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Publicaciones recientes

Use of native agave fructans as stabilizers on physicochemical properties of spray-dried pineapple juice
Darvin Ervey Jimenez-Sánchez, Montserrat Calderón-Santoyo, Erasmo Herman-Lara, Cristina Gaston-Peña, Cristina Gaston-Peña, Guadalupe Luna-Solano, Juan Arturo Ragazzo-Sanchez.
Drying Technology (2019) . https://doi.org/10.1080/07373937.2019.1565575

Synthesis of chitosan biocomposites loaded with pyrrole-2-carboxylic acid and assessment of their antifungal activity against Aspergillus niger
Alma Carolina Gálvez-Iriqui, Mario Onofre Cortez-Rocha, Armando Burgos-Hernández, Montserrat Calderón-Santoyo, Waldo Manuel Argüelles-Monal, Maribel Plascencia-Jatomea.
Applied Microbiology and Biotechnology (2019) 103(7) 2985-3000. https://doi.org/10.1007/s00253-019-09670-w

Optimisation of the spray drying process of formulating the post-harvest biocontrol agent Meyerozyma caribbica
Lizet Aguirre-Güitrón, Montserrat Calderón-Santoyo, Rosa Isela Ortiz-Basurto, Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sanchez.
Biocontrol Science and Technology (2018) 28(6) 574-590. https://doi.org/10.1080/09583157.2018.1468997

Use of emerging technologies in the extraction of lupeol, α-amyrin and β-amyrin from sea grape (Coccoloba uvifera L.)
J. A. Ramos-Hernández, M. Calderón-Santoyo, A. Navarro-Ocaña, J. C. Barros-Castillo, J. A. Ragazzo-Sánchez.
Journal of Food Science and Technology (2018) 55(7) 2377-2383. https://dx.doi.org/10.1007/s13197-018-3152-8

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices
Darvin E Jimenez-Sánchez, Montserrat Calderón-Santoyo, Rosa I Ortiz-Basurto, Pedro U Bautista-Rosales, Juan A Ragazzo-Sánchez.
Food Science and Technology International (2018) 24(6) 519-532. https://doi.org/10.1177/1082013218769168

In vitro evaluation of prebiotic activity, pathogen inhibition and enzymatic metabolism of intestinal bacteria in the presence of fructans extracted from agave: A comparison based on polymerization degree
Ricardo García Gamboa, Rosa Isela Ortiz Basurto, Montserrat Calderón Santoyo, Jorge Bravo Madrigal, Blanca Elizabeth Ruiz Álvarez, Marisela González Avila.
LWT - Food Science and Technology (2018) 92 380-387. https://doi.org/10.1016/j.lwt.2018.02.051

Corrigendum to Antimicrobial soy protein based coatings: Application to Persian lime (Citrus latifolia Tanaka) for protection and preservation: <[Postharvest Biology and Technology 132 (2017) 138–144]>
Ramsés Ramón González-Estrada, Pascale Chalier, Juan Arturo Ragazzo-Sanchez, Dilara Konuk, Montserrat Calderón-Santoyo.
Postharvest Biology and Technology (2018) 137 149. https://doi.org/10.1016/j.postharvbio.2017.12.009

Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit
Paloma Patricia Casas-Junco, Juan Arturo Ragazzo-Sanchez, Felipe de Jesus Ascencio-Valle, Montserrat Calderón-Santoyo.
Food Science and Biotechnology (2018) 27(3) 891-898. https://dx.doi.org/10.1007/s10068-017-0288-7

Antimicrobial soy protein isolate-based films: physical characterisation, active agent retention and antifungal properties against Penicillium italicum
Ramsés R. González-Estrada, Montserrat Calderón-Santoyo, Juan A. Ragazzo-Sánchez, Stephane Peyron, Pascale Chalier.
International Journal of Food Science and Technology (2018) 53(4) 921-929. https://doi.org/10.1111/ijfs.13664

Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance
JA Ragazzo-Sánchez, Q Gutiérrez-Sánchez, JA Ramírez-de-León, RI Ortiz-Basurto, M Calderón-Santoyo.
Food Science and Technology International (2018) 24(8) 713-723. https://doi.org/10.1177/1082013218792955

Antibrowning agents added in polymeric coating applied to avocado fruit slices
Mendoza-Gómez Violeta, Montserrat Calderón-Santoyo, Pedro Ulises Bautista-Rosales, Rosa Isela Ortiz-Basurto, Darvin Ervey Jimenez-Sánchez, Juan Arturo Ragazzo-Sanchez.
Interciencia (2017) 42(12) 812-817. https://www.interciencia.net/wp-content/uploads/2017/12/812-RAGAZZO-42-12.pdf

Control of blue mold decay on Persian lime: Application of covalently cross-linked arabinoxylans bioactive coatings with antagonistic yeast entrapped
R.R. González-Estrada, E. Carvajal-Millán, J.A. Ragazzo-Sánchez, P.U. Bautista-Rosales, M. Calderón-Santoyo.
LWT - Food Science and Technology (2017) 85 187-196. https://doi.org/10.1016/j.lwt.2017.07.019

Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption
Darvin E. Jimenez-Sánchez, Montserrat Calderón-Santoyo, Laetitia Picart-Palmade, Guadalupe Luna-Solano, Rosa I. Ortiz-Basurto, Pedro U. Bautista-Rosales, Juan A. Ragazzo-Sánchez.
Food and Bioprocess Technology (2017) 10(11) 2069-2080. https://dx.doi.org/10.1007/s11947-017-1974-4

Antimicrobial soy protein based coatings: Application to Persian lime (Citrus latifolia Tanaka) for protection and preservation
Ramsés Ramón González-Estrada, Pascale Chalier, Juan Arturo Ragazzo-Sanchez, Dilara Konuk, Montserrat Calderón-Santoyo.
Postharvest Biology and Technology (2017) 132 138-144. https://doi.org/10.1016/j.postharvbio.2017.06.005

Are biological control agents, isolated from tropical fruits, harmless to potential consumers?
Iris Betsabee Ocampo-Suarez, Zaira López, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sanchez, Peter Knauth.
Food and Chemical Toxicology (2017) 109 1055-1062. https://doi.org/10.1016/j.fct.2017.05.010

Optimization of nanoemulsions processed by high-pressure homogenization to protect a bioactive extract of jackfruit (Artocarpus heterophyllus Lam)
Gabriela Ruiz-Montañez, Juan Arturo Ragazzo-Sanchez, Laetitia Picart-Palmade, Montserrat Calderón-Santoyo, Dominique Chevalier-Lucia.
Innovative Food Science and Emerging Technologies (2017) 40 35-41. https://doi.org/10.1016/j.ifset.2016.10.020

Use of a marine yeast as a biocontrol agent of the novel pathogen Penicillium citrinum on Persian lime
Ramsés Ramón González-Estrada, Felipe de Jesus Ascencio-Valle, Juan Arturo Ragazzo-Sanchez, Montserrat Calderón-Santoyo.
Emirates Journal of Food and Agriculture (2017) 29(2) 114-122. https://doi.org/10.9755/ejfa.2016-09-1273

Data on enterobacteria activity on biofilm formation at surface mango fruit (Mangifera indica L.) cv Ataulfo
Juan A. Ragazzo-Sánchez, Ramsés R. González-Estrada, Martha A. Santana-Martínez, María del Carmen Wacher-Rodarte, Carlos A. Eslava-Campos, Montserrat Calderón-Santoyo.
Data in Brief (2016) 9 746-748. https://doi.org/10.1016/j.dib.2016.10.014

Covalently Cross-Linked Arabinoxylans Films for Debaryomyces hansenii Entrapment
Ramsés González-Estrada, Montserrat Calderón-Santoyo, Elizabeth Carvajal-Millan, Felipe De Jesús Ascencio Valle, Juan Arturo Ragazzo-Sanchez, Francisco Brown-Bojorquez, Agustín Rascón-Chu.
Molecules (2015) 20(6) 11373-11386. https://doi.org/10.3390/molecules200611373

Screening antimutagenic and antiproliferative properties of extracts isolated from Jackfruit pulp (Artocarpus heterophyllus Lam)
G. Ruiz-Montañez, A. Burgos-Hernández, M. Calderón-Santoyo, C.M. López-Saiz, C.A. Velázquez-Contreras, A. Navarro-Ocaña, J.A. Ragazzo-Sánchez.
Food Chemistry (2015) 175 409-416. https://doi.org/10.1016/j.foodchem.2014.11.122

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production
Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sanchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Guadalupe Luna-Solano, Montserrat Calderón-Santoyo.
Scientific World Journal (2014) 2014. https://dx.doi.org/10.1155/2014/163174

Biocontrol action mechanisms of Cryptococcus laurentii on Colletotrichum gloeosporioides of mango
Pedro Ulises Bautista-Rosales, Montserrat Calderón-Santoyo, Rosalía Servín-Villegas, Norma Angélica Ochoa-Álvarez, Ricardo Vázquez-Juárez, Juan Arturo Ragazzo-Sanchez.
Crop Protection (2014) 65 194-201. https://doi.org/10.1016/j.cropro.2014.07.019

Evaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.)
G. Ruiz-Montañez, J.A. Ragazzo-Sánchez, M. Calderón-Santoyo, G. Velázquez-de la Cruz, J.A. Ramírez de León, A. Navarro-Ocaña.
Food Chemistry (2014) 159 267-272. https://doi.org/10.1016/j.foodchem.2014.03.009

Monitoring of Lactic Fermentation with a Coupling Electronic Nose and Gas Chromatography
M. Calderón-Santoyo, P. Bautista-Rosales, G. Luna-Solano, C. Ghommidh, J. Ragazzo-Sanchez.
Engineering (2013) 5(9A) 13-19. http://dx.doi.org/10.4236/eng.2013.59A002

Aulacaspis tubercularis Newstead in Mango Orchards of Nayarit, Mexico, and Relationship with Environmental and Agronomic Factors
P. U. Bautista-Rosales, J. A. Ragazzo-Sánchez, M. Calderón-Santoyo, E. Cortéz-Mondaca, R. Servín-Villegas.
(2013) 38(2) 221-230. https://dx.doi.org/10.3958/059.038.0207

Action mechanisms of the yeast Meyerozyma caribbica for the control of the phytopathogen Colletotrichum gloeosporioides in mangoes
Pedro Ulises Bautista-Rosales, Montserrat Calderón-Santoyo, Rosalía Servín-Villegas, Norma Angélica Ochoa-Álvarez, Juan Arturo Ragazzo-Sanchez.
Biological Control (2013) 65(3) 293-301. https://dx.doi.org/10.1016/j.biocontrol.2013.03.010

Fluidized Bed Drying Process of miniflakes banana (Musa acuminata)
M Calderón-Santoyo, JA López-Hurtado, G Luna-Solano, PU Bautista-Rosales, JA Ragazzo-Sánchez.
Biotecnia (2013) 15(2) 1665-1456. https://biotecnia.unison.mx/index.php/biotecnia/article/view/149

Influence of ethanol and heat on disease control and quality in stored mango fruits
P. Gutiérrez-Martínez, S.G. Osuna-López, M. Calderón-Santoyo, A. Cruz-Hernández, S. Bautista-Baños.
LWT - Food Science and Technology (2012) 45(1). https://doi.org/10.1016/j.lwt.2011.07.033

Fluidized bed and tray drying of thinly sliced mango (Mangifera indica) pretreated with ascorbic and citric acid
Juliana Villegas-Santiago, Montserrat Calderón-Santoyo, Arturo Ragazzo-Sánchez, Marco Antonio Salgado-Cervantes, Guadalupe Luna-Solano.
International Journal of Food Science and Technology (2011) 46(6) 1296-1302. https://dx.doi.org/10.1111/j.1365-2621.2011.02637.x

Identification of Saccharomyces cerevisiae strains for alcoholic fermentation by discriminant factorial analysis on electronic nose signals
Montserrat Calderón-Santoyo, Pascale Chalier, Dominique Chevalier-Lucia, Charles Ghommidh, Juan Arturo Ragazzo-Sanchez.
Electronic Journal of Biotechnology (2010) 13(4). https://dx.doi.org/10.2225/vol13-issue4-fulltext-11

Inhibition of Salmonella spp. isolated from mango using bacteriocin-like produced by lactobacilli Inhibición de Salmonella spp. aislada de mango usando sustancias tipo bacteriocinas producidas por lactobacilos
J. A. Ragazzo-Sánchez, L. Sanchez-Prado, P. Gutiérrez-Martínez, G. Luna-Solano, B. Gomez-Gil, M. Calderón-Santoyo.
CYTA - Journal of Food (2009) 7(3) 181-187. https://doi.org/10.1080/19476330903010276

Off-flavours detection in alcoholic beverages by electronic nose coupled to GC
J. A. Ragazzo-Sánchez, P. Chalier, D. Chevalier-Lucia, M. Calderón-Santoyo, C. Ghommidh.
Sensors and Actuators, B: Chemical (2009) 140(1) 29-34. https://doi.org/10.1016/j.snb.2009.02.061

Identification of different alcoholic beverages by electronic nose coupled to GC
J. A. Ragazzo-Sánchez, P. Chalier, D. Chevalier-Lucia, M. Calderón-Santoyo, C. Ghommidh.
Sensors and Actuators, B: Chemical (2008) 134(1) 43-48. https://doi.org/10.1016/j.snb.2008.04.006

Discrimination of eight varieties of apricot (Prunus armeniaca) by electronic nose, LLE and SPME using GC–MS and multivariate analysis
H.M. Solís-Solís, M. Calderón-Santoyo, P. Gutiérrez-Martínez, S. Schorr-Galindo, J.A. Ragazzo-Sánchez.
Sensors and Actuators, B: Chemical (2007) 125(2) 415-421. https://doi.org/10.1016/j.snb.2007.02.035

Characterization of aroma potential of apricot varieties using different extraction techniques
H.M. Solís-Solís, M. Calderón-Santoyo, S. Schorr-Galindo, G. Luna-Solano, J.A. Ragazzo-Sánchez.
Food Chemistry (2007) 105(2) 2007-02-08. https://doi.org/10.1016/j.foodchem.2007.01.061

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0
M. Calderon Santoyo, G. Loiseau, R. Rodriguez Sanoja, J.P. Guyot.
International Journal of Food Microbiology (2003) 80(1) 77-87. https://doi.org/10.1016/S0168-1605(02)00140-X

Effect of physical factors on the production of bacteriocin from Pediococcus acidilactici ITV 26
M Calderón-Santoyo, P G Mendoza-García, M A García-Alvarado, B I Escudero-Abarca.
Journal of Industrial Microbiology and Biotechnology (2001) 26(4) 191-195. https://doi.org/10.1038/sj.jim.7000108

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