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Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature.
J Food Biochem. 2022 Oct;46(10):e14266. doi: 10.1111/jfbc.14266. Epub 2022 Jun 2.
J Food Biochem. 2022.
PMID: 35652286
Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit.
López-Velázquez JG, Delgado-Vargas F, López-Ángulo G, García-Armenta E, López-López ME, Ayón-Reyna LE, Díaz-Corona DA, Vega-García MO.
López-Velázquez JG, et al. Among authors: diaz corona da.
J Food Sci. 2020 Jul;85(7):2080-2089. doi: 10.1111/1750-3841.15310. Epub 2020 Jun 19.
J Food Sci. 2020.
PMID: 32562279
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Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature.
Díaz-Corona DA, López-López ME, Ayón-Reyna LE, López-Velázquez JG, López-Zazueta BA, Vega-García MO.
Díaz-Corona DA, et al.
J Food Biochem. 2020 Aug;44(8):e13286. doi: 10.1111/jfbc.13286. Epub 2020 Jun 4.
J Food Biochem. 2020.
PMID: 32497320
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Effect of chitosan with different molecular weights on the antifungal activity against Colletotrichum gloeosporioides and activation of the non-enzymatic antioxidant system on infected papaya.
López-Zazueta BA, Ayón-Reyna LE, Gutiérrez-Dorado R, Rodríguez-Gómez FA, López-López ME, López-Velázquez JG, Díaz-Corona DA, Vega-García MO.
López-Zazueta BA, et al. Among authors: diaz corona da.
J Food Sci. 2023 May;88(5):1979-1993. doi: 10.1111/1750-3841.16561. Epub 2023 Apr 12.
J Food Sci. 2023.
PMID: 37042208
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