G. A. Cardoso-Ugarte

Modeling phase separation and droplet size of W/O emulsions with oregano essential oil as a function of its formulation and homogenization conditions

A. López‐Malo, E. Palou, N. Ramírez‐Corona, 2018 .

Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index

A. Totosaus, Z. N. Juárez, G. A. Cardoso-Ugarte, 2021, Applied Sciences.

Nutritional Contributions and Health Associations of Traditional Fermented Foods

G. A. Cardoso-Ugarte, B. Pérez-Armendáriz, Berenice Negrete-Romero, 2021, Fermentation.

Cinnamon (Cinnamomum zeylanicum) Essential Oils

A. López‐Malo, M. Sosa‐Morales, G. A. Cardoso-Ugarte, 2016 .

Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in food

A. López‐Malo, M. Jiménez-Munguía, G. A. Cardoso-Ugarte, 2016 .

Sweet Orange (Citrus sinensis) Oils

A. López‐Malo, E. Palou, A. Franco-Vega, 2016 .

Microwave-assisted Extraction of Essential Oils from Herbs

A. López‐Malo, M. Sosa‐Morales, G. A. Cardoso-Ugarte, 2013, The Journal of microwave power and electromagnetic energy : a publication of the International Microwave Power Institute.

Microwave-assisted extraction of betalains from red beet (Beta vulgaris)

T. Ballard, A. Liceaga, Andrea M. Liceaga, 2014 .

Stability of oregano essential oil encapsulated in double (w/o/w) emulsions prepared with mechanical or high‐pressure homogenization and its effect in Aspergillus niger inhibition

M. Jiménez‐Fernández, A. López‐Malo, E. Palou, 2020 .

Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches.

G. A. Cardoso-Ugarte, B. Pérez-Armendáriz, G. Cardoso-Ugarte, 2020, Food research international.

Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade

M. Sosa‐Morales, G. A. Cardoso-Ugarte, G. Cardoso-Ugarte, 2021, Food Reviews International.

Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

M. Sosa‐Morales, G. A. Cardoso-Ugarte, C. C. Morlán-Palmas, 2013, Journal of food science.