| The effect of prebiotics on the viability of encapsulated probiotic bacteria AG Peredo, CI Beristain, LA Pascual, E Azuara, M Jimenez Lwt 73, 191-196, 2016 | 98 | 2016 |
| Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions M Jiménez, JA Domínguez, LA Pascual-Pineda, E Azuara, CI Beristain Food Hydrocolloids 77, 902-910, 2018 | 79 | 2018 |
| Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin E Flores-Andrade, Z Allende-Baltazar, PE Sandoval-González, ... Journal of Food Engineering 290, 110208, 2021 | 73 | 2021 |
| Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders JM Rodríguez-Bernal, E Flores-Andrade, C Lizarazo-Morales, E Bonilla, ... Food and Bioproducts Processing 94, 187-198, 2015 | 61 | 2015 |
| Physicochemical and antioxidant properties of honey from Scaptotrigona mexicana bee M Jimenez, CI Beristain, E Azuara, MR Mendoza, LA Pascual Journal of Apicultural Research 55 (2), 151-160, 2016 | 58 | 2016 |
| Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product MP Rascón, K Huerta-Vera, LA Pascual-Pineda, A Contreras-Oliva, ... Lwt 92, 490-496, 2018 | 56 | 2018 |
| Micropores and their relationship with carotenoids stability: A new tool to study preservation of solid foods LA Pascual-Pineda, E Flores-Andrade, L Alamilla-Beltrán, ... Food and Bioprocess Technology 7, 1160-1170, 2014 | 38 | 2014 |
| Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion E Flores-Andrade, LA Pascual-Pineda, FG Alarcón-Elvira, ... Journal of Food Engineering 202, 18-24, 2017 | 34 | 2017 |
| In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions MP Jimenez-Escobar, LI Pascual-Mathey, CI Beristain, E Flores-Andrade, ... Lwt 118, 108694, 2020 | 32 | 2020 |
| Effect of water activity on the stability of Lactobacillus paracasei capsules M Jiménez, E Flores-Andrade, LA Pascual-Pineda, CI Beristain LWT-Food Science and Technology 60 (1), 346-351, 2015 | 32 | 2015 |
| Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration K Huerta-Vera, E Flores-Andrade, JA Pérez-Sato, V Morales-Ramos, ... Food and Bioprocess Technology 10, 1053-1062, 2017 | 31 | 2017 |
| Kinetic and thermodynamic stability of paprika nanoemulsions LA Pascual‐Pineda, E Flores‐Andrade, M Jiménez‐Fernández, ... International Journal of Food Science & Technology 50 (5), 1174-1181, 2015 | 24 | 2015 |
| Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders E Flores-Andrade, LA Pascual-Pineda, MX Quintanilla-Carvajal, ... Drying technology 36 (9), 1128-1141, 2018 | 23 | 2018 |
| Encapsulation of carotenoid-rich paprika oleoresin through traditional and nano spray drying DI Díaz, E Lugo, LA Pascual-Pineda, M Jiménez-Fernández Italian journal of food science 31 (1), 2019 | 22 | 2019 |
| Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage LG Mendoza-Sánchez, MR Mendoza-López, O García-Barradas, ... Revista Chapingo. Serie horticultura 21 (3), 229-241, 2015 | 18* | 2015 |
| Predicción de condiciones de almacenamiento de alimentos deshidratados a partir de una isoterma de adsorción de vapor de agua LA Pascual-Pineda, L Alamilla-Beltrán, GF Gutiérrez-López, E Azuara, ... Revista Mexicana de Ingeniería Química 16 (1), 207-220, 2017 | 17* | 2017 |
| Effect of whey protein-sucrose in the osmotic dehydration of apple E Flores-Andrade, LA Pascual-Pineda, M Jiménez, CI Beristain Revista mexicana de ingeniería química 12 (3), 415-424, 2013 | 16* | 2013 |
| Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder LA Pascual-Pineda, A Hernández-Marañon, M Castillo-Morales, ... Drying Technology 39 (8), 989-1002, 2021 | 15 | 2021 |
| Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying LA Pascual-Pineda, MP Rascón, MX Quintanilla-Carvajal, ... Journal of food engineering 245, 65-72, 2019 | 14 | 2019 |
| The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes CA López-Alarcón, MA Cerdán-Leal, CI Beristain, LA Pascual-Pineda, ... Food & function 10 (7), 4432-4439, 2019 | 14 | 2019 |
