All Stories

  1. Exploring the potential of digital twins in the food industry and their role in developing food formulations

    Article • Chemical Engineering and Processing - Process Intensification, January 2026, Elsevier

    González Pérez

  2. Implementing Topological Data Analysis for Monitoring Mass Transfer during Vacuum-Assisted Osmotic Dehydration of Apples

    Article • ACS Omega, July 2025, American Chemical Society (ACS)

    González Pérez

  3. In Silico strategies for drug discovery: optimizing natural compounds from foods for therapeutic applications

    Article • Discover Chemistry, May 2025, Springer Science + Business Media

    González Pérez

  4. Time-to-Failure Approach for Estimating the Shelf Life of Freeze-Dried Carotenoid-Enriched Apples: Forecasting the Deterioration of Quality Properties for Different Packaging Types and Storage Conditions

    Article • ACS Agricultural Science & Technology, November 2024, American Chemical Society (ACS)

    González Pérez

  5. Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness

    Article • Journal of Food Engineering, December 2023, Elsevier

    González Pérez

  6. 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, González Pérez

  7. Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability

    Article • Food Chemistry Molecular Sciences, July 2023, Elsevier

    González Pérez

  8. Technology, Science and Culture: A Global Vision, Volume IV

    Article • March 2023, IntechOpen

    González Pérez

  9. 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, González Pérez

  10. 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, González Pérez

  11. 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, González Pérez

  12. Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration

    Article • Innovative Food Science & Emerging Technologies, May 2022, Elsevier

    González Pérez

  13. Tomatillo or husk tomato (Physalis philadelphica and Physalis ixocarpa): A review

    Article • Scientia Horticulturae, October 2021, Elsevier

    González Pérez

  14. 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

  15. Mass transfer and morphometric characteristics of fresh and osmodehydrated white mushroom pilei during convective drying

    Article • Journal of Food Engineering, December 2019, Elsevier

    González Pérez

  16. Point set registration for reduced geometry mismatch during estimation of mass transfer properties in osmotic dehydration of complex-shaped foods

    Article • Drying Technology, March 2019, Taylor & Francis

    González Pérez

  17. Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration

    Article • Journal of Food Engineering, January 2019, Elsevier

    González Pérez