Improving Antioxidant Capacity of Fresh‐Cut Mangoes Treated with UV‐CGustavo A. González‐Aguilar, J. Fernando Ayala‐Zavala, Mónica A. Villegas‐Ochoa et al.|Journal of Food Science|2007Cited by 217
Effect of chitosan coating in preventing deterioration and preserving the quality of fresh‐cut papaya ‘Maradol’Gustavo A. González‐Aguilar, J. Fernando Ayala‐Zavala, Mónica A. Villegas‐Ochoa et al.|Journal of the Science of Food and Agriculture|2008Cited by 204
Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 CellsGustavo R. Velderrain‐Rodríguez, Gustavo A. González‐Aguilar, Mónica A. Villegas‐Ochoa et al.|Molecules|2018Cited by 137
Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsulesGustavo A. González‐Aguilar, Mónica A. Villegas‐Ochoa, J. Fernando Ayala‐Zavala et al.|Journal of Inclusion Phenomena and Macrocyclic Chemistry|2010Cited by 133