Hugo Mujica-Paz

机构：Tecnológico de Monterrey · ORCID：0000-0002-8849-1451

发表论文 42 篇 · 总被引 1195 次 · h-index 15

代表论文

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods (2011 · Food and Bioprocess Technology · 被引 326)
Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration (2003 · Journal of Food Engineering · 被引 154)
Impregnation properties of some fruits at vacuum pressure (2002 · Journal of Food Engineering · 被引 102)
Oxygen and Carbon Dioxide Permeability of Wheat Gluten Film: Effect of Relative Humidity and Temperature (1997 · Journal of Agricultural and Food Chemistry · 被引 93)
Effects of power ultrasound on immersion freezing parameters of potatoes (2013 · Innovative Food Science & Emerging Technologies · 被引 90)
Phytochemical Characterization of Prickly Pear (Opuntia spp.) and of its Nutritional and Functional Properties: A Review (2014 · Current Nutrition & Food Science · 被引 52)