Pilar Minakata-Escalante

Km. 9 Carretera Coquimatlán Colima, C.P. 28400
Coquimatlan, COL 28400, Mexico

Last Updated: 09/26/2026

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Found 13 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

Fermentation conditions for yeast selection and effect of yeast-bacterial interaction in developing a starter culture for tequila fermentation.

Fermentation conditions for yeast selection and effect of yeast-bacterial interaction in developing a starter culture for tequila fermentation.

Journal: Journal of food science

Published: May 24, 2022

Effect of cultivar on the content of selected phytochemicals in avocado peels.

Effect of cultivar on the content of selected phytochemicals in avocado peels.

Journal: Food research international (Ottawa, Ont.)

Published: July 28, 2020

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

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.

Journal: Food microbiology

Published: March 12, 2019

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

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

Journal: Applied biochemistry and biotechnology

Published: February 15, 2016

Potential health risks from consumption of water with arsenic in Colima, Mexico

Potential health risks from consumption of water with arsenic in Colima, Mexico

Journal: Salud publica de Mexico

Published: December 11, 2015

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus.

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus.

Journal: Applied biochemistry and biotechnology

Published: November 13, 2015

Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.

Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.

Journal: Journal of food science and technology

Published: January 23, 2015

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

Journal: Journal of agricultural and food chemistry

Published: September 20, 2013

Showing 1-12 of 13

Last Updated: 09/26/2026