Alicia Cervantes‐Elizarrarás

Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues

E. Ramírez‐Moreno, C. Gómez‐Aldapa, E. Alanís-García, 2016, Molecules.

In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

Alicia Cervantes-Elizarrarás, Nelly del Socorro Cruz-Cansino, Esther Ramírez-Moreno, 2019, Applied Sciences.

Optimal thermoultrasound processing of jackfruit ( Artocarpus heterophyllus lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar

E. Ramírez‐Moreno, J. A. Ariza-Ortega, E. Alanís-García, 2020 .

Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear ( Opuntia ficus‐indica ) juice powder

E. Ramírez‐Moreno, N. Cruz‐Cansino, L. Delgado‐Olivares, 2021, Journal of Food Processing and Preservation.

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.

E. Ramírez‐Moreno, C. Gómez‐Aldapa, E. Alanís-García, 2017, Ultrasonics sonochemistry.

Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy

E. Ramírez‐Moreno, N. Cruz‐Cansino, Á. Suárez-Jacobo, 2020, Plant Foods for Human Nutrition.