L. Pérez-Cabrera

Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders

A. Tecante, Karla Fabiola Romo-Zamarrón, L. Pérez-Cabrera, 2019, Food and Nutrition Sciences.

Highly active CoMo/Al (10) KIT-6 catalysts for HDS of DBT: Role of structure and aluminum heteroatom in the support matrix

C. Suresh, T. Zepeda, S. F. Moyado, 2017 .

Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

A. Chiralt, C. González-Martínez, M. Cháfer, 2011 .

Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon

G. B. Martínez-Hernández, L. Pérez-Cabrera, F. Artés–Hernández, 2019, Postharvest Biology and Technology.

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

F. Martínez-Bustos, F. Guevara-Lara, L. Pérez-Cabrera, 2015 .

Use of Molecular Markers to Assist the Development of Inbred Lines under Open Field Conditions: the Case of Criollo Peppers (Capsicum annuum L.) from Mexico

S. Vilanova, J. L. Arredondo-Figueroa, J. Luna-Ruíz, 2017 .

Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste.

F. Martínez-Bustos, F. Guevara-Lara, H. Silos-Espino, 2019, Food chemistry.

Evaluation of Biopolymer Films Containing Silver–Chitosan Nanocomposites

G. B. Martínez-Hernández, R. Casillas-Peñuelas, L. Pérez-Cabrera, 2021, Food and Bioprocess Technology.