| Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters E Hernández-Hernández, E Ponce-Alquicira, ME Jaramillo-Flores, ... Meat science 81 (2), 410-417, 2009 | 353 | 2009 |
| Evaluation of the antioxidant activity of aqueous and methanol extracts of Pleurotus ostreatus in different growth stages I González-Palma, HB Escalona-Buendía, E Ponce-Alquicira, ... Frontiers in microbiology 7, 206086, 2016 | 154 | 2016 |
| Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts M Calderón-Oliver, HB Escalona-Buendía, ON Medina-Campos, ... LWT-Food Science and Technology 65, 46-52, 2016 | 132 | 2016 |
| Mesquite gum: fractionation and characterization of the gum exuded from Prosopis laevigata obtained from plant tissue culture and from wild trees J Orozco-Villafuerte, F Cruz-Sosa, E Ponce-Alquicira, EJ Vernon-Carter Carbohydrate Polymers 54 (3), 327-333, 2003 | 106 | 2003 |
| Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract M Calderón-Oliver, R Pedroza-Islas, HB Escalona-Buendía, ... Food Hydrocolloids 62, 49-57, 2017 | 95 | 2017 |
| Processing of crawfish (Procambarus clarkii) for the preparation of carotenoproteins and chitin O Cremades, R Ponce, E.: Corpas, JF Gutierrez, M Jover, ... Journal of agricultural and food chemistry 49 (11), 5468-5472, 2001 | 65 | 2001 |
| 2001. Processing of crawfish (Procambarus clarkii) for the preparation of carotenoproteins and chitin. O Cremades, E Ponce, R Corpas, JF Gutierrez, M Jover, ... JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001 | 65 | 2001 |
| Antibiotic resistance in lactic acid bacteria YM Álvarez-Cisneros, E Ponce-Alquicira Antimicrobial resistance-a global threat, 2018 | 62 | 2018 |
| Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization C Juárez-Castelán, I García-Cano, A Escobar-Zepeda, ... Meat science 150, 7-13, 2019 | 58 | 2019 |
| Partial characterization of a class IIa pediocin produced by Pediococcus parvulus 133 strain isolated from meat (Mexican “chorizo”) R Schneider, FJ Fernandez, MB Aguilar, I Guerrero-Legarreta, ... Food control 17 (11), 909-915, 2006 | 53 | 2006 |
| The role of microencapsulation in food application M Calderón-Oliver, E Ponce-Alquicira Molecules 27 (5), 1499, 2022 | 52 | 2022 |
| Environmentally friendly techniques and their comparison in the extraction of natural antioxidants from green tea, rosemary, clove, and oregano M Calderón-Oliver, E Ponce-Alquicira Molecules 26 (7), 1869, 2021 | 44 | 2021 |
| Fruits: a source of polyphenols and health benefits M Calderón-Oliver, E Ponce-Alquicira Natural and artificial flavoring agents and food dyes, 189-228, 2018 | 38 | 2018 |
| Effect of refrigerated storage on proteolytic activity and physicochemical and microstructural properties of giant squid (Dosidicus gigas) mantle muscle O DUBLÁN‐GARCÍA, R CRUZ‐CAMARILLO, ... Journal of Muscle Foods 17 (3), 291-310, 2006 | 37 | 2006 |
| Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuum‐packaged beef ML Signorini, E Ponce‐Alquicira, I Guerrero‐Legarreta Journal of Muscle Foods 17 (3), 277-290, 2006 | 36 | 2006 |
| Dipeptidyl peptidase IV inhibitory activity of protein hydrolyzates from Amaranthus hypochondriacus L. Grain and their influence on postprandial glycemia in … SS Jorge, RB Raúl, GL Isabel, PA Edith, EBH Bernardo, APJ César, ... African Journal of Traditional, Complementary and Alternative Medicines 12 …, 2015 | 35 | 2015 |
| Effects of heat and pH treatments and in vitro digestion on the biological activity of protein hydrolysates of Amaranthus hypochondriacus L. grain J López-Sánchez, E Ponce-Alquicira, R Pedroza-Islas, A De la Peña-Díaz, ... Journal of food science and technology 53, 4298-4307, 2016 | 31 | 2016 |
| Biochemical characterization of a bacteriocin‐like inhibitory substance produced by Enterococcus faecium MXVK29, isolated from Mexican traditional sausage YM Alvarez‐Cisneros, FJ Fernandez, C Wacher‐Rodarte, MB Aguilar, ... Journal of the Science of Food and Agriculture 90 (14), 2475-2481, 2010 | 30 | 2010 |
| Histamine production by two Enterobacteriaceae strains isolated from tuna (Thunnus thynnus) and jack mackerel (Trachurus murphyii) S Guillén-Velasco, E Ponce-Alquicira, A Farrés-González Saravia, ... International Journal of Food Properties 7 (1), 91-103, 2004 | 30 | 2004 |
| Extraction and ESI–CID–MS/MS analysis of myoglobins from different meat species E Ponce-Alquicira, AJ Taylor Food chemistry 69 (1), 81-86, 2000 | 30 | 2000 |
Hector B. Escalona-BuendiaUniversidad Autónoma MetropolitanaDirección de correo verificada de xanum.uam.mx
