| Optimization of antioxidant compounds extraction from fruit by‐products: Apple pomace, orange and banana peel P Hernández‐Carranza, R Ávila‐Sosa, JA Guerrero‐Beltrán, ... Journal of food processing and preservation 40 (1), 103-115, 2016 | 114 | 2016 |
| Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.) T Martínez-Ramos, J Benedito-Fort, NJ Watson, II Ruiz-López, ... Food and Bioproducts Processing 122, 41-54, 2020 | 100 | 2020 |
| Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect CE Ochoa-Velasco, MC Díaz-Lima, R Ávila-Sosa, II Ruiz-López, ... Journal of Food Engineering 223, 255-261, 2018 | 36 | 2018 |
| Extracción asistida por ultrasonido de compuestos fenólicos de semillas de chia (Salvia hispanica L.) y su actividad antioxidante E Corona-Jiménez, N Martínez-Navarrete, H Ruiz-Espinosa, ... Agrociencia 50 (4), 403-412, 2016 | 28 | 2016 |
| Hybrid microwave-hot air drying of the osmotically treated carrots AU de Souza, JLG Corrêa, DH Tanikawa, FR Abrahão, ... LWT 156, 113046, 2022 | 24 | 2022 |
| Ultrasound-assisted extraction of phenolics compounds from chia (Salvia hispanica L.) seeds and their antioxidant activity E Corona-Jiménez, N Martínez-Navarrete, H Ruiz-Espinosa, ... Agrociencia 50 (4), 403-412, 2016 | 21 | 2016 |
| Drying modeling in products undergoing simultaneous size reduction and shape change: Appraisal of deformation effect on water diffusivity FM Pacheco-Aguirre, MA García-Alvarado, E Corona-Jiménez, ... Journal of Food Engineering 164, 30-39, 2015 | 20 | 2015 |
| The role of kinetics and heat transfer on the performance of an industrial wall‐cooled packed‐bed reactor: Oxidative dehydrogenation of ethane G Che‐Galicia, F López‐Isunza, E Corona‐Jiménez, CO Castillo‐Araiza AIChE Journal 66 (4), e16900, 2020 | 17 | 2020 |
| Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products EC Jimenez, JV García-Pérez, SV Canillas, JJB Fort Food Science and Technology International 20 (4), 275-285, 2014 | 10 | 2014 |
| Caracterización de la calidad de productos cárnicos crudo-curados mediante ultrasonidos de señal. EC Jimenez Universitat Politècnica de València, 2013 | 10* | 2013 |
| Analysis of ultrasound-assisted convective heating/cooling process: Development and application of a Nusselt equation T Martínez-Ramos, E Corona-Jiménez, II Ruiz-López Ultrasonics Sonochemistry 74, 105575, 2021 | 9 | 2021 |
| Ultrasound-assisted extraction of phenolic compounds from avocado leaves (Persea americana Mill. var. Drymifolia): optimization and modeling G Che-Galicia, HA Váquiro-Herrera, Á Sampieri, E Corona-Jiménez International Journal of Chemical Reactor Engineering 18 (7), 2020 | 9 | 2020 |
| Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: application to oblate spheroid geometry KH Estévez-Sánchez, H Ruiz-Espinosa, E Corona-Jiménez, ... Computers and Electronics in Agriculture 181, 105949, 2021 | 4 | 2021 |
| Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel … JR do Carmo, JLG Corrêa, M Resende, MA Cirillo, E Corona‐Jiménez, ... Journal of Food Processing and Preservation 46 (12), e17147, 2022 | 2 | 2022 |
| Obtención De Pectina De Guayaba (Psidium Guajava L. Var. Media China) Mediante Hidrólisis Ácida Asistida Con Ultrasonido De Alta Intensidad T Meza-Gaspar, HA Váquiro-Herrerab, RI Castillo-Zamudioc, ... Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 2, 575-581, 2017 | 2 | 2017 |
| Diseño de un Plan de Análisis de Peligros y Puntos Críticos de Control (HACCP) en Queso fresco tipo Oaxaca ML Luna-Guevara, JJL Guevara, E Corona-Jimenez, GQ Jiménez, ... Avances de Investigación en Inocuidad de Alimentos 2, 2019 | | 2019 |
| ULTRASONIDOS DE SEÑAL NO DESTRUCTIVOS APLICADOS PARA LA EVALUACIÓN DEL PORCENTAJE DE GRASA FUNDIDA EN LOS PRODUCTOS CÁRNICOS CURADOS E Corona Jiménez Universitat Politècnica de València, 2011 | | 2011 |
| Evaluation of the effect of replacing fat pork by peanut on textural properties of an emulsified meat product. ML Luna Guevara, MG Sánchez Arzubide, E Corona Jiménez, ... | | |
