José De Jesús Ornelas Paz

Ontology type: schema:Person     

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De Jesús Ornelas Paz

Publications in SciGraph latest 50 shown

  • 2018-12 Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges in FOOD AND BIOPROCESS TECHNOLOGY
  • 2018-02 Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde in JOURNAL OF POLYMERS AND THE ENVIRONMENT
  • 2018-01 Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2018-01 Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties in 3 BIOTECH
  • 2016-06 Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus in APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
  • 2016 Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties in CAROTENOIDS IN NATURE
  • 2015-10 Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2015-05 Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2014-01 Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-12 The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour in JOURNAL OF POLYMERS AND THE ENVIRONMENT
  • 2011-12 Biofunctional activity of tortillas and bars enhanced with nopal. Preliminary assessment of functional effect after intake on the oxidative status in healthy volunteers in CHEMISTRY CENTRAL JOURNAL
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