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J

Jordi G. López-Velázquez

technological university of culiacan

H指数:7

被引数:146

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Enzymatic and Nonenzymatic Antioxidant Systems Affected by the Application of Hydrothermal Treatment and Calcium Chloride in Papaya Fruit

热水处理和氯化钙应用对木瓜果实中酶促和非酶促抗氧化系统的影响

International Journal of Food Science

IF3.1

2026-04-300

OAAI

Antifungal effect of a natural coating of carnauba wax–aloe vera emulsion with essential oils: A strategy to control gray mold and extend tomato shelf life

巴西棕榈蜡-芦荟凝胶乳液中添加精油的自然涂层的抗真菌效果：一种控制灰霉病并延长番茄货架期的策略

International Journal of Food Microbiology

IF5.2

2025-10-050

PRE

Microstructural and physicochemical quality maintenance in green bell pepper infected with Botrytis cinerea and treated with thyme essential oil combined with carnauba wax

JOURNAL OF FOOD SCIENCE

IF3.4

2024-04-010

PRE

A comprehensive study from the micro- to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum)

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-011

PRE

Effect of chitosan with different molecular weights on the antifungal activity against Colletotrichum gloeosporioides and activation of the non-enzymatic antioxidant system on infected papaya

JOURNAL OF FOOD SCIENCE

IF3.4

2023-04-123

PRE

Caprylic acid in Vitex mollis fruit and its inhibitory activity against a thiabendazole-resistant Colletotrichum gloeosporioides strain

PEST MANAGEMENT SCIENCE

IF3.8

2022-09-145

PRE

Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2022-06-022

PRE

Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-01-1827

PRE

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

与热水诱导的冷害耐受性相关的甜椒果实抗氧化酶的变化

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-10-178

OA

Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit

JOURNAL OF FOOD SCIENCE

IF3.4

2020-06-1915

PREAI

Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2020-06-0419

OAAI

Bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioides as affected by hot water-calcium chloride

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2018-07-234

OAAI