Jorge Welti-Chanes

Tecnológico de Monterrey

H指数:47

被引数:8,107

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Machine Learning Strategies for Predicting Techno-Functional Properties of Insect–Plant Ingredient Blends

利用机器学习策略预测昆虫-植物原料混合物的技术功能特性

LWT-Food Science and Technology

IF6.6

2026-09-220

OAAI

HighHydrostaticPressure-Assisted Curing of Vanilla planifolia: Effects on Moisture Loss, Phenolic Content, Enzyme Activities, and Antioxidant Capacity

高压辅助固化香草兰：对水分损失、酚类含量、酶活性和抗氧化能力的影响

Foods

IF5.1

2026-09-190

Orange Peel Valorization Through Citric Acid Extraction: Linking Process Conditions to Structural and Functional Properties of Pectin

通过柠檬酸提取实现橘子皮增值：将工艺条件与果胶的结构和功能特性联系起来

Molecules

IF4.6

2026-06-120

OAAI

Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes

挤压对冷榨油籽饼成分、蛋白质消化率和功能性质的影响

CyTA-Journal of Food

IF1.7

2025-12-311

Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties

用挤出橙皮膳食纤维浓缩物替代小麦粉制作饼干：对Mixolab热机械行为、面粉技术功能性和水分吸附等温线性质的影响

International Journal of Food Science

IF3.1

2025-06-190

OAAI

Dual process for improved recovery of essential oil and pectin from citrus waste

双过程法提高从柑橘废弃物中提取精油和果胶的回收率

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

IF2.4

2025-05-230

OAAI

Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products

FOOD ENGINEERING REVIEWS

IF7.6

2024-12-160

PRE

Assessing refrigerated preservation performance using Listeria predictive microbiology models and temperature data: Refrigerator performance indicator and time-temperature equivalent

JOURNAL OF FOOD SCIENCE

IF3.4

2024-08-100

PRE

High hydrostatic pressure processing of fresh juice and a fermented beverage of black cherry (Prunus serotina)

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2024-03-013

OAAI

Breast milk preservation: thermal and non-thermal processes and their effect on microorganism inactivation and the content of bioactive and nutritional compounds

FRONTIERS IN NUTRITION

IF5.1

2024-02-220

OAAI

Why could high-pressure breast milk processing improve the life of preterm babies?

European Journal of Clinical Nutrition

IF3.3

2023-12-220

PRE

Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia)

MOLECULES

IF4.6

2023-11-153

OAAI

Water adsorption isotherms and phase transitions of spray-dried chickpea beverage

喷雾干燥鹰嘴豆饮料的水吸附等温线和相变

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-012

OAAI

Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-08-014

OAAI

Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein Micelles

MOLECULES

IF4.6

2022-10-244

OAAI

Metabolite transformation and β-D-glucosidase activity during the high hydrostatic pressure assisted curing of vanilla beans (Vanilla planifolia) to improve phenolic compounds formation

FOOD CHEMISTRY

IF9.8

2022-08-018

PRE

Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-07-0116

PRE

Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

脉冲电场预处理对豆浆异黄酮谱的影响

BEVERAGES

IF2.7

2022-03-224

Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients

FOOD CHEMISTRY

IF9.8

2022-03-016

PRE

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

MOLECULES

IF4.6

2022-02-2322

OAAI

Jorge Welti-Chanes

个人简介

教育背景

工作经历

荣誉奖项

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