Follow
Lidia Elena Ayon Reyna
Lidia Elena Ayon Reyna
Profesora Investigadora, Universidad Autónoma de Sinaloa
Verified email at uas.edu.mx
Title
Cited by
Cited by
Year
Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya
LE Ayón-Reyna, A González-Robles, JG Rendón-Maldonado, ...
Postharvest Biology and Technology 124, 85-90, 2017
712017
Effectiveness of hydrothermal‐calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh‐cut papaya
LE Ayón‐Reyna, R Tamayo‐Limón, F Cárdenas‐Torres, ...
Journal of Food Science 80 (3), C594-C601, 2015
392015
Effect of the combination hot water-calcium chloride on the in vitro growth of Colletotrichum gloeosporioides and the postharvest quality of infected papaya
LE Ayón-Reyna, JÁ López-Valenzuela, F Delgado-Vargas, ...
The Plant Pathology Journal 33 (6), 572, 2017
332017
Chitosan as an outstanding polysaccharide improving health-commodities of humans and environmental protection
LA Picos-Corrales, AM Morales-Burgos, JP Ruelas-Leyva, G Crini, ...
Polymers 15 (3), 526, 2023
262023
A treatment combining hot water with calcium lactate improves the chilling injury tolerance of mango fruit
ME López-López, JÁ López-Valenzuela, F Delgado-Vargas, ...
HortScience 53 (2), 217-223, 2018
222018
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and …
LE Ayón Reyna, YG Uriarte Gastelum, BH Camacho Díaz, D Tapia Maruri, ...
Food and Bioprocess Technology 15 (2), 368-378, 2022
212022
Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit
JG López‐Velázquez, F Delgado‐Vargas, G López‐Ángulo, ...
Journal of food science 85 (7), 2080-2089, 2020
172020
Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
LE AYÓN-REYNA, LG AYÓN-REYNA, ME LÓPEZ-LÓPEZ, ...
Food Science and Technology 39, 531-537, 2019
172019
Combined effect of hot water dipping treatment, N-acetylcysteine and calcium on quality retention and enzymatic activity of fresh-cut apple
M López-López, A Vega-Espinoza, L Ayón-Reyna, J López-Valenzuela, ...
Journal of Food Agriculture and Environment 11, 243-248, 2013
172013
Impact of hot water‐calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature
DA Díaz‐Corona, ME López‐López, LE Ayón‐Reyna, ...
Journal of Food Biochemistry 44 (8), e13286, 2020
162020
Postharvest application of partitioned plant extracts from Sinaloa, Mexico for controlling papaya pathogenic fungus Colletotrichum gloeosporioides
JG López-Velázquez, F Delgado-Vargas, LE Ayón-Reyna, ...
Journal of Plant Pathology 103, 831-842, 2021
102021
Bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioides as affected by hot water–calcium chloride
LE Ayón‐Reyna, F Delgado‐Vargas, CA Soltero‐Sánchez, ...
Journal of food biochemistry 42 (5), e12608, 2018
62018
Caprylic acid in Vitex mollis fruit and its inhibitory activity against a thiabendazole‐resistant Colletotrichum gloeosporioides strain
JG López‐Velázquez, LE Ayón‐Reyna, MO Vega‐García, ...
Pest Management Science 78 (12), 5271-5280, 2022
32022
Effect of chitosan with different molecular weights on the antifungal activity against Colletotrichum gloeosporioides and activation of the non‐enzymatic antioxidant …
BA López‐Zazueta, LE Ayón‐Reyna, R Gutiérrez‐Dorado, ...
Journal of Food Science 88 (5), 1979-1993, 2023
22023
Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature
JG López‐Velázquez, ME López‐López, A Rubio‐Trías, LE Ayón‐Reyna, ...
Journal of Food Biochemistry 46 (10), e14266, 2022
22022
Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water.
G López-Angulo, JG López-Velázquez, MO Vega-García, ...
22021
Tolerance to chilling injury induced by hot water treatment increases activities of antioxidant enzymes in tomato fruits.
FI Cárdenas-Torres, A Cruz-Mendívil, JA López-Valenzuela, ...
International Food Research Journal 27 (6), 2020
22020
A comprehensive study from the micro-to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum)
CI Acosta-Ramírez, ID Lares-Carrillo, LE Ayón-Reyna, ME López-López, ...
Food Research International 176, 113822, 2024
12024
Microstructural and physicochemical quality maintenance in green bell pepper infected with Botrytis cinerea and treated with thyme essential oil combined with …
JG López‐Velázquez, FJ Barraza‐López, MO Vega‐García, ...
Journal of Food Science 89 (5), 2943-2955, 2024
2024
Characterization of an optimized hot water treatment for eggplant as a non-chemical mean to maintain postharvest quality: validation of its effect on bioactive compounds and …
DA Díaz-Corona, ME López-López, LE Ayón-Reyna, J Caro-Corrales, ...
Journal of Food Measurement and Characterization, 1-11, 2024
2024
The system can't perform the operation now. Try again later.
Articles 1–20