| 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 | 76 | 2017 |
| 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 | 42 | 2023 |
| 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 | 40 | 2015 |
| 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 | 36 | 2017 |
| 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 | 30 | 2022 |
| 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 | 24 | 2018 |
| 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 | 20 | 2020 |
| 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 (2), 243-248, 2013 | 19 | 2013 |
| 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 | 18 | 2019 |
| 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 | 16 | 2020 |
| 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 | 14 | 2021 |
| Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water LA Gabriela, LVJ Gerardo, VGM Odín, BAW Denisse, DV Francisco, ... Journal of Food Biochemistry 45 (11), e13966, 2021 | 8 | 2021 |
| 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 | 6 | 2022 |
| 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 | 6 | 2018 |
| 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 | 5 | 2023 |
| 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 | 3 | 2022 |
| 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 | 3 | 2020 |
| 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 | 2 | 2024 |
| 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 | 1 | 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 | 1 | 2024 |
