Universidad Veracruzana

Dr. Enrique Flores Andrade

SNI I – PRODEP

 

PUBLICACIÓN EN REVISTAS INDEXADAS

1. · Huerta-Vera, K., De Lourdes Catalina Arévalo Galarza, M., Contreras-Oliva, A., Pascual-Pineda, L. A., Jiménez-Fernández, M., Salazar, R., Castillo-Morales, M., & Flores-Andrade, E. (2024). Osmoimpregnation of chayote (Sechium edule (Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions. Food Bioscience, 60, 104397. https://doi.org/10.1016/j.fbio.2024.104397
2. Huerta-Vera, K., Flores-Andrade, E., Contreras‐Oliva, A., Villegas-Monter, Á., Chávez-Franco, S. H., & De Lourdes Arévalo-Galarza, M. (2024). Incorporación de compuestos bioactivos en productos hortofrutícolas mediante deshidratación osmótica: una revisión. Revista Mexicana de Ciencias Agrícolas, 14(8), e2936. https://doi.org/10.29312/remexca.v14i8.2936
3. Flores-Andrade, E., Jiménez-Fernández, M., Beristain, C. I., Azuara, E., Gutiérrez-López, G. F., Alamilla-Beltrán, L., & Pascual-Pineda, L. A. (2023). Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability. Food Structure, 38, 100–354. https://doi.org/10.1016/j.foostr.2023.100354
4. Morales-Huerta, A., Flores-Andrade, E., Jiménez‐Fernández, M., Beristaín, C., & Pascual-Pineda, L. (2023). Microencapsulation of betalains by foam fluidized drying. Journal of Food Engineering, 359, 111701. https://doi.org/10.1016/j.jfoodeng.2023.111701
5. Ortiz-Sánchez, C. A., Flores-Andrade, E., Castillo-Morales, M., Uzárraga-Salazar, R., Gutiérrez-Casiano, N., Jiménez, F. E., & Marín-Castro, U. R. (2023). Impregnation of krill oil microcapsules into golden apple slices’ intercellular tissue. Biology and Life Sciences Forum, 26, 1–6. https://doi.org/10.3390/foods2023-15155
6. Marin-Castro, U., Jácome, F. C., Olguín-Rojas, J. A., Rodrı́guez-Jiménez, G., González-Arnao, M. T., Flores-Andrade, E., & Rascón-Díaz, M. P. (2023). Determination of Critical Storage Conditions for Spray-Dried Habanero Pepper (Capsicum chinense) Extracts by Coupling Water Adsorption Isotherms and Glass Transition Temperature. Biology and Life Sciences Forum, 26(1), 94. https://doi.org/10.3390/foods2023-151
7. León‐Villalobos, J. A., Maldonado-Astudillo, Y. I., Jiménez‐Hernández, J., Álvarez-Fitz, P., Flores-Andrade, E., Castro‐Coronel, Y., Ramírez‐Sucre, O., & Salazar, R. (2023). Effect of calcium hydroxide on pasting, thermal, and water‐adsorption behavior, and the flow properties of nixtamalized corn flour. Journal of Food Process Engineering, 46(8). https://doi.org/10.1111/jfpe.14366
8. Bonilla-Zavaleta, E., Lozano-Coavichi, L. L., Velasco-Rodríguez, L. C., Flores-Andrade, E., Garcı́a, H. S., & Legorreta-Díaz, M. C. (2022). Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying. Food Bioscience, 50, 102133. https://doi.org/10.1016/j.fbio.2022.102133
9. Pascual-Pineda, L., Guerrero-Hernández, A., Castillo-Morales, M., Vega, H. V. R., Jiménez-Fernández, M., & Flores-Andrade, E. (2022). Determination of the spreading pressure and shelf-life of spray-dried coffee powder: quality assurance of a water-soluble food. Revista Mexicana De Ingeniería Química, 21(3), 1-17. https://doi.org/10.24275/rmiq/alim2921
10. Uzárraga-Salazar, R., Reyes-Ramírez, Y. N., García-Herrera, T., Flores-Andrade, E., & Castillo-Morales, M. (2022). Use of corn cob through xylan extraction and its potential use as a substrate for the quantification of xylanase enzymatic activity. Renewable Energy, Biomass & Sustainability, 3(1), 86-94. https://doi.org/10.56845/rebs.v3i1.41
11. Barradas‐Pretelín, R., García-Barradas, O., Beristain-Guevara, C. I., Mendoza-López, M. R., Pascual-Pineda, L., Flores-Andrade, E., & Jiménez‐Fernández, M. (2022). Effect of ginger extract on stability, physicochemical, and antioxidant properties of avocado powder using maltodextrin as carrier. Journal of Food Processing and Preservation, 46(6). https://doi.org/10.1111/jfpp.16541
12. Pascual-Pineda, L. A., Morales-Contreras, Y., Arévalo-Galarza, M. L., Castillo-Morales, M., Hernández-Marañón, A., Rascón-Díaz, M. P., & Flores-Andrade, E. (2021). Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying. Food Bioscience, 42, 101215. https://doi.org/10.1016/j.fbio.2021.101215
13. Flores-Andrade, E., Allende-Baltazar, Z., Sandoval-González, P. E., Jiménez‐Fernández, M., Beristaín, C. I., & Pascual-Pineda, L. A. (2021). Carotenoid nanoemulsions stabilized by natural emulsifiers: whey protein, gum arabic, and soy lecithin. Journal of Food Engineering, 290, 110208. https://doi.org/10.1016/j.jfoodeng.2020.110208
14. Pascual-Pineda, L., Hernández-Marañón, A., Castillo-Morales, M., Uzárraga-Salazar, R., Rascón-Díaz, M. P., & Flores-Andrade, E. (2020). Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder. Drying Technology, 39(8), 989-1002. https://doi.org/10.1080/07373937.2020.1739064
15. Jiménez-Escobar, M., Pascual-Mathey, L. I., Beristaín, C., Flores-Andrade, E., Jiménez, M., & Pascual-Pineda, L. (2020). In vitro and in vivo antioxidant properties of paprika carotenoids nanoemulsions. LWT – Food Science and Technology, 118, 108694. https://doi.org/10.1016/j.lwt.2019.108694
16. Pascual-Pineda, L., Rascón-Díaz, M. P., Quintanilla-Carvajal, M. X., Castillo-Morales, M., Marín, U. R., & Flores-Andrade, E. (2019). Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. Journal of Food Engineering, 245, 65-72. https://doi.org/10.1016/j.jfoodeng.2018.10.018
17. Flores-Andrade, E., Bonilla, E., Luna‐Solano, G., Marín, U. R., González-Arnao, M. T., & Rascón, M. P. (2018). Effect of the microstructure on the stability of red onion microcapsules. Drying Technology, 37(2), 223-231. https://doi.org/10.1080/07373937.2018.1449754
18. Flores-Andrade, E., Pascual-Pineda, L. A., Quintanilla-Carvajal, M. X., Gutiérrez-López, G. F., Beristaín, C. I., & Azuara, E. (2018). Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders. Drying Technology, 36(9), 1128-1141. https://doi.org/10.1080/07373937.2017.1387793
19. Rascón, M. P., Huerta-Vera, K., Pascual-Pineda, L., Contreras‐Oliva, A., Flores-Andrade, E., Castillo-Morales, M., Bonilla, E., & González-Morales, I. (2018). Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. LWT- Food Science and Technology, 92, 490-496. https://doi.org/10.1016/j.lwt.2018.02.074
20. Pascual-Pineda, L. A., Bautista-Hernández, S., Pascual-Mathey, L. I., Flores-Andrade, E., Jiménez, M., & Beristain, C. I. (2018). Development of paprika oleoresin dispersions for improving the bioaccessibility of carotenoids. Revista Mexicana De Ingenieria Quimica, 17(2), 767-776. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n2/pascual
21. Flores-Andrade, E., Pascual-Pineda, L. A., Alarcón-Elvira, F. G., Rascón-Díaz, M. P., Pimentel-González, D. J., & Beristaín, C. I. (2017). Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion. Journal of Food Engineering, 202, 18-24. https://doi.org/10.1016/j.jfoodeng.2017.02.005
22. Huerta-Vera, K., Flores-Andrade, E., Pérez-Sato, J.A. Morales-Ramos, V., Pascual-Pineda, L. A. & Contreras-Oliva, A. (2017). Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration. Food Bioprocess Technology, 10, 1053–1062. https://doi.org/10.1007/s11947-017-1879-2
23. Pascual-Pineda, L. A., Alamilla-Beltrán, L., Gutiérrez-López, G. F., Azuara, E., & Flores-Andrade, E. (2017). Prediction of storage conditions of dehydrated foods from a water vapor adsorption isotherm. Revista Mexicana de Ingeniería Química, 16(1), 207-220.
24. Rodríguez-Bernal, J., Tello, E., Flores-Andrade, E., Perea-Flores, M. J., Vallejo-Cardona, A. A., Gutiérrez-López, G. F., & Quintanilla-Carvajal, M. X. (2015). Effect of Borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature. Journal of the Science of Food and Agriculture, 96(3), 1027-1036. https://doi.org/10.1002/jsfa.7190
25. Pascual-Pineda, L. A., Flores-Andrade, E., Jiménez‐Fernández, M., & Beristaín, C. I. (2015). Kinetic and thermodynamic stability of paprika nanoemulsions. International Journal of Food Science & Technology, 50(5), 1174-1181. https://doi.org/10.1111/ijfs.12750
26. Rodríguez-Bernal, J., Flores-Andrade, E., Lizarazo-Morales, C., Bonilla, E., Pascual-Pineda, L. A., Gutiérrez-López, G. F., & Quintanilla-Carvajal, M. X. (2015). Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. cuatrecasas) and gum arabic powders. Food and Bioproducts Processing, 94, 187-198. https://doi.org/10.1016/j.fbp.2015.03.004
27. Jiménez, M., Flores-Andrade, E., Pascual-Pineda, L. A., & Beristaín, C. I. (2015). Effect of water activity on the stability of Lactobacillus paracasei LWT – Food Science and Technology, 60(1), 346-351. https://doi.org/10.1016/j.lwt.2014.09.050

 

CAPÍTULOS DE LIBROS

1. Flores-Andrade, E., Azúara-Nieto, E., Beristain-Guevara, C. I., Monroy-Villagrana, A., Téllez‐Medina, D. I., Pascual-Pineda, L. A., Alamilla‐Beltrán, L., & Gutiérrez-López, G. F. (2015). Food Preservation by Nanostructures-Water Interactions Control. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_2
2. Pascual-Pineda, L. A., Flores-Andrade, E., Guevara, C. I. B., Alamilla-Beltrán, L., Chanona-Pérez, J. J., Azuara-Nieto, E., & Gutiérrez-López, G. F. (2010). Nanostructures and Minimum Integral Entropy as Related to Food Stability. In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (pp. 681-687). Wiley-Blackwell. https://doi.org/10.1002/9780470958193.ch66

 

ARTÍCULOS IN EXTENSO

1. Alfonso López, K. P., Rascón Díaz, M. P., Méndez Bolaina, E., Flores Andrade, E., & Bonilla Zavaleta, E. (2019). Efecto de la aw sobre la viabilidad celular de Lactobacillus rhamnosus secado por aspersión. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 7, 1362–1368. http://www.cim-tecnm.com/journal-cim-open-access
2. Rascón Díaz, M. P., Flores Andrade, E., Castillo Morales, M., Alfonso López, K. P., & Bonilla Zavaleta, E. (2019). Estabilidad fisicoquímica de microcápsulas de col morada secadas por aspersión en frío. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 7, 1609–1609. http://www.cim-tecnm.com/journal-cim-open-access
3. Castillo Morales, M., Oliart Ros, R. M., González Arnao, M. T., Valerio Alfaro, G., & Flores Andrade, E. (2018). Detección de lipasas producidas por células en suspensión de Carica papaya cv Maradol. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 6, 1117–1124. http://www.cim-tecnm.com/journal-cim-open-access
4. Coxcahua Choncoa, T., Castillo Morales, M., Bonilla Zavaleta, E., Rascón Díaz, M. P., & Flores Andrade, E. (2018). Evaluación de la deshidratación osmótica de la cáscara de (Capsicum annuum L.) durante el escalfado. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 6, 1351–1358. http://www.cim-tecnm.com/journal-cim-open-access
5. Hernández Marañón, A., Uzarraga Salazar, R., Castillo Morales, M., Bonilla Zavaleta, E., & Flores Andrade, E. (2018). Efecto de la aw sobre la actividad enzimática y antioxidante de Pleurotus ostreatus COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 6, 1197–1204.
6. Hernández Mora, A. E., Castillo Morales, M., García Montalvo, E. A., & Flores Andrade, E. (2017). Prueba preliminar de toxicidad aguda-oral del aceite de la semilla Oecopetalum mexicanum en ratones BALB/c. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 5(2), 1043–1050. http://www.cim-tecnm.com/journal-cim-open-access
7. Marín Castro, U. R., Ramírez Colorado, Y. N., Bonilla Zavaleta, E., Flores Andrade, E., & Rascón Díaz, M. P. (2017). Predicción de las condiciones óptimas de almacenamiento para Jamaica microencapsulada mediante secado por aspersión. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 5(2), 957–964. http://www.cim-tecnm.com/journal-cim-open-access
8. Bonilla Zavaleta, E., Luna Solano, G., Flores Andrade, E., Marín Castro, R. U., & Rascón Díaz, M. P. (2016). Efecto de la temperatura de transición vítrea sobre la estabilidad de microcápsulas de zarzamora. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 4, 741–748. http://www.cim-tecnm.com/journal-cim-open-access
9. Rascón Díaz, M. P., Flores Andrade, E., Castillo Morales, M., Fernández Bernabé, M. C., & Bonilla Zavaleta, E. (2016). Efecto de la aw sobre las propiedades de flujo de microcápsulas conteniendo Lactobacillus rhamnosus. COLOQUIO DE INVESTIGACIÓN MULTIDISCIPLINARIA JOURNAL CIM, 4, 797–803. http://www.cim-tecnm.com/journal-cim-open-access

 

REPORTES TÉCNICOS

1. Flores Andrade, E., Bonilla Zavaleta, E., Castillo Morales, M., & Ortiz Sánchez, C. A. (2020). Determinación de condiciones de almacenamiento a través de isotermas de adsorción de vapor de agua para mantener la calidad del café soluble. CAFIVER S.A. DE C.V., Orizaba, Veracruz.
2. Flores Andrade, E., Ortiz Sánchez, C. A., Bonilla Zavaleta, E., & Castillo Morales, M. (2021). Determinación de la permeancia del empaque y vida de anaquel de café soluble. CAFIVER S.A. DE C.V., Orizaba, Veracruz.
3. Flores Andrade, E., Ortiz Sánchez, C. A., Bonilla Zavaleta, E., & Castillo Morales, M. (2021b). Influencia de la concentración del extracto, temperatura de secado y zona de recolección del producto sobre el sabor del café en polvo. CAFIVER S.A. DE C.V., Orizaba, Veracruz.