F. García-Ochoa

Design of an interstitial structure for a grape seed oil emulsion by design of experiments and surface response

G. Gutiérrez-López, M. X. Quintanilla-Carvajal, M. Cornejo-Mazón, 2012 .

Use of ATR-FTIR spectroscopy coupled with chemometrics for the authentication of avocado oil in ternary mixtures with sunflower and soybean oils

O. G. Meza-Márquez, G. Osorio-Revilla, T. Gallardo-Velázquez, 2016, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Comparative Analysis of Betalain Content in Stenocereus Stellatus Fruits and Other Cactus Fruits Using Principal Component Analysis

B. E. Barragán-Huerta, F. García-Ochoa, María Guadalupe Pérez-Loredo, 2016 .

Bio surfactants produced by enterobacterial

A. Hernández-Álvarez, A. Cortés-Sánchez, M. Díaz‐Ramírez, 2015 .

Functional Properties of a High Fiber and Protein Snack Made with Blue Corn and Legumes added with Natural Antioxidants

Y. Rivera-Espinoza, M. Salgado‐Cruz, F. García-Ochoa, 2020 .

Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios

L. Dorantes-Álvarez, S. Arellano-Cárdenas, F. García-Ochoa, 2017 .