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Edith Ponce-Alquicira

universidad autonoma metropolitana

H指数:22

被引数:1,852

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Bioactive Compounds from Agro-Industrial By-Products: Green Recovery Technologies, Analytical Characterization, and Industrial Applications

农业工业副产物中的生物活性化合物：绿色回收技术、分析表征及工业应用

IF5.1

2026-08-110

OA

Tortilla chips enriched with brewer’s spent grain and sweet potato: A new approach to healthy snacking

以啤酒糟和红薯为原料的玉米片：一种健康零食的新方法

Applied Food Research

IF6.2

2025-10-300

OAAI

Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception

微胶囊化天然防腐剂对肉类质地和消费者感知的影响

JOURNAL OF TEXTURE STUDIES

IF2.5

2025-03-030

OA

A Semi-Continuous Fermentation Process for Pulque Production Using Microfiltration-Sterilized Aguamiel and Aseptic Conditions to Standardize the Overall Quality of the Beverage

FERMENTATION-BASEL

IF3.3

2024-06-281

OA

Probiotic and functional potential of lactic acid bacteria isolated from pulque and evaluation of their safety for food applications

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-09-125

OAAI

The Role of Microencapsulation in Food Application

IF4.6

2022-02-2373

OAAI

Improved antimicrobial spectrum of the N-acetylmuramoyl-L-alanine amidase from Latilactobacillus sakei upon LysM domain deletion

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2021-10-166

PREAI

Physiological and Genomic Analysis of Bacillus pumilus UAMX Isolated from the Gastrointestinal Tract of Overweight Individuals

IF4.2

2021-05-174

OAAI

Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

IF4.6

2021-03-2645

OAAI

Characterization of antibacterial activity of a N-acetylmuramoyl-l-alanine amidase produced by Latilactobacillus sakei isolated from salami

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2021-03-1914

PRE

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef

FOOD SCIENCE & NUTRITION

IF3.8

2020-02-2217

OAAI

Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

IF6.1

2019-04-0155

PREAI

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

FOOD HYDROCOLLOIDS

IF12.4

2017-01-0162

PREAI

Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico

IF6.1

2016-12-017

OAAI

Integral Use of Amaranth Starch to Obtain Cyclodextrin Glycosyltransferase, by Bacillus megaterium, to Produce β-Cyclodextrin

FRONTIERS IN MICROBIOLOGY

IF4.5

2016-09-2311

OAAI

Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages

FRONTIERS IN MICROBIOLOGY

IF4.5

2016-07-12116

OAAI

Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-01-0185

PREAI

Improving appearance and microbiologic quality of broiler carcasses with an allostatic modulator

POULTRY SCIENCE

IF4.2

2015-08-016

OAAI

Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase

JOURNAL OF FOOD SCIENCE

IF3.4

2013-03-1218

PREAI

Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-02-1110

PREAI