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Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization 2025
Nixtamalization and its impact on the physicochemical, bioactive, and antioxidant properties of Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima 2025
Valorization of brewer's spent grains through Ganoderma lucidum cultivation: Functional food ingredients and bread prototypes 2024
Effect of supercritical CO2 modified with ethanol on the extraction yield and antimicrobial activity of bioactive compounds from aerial parts of Berberis microphylla G. Fort 2024
Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties 2024
Argovit¿ silver nanoparticles transform agro-waste into phenolic biofactories: Postharvest stress for high-value compound production in prickly pear peels 2024
Characterization of berry by-products as fermentable substrates: Proximate and phenolic composition, antimicrobial activity, and probiotic growth dynamics 2024
Effect of full fat and defatted insect meals in breadmaking quality 2024
Water adsorption isotherms and phase transitions of spray-dried chickpea beverage 2023
Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread 2023
Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage. 183. 2023
Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla. 160. 2022
Deglycosylation of isoflavones in selenized germinated chickpea flours due to convection drying. 153. 2022
Extrusion effect on in vitro fecal fermentation of fruit peels used as dietary fiber sources. 153. 2022
Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins. 146. 2021
Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes. 143. 2021
Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels. 136. 2021
Protein-phenolic aggregates with anti-inflammatory activity recovered from maize nixtamalization wastewaters (nejayote). 134. 2020
Estimating equilibrium moisture content from relatively short sorption experiments. 132. 2020
Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads. 129. 2020
Deterministic and probabilistic predictive microbiology-based indicator of the listeriosis and microbial spoilage risk of pasteurized milk stored in residential refrigerators. 117. 2020
Wet-milled chickpea coproduct as an alternative to obtain protein isolates. 115. 2019
Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder. 111:673-681. 2019
Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.). 102:330-337. 2019
Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates. 98:629-634. 2018
Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend. 84:804-814. 2017
Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces. 68:563-569. 2016