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- Physicochemical, thermal and in vitro digestion characteristics of cricket- (Acheta domesticus) substituted corn tortillas. 58:1821-1831. 2023
- Bioprocess and biotechnology as a tool for sustainability challenges in food and nutrition 2023
- Changes in bioactive compounds during solid-state fermentation of Sphenarium purpurascens with Aspergillus oryzae 2023
- Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour. 58:397-405. 2023
- Wastewater from maize lime-cooking as growth media for alkaliphilic microalgae¿cyanobacteria consortium to reduce chemical oxygen demand and produce biomass with high protein content 2023
- Bioactive peptides from nuts: A review. 57:2226-2234. 2022
- Consumer perception of insects as food: Mexico as an example of the importance of studying socio-economic and geographical differences for decision-making in food development. 57:6306-6316. 2022
- Non-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps. 57:4307-4315. 2022
- Changes induced by high hydrostatic pressure in acidified and non-acidified milk during Oaxaca cheese production. 56:4639-4649. 2021
- Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice. 56:3269-3277. 2021
- Extruded chickpea flour sequentially treated with alcalase and ¿-amylase produces dry instant beverage powders with enhanced yield and nutritional properties. 56:5178-5189. 2021
- sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours. 56:3388-3399. 2021
- Production of a potential collagenolytic protease by nejayote fermentation with Aspergillus oryzae. 55:3289-3296. 2020
- Assessment of the techno-functionality, starch digestion rates and protein quality of rice flour¿whey protein instant powders produced in a twin extruder. 55:878-890. 2020
- Effect of jet-cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours. 55:690-701. 2020
- Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions. 54:2447-2457. 2019
- Comparative analysis of techno-functional properties, starch digestion and protein quality of pigmented chickpea flours. 54:2288-2299. 2019
- Physicochemical, functional andATR-FTIR molecular analysis of protein extracts derived from starchy pulses. 53:1414-1424. 2018
- Improving quality of fresh-cut mango using polysaccharide-based edible coatings. 53:938-945. 2018
- Stability of the antimicrobial activity of acetogenins from avocado seed, under common food processing conditions, against Clostridium sporogenes vegetative cell growth and endospore germination. 52:2311-2323. 2017
- Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration. 52:834-842. 2017
- Molecular structure characteristics, functional parameters and in vitro protein digestion of pressure-cooked soya bean flours with different amounts of water. 50:2490-2497. 2015