| Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis J Rodriguez-Campos, HB Escalona-Buendía, I Orozco-Avila, ... Food Research International 44 (1), 250-258, 2011 | 322 | 2011 |
| Effect of fermentation time and drying temperature on volatile compounds in cocoa J Rodriguez-Campos, HB Escalona-Buendía, SM Contreras-Ramos, ... Food chemistry 132 (1), 277-288, 2012 | 282 | 2012 |
| Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico C Gómez-Corona, HB Escalona-Buendía, M García, S Chollet, D Valentin Appetite 96, 358-367, 2016 | 276 | 2016 |
| Evaluation of the antioxidant activity of aqueous and methanol extracts of Pleurotus ostreatus in different growth stages I González-Palma, HB Escalona-Buendía, E Ponce-Alquicira, ... Frontiers in microbiology 7, 1099, 2016 | 151 | 2016 |
| Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts M Calderón-Oliver, HB Escalona-Buendía, ON Medina-Campos, ... LWT-Food Science and Technology 65, 46-52, 2016 | 130 | 2016 |
| Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads G Lozano-Vazquez, C Lobato-Calleros, H Escalona-Buendia, G Chavez, ... Food Hydrocolloids 48, 301-311, 2015 | 112 | 2015 |
| Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit FD de León-Sánchez, C Pelayo-Zaldívar, F Rivera-Cabrera, ... Postharvest Biology and Technology 54 (2), 93-100, 2009 | 105 | 2009 |
| Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract M Calderón-Oliver, R Pedroza-Islas, HB Escalona-Buendía, ... Food Hydrocolloids 62, 49-57, 2017 | 94 | 2017 |
| Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit ML Pérez, H Escalona, I Guerrero Meat science 48 (1-2), 125-134, 1998 | 93 | 1998 |
| Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color AL Becerril-Sánchez, B Quintero-Salazar, O Dublán-García, ... Antioxidants 10 (11), 1700, 2021 | 89 | 2021 |
| Craft beer representation amongst men in two different cultures C Gómez-Corona, M Lelievre-Desmas, HB Escalona-Buendía, S Chollet, ... Food Quality and Preference 53, 19-28, 2016 | 85 | 2016 |
| Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics C LOBATO‐CALLEROS, EJ VERNON‐CARTER, ... Journal of texture studies 28 (6), 619-632, 1997 | 75 | 1997 |
| Effect of maturation in small oak casks on the volatility of red wine aroma compounds H Escalona, L Birkmyre, JR Piggott, A Paterson Analytica Chimica Acta 458 (1), 45-54, 2002 | 72 | 2002 |
| Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition C Gómez-Corona, S Chollet, HB Escalona-Buendía, D Valentin Food Quality and Preference 60, 113-122, 2017 | 57 | 2017 |
| Effect of refrigerated storage (12.5° C) on tomato (Solanum lycopersicum) fruit flavor: A biochemical and sensory analysis M Ponce-Valadez, HB Escalona-Buendía, JM Villa-Hernández, ... Postharvest Biology and Technology 111, 6-14, 2016 | 51 | 2016 |
| The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers C Gómez-Corona, D Valentin, HB Escalona-Buendía, S Chollet Food Quality and Preference 60, 31-39, 2017 | 41 | 2017 |
| Effect of inulin on melting and textural properties of low-fat and sugar-reduced ice cream: optimization via a response surface methodology A Pintor, HB Escalona-Buendía, A Totosaus International Food Research Journal 24 (4), 1728-1734, 2017 | 41 | 2017 |
| Effect of ethanol strength on the volatility of higher alcohols and aldehydes H Escalona, JR Piggott, JM Conner, A Paterson Italian journal of food science 11 (3), 241-248, 1999 | 40 | 1999 |
| Consumer perception and use of nopal (Opuntia ficus-indica): a cross-cultural study between Mexico and Brazil JG de Albuquerque, J de Souza Aquino, JG de Albuquerque, ... Food Research International 124, 101-108, 2019 | 37 | 2019 |
| Connecting flavors in social media: A cross cultural study with beer pairing A Arellano-Covarrubias, C Gómez-Corona, P Varela, ... Food Research International, 2019 | 37 | 2019 |
