David Roberto Sepulveda Ahumada
David Roberto Sepulveda Ahumada
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Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: an overview
G Joana Gil‐Chávez, JA Villa, J Fernando Ayala‐Zavala, ...
Comprehensive Reviews in Food Science and Food Safety 12 (1), 5-23, 2013
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate–Maltodextrin conjugates
MS Martinez-Alvarenga, EY Martinez-Rodriguez, LE Garcia-Amezquita, ...
Food Hydrocolloids 38, 110-118, 2014
M Espino-Díaz, DR Sepúlveda, G González-Aguilar, GI Olivas
Food Technology and Biotechnology 54, 4, 2016
Food processing by pulsed electric fields: treatment delivery, inactivation level, and regulatory aspects
MM Góngora-Nieto, DR Sepúlveda, P Pedrow, GV Barbosa-Cánovas, ...
LWT-Food Science and Technology 35 (5), 375-388, 2002
Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields
DR Sepulveda, MM Góngora-Nieto, JA Guerrero, GV Barbosa-Cánovas
Journal of Food Engineering 67 (1-2), 81-86, 2005
Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers
JJ Ornelas-Paz, LA Cira-Chávez, AA Gardea-Béjar, JC Guevara-Arauza, ...
Food Research International 50 (2), 519-525, 2013
Effect of water content on the flowability of hygroscopic powders
E Juarez-Enriquez, GI Olivas, PB Zamudio-Flores, E Ortega-Rivas, ...
Journal of Food Engineering 205, 12-17, 2017
Milk thermization by pulsed electric fields (PEF) and electrically induced heat
JÁ Guerrero-Beltrán, DR Sepulveda, MM Góngora-Nieto, B Swanson, ...
Journal of Food Engineering 100 (1), 56-60, 2010
Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria
Y Ortiz-Rivera, R Sánchez-Vega, N Gutiérrez-Méndez, J León-Félix, ...
Journal of Dairy Science 100 (6), 4258-4268, 2017
Present status and the future of PEF technology
GV Barbosa-Cánovas, D Sepúlveda
Novel food processing technologies, 1-44, 2005
High Hydrostatic Pressure Processing of Cheese
Y Martínez‐Rodríguez, C Acosta‐Muñiz, GI Olivas, J Guerrero‐Beltrán, ...
Comprehensive Reviews in Food Science and Food Safety 11 (4), 399-416, 2012
Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat
DR Sepulveda, MM Góngora-Nieto, JA Guerrero, GV Barbosa-Cánovas
LWT-Food Science and Technology 42 (3), 735-739, 2009
Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua: Contenido de capsaicinoides y composición …
L Orellana-Escobedo, LE Garcia-Amezquita, GI Olivas, JJ Ornelas-Paz, ...
CyTA-Journal of Food 11 (2), 179-184, 2013
Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk
LE Garcia-Amezquita, AR Primo-Mora, GV Barbosa-Cánovas, ...
Innovative Food Science & Emerging Technologies 10 (4), 491-494, 2009
Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields
DR Sepulveda, MM Gongora-Nieto, MF San-Martin, ...
LWT-Food Science and Technology 38 (2), 167-172, 2005
Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields
MF San Martin, DR Sepulveda, B Altunakar, MM Góngora-Nieto, ...
LWT-Food Science and Technology 40 (7), 1271-1279, 2007
Quality aspects of cheddar cheese obtained with milk pasteurized by pulsed electric fields
DR Sepulveda-Ahumada, E Ortega-Rivas, GV Barbosa-Cánovas
Food and bioproducts processing 78 (2), 65-71, 2000
Phages as biocontrol agents in dairy products
MC García-Anaya, DR Sepulveda, AI Sáenz-Mendoza, C Rios-Velasco, ...
Trends in Food Science & Technology 95, 10-20, 2020
Volatile production by ‘Golden Delicious’ apples is affected by preharvest application of aminoethoxyvinylglycine
NA Salas, FJ Molina-Corral, GA González-Aguilar, A Otero, ...
Scientia horticulturae 130 (2), 436-444, 2011
Modification of the textural and rheological properties of cream cheese using thermosonicated milk
JL Almanza-Rubio, N Gutiérrez-Méndez, MY Leal-Ramos, D Sepulveda, ...
Journal of Food Engineering 168, 223-230, 2016
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