Development of alginate microspheres containing thyme essential oil using ionic gelation S Benavides, P Cortés, J Parada, W Franco Food chemistry 204, 77-83, 2016 | 175 | 2016 |
Characteristics of spoilage-associated secondary cucumber fermentation W Franco, IM Pérez-Díaz, SD Johanningsmeier, RF McFeeters Applied and Environmental Microbiology 78 (4), 1273-1284, 2012 | 82 | 2012 |
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit W Franco, IM Pérez-Díaz Food microbiology 32 (2), 338-344, 2012 | 70 | 2012 |
Foodborne bacteria in dairy products: Detection by molecular techniques N Cancino-Padilla, MA Fellenberg, W Franco, RA Ibáñez, EVB Pérez Ciencia e investigación agraria: revista latinoamericana de ciencias de la …, 2017 | 51 | 2017 |
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage SD Johanningsmeier, W Franco, I Perez‐Diaz, RF McFeeters Journal of Food Science 77 (7), M397-M404, 2012 | 47 | 2012 |
Bacterial ecology of fermented cucumber rising pH spoilage as determined by nonculture‐based methods E Medina, IM Pérez‐Díaz, F Breidt, J Hayes, W Franco, N Butz, ... Journal of food science 81 (1), M121-M129, 2016 | 45 | 2016 |
Microbial interactions associated with secondary cucumber fermentation W Franco, IM Pérez‐Díaz Journal of applied microbiology 114 (1), 161-172, 2013 | 39 | 2013 |
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation W Franco, IM Pérez-Díaz, L Connelly, JT Diaz Foods 9 (3), 337, 2020 | 35 | 2020 |
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning F Breidt, E Medina, D Wafa, I Pérez‐Díaz, W Franco, HY Huang, ... Journal of food science 78 (3), M470-M476, 2013 | 35 | 2013 |
Survival of Salmonella and Staphylococcus aureus in Mexican red salsa in a food service setting W Franco, WY Hsu, AH Simonne Journal of Food Protection 73 (6), 1116-1120, 2010 | 23 | 2010 |
Mexican food safety trends: examining the CDC data in the United States from 1990 to 2006. W Franco, AH Simonne Food protection trends 29 (4), 204-210, 2009 | 19 | 2009 |
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: Impact on chemical, textural and sensorial characteristics W Franco, K Evert, C Van Nieuwenhove Fermentation 7 (3), 115, 2021 | 18 | 2021 |
Technical feasibility of glucose oxidase as a prefermentation treatment for lowering the alcoholic degree of red wine P Valencia, K Espinoza, C Ramirez, W Franco, A Urtubia American Journal of Enology and Viticulture 68 (3), 386-389, 2017 | 18 | 2017 |
Native yeasts and lactic acid bacteria isolated from spontaneous fermentation of seven grape cultivars from the maule region (Chile) W Franco, S Benavides, P Valencia, C Ramírez, A Urtubia Foods 10 (8), 1737, 2021 | 13 | 2021 |
Cucumber fermentation W Franco, S Johanningsmeier, J Lu, J Demo, E Wilson, L Moeller Lactic acid fermentation of fruits and vegetables, 107-155, 2016 | 13 | 2016 |
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long‐Term Storage W Franco, IM Pérez‐Díaz Journal of food science 77 (10), M586-M592, 2012 | 13 | 2012 |
A historical look at the prevalence of foodborne disease outbreaks associated with Asian foods in the United States A Matheus, W Franco, WY Hsu, MR Marshall, AH Simonne Food Protection Trends 36 (2), 108-115, 2016 | 5 | 2016 |
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical … S Benavides, W Franco, C Ceppi De Lecco, A Durán, A Urtubia Journal of Fungi 8 (3), 259, 2022 | 4 | 2022 |
Bacterias transmitidas por los alimentos en los productos lácteos: detección por técnicas moleculares N Cancino-Padilla, MA Fellenberg, W Franco, RA Ibáñez, ... Ciencia e investigación agraria 44 (3), 215-229, 2017 | 4 | 2017 |
Recent advances in the encapsulation of marine phenolic compounds W Franco, MCR Arazo, S Benavides Marine Phenolic Compounds, 239-264, 2023 | 3 | 2023 |