Publicaciones Selectas
- Texture and rehydration of dehydrated carrots as affected by low temperature blanching. 1992. Journal of Food Science, 57(5), 1127-1139.
- Optimization of low temperature blanching of frozen jalapeño pepper (Capsicum annum) using response surface methodology. 1998. Journal of Food Science, 63(3), 519-522.
- Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.). 1998. Journal of Food Science, 63(1), 113-116.
- Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures. 2007. Journal of Food Engineering, 81(2), 374-379.
- Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution. 2005. International Journal of Food Science & Technology, 40(4), 401-410.
- Modeling of Escherichia coli inactivation by UV irradiation at different ph values in apple cider. 2004. Journal of Food Protection, 6, 1153-1156.
- Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures. 2010. Journal of Food Engineering, 98(1), 76-83.
- Nixtamalization in two steeps with different calcium salts and the relationship with chemical, texture and thermal properties in masa and tortilla. 2012. Journal of Food Process Engineering, 35(5), 772-783.
