Z. Escobedo-Avellaneda

J. Welti‐Chanes, Z. Escobedo-Avellaneda, Izaskun Pérez-Simón, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Controlled Atmosphere Storage: Applications for Bulk Storage of Foodstuffs

J. Welti‐Chanes, Z. Escobedo-Avellaneda, 2016 .

HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade

J. Welti‐Chanes, M. Lavilla, Semanur Yildiz, 2021 .

Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

J. Welti‐Chanes, O. Martín‐Belloso, Z. Escobedo-Avellaneda, 2018, Food and Bioprocess Technology.

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

J. Torres, J. Welti‐Chanes, Z. Escobedo-Avellaneda, 2012 .

High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.)

J. Welti‐Chanes, O. Martín‐Belloso, Z. Escobedo-Avellaneda, 2017, Food and Bioprocess Technology.

Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli

A. Valdez-Fragoso, J. Welti‐Chanes, O. Martín‐Belloso, 2015, Letters in applied microbiology.

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

R. Parra-Saldívar, J. Welti‐Chanes, D. Esquivel-Hernández, 2017, Journal of Food Science and Technology.

State-of-the-Art Extraction Methodologies for Bioactive Compounds from Algal Biome to Meet Bio-Economy Challenges and Opportunities

Hafiz M.N. Iqbal, J. Welti‐Chanes, J. E. Sosa-Hernández, 2018, Molecules.

Reaction Chemistry at High Pressure and High Temperature

J. Torres, J. Welti‐Chanes, Z. Escobedo-Avellaneda, 2016 .

Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.

J. Torres, R. Durst, P. Sanz, 2012, Journal of food science.

Decision letter for "Changes induced by high hydrostatic pressure in acidified and non-acidified milk during Oaxaca cheese production"

J. Welti‐Chanes, Z. Escobedo-Avellaneda, Samantha Calvo-Segura, 2021, International Journal of Food Science & Technology.

Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar

J. Welti‐Chanes, Z. Escobedo-Avellaneda, M. C. Soto-Caballero, 2021, Journal of Food Science and Technology.

Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.

H. Mújica-Paz, A. Valdez-Fragoso, J. Welti‐Chanes, 2015, The Journal of the Science of Food and Agriculture.

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

J. Welti‐Chanes, Z. Escobedo-Avellaneda, L. M. Martínez, 2022, Molecules.

Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein Micelles

J. Welti‐Chanes, Z. Escobedo-Avellaneda, R. García-García, 2022, Molecules.

ANALYSIS OF THE DRYING PROCESS OF MEXICAN HOT SALSA USING THE CHARACTERISTIC CURVE MODEL

J. Guerrero-Beltrán, J. Welti‐Chanes, Z. Escobedo-Avellaneda, 2013 .

Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process

J. Welti‐Chanes, Z. Escobedo-Avellaneda, G. V. Buitimea-Cantúa, 2024, Foods.

Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia)

J. Welti‐Chanes, Z. Escobedo-Avellaneda, M. C. Soto-Caballero, 2023, Molecules.