Hugo S. Garcia  (ORCID:0000 0001 5805 0201)
Hugo S. Garcia (ORCID:0000 0001 5805 0201)
TecNM-Instituto Tecnologico de Veracruz
Dirección de correo verificada de veracruz.tecnm.mx
Título
Citado por
Citado por
Año
Immobilized lipase reactors for modification of fats and oils—a review
FX Malcata, HR Reyes, HS Garcia, CG Hill, CH Amundson
Journal of the American Oil Chemists’ Society 67 (12), 890-910, 1990
3781990
Organic acids as antimicrobials to control Salmonella in meat and poultry products
E Mani-López, HS García, A López-Malo
Food Research International 45 (2), 713-721, 2012
3242012
Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize
LX Lopez-Martinez, RM Oliart-Ros, G Valerio-Alfaro, CH Lee, KL Parkin, ...
LWT-Food Science and Technology 42 (6), 1187-1192, 2009
3092009
Kinetics and mechanisms of reactions catalysed by immobilized lipases
FX Malcata, HR Reyes, HS Garcia, CG Hill Jr, CH Amundson
Enzyme and microbial technology 14 (6), 426-446, 1992
3051992
Dielectric properties of foods: reported data in the 21st century and their potential applications
ME Sosa-Morales, L Valerio-Junco, A López-Malo, HS García
LWT-Food Science and Technology 43 (8), 1169-1179, 2010
2442010
Kinetic model for osmotic dehydration and its relationship with Fick's second law
E AZUARA, R CORTÉS, HS GARCIA, CI BERISTAIN
International Journal of Food Science & Technology 27 (4), 409-418, 1992
2361992
Mass transfer during osmotic dehydration of pineapple rings
CI Beristain, E Azuara, R Cortes, HS Garcia
International Journal of Food Science & Technology 25 (5), 576-582, 1990
2341990
Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum
CI Beristain, HS Garcıa, EJ Vernon-Carter
LWT-Food Science and Technology 34 (6), 398-401, 2001
2002001
Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1
A Hernandez-Mendoza, HS Garcia, JL Steele
Food and Chemical Toxicology 47 (6), 1064-1068, 2009
1852009
Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
O Sandoval-Castilla, C Lobato-Calleros, HS García-Galindo, ...
Food Research International 43 (1), 111-117, 2010
1662010
Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and soy protein isolate as wall materials
MP Rascón, CI Beristain, HS García, MA Salgado
LWT-Food Science and Technology 44 (2), 549-557, 2011
1512011
Postbiotics: An evolving term within the functional foods field
JE Aguilar-Toalá, R Garcia-Varela, HS Garcia, V Mata-Haro, ...
Trends in Food Science & Technology 75, 105-114, 2018
1402018
Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid
M Jimenez, HS Garcia, CI Beristain
European Food Research and Technology 219 (6), 588-592, 2004
1322004
Key role of teichoic acids on aflatoxin B1 binding by probiotic bacteria
A Hernandez‐Mendoza, D Guzman‐de‐Peña, HS Garcia
Journal of Applied Microbiology 107 (2), 395-403, 2009
1212009
Synthesis of flavor and fragrance esters using Candida antarctica lipase
A Larios, HS García, RM Oliart, G Valerio-Alfaro
Applied Microbiology and Biotechnology 65 (4), 373-376, 2004
1202004
Enthalpy-entropy compensation in food vapor adsorption
CI Beristain, HS Garcia, E Azuara
Journal of Food Engineering 30 (3-4), 405-415, 1996
1201996
Antifungal activity of Lactobacilli and its relationship with 3-phenyllactic acid production
O Cortés-Zavaleta, A López-Malo, A Hernández-Mendoza, HS García
International Journal of Food Microbiology 173, 30-35, 2014
1072014
Development of a mathematical model to predict kinetics of osmotic dehydration
E Azuara, CI BERISTAIN, HS Garcia
Journal of Food Science and Technology 29 (4), 239-242, 1992
1061992
Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation
N Gamez-Meza, JA Noriega-Rodrıguez, LA Medina-Juárez, ...
Food Research International 36 (7), 721-727, 2003
1052003
Analysis of the isothiocyanates present in cabbage leaves extract and their potential application to control Alternaria rot in bell peppers
R Troncoso, C Espinoza, A Sánchez-Estrada, ME Tiznado, HS García
Food Research International 38 (6), 701-708, 2005
1002005
El sistema no puede realizar la operación en estos momentos. Inténtalo de nuevo más tarde.
Artículos 1–20