| Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) FG Castro-Campos, AH Cabrera-Ramírez, E Morales-Sánchez, ... Food Chemistry 348, 129092, 2021 | 28 | 2021 |
| Relationship between the corneous and floury endosperm content and the popped sorghum quality AH Cabrera-Ramírez, FG Castro-Campos, M Gaytán-Martínez, ... Journal of Cereal Science 95, 102999, 2020 | 18 | 2020 |
| High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization FG Castro-Campos, E Morales-Sánchez, ÁH Cabrera-Ramírez, ... Innovative Food Science & Emerging Technologies 87, 103417, 2023 | 3 | 2023 |
| Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage OL Torres-Vargas, M Gaytan-Martinez, CC Fernanda, BM Millán-Malo, ... Heliyon 9 (8), 2023 | 2 | 2023 |
| Explotado de granos de sorgo (Sorghum bicolor (L.) Moench) para la formación de almidón resistente y su impacto en índice glucémico FGC Campos | 1 | 2021 |
