| Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures S Rathore, I Salmerón, SS Pandiella Food Microbiology 30 (1), 239-244, 2012 | 256 | 2012 |
| Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages I Salmerón, K Thomas, SS Pandiella Journal of Functional Foods 15, 106-115, 2015 | 176 | 2015 |
| Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices S Nualkaekul, I Salmeron, D Charalampopoulos Food Chemistry 129 (3), 1037-1044, 2011 | 96 | 2011 |
| Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations I Salmerón, K Thomas, SS Pandiella LWT-Food Science and Technology 55 (1), 240-247, 2014 | 95 | 2014 |
| Fermented cereal beverages: From probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks I Salmerón Letters in applied microbiology 65 (2), 114-124, 2017 | 92 | 2017 |
| Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates I Salmeron, P Fuciños, D Charalampopoulos, SS Pandiella Food Chemistry 117 (2), 265-271, 2009 | 81 | 2009 |
| Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure E Juarez-Enriquez, I Salmeron-Ochoa, N Gutierrez-Mendez, ... LWT-Food Science and Technology 62 (1), 915-919, 2015 | 78 | 2015 |
| Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages E Ortega-Rivas, I Salmerón-Ochoa Critical reviews in food science and nutrition 54 (2), 190-207, 2014 | 56 | 2014 |
| Modification of the textural and rheological properties of cream cheese using thermosonicated milk JL Almanza-Rubio, N Gutiérrez-Méndez, MY Leal-Ramos, D Sepulveda, ... Journal of Food Engineering 168, 223-230, 2016 | 50 | 2016 |
| Optimization of supercritical fluid extraction of polyphenols from oats (Avena sativa L.) and their antioxidant activities Y Escobedo-Flores, D Chavez-Flores, I Salmeron, C Molina-Guerrero, ... Journal of Cereal Science 80, 198-204, 2018 | 39 | 2018 |
| Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates I Salmerón, S Loeza-Serrano, S Pérez-Vega, SS Pandiella Food science and biotechnology 24, 1363-1371, 2015 | 39 | 2015 |
| Analytical hierarchy processes (AHP) for the selection of solvents in early stages of pharmaceutical process development S Perez-Vega, I Salmeron-Ochoa, A Nieva-de la Hidalga, PN Sharratt Process Safety and Environmental Protection 89 (4), 261-267, 2011 | 36 | 2011 |
| Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates A Herrera‐Ponce, G Nevárez‐Morillón, E Ortega‐Rívas, S Pérez‐Vega, ... Letters in applied microbiology 59 (4), 449-456, 2014 | 29 | 2014 |
| Production of poly (3-hydroxybutyrate) from a dairy industry wastewater using Bacillus subtilis EPAH18: bioprocess development and simulation E Peña-Jurado, S Pérez-Vega, I Pérez-Reyes, N Gutiérrez-Méndez, ... Biochemical engineering journal 151, 107324, 2019 | 25 | 2019 |
| Characterization of a microbial consortium for the bioremoval of polycyclic aromatic hydrocarbons (PAHs) in water EG Blanco-Enríquez, FJ Zavala-Díaz de la Serna, MDR Peralta-Pérez, ... International journal of environmental research and public health 15 (5), 975, 2018 | 25 | 2018 |
| Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan YI Sánchez-García, KS García-Vega, MY Leal-Ramos, I Salmeron, ... Ultrasonics sonochemistry 42, 714-722, 2018 | 25 | 2018 |
| A system view of solvent selection in the pharmaceutical industry: towards a sustainable choice S Perez-Vega, E Ortega-Rivas, I Salmeron-Ochoa, PN Sharratt Environment, development and sustainability 15, 1-21, 2013 | 25 | 2013 |
| Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257 I Salmerón, R Rozada, K Thomas, E Ortega-Rivas, SS Pandiella Food science and technology international 20 (3), 205-213, 2014 | 24 | 2014 |
| Ultraviolet irradiation effect on apple juice bioactive compounds during shelf storage E Juarez-Enriquez, I Salmerón, N Gutierrez-Mendez, E Ortega-Rivas Foods 5 (1), 10, 2016 | 22 | 2016 |
| High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: Effect on the fermentation, antioxidant activity and consumer acceptance AL Herrera-Ponce, I Salmeron-Ochoa, JC Rodriguez-Figueroa, ... Journal of Food Science and Technology, 1-9, 2022 | 20 | 2022 |
Ortega-Rivas, EnriqueProfessor of food process engineering, Autonomous University of ChihuahuaПідтверджена електронна адреса в uach.mx
