J. C. Barros-Castillo

发表

Characterization of sodium alginate coatings with Meyerozyma caribbica and impact on quality properties of avocado fruit

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, Maricarmen Íñiguez-Moreno, 2021 .

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, Maricarmen Íñiguez-Moreno, 2021, Food chemistry: X.

Utilization of by-products of endemic fruits: Encapsulation of proteolytic extracts of guamara (Bromelia pinguin) and cocuixtle (Bromelia karatas) by electrospraying

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, E. Montalvo-González, 2021 .

Ultrasound-Assisted Extraction of Artocarpus heterophyllus L. Leaf Protein Concentrate: Solubility, Foaming, Emulsifying, and Antioxidant Properties of Protein Hydrolysates

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, J. C. Barros-Castillo, 2022, Colloids and Interfaces.

Evaluation of biopolymers in the encapsulation by electrospraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, J. C. Barros-Castillo, 2020, Polymer Bulletin.

Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, J. C. Barros-Castillo, 2020, Food Science and Biotechnology.

Volatile compounds released by acid hydrolysis in jackfruit (Artocarpus heterophyllus Lam.). A comparative study by using SDE and HS-SPME techniques

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, J. C. Barros-Castillo, 2022, Journal of Food Composition and Analysis.

Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, Maricarmen Íñiguez-Moreno, 2022, Journal of Food Processing and Preservation.

Use of emerging technologies in the extraction of lupeol, α-amyrin and β-amyrin from sea grape (Coccoloba uvifera L.)

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, A. Navarro-Ocaña, 2018, Journal of Food Science and Technology.

Yeasts with potential biocontrol of Colletotrichum gloeosporioides in avocado (Persea americana Mill. cv. Hass) and characterization of Yamadazyma mexicana mechanisms

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, J. Narváez-Zapata, 2022, European Journal of Plant Pathology.

Sodium alginate coatings added with Meyerozyma caribbica: Postharvest biocontrol of Colletotrichum gloeosporioides in avocado (Persea americana Mill. cv. Hass)

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, T. Sandoval-Contreras, 2020 .

Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area.

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, L. Cuevas-Glory, 2021, Food research international.

Structural Modification of Jackfruit Leaf Protein Concentrate by Enzymatic Hydrolysis and Their Effect on the Emulsifier Properties

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, J. C. Barros-Castillo, 2022, Colloids and Interfaces.

Microencapsulation of citral with Arabic gum and sodium alginate for the control of Fusarium pseudocircinatum in bananas

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, Maricarmen Íñiguez-Moreno, 2022, Iranian Polymer Journal.

Contribution of glycosidically bound compounds to aroma potential of jackfruit ( Artocarpus heterophyllus lam)

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, L. Cuevas-Glory, 2023, Flavour and Fragrance Journal.

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

J. A. Ragazzo‐Sánchez, E. Montalvo-González, M. García-Magaña, 2023, Biology.