| 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 | 395 | 2011 |
| 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 | 222 | 2003 |
| 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 | 164 | 2003 |
| 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 | 139 | 2014 |
| Effects of power ultrasound on immersion freezing parameters of potatoes P Comandini, G Blanda, MC Soto-Caballero, V Sala, U Tylewicz, ... Innovative Food Science & Emerging Technologies 18, 120-125, 2013 | 103 | 2013 |
| 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 | 65 | 2015 |
| External factors and nanoparticles effect on water vapor permeability of pectin-based films ASS Salazar, PAS Cavazos, HM Paz, AV Fragoso Journal of Food Engineering 245, 73-79, 2019 | 60 | 2019 |
| Reaction kinetics at high pressure and temperature: effects on milk flavor volatiles and on chemical compounds with nutritional and safety importance in several foods A Valdez-Fragoso, H Mújica-Paz, J Welti-Chanes, JA Torres Food and Bioprocess Technology 4, 986-995, 2011 | 43 | 2011 |
| Principles of freeze-concentration and freeze-drying. J Welti-Chanes, D Bermúdez, A Valdez-Fragoso, H Mújica-Paz, ... | 33 | 2004 |
| Vacuum pulse-assisted pickling whole jalapeño pepper optimization A Valdez-Fragoso, SI Martínez-Monteagudo, F Salais-Fierro, ... Journal of food engineering 79 (4), 1261-1268, 2007 | 29 | 2007 |
| Reuse of sucrose syrup in pilot‐scale osmotic dehydration of apple cubes A Valdez‐Fragoso, H Mujica‐Paz, F Giroux, J Welti‐Chanes Journal of Food Process Engineering 25 (2), 125-139, 2002 | 29 | 2002 |
| Impregnation techniques for aroma enrichment of apple sticks: A preliminary study P Comandini, G Blanda, H Mújica Paz, A Valdez Fragoso, ... Food and bioprocess technology 3, 861-866, 2010 | 26 | 2010 |
| Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms D Vazquez-Cabral, A Valdez-Fragoso, NE Rocha-Guzman, ... Innovative Food Science & Emerging Technologies 34, 171-179, 2016 | 25 | 2016 |
| 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 |
| Quick hydration of tepary (Phaseolus acutifolius A. Gray) and pinto beans (Phaseolus vulgaris L.) driven by pressure gradients E Zanella-Díaz, H Mújica-Paz, MC Soto-Caballero, J Welti-Chanes, ... LWT-Food Science and Technology 59 (2), 800-805, 2014 | 24 | 2014 |
| Fundamentals of mass transport J Welti-Chanes, H Mujica-Paz, A Valdez-Fragoso, R Leon-Cruz Transport phenomena in food processing, 3-24, 2003 | 23 | 2003 |
| 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 |
| Tracing phenolic compounds through manufacturing of edible films from orange and grapefruit peels JG Hernández-Carrillo, A Valdez-Fragoso, J Welti-Chanes, H Mújica-Paz Revista mexicana de ingeniería química 14 (3), 567-578, 2015 | 21 | 2015 |
| Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper H Mújica-Paz, LD Argüelles-Piña, LC Pérez-Velázquez, ... Innovative Food Science & Emerging Technologies 7 (3), 195-202, 2006 | 17 | 2006 |
| Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange V Tejada‐Ortigoza, Z Escobedo‐Avellaneda, A Valdez‐Fragoso, ... Journal of the Science of Food and Agriculture 95 (12), 2438-2444, 2015 | 15 | 2015 |
