E. Ochoa-Reyes

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

L. Bello‐Pérez, A. Aparicio-Saguilán, J. Ornelas-Paz, 2015 .

IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS

Cristóbal N. Aguilar, J. Montañez, R. Rodríguez‐Herrera, 2013 .

Caracterización fisicoquímica, mecánica y estructural de películas de almidones oxidados de avena y plátano adicionadas con betalaínas

J. M. Tirado-Gallegos, L. Bello‐Pérez, E. Ochoa-Reyes, 2015 .

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening.

Vrani Ibarra-Junquera, V. Ibarra-Junquera, J. D. Pérez‐Martínez, 2013, Food chemistry.

Significance of enzyme kinetics in food processing and production

J. M. Tirado-Gallegos, J. Buenrostro-Figueroa, R. Baeza-Jiménez, 2022, Value-Addition in Food Products and Processing Through Enzyme Technology.

Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

V. Ibarra-Junquera, C. I. Victoria-Campos, J. Ornelas-Paz, 2017 .

Changes in oxidative stability, composition and physical characteristics of oil from a non-conventional source before and after processing

M. Hernández-González, E. Ochoa-Reyes, J. Tirado-Gallegos, 2020 .

Solid-State Fermentation as a Sustainable Tool for Extracting Phenolic Compounds from Cascalote Pods

J. Ascacio-Valdés, J. Tafolla-Arellano, E. Ochoa-Reyes, 2023, Fermentation.