Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)

por Coria‐Hernández, Jonathan, Arjona‐Román, José Luis, Meléndez‐Pérez, Rosalía
Publicado 2023

Effect of Cryostructuring Treatment on Some Properties of Xanthan and Karaya Cryogels for Food Applications

por Coria-Hernández, Jonathan, Meléndez-Pérez, Rosalía, Méndez-Albores, Abraham, Arjona-Román, José Luis
Publicado 2021

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

por Blanco-Lizarazo, Carla María, Sotelo-Díaz, Indira, Arjona-Roman, José Luis, Adriana Llorente-Bousquets, Miranda-Ruvalcaba, René
Publicado 2018

Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing

por Coria-Hernández, Jonathan, Méndez-Albores, Abraham, Meléndez-Pérez, Rosalía, Rosas-Mendoza, Marta Elvia, Arjona-Román, José Luis
Publicado 2018