Seguir
Jorge Welti-Chanes
Jorge Welti-Chanes
Tecnologico de Monterrey
Dirección de correo verificada de tec.mx
Título
Citado por
Citado por
Año
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
E Palou, A López‐Malo, GV Barbosa‐Cánovas, J Welti‐Chanes, ...
Journal of food science 64 (1), 42-45, 1999
5741999
High-pressure processing technologies for the pasteurization and sterilization of foods
H Mújica-Paz, A Valdez-Fragoso, CT Samson, J Welti-Chanes, JA Torres
Food and Bioprocess Technology 4, 969-985, 2011
3752011
Novel functional foods from vegetable matrices impregnated with biologically active compounds
SM Alzamora, D Salvatori, MS Tapia, A López-Malo, J Welti-Chanes, ...
Journal of Food Engineering 67 (1-2), 205-214, 2005
2842005
Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material
DM Jiménez-Aguilar, AE Ortega-Regules, JD Lozada-Ramírez, ...
Journal of food composition and analysis 24 (6), 889-894, 2011
2502011
Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration
H Mujica-Paz, A Valdez-Fragoso, A López-Malo, E Palou, J Welti-Chanes
Journal of food engineering 57 (4), 305-314, 2003
2162003
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree
A López-Malo, E Palou, GV Barbosa-Canovas, J Welti-Chanes, ...
Food Research International 31 (8), 549-556, 1998
1861998
Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients
LE Garcia-Amezquita, V Tejada-Ortigoza, SO Serna-Saldivar, ...
Food and Bioprocess Technology 11, 1439-1463, 2018
1672018
Impregnation properties of some fruits at vacuum pressure
H Mujica-Paz, A Valdez-Fragoso, A López-Malo, E Palou, J Welti-Chanes
Journal of food engineering 56 (4), 307-314, 2003
1602003
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
J Welti-Chanes, CE Ochoa-Velasco, JÁ Guerrero-Beltrán
Innovative Food Science & Emerging Technologies 10 (4), 457-462, 2009
1472009
Novel technologies to improve food safety and quality
M Morales-de la Peña, J Welti-Chanes, O Martín-Belloso
Current opinion in food science 30, 1-7, 2019
1382019
Combination of preservation factors applied to minimal processing of foods
MS Tapia de Daza, SM Alzamora, JW Chanes, G Gould
Critical Reviews in Food Science & Nutrition 36 (6), 629-659, 1996
1371996
Advances in the functional characterization and extraction processes of dietary fiber
V Tejada-Ortigoza, LE Garcia-Amezquita, SO Serna-Saldívar, ...
Food Engineering Reviews 8, 251-271, 2016
1262016
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
1242014
High-pressure processing: kinetic models for microbial and enzyme inactivation
V Serment-Moreno, G Barbosa-Canovas, JA Torres, J Welti-Chanes
Food Engineering Reviews 6, 56-88, 2014
1232014
Hurdle technology in fruit processing
PL Gómez, J Welti-Chanes, SM Alzamora
Annual Review of Food Science and Technology 2, 447-465, 2011
1192011
High pressure-processed guacamole
E Palou, C Hernández-Salgado, A López-Malo, GV Barbosa-Cánovas, ...
Innovative Food Science & Emerging Technologies 1 (1), 69-75, 2000
1182000
Transport phenomena in food engineering: basic concepts and advances
J Welti-Chanes, F Vergara-Balderas, D Bermúdez-Aguirre
Journal of Food Engineering 67 (1-2), 113-128, 2005
1162005
Characterization and quantification of individual betalain and phenolic compounds in Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues: A comparative study
T García-Cayuela, A Gómez-Maqueo, D Guajardo-Flores, J Welti-Chanes, ...
Journal of Food Composition and Analysis 76, 1-13, 2019
1132019
Pineapple fruit bromelain affinity to different protein substrates
CA Corzo, KN Waliszewski, J Welti-Chanes
Food Chemistry 133 (3), 631-635, 2012
1122012
ULTRAVIOLET‐C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE
J GUERRERO‐BELTRÁN, J WELTI‐CHANES, GV BARBOSA‐CÁNOVAS
Journal of Food Process Engineering 32 (6), 916-932, 2009
1012009
El sistema no puede realizar la operación en estos momentos. Inténtalo de nuevo más tarde.
Artículos 1–20