A. Levario-Gómez

Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil

J. M. Tirado-Gallegos, J. Buenrostro-Figueroa, M. Chávez-González, 2021, Journal of Food Measurement and Characterization.

Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds

A. López‐Malo, G. Nevárez-Moorillón, N. Gutiérrez‐Méndez, 2020, Frontiers in Sustainable Food Systems.

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.