Jaime D. Martinez-Perez

San Luis Potosi, SLP 78210, Mexico

Last Updated: 09/26/2026

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Found 19 publications

Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.

Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.

Journal: Foods (Basel, Switzerland)

Published: December 01, 2025

Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis.

Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis.

Journal: Food chemistry

Published: May 29, 2024

Foliar Application of CaCO3-Rich Industrial Residues on 'Shiraz' Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine.

Foliar Application of CaCO3-Rich Industrial Residues on 'Shiraz' Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine.

Journal: Foods (Basel, Switzerland)

Published: March 04, 2023

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits.

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits.

Journal: Food chemistry

Published: July 07, 2021

Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados.

Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados.

Journal: Food chemistry

Published: April 17, 2020

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix.

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix.

Journal: Food research international (Ottawa, Ont.)

Published: April 10, 2020

Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings.

Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings.

Journal: Carbohydrate polymers

Published: February 20, 2020

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.

Journal: Food research international (Ottawa, Ont.)

Published: January 12, 2019

Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals.

Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals.

Journal: Food research international (Ottawa, Ont.)

Published: September 18, 2018

Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.

Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.

Journal: 3 Biotech

Published: September 07, 2017

Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening.

Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening.

Journal: Journal of food science and technology

Published: June 26, 2017

Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil.

Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil.

Journal: Food research international (Ottawa, Ont.)

Published: April 22, 2016

Showing 1-12 of 19

Last Updated: 09/26/2026