All Stories

  1. Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review

    Article • Applied Food Research, December 2023, Elsevier

    Dr Aurelio Lopez-Malo

  2. Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

    Article • Applied Food Research, December 2023, Elsevier

    Dr Aurelio Lopez-Malo

  3. Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida

    Article • Food Research International, November 2023, Elsevier

    Dr Aurelio Lopez-Malo

  4. Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality

    Article • Journal of Engineering Research, July 2023, Elsevier

    Dr Aurelio Lopez-Malo

  5. Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment

    Article • Journal of Food Science, March 2023, Wiley

    Dr Aurelio Lopez-Malo

  6. Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

    Article • Molecules, January 2023, MDPI AG

    Dr Aurelio Lopez-Malo

  7. Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application

    Article • Sustainable Food Technology, January 2023, Royal Society of Chemistry

    Dr Aurelio Lopez-Malo

  8. Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

    Article • Sustainable Food Technology, January 2023, Royal Society of Chemistry

    Dr Aurelio Lopez-Malo

  9. Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

    Article • Antibiotics, December 2022, MDPI AG

    Dr Aurelio Lopez-Malo

  10. Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

    Article • Journal of Food Process Engineering, July 2022, Wiley

    Dr Aurelio Lopez-Malo

  11. Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

    Article • Journal of Food Processing and Preservation, March 2022, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo

  12. Advances in radio frequency pasteurisation equipment for liquid foods: a review

    Article • International Journal of Food Science & Technology, March 2022, Wiley

    Dr Aurelio Lopez-Malo

  13. The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

    Article • Comprehensive Reviews in Food Science and Food Safety, December 2021, Wiley

    Dr Aurelio Lopez-Malo

  14. Influence of fat content and water activity on the heating pattern of model systems submitted to microwave heating

    Article • Journal of Food Science, November 2021, Wiley

    Dr Aurelio Lopez-Malo

  15. Analysis of Polyphenol Content and Antioxidant Capacity of Hybrid Mandarin Peel

    Article • October 2021, MDPI AG

    Dr Aurelio Lopez-Malo

  16. Effect of process variables on heating profiles and extraction mechanisms during hydrodistillation of eucalyptus essential oil

    Article • Heliyon, October 2021, Elsevier

    Dr Aurelio Lopez-Malo

  17. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics

    Article • Food Reviews International, July 2021, Taylor & Francis

    Dr Aurelio Lopez-Malo

  18. Spray dried lactobacilli maintain viability and feruloyl esterase activity during prolonged storage and under gastrointestinal tract conditions

    Article • Journal of Food Science and Technology, May 2021, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  19. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products

    Article • Food Engineering Reviews, April 2021, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  20. Effect of imidazolium ionic liquids as microwave absorption media for the intensification of microwave-assisted extraction of Citrus sinensis peel essential oils

    Article • Chemical Engineering and Processing - Process Intensification, March 2021, Elsevier

    Dr Aurelio Lopez-Malo

  21. Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods

    Article • Food Engineering Reviews, January 2021, Springer Science + Business Media

    González Pérez, Dr Aurelio Lopez-Malo

  22. A review of the methods used to determine the target site or the mechanism of action of essential oils and their components against fungi

    Article • SN Applied Sciences, January 2021, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  23. Sustainability Competences and Pedagogical Approaches at the Universidad de las Américas Puebla

    Article • January 2021, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  24. Stability of oregano essential oil encapsulated in double (w/o/w) emulsions prepared with mechanical or high‐pressure homogenization and its effect inAspergillus nigerinhibition

    Article • Journal of Food Processing and Preservation, December 2020, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo

  25. Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

    Article • Journal of Food Process Engineering, September 2020, Wiley

    Dr Aurelio Lopez-Malo

  26. Modeling Salmonella ( S . Typhimurium ATCC14028, ATCC 13311, S . Typhi ATCC 19430, and S. enterica ) and Listeria...

    Article • Journal of Food Processing and Preservation, July 2020, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo

  27. Postharvest heat treatments to inhibit Penicillium digitatum growth and maintain quality of Mandarin (Citrus reticulata blanco)

    Article • Heliyon, January 2020, Elsevier

    Dr Aurelio Lopez-Malo

  28. Antimicrobial activity of nanoemulsions of cinnamon, rosemary, and oregano essential oils on fresh celery

    Article • LWT, September 2019, Elsevier

    Dr Aurelio Lopez-Malo

  29. Cinnamaldehyde-loaded chitosan nanoparticles: characterization and antimicrobial activity

    Article • Biointerface Research in Applied Chemistry, August 2019, AMG Transcend Association

    Dr Aurelio Lopez-Malo

  30. Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

    Article • Journal of Food Science, May 2019, Wiley

    Dr Aurelio Lopez-Malo

  31. Antimicrobial, Cytotoxic, and Anti-Inflammatory Activities of Pimenta dioica and Rosmarinus officinalis Essential Oils

    Article • BioMed Research International, May 2019, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo

  32. Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase

    Article • Industrial Crops and Products, May 2019, Elsevier

    Dr Aurelio Lopez-Malo

  33. Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling

    Article • Journal of Food Engineering, April 2019, Elsevier

    Dr Aurelio Lopez-Malo

  34. Evaluation of the efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in-vitro and on alfalfa seeds, and their effect on sensory characteristics of the sprouts

    Article • International Journal of Food Microbiology, April 2019, Elsevier

    Dr Aurelio Lopez-Malo

  35. Essential oils in vapor phase as alternative antimicrobials: A review

    Article • Critical Reviews in Food Science and Nutrition, March 2019, Taylor & Francis

    Dr Aurelio Lopez-Malo, Ph.D. Addi Rhode Navarro Cruz, Rauk Avila-Sosa

  36. Microencapsulated feruloyl esterase-producing lactobacilli ameliorate lipid profile and glycaemia in high fat diet-induced obese mice

    Article • Beneficial Microbes, March 2019, Wageningen Academic Publishers

    Dr ROXANA B MEDINA, Dr Aurelio Lopez-Malo

  37. Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology

    Article • LWT, March 2019, Elsevier

    Dr Aurelio Lopez-Malo

  38. Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice

    Article • Journal of Food Engineering, January 2019, Elsevier

    Dr Aurelio Lopez-Malo

  39. Effect of UV-C light on Lactobacillus rhamnosus , Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect

    Article • Journal of Food Engineering, April 2018, Elsevier

    Dr Aurelio Lopez-Malo

  40. Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase

    Article • Journal of Food Protection, February 2018, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  41. Effects of microwave-assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens ) on grapefruit (Citrus paradisi ) quality

    Article • Journal of the Science of Food and Agriculture, February 2018, Wiley

    Dr Aurelio Lopez-Malo

  42. Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

    Article • Journal of Food Quality, January 2018, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo, Martin Lazcano-Hernandez, Rauk Avila-Sosa

  43. Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)

    Article • Journal of Food Quality, January 2018, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo, Rauk Avila-Sosa

  44. The Hurdle Concept in Fruit Processing

    Article • January 2018, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  45. EFECTO DE LA RADIACIÓN ULTRAVIOLETA DE ONDA CORTA SOBRE ALGUNAS PROPIEDADES DE PELÍCULAS COMESTIBLES ELABORADAS CON JUGO DE GRANADA Y QUITOSANO

    Article • Revista Mexicana de Ingeniería Química, December 2017, Universidad Autonoma Metropolitana

    Dr Aurelio Lopez-Malo

  46. Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert

    Article • Journal of Functional Foods, November 2017, Elsevier

    Dr Aurelio Lopez-Malo

  47. Principles of Sensory Evaluation in Foods Containing Essential Oil

    Article • October 2017, Wiley

    Dr Aurelio Lopez-Malo

  48. Modeling phase separation and droplet size of W/O emulsions with oregano essential oil as a function of its formulation and homogenization conditions

    Article • Journal of Dispersion Science and Technology, September 2017, Taylor & Francis

    Dr Aurelio Lopez-Malo

  49. Quality of beans (Phaseolus vulgaris L.) after postharvest microwave treatments

    Article • Journal of Microwave Power and Electromagnetic Energy, July 2017, Taylor & Francis

    Dr Aurelio Lopez-Malo, Maria Sosa-Morales

  50. Turpentine or Pine Oil

    Article • May 2017, Taylor & Francis

    Dr Aurelio Lopez-Malo

  51. Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef

    Article • Food Microbiology, April 2017, Elsevier

    Dr Aurelio Lopez-Malo

  52. Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization

    Article • Innovative Food Science & Emerging Technologies, February 2017, Elsevier

    Dr Aurelio Lopez-Malo

  53. Description of Aspergillus flavus growth under the influence of different factors (water activity, incubation temperature, protein and fat concentration, pH, and cinnamon essential oil concentration) by kinetic, probability of growth, and time-to-detec...

    Article • International Journal of Food Microbiology, January 2017, Elsevier

    Dr Aurelio Lopez-Malo

  54. Response of Aspergillus niger Inoculated on Tomatoes Exposed to Vapor Phase Mustard Essential Oil for Short or Long Periods and Sensory Evaluation of Treated Tomatoes

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Dr Aurelio Lopez-Malo

  55. Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

    Article • Journal of Food Research, December 2016, Canadian Center of Science and Education

    Dr Aurelio Lopez-Malo

  56. Effect of different sanitizers on the microbial load and selected quality parameters of “chile de árbol” pepper (Capsicum frutescens L.) fruit

    Article • Postharvest Biology and Technology, September 2016, Elsevier

    Dr Aurelio Lopez-Malo

  57. Antimicrobial activity and physical properties of protein films added with cell-free supernatant of Lactobacillus rhamnosus

    Article • Food Control, April 2016, Elsevier

    Dr Aurelio Lopez-Malo

  58. Estimation of mass transfer coefficients of the extraction process of essential oil from orange peel using microwave assisted extraction

    Article • Journal of Food Engineering, February 2016, Elsevier

    Dr Aurelio Lopez-Malo

  59. Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria

    Article • Journal of Food Protection, February 2016, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  60. Effect of iron salt counter ion in dose–response curves for inactivation of Fusarium solani in water through solar driven Fenton-like processes

    Article • Physics and Chemistry of the Earth Parts A/B/C, February 2016, Elsevier

    Dr Aurelio Lopez-Malo

  61. Pasteurization treatments for tomato puree using conventional or microwave processes

    Article • Journal of Microwave Power and Electromagnetic Energy, January 2016, Taylor & Francis

    Dr Aurelio Lopez-Malo

  62. Preservatives: Classifications and Analysis

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  63. Analysis of Student Perspectives on Using Tablet PCs in Junior and Senior Level Chemical Engineering Courses

    Article • January 2016, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  64. Mexican Oregano (Lippia berlandieri and Poliomintha longiflora) Oils

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo, Ph.D. Guadalupe Virginia Nevarez-Moorillon

  65. Sweet Orange (Citrus sinensis) Oils

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  66. Cinnamon (Cinnamomum zeylanicum) Essential Oils

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  67. Application of nanoemulsion technology for encapsulation and release of lipophilic bioactive compounds in food

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  68. Combinational Approaches for Antimicrobial Packaging

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  69. Essential Oils Added to Edible Films

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  70. Nutraceutical Properties of Amaranth and Chia Seeds

    Article • January 2016, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  71. Bergamot (Citrus bergamia) Oils

    Article • January 2016, Elsevier

    Dr Aurelio Lopez-Malo

  72. Estimation of Listeria monocytogenes survival during thermoultrasonic treatments in non-isothermal conditions: Effect of ultrasound on temperature and survival profiles

    Article • Food Microbiology, December 2015, Elsevier

    Dr Aurelio Lopez-Malo

  73. Antifungal activity of essential oils of clove ( Syzygium aromaticum ) and/or mustard ( Brassica nigra ) in vapor phase against gray mold ( Botrytis cinerea ) in strawberries

    Article • Innovative Food Science & Emerging Technologies, December 2015, Elsevier

    Dr Aurelio Lopez-Malo

  74. Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

    Article • International Journal of Food Studies, October 2015, ISEKI Food Association

    Dr Aurelio Lopez-Malo

  75. Chemical characterization and antifungal activity ofPoliomintha longifloraMexican oregano

    Article • Journal of Essential Oil Research, October 2015, Taylor & Francis

    Dr Aurelio Lopez-Malo, Ph.D. Guadalupe Virginia Nevarez-Moorillon

  76. Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan

    Article • LWT, September 2015, Elsevier

    Dr Aurelio Lopez-Malo

  77. Composition, Diffusion, and Antifungal Activity of Black Mustard (Brassica nigra) Essential Oil When Applied by Direct Addition or Vapor Phase Contact

    Article • Journal of Food Protection, April 2015, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  78. Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

    Article • Journal of Food Science, March 2015, Wiley

    Dr Aurelio Lopez-Malo

  79. Synthesis, Structural Characterization and Photocatalytic Activity of Iron-Doped Titanium Dioxide Nanopowders

    Article • Journal of Technology Innovations in Renewable Energy, March 2015, Lifescience Global

    Dr Aurelio Lopez-Malo, Lifescience Global Inc.

  80. Critical Support Systems to Enhance the Development and Assessment of 21st Century Expertise in Engineering Students

    Article • January 2015, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  81. Water Activity and Microorganism Control: Past and Future

    Article • January 2015, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  82. Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling

    Article • Food Engineering Reviews, December 2014, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  83. Modeling the Enhanced Photocatalytic Solar Disinfection of Escherichia coli Using Nitrogen-Doped TiO2

    Article • Journal of Surfaces and Interfaces of Materials, December 2014, American Scientific Publishers

    Dr Aurelio Lopez-Malo

  84. RF Deinfestation (Pest Control) of Agricultural Products

    Article • November 2014, Taylor & Francis

    Dr Aurelio Lopez-Malo

  85. The Same-Different Method: Positive Effects of Reduced Memory Load Versus Negative Effects of Uncontrolled τ-Criterion Variation, Using Forced-Choice Methods as a Comparison

    Article • Journal of Sensory Studies, May 2014, Wiley

    Dr Aurelio Lopez-Malo

  86. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

    Article • Journal of Dairy Science, May 2014, American Dairy Science Association

    Dr Aurelio Lopez-Malo

  87. Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

    Article • International Journal of Food Microbiology, March 2014, Elsevier

    Dr Aurelio Lopez-Malo

  88. Antioxidant capacity of extracts from amaranth (Amaranthus hypochondriacus L.) seeds or leaves

    Article • Industrial Crops and Products, February 2014, Elsevier

    Dr Aurelio Lopez-Malo

  89. Physical-chemical and Microbiological Stability During Refrigerated Storage of Microwave-pasteurized Guava Nectar

    Article • Focusing on Modern Food Industry, January 2014, Science and Engineering Publishing Company

    Dr Aurelio Lopez-Malo

  90. Editorial Advisory Board

    Article • January 2014, Elsevier

    Dr Aurelio Lopez-Malo

  91. The Role of Alpha Tocopheryl Succinate (α-TOS) as a Potential Anticancer Agent

    Article • Nutrition and Cancer, December 2013, Taylor & Francis

    Dr Aurelio Lopez-Malo

  92. Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

    Article • Journal of Food Research, December 2013, Canadian Center of Science and Education

    Dr Aurelio Lopez-Malo

  93. Redesigning engineering courses by introducing digital ink technology

    Article • October 2013, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Lenin G. Lemus-Zúñiga, Dr Aurelio Lopez-Malo

  94. Efficacy of individual and combined UVC light and food antimicrobial treatments to inactivate Aspergillus flavus or A. niger spores in peach nectar

    Article • Innovative Food Science & Emerging Technologies, October 2013, Elsevier

    Dr Aurelio Lopez-Malo

  95. Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanicaL.) seeds

    Article • International Journal of Food Science & Technology, September 2013, Wiley

    Dr Aurelio Lopez-Malo

  96. Aspergillus niger time to growth in dried tomatoes

    Article • International Journal of Food Microbiology, June 2013, Elsevier

    Dr Aurelio Lopez-Malo

  97. Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact

    Article • Food Control, May 2013, Elsevier

    Dr Aurelio Lopez-Malo

  98. Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity

    Article • Journal of Food Protection, January 2013, International Association for Food Protection

    Professor Jae-Hyung Mah, Dr Aurelio Lopez-Malo

  99. Microwave-assisted Extraction of Essential Oils from Herbs

    Article • Journal of Microwave Power and Electromagnetic Energy, January 2013, Taylor & Francis

    Dr Aurelio Lopez-Malo

  100. Eliciting Yucatan peninsula teachers' images of engineering and engineers

    Article • October 2012, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Aurelio Lopez-Malo

  101. Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating

    Article • Food Control, July 2012, Elsevier

    Dr Aurelio Lopez-Malo

  102. Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree

    Article • International Journal of Food Microbiology, April 2012, Elsevier

    Dr Aurelio Lopez-Malo

  103. Organic acids as antimicrobials to control Salmonella in meat and poultry products

    Article • Food Research International, March 2012, Elsevier

    Dr Aurelio Lopez-Malo

  104. Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry

    Article • February 2012, Wiley

    Dr Aurelio Lopez-Malo

  105. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films

    Article • International Journal of Food Microbiology, February 2012, Elsevier

    Dr Aurelio Lopez-Malo, Ph.D. Guadalupe Virginia Nevarez-Moorillon

  106. Antifungal Activity Evaluation of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on the Growth of Aspergillus flavus by Gaseous Contact

    Article • Journal of Food Protection, December 2011, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  107. Zygosaccharomyces bailii Inactivation by Means of UV Light and Low-Frequency Ultrasound Treatments

    Article • Journal of Food Protection, October 2011, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  108. Effect of pH, solar irradiation, and semiconductor concentration on the photocatalytic disinfection of Escherichia coli in water using nitrogen-doped TiO2

    Article • European Food Research and Technology, September 2011, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  109. Recent Studies Related to Microwave Processing of Fluid Foods

    Article • Food and Bioprocess Technology, July 2011, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  110. Bactericidal Action of Binary and Ternary Mixtures of Carvacrol, Thymol, and Eugenol against Listeria innocua

    Article • Journal of Food Science, February 2011, Wiley

    Dr Aurelio Lopez-Malo

  111. Modelling thermosonication inactivation of Aspergillus flavus combining natural antimicrobial at different pH

    Article • Procedia Food Science, January 2011, Elsevier

    Dr Aurelio Lopez-Malo

  112. Hot water bath treatments assisted by microwave energy to delay postharvest ripening and decay in strawberries (Fragaria × ananassa)

    Article • Journal of the Science of Food and Agriculture, January 2011, Wiley

    Dr Aurelio Lopez-Malo

  113. Modelización de la inactivación termosónica deStaphylococcus aureus, un enfoque multifactorial ModelingStaphylococcus aureusthermosonic inactivaction, a multi-target approach

    Article • CyTA - Journal of Food, November 2010, Taylor & Francis

    Dr Aurelio Lopez-Malo

  114. Inactivation of Microorganisms

    Article • October 2010, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  115. Optical fiber temperature sensors: applications in heat treatments for foods

    Article • October 2010, SPIE

    Dr Aurelio Lopez-Malo

  116. Dielectric properties of foods: Reported data in the 21st Century and their potential applications

    Article • LWT, October 2010, Elsevier

    Dr Aurelio Lopez-Malo

  117. Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

    Article • Journal of Food Science, April 2010, Wiley

    Dr Aurelio Lopez-Malo, Ph.D. Guadalupe Virginia Nevarez-Moorillon

  118. Listeria innocua Multi-target Inactivation by Thermo-sonication and Vanillin

    Article • Food and Bioprocess Technology, March 2010, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  119. Microwave thermal treatment for an ostrich meat ready-to-serve dinner

    Article • January 2010, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Aurelio Lopez-Malo

  120. Stigma and prejudice in Tintin

    Article • BMJ, December 2009, BMJ

    Dr Aurelio Lopez-Malo

  121. Growth Response of Escherichia coli ATCC 35218 Adapted to Several Concentrations of Sodium Benzoate and Potassium Sorbate

    Article • Journal of Food Protection, November 2009, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  122. Alimentos Divertidos: an inquiry-based science and engineering program for elementary schools

    Article • October 2009, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Aurelio Lopez-Malo

  123. Ethnography of a first-year design experience in the Introduction to Engineering Design course

    Article • October 2009, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Aurelio Lopez-Malo

  124. Dielectric heating as a potential post-harvest treatment of disinfesting mangoes, Part II: Development of RF-based protocols and quality evaluation of treated fruits

    Article • Biosystems Engineering, July 2009, Elsevier

    Dr Aurelio Lopez-Malo

  125. Dielectric heating as a potential post-harvest treatment of disinfesting mangoes, Part I: Relation between dielectric properties and ripening

    Article • Biosystems Engineering, July 2009, Elsevier

    Dr Aurelio Lopez-Malo

  126. Storage stability of pineapple slices preserved by combined methods

    Article • International Journal of Food Science & Technology, January 2008, Wiley

    Dr Aurelio Lopez-Malo

  127. Influence of the Storage Time on the Dielectric Properties of mangoes

    Article • January 2008, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Aurelio Lopez-Malo

  128. Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures

    Article • Food Control, November 2007, Elsevier

    Dr Aurelio Lopez-Malo

  129. Work in progress - alimentos divertidos, an inquiry-based food science and engineering program for elementary schools

    Article • October 2007, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Aurelio Lopez-Malo

  130. High-Pressure Treatment in Food Preservation

    Article • July 2007, Taylor & Francis

    Dr Aurelio Lopez-Malo

  131. Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected awand pH

    Article • Journal of Applied Microbiology, February 2007, Wiley

    Dr Aurelio Lopez-Malo

  132. Probabilistic modelling of Aspergillus growth

    Article • January 2006, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  133. Mixtures of natural and synthetic antifungal agents

    Article • January 2006, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  134. Naturally Occurring Compounds — Plant Sources

    Article • April 2005, Taylor & Francis

    Dr Aurelio Lopez-Malo

  135. Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index

    Article • Journal of Food Science, March 2005, Wiley

    Dr Aurelio Lopez-Malo

  136. Remote experiments for food engineering

    Article • Journal of Food Engineering, March 2005, Elsevier

    Dr Aurelio Lopez-Malo

  137. Multifactorial fungal inactivation combining thermosonication and antimicrobials

    Article • Journal of Food Engineering, March 2005, Elsevier

    Dr Aurelio Lopez-Malo

  138. Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds

    Article • International Journal of Food Microbiology, March 2005, Elsevier

    Dr Aurelio Lopez-Malo

  139. Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes

    Article • Journal of Food Engineering, March 2005, Elsevier

    Dr Aurelio Lopez-Malo

  140. Novel functional foods from vegetable matrices impregnated with biologically active compounds

    Article • Journal of Food Engineering, March 2005, Elsevier

    Dr Aurelio Lopez-Malo

  141. Synergistic Inhibitory Effect of Citral with Selected Phenolics against Zygosaccharomyces bailii

    Article • Journal of Food Protection, March 2005, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  142. Combined preservation techniques for fresh fruit

    Article • January 2005, Elsevier

    Dr Aurelio Lopez-Malo

  143. Ultraviolet Light and Food Preservation

    Article • November 2004, Taylor & Francis

    Dr Aurelio Lopez-Malo

  144. Growth/No-Growth Interface Modeling and Emerging Technologies

    Article • November 2004, Taylor & Francis

    Dr Aurelio Lopez-Malo

  145. Fundamentals and Applications of High Pressure Processing to Foods

    Article • November 2004, Taylor & Francis

    Dr Aurelio Lopez-Malo

  146. Internet-assisted laboratory experiments for distance learning systems

    Article • January 2004, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Aurelio Lopez-Malo

  147. The control of water activity

    Article • November 2003, Taylor & Francis

    Dr Aurelio Lopez-Malo

  148. Plant antimicrobials combined with conventional preservatives for fruit products

    Article • July 2003, Taylor & Francis

    Dr Aurelio Lopez-Malo

  149. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration

    Article • Journal of Food Engineering, May 2003, Elsevier

    Dr Aurelio Lopez-Malo

  150. Impregnation properties of some fruits at vacuum pressure

    Article • Journal of Food Engineering, March 2003, Elsevier

    Dr Aurelio Lopez-Malo

  151. The control of water activity

    Article • January 2003, Elsevier

    Dr Aurelio Lopez-Malo

  152. Plant antimicrobials combined with conventional preservatives for fruit products

    Article • January 2003, Elsevier

    Dr Aurelio Lopez-Malo

  153. Aspergillus flavus dose–response curves to selected natural and synthetic antimicrobials

    Article • International Journal of Food Microbiology, March 2002, Elsevier

    Dr Aurelio Lopez-Malo

  154. Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study

    Article • International Journal of Food Microbiology, October 2001, Elsevier

    Professor José M. Peinado, Dr Aurelio Lopez-Malo

  155. Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude

    Article • Innovative Food Science & Emerging Technologies, March 2001, Elsevier

    Dr Aurelio Lopez-Malo

  156. Modeling the Growth/No-Growth Interface of Zygosaccharomyces bailii in Mango Puree

    Article • Journal of Food Science, April 2000, Wiley

    Dr Aurelio Lopez-Malo

  157. High pressure-processed guacamole

    Article • Innovative Food Science & Emerging Technologies, March 2000, Elsevier

    Dr Aurelio Lopez-Malo

  158. Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques / Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD)

    Article • Food Science and Technology International, February 1999, SAGE Publications

    Dr Aurelio Lopez-Malo

  159. Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adi...

    Article • Food Science and Technology International, February 1999, SAGE Publications

    Dr Aurelio Lopez-Malo

  160. Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

    Article • Journal of Food Science, January 1999, Wiley

    Dr Aurelio Lopez-Malo

  161. Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates

    Article • Letters in Applied Microbiology, December 1998, Wiley

    Dr Aurelio Lopez-Malo

  162. Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

    Article • Food Research International, October 1998, Elsevier

    Dr Aurelio Lopez-Malo

  163. Oscillatory High Hydrostatic Pressure Inactivation of Zygosaccharomyces bailii

    Article • Journal of Food Protection, September 1998, International Association for Food Protection

    Dr Aurelio Lopez-Malo

  164. Vanillin and pH Synergistic Effects on Mold Growth

    Article • Journal of Food Science, January 1998, Wiley

    Dr Aurelio Lopez-Malo

  165. High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation

    Article • Journal of Food Science, July 1997, Wiley

    Dr Aurelio Lopez-Malo

  166. Effect of vanillin concentration, pH and incubation temperature onAspergillus flavus,Aspergillus niger,Aspergillus ochraceusandAspergillus parasiticusgrowth

    Article • Food Microbiology, April 1997, Elsevier

    Dr Aurelio Lopez-Malo

  167. Minimally Processed Foods State of the Art and Future

    Article • January 1997, Springer Science + Business Media

    Dr Aurelio Lopez-Malo

  168. Moisture Sorption Characteristics of Blanched and Osmotically Treated Apples and Papayas

    Article • Drying Technology, January 1997, Taylor & Francis

    Dr Aurelio Lopez-Malo

  169. Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks

    Article • Journal of Food Engineering, January 1997, Elsevier

    Dr Aurelio Lopez-Malo

  170. Preservation factors and processing effects on anthocyanin pigments in plums

    Article • Food Chemistry, November 1996, Elsevier

    Dr Aurelio Lopez-Malo

  171. Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems

    Article • Food Microbiology, February 1995, Elsevier

    Dr Aurelio Lopez-Malo

  172. Osmotic Concentration – Drying of Mango Slices

    Article • Drying Technology, January 1995, Taylor & Francis

    Dr Aurelio Lopez-Malo

  173. OSMOTIC DEHYDRATION OP PAPAYA WITH CORN SYRDP SOLIDS

    Article • Drying Technology, January 1994, Taylor & Francis

    Dr Aurelio Lopez-Malo

  174. THE USE OF PELEG'S EQUATION TO MODEL OSMOTIC CONCENTRATION OF PAPAYA

    Article • Drying Technology, January 1994, Taylor & Francis

    Dr Aurelio Lopez-Malo

  175. Shelf-stable high moisture papaya minimally processed by combined methods

    Article • Food Research International, January 1994, Elsevier

    Dr Aurelio Lopez-Malo

  176. Personal Learning Environments: Analysis of Learning Processes, Reflection, and Identity in an Academic Context

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  177. Arguing to Solve Food Engineering Problems

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  178. Food Engineering Students' Creative Experiences in a Capstone Course

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  179. Implementing Problem-solving Learning Environments in a Kinetics and Homogeneous Reactor Design Course

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  180. Assessing Metacognitive Awareness during Problem-Solving in a Kinetics and Homogeneous Reactor Design Course

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  181. Using Tablet PCs and Associated Technologies To Reveal Undergraduate and Graduate Student Thinking

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  182. Understanding Mexican Faculty Descriptors of Engineering Using Metaphors to Help Explain Gendered Boundaries

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  183. Curricular Mapping and Indirect Assessment of Universidad de las Américas Puebla’s Engineering School Outcomes

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo

  184. Direct and Indirect Assessment of Universidad de las Américas Puebla’s Food Engineering Program Outcomes

    Article • American Society for Engineering Education

    Dr Aurelio Lopez-Malo