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Publicaciones recientes

Optimization of β-Carotene from 'Ataulfo' mango (Mangifera indica l.) by-products using ultrasound-assisted extraction
G Mercado-Mercado, E Montalvo-González, JA Sánchez-Burgos, RM Velázquez-Estrada, E Álvarez-Parrilla, GA González-Aguilar, SG Sáyago-Ayerdi.
Revista Mexicana de Ingeniería Química (2019) 18(3) 1051-1061.

Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing
Rita-María Velázquez-Estrada, María-Manuela Hernández-Herrero, Buenaventura Guamis-López, Artur-Xavier Roig-Saguès.
International Journal of Food Science and Technology (2019) 54(5) 1858-1864. https://doi.org/10.1111/ijfs.14089

Thermosonication: An alternative processing for fruit and vegetable juices
Luis M. Anaya-Esparza, Rita M. Velázquez-Estrada, Artur X. Roig, Hugo S. García-Galindo, Sonia G. Sáyago-Ayerdi, Efigenia Montalvo-González.
Trends in Food Science and Technology (2017) 61 26-37. https://doi.org/10.1016/j.tifs.2016.11.020

Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar
Luis M. Anaya-Esparza, Rita M. Velázquez-Estrada, Sonia G. Sáyago-Ayerdi, Jorge A. Sánchez-Burgos, Marco Vinicio Ramírez-Mares, María de Lourdes García-Magaña, Efigenia Montalvo-González.
LWT - Food Science and Technology (2017) 75 545-551. https://doi.org/10.1016/j.lwt.2016.10.002

Optimization of Ultrasonic‐Assisted Extraction of Antioxidant Compounds from Starfruit (Averroha carambola L) Leaves
Victor Manuel Zamora-Gasga, Mitsuky Soraya Serafín-García, Jorge Alberto Sánchez-Burgos, Rita María Velázquez Estrada, Sonia Guadalupe Sáyago-Ayerdi.
Journal of Food Processing and Preservation (2017) 41(4). https://doi.org/10.1111/jfpp.13093

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
R.M. Velázquez-Estrada, M.M. Hernández-Herrero, C.E. Rüfer, B. Guamis-López, A.X. Roig-Sagués.
Innovative Food Science and Emerging Technologies (2013) 18 89-94. https://doi.org/10.1016/j.ifset.2013.02.005

Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization
R.M. Velázquez-Estrada, M.M. Hernández-Herrero, B. Guamis-López, A.X. Roig-Sagués.
Innovative Food Science and Emerging Technologies (2012) 13 100-106. https://doi.org/10.1016/j.ifset.2011.09.001

Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation
R.M. Velázquez-Estrada, M.M. Hernández-Herrero, T.J. López-Pedemonte, W.J. Briñez-Zambrano, B. Guamis-López, A.X. Roig-Sagués.
Food Control (2011) 22(2) 313-317. https://doi.org/10.1016/j.foodcont.2010.07.029

Inactivation of Salmonella enterica Serovar Senftenberg 775W in Liquid Whole Egg by Ultrahigh Pressure Homogenization
R. M. Velázquez-Estrada, M. M. Hernández-Herrero, T. López-Pedemonte, B. Guamis-López, A. X. Roig-Sagués.
Journal of Food Protection (2008) 71(11) 2283-2288. https://doi.org/10.4315/0362-028x-71.11.2283

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