild temperature for the preservation of comminuted orange: effects on functional compounds and antioxidant activity Z Escobedo-Avellaneda, J Gutiérrez-Uribe, A Valdez-Fragoso, JA Torres, ... Food and Bioprocess Technology 8, 1032-1044, 2015 | 24 | 2015 |
| Effect of high hydrostatic pressure and temperature on enzymatic activity and quality attributes in mango puree varieties (cv. Tommy Atkins and Manila) M Morales-De la Pena, B Salinas-Roca, Z Escobedo-Avellaneda, ... Food and bioprocess technology 11, 1211-1221, 2018 | 22 | 2018 |
| Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli R García‐García, Z Escobedo‐Avellaneda, V Tejada‐Ortigoza, ... Letters in applied microbiology 60 (6), 558-564, 2015 | 22 | 2015 |
| High hydrostatic pressure to increase the biosynthesis and extraction of phenolic compounds in food: A review JE Navarro-Baez, LM Martínez, J Welti-Chanes, GV Buitimea-Cantúa, ... Molecules 27 (5), 1502, 2022 | 19 | 2022 |
| Beer and consumer response using biometrics: Associations assessment of beer compounds and elicited emotions C Gonzalez Viejo, R Villarreal-Lara, DD Torrico, YG Rodríguez-Velazco, ... Foods 9 (6), 821, 2020 | 19 | 2020 |
| Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage L Sandate-Flores, MJ Rostro-Alanis, EI Mancera-Andrade, ... Journal of food science and technology 54, 611-619, 2017 | 19 | 2017 |
| High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.) M Camiro-Cabrera, Z Escobedo-Avellaneda, B Salinas-Roca, ... Food and bioprocess technology 10, 639-649, 2017 | 17 | 2017 |
| Effect of high hydrostatic pressure and pulsed electric fields processes on microbial safety and quality of black/red raspberry juice GV Buitimea-Cantúa, IA Rico-Alderete, MJ Rostro-Alanís, J Welti-Chanes, ... Foods 11 (15), 2342, 2022 | 16 | 2022 |
