| Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review D Santiago-Ramos, J de Dios Figueroa-Cárdenas, RM Mariscal-Moreno, ... Journal of Cereal Science 81, 108-117, 2018 | 66 | 2018 |
| Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness D Santiago-Ramos, J de Dios Figueroa-Cárdenas, JJ Véles-Medina, ... Journal of Cereal Science 74, 72-78, 2017 | 56 | 2017 |
| An update of different nixtamalization technologies, and its effects on chemical composition and nutritional value of corn tortillas A Escalante-Aburto, RM Mariscal-Moreno, D Santiago-Ramos, ... Food Reviews International 36 (5), 456-498, 2020 | 55 | 2020 |
| The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index RMM Moreno, JDC Figueroa, D Santiago-Ramos, GA Villa, SJ Sandoval, ... Journal of Cereal Science 65, 140-146, 2015 | 48 | 2015 |
| Resistant starch formation in tortillas from an ecological nixtamalization process D Santiago‐Ramos, JD Figueroa‐Cárdenas, JJ Véles‐Medina, ... Cereal Chemistry 92 (2), 185-192, 2015 | 47 | 2015 |
| Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas RM Mariscal‐Moreno, JD Figueroa‐Cárdenas, D Santiago‐Ramos, ... International Journal of Food Science & Technology 54 (5), 1651-1657, 2019 | 45 | 2019 |
| Nixtamalization process affects resistant starch formation and glycemic index of tamales RM Mariscal‐Moreno, J de Dios Figueroa Cárdenas, D Santiago‐Ramos, ... Journal of food science 82 (5), 1110-1115, 2017 | 29 | 2017 |
| Effect of processing procedure on the formation of resistant starch in tamales J de Dios Figueroa‐Cárdenas, JJ Véles‐Medina, AM Esquivel‐Martínez, ... Starch‐Stärke 68 (11-12), 1121-1128, 2016 | 22 | 2016 |
| Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris) RM Mariscal-Moreno, C Chuck-Hernández, JD Figueroa-Cárdenas, ... Processes 9 (10), 1782, 2021 | 15 | 2021 |
| Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread J Espinosa‐Ramírez, RM Mariscal‐Moreno, C Chuck‐Hernández, ... Journal of Food Science 87 (9), 3766-3780, 2022 | 8 | 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 A Escalante‐Aburto, L Rodríguez‐Sifuentes, C Ozuna, ... International Journal of Food Science & Technology 57 (10), 6306-6316, 2022 | 6 | 2022 |
| Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread F Canelo-Álvarez, J de Dios Figueroa-Cárdenas, E Martínez-Cruz, ... International Journal of Gastronomy and Food Science 31, 100648, 2023 | 5 | 2023 |
| Nixtamalization process affect maize tortillas storage quality RM Mariscal-Moreno, KR Sánchez, JDF Cárdenas International Journal of Gastronomy and Food Science 30, 100604, 2022 | 3 | 2022 |
| Desarrollo y aplicación de un método empírico para evaluar la confiabilidad de cadenas de suministro RM Mariscal-Moreno, E Betanzo-Quezada Acta Universitaria 23 (4), 30-36, 2013 | 3 | 2013 |
| Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (Cicer arietinum) flours RM Mariscal‐Moreno, JD Figueroa‐Cárdenas, D Santiago‐Ramos, ... International Journal of Food Science & Technology 56 (7), 3474-3483, 2021 | 2 | 2021 |
| Quinoa grains processing: effects on its physicochemical properties N Ponce-García, A Escalante-Aburto, D Santiago-Ramos, ... Super and nutraceutical foods: composition and technology, 253-268, 2021 | 2 | 2021 |
| Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour M Gaytán‐Martínez, E Domínguez‐Hernández, E Morales‐Sánchez, ... International Journal of Food Science & Technology 58 (11), 6143-6150, 2023 | 1 | 2023 |
| Lead Levels in the Most Consumed Mexican Foods: First Monitoring Effort A Cantoral, L Betanzos-Robledo, S Collado-López, BA García-Martínez, ... Toxics 12 (5), 318, 2024 | | 2024 |
| Características nutrimentales, fisicoquímicas y sensoriales de panes adicionados con frijol ayocote (Phaseolus coccineus L.) fermentado M Calvo-Garza, RM Mariscal-Moreno Revista Salud y Nutrición 1 (1), 13-26, 2023 | | 2023 |
| Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes J Espinosa‐Ramírez, JD Figueroa‐Cárdenas, C Chuck‐Hernández, ... Journal of Food Science 88 (11), 4472-4482, 2023 | | 2023 |
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