‪Cynthia Torres-Alvarez‬ - ‪Google Scholar‬

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	All	Since 2019
Citations	171	161
h-index	4	4
i10-index	3	3

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201720182019202020212022202320244 6 14 19 29 43 42 14

Co-authors

Juan Gabriel Báez GonzálezUniversidad Autónoma de Nuevo León, Facultad de Ciencias BiológicasVerified email at uanl.edu.mx
Catalina Leos RivasUniversidad Autonoma de Nuevo Leon, Facultad de Ciencias BiológicasVerified email at uanl.edu.mx
José Rodríguez RodríguezTecnológico de MonterreyVerified email at tec.mx
Carlos AmayaProfessor of Food TechnologyVerified email at uanl.edu.mx
Edith Espinosa PaezUniversidad de MonterreyVerified email at udem.edu

Cynthia Torres-Alvarez

Cynthia Torres-Alvarez

Profesor, UANL

Verified email at uanl.edu.mx


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils C Torres-Alvarez, A Núñez González, J Rodríguez, S Castillo, ... CyTA-Journal of Food 15 (1), 129-135, 2017	77	2017
Chemical composition and biological activities of oregano essential oil and its fractions obtained by vacuum distillation MJ Rostro-Alanis, J Báez-González, C Torres-Alvarez, R Parra-Saldívar, ... Molecules 24 (10), 1904, 2019	59	2019
Inclusion complexes of concentrated orange oils and β-cyclodextrin: Physicochemical and biological characterizations C Torres-Alvarez, S Castillo, E Sánchez-García, C Aguilera González, ... Molecules 25 (21), 5109, 2020	25	2020
Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt C Gallardo-Rivera, JG Báez-González, KG García-Alanís, ... Processes 9 (12), 2123, 2021	4	2021
Desarrollo de emulsiones con aceite esencial de naranja formuladas con diferentes biopolímeros. C Torres Álvarez, JG Báez González, CA Amaya Guerra, ... Investigación y Desarrollo en Ciencia y Tecnología de alimentos 1 (2), 850-856, 2016	3	2016
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus E Espinosa Páez, CE Hernández-Luna, S Longoria-García, ... CyTA-Journal of Food 21 (1), 151-158, 2023	1	2023
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus EE Páez, CE Hernández-Luna, S Longoria-García, C Torres-Alvarez, ... CYTA-Journal of Food 21 (1), 151-158, 2023	1	2023
Caracterización biológica de aceites esenciales de toronja y limón y sus fracciones concentradas. S Placencia, S Castillo, C Torres Álvarez, M Treviño, C Gallardo, JG Báez Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 5, 103-107, 2020	1	2020
Microencapsulación de aceite esencial de naranja y sus concentrados mediante emulsiones e inclusión molecular para la estabilización y preservación de su actividad … C Torres Álvarez Universidad Autónoma de Nuevo León, 2018		2018

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