| Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes OY Barrón-García, M Gaytán-Martínez, AK Ramírez-Jiménez, ... Lwt 143, 111113, 2021 | 27 | 2021 |
| Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating: Influence of moderate electric field OY Barrón-García, E Morales-Sánchez, M Gaytán-Martínez Innovative Food Science & Emerging Technologies 56, 102179, 2019 | 18 | 2019 |
| Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture OY Barrón-García, B Nava-Álvarez, M Gaytán-Martínez, ... Innovative Food Science & Emerging Technologies 80, 103105, 2022 | 13 | 2022 |
| Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’mango pulp processed by ohmic heating at moderate electric field strength OY Barrón-García, E Morales-Sánchez, AKR Jiménez, ... Food Research International 154, 111032, 2022 | 13 | 2022 |
| Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2 I Rojas-Molina, MG Nieves-Hernandez, E Gutierrez-Cortez, ... Food Chemistry 439, 138088, 2024 | 7 | 2024 |
| Study of morphological, structural, pasting, thermal, and vibrational changes in maize and isolated maize starch during germination MG Nieves-Hernández, BL Correa-Piña, EA Esquivel-Fajardo, ... Journal of Cereal Science 111, 103685, 2023 | 6 | 2023 |
| Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting E Gutiérrez-Cortez, E Hernandez-Becerra, LF Zubieta-Otero, ... Food Chemistry 451, 139395, 2024 | | 2024 |
| Influence of germination time on the morphological, structural, vibrational, thermal and pasting properties of potato starch from Solanum tuberosum Phureja group JC Lucas-Aguirre, VD Quintero-Castaño, JS Henao-Ossa, ... | | 2024 |
| Estudio de la inactivación de la polifenol oxidasa de pulpa de mango tratada por calentamiento óhmico OY Barrón García | | 2021 |
| Producción de arabinoxilanos de pericarpio de maíz mediante el uso de solventes, cavitación hidrodinámica y tratamiento enzimático OYB Garcia | | 2016 |
| Producción de arabinoxilanos de pericarpio de maíz mediante el uso de solventes, cavitación hidrodinámica y tratamiento enzimático OY Barrón García | | 2016 |
| Nutritional, Morphological, Structural, and Pasting Changes of Amaranthus Spp Grains, Flour, and Isolated Starch and Isolated Nanocrystals During Germination and Malting E Gutierrez-Cortez, E Hernandez-Becerra, LF Zubieta-Otero, ... Flour, and Isolated Starch and Isolated Nanocrystals During Germination and …, 0 | | |
| On the Use of the Ratio between Infrared Intensities and X-Ray Diffraction Intensities to Study Crystal Ordering In Food Science L Bernal-Alvarez, P Martinez-Munoz, OY Barrón-García, ... Available at SSRN 4706006, 0 | | |
| Recovery and Characterization of Passion Fruit Starch (Passiflora Edulis Var. Flavicarpa) from Industrial Centrifugal Sludge L Flórez-Pardo, J Ruales, D Cañon-Dávila, OY Barrón-García, ... Available at SSRN 4670259, 0 | | |
| Physicochemical Changes of Starch During its Transformation from Corn to Tortilla During the Traditional Nixtamalization Process: From Nano to Micro Analysis Point of View I Rojas, MG Nieves-Hernandez, E Gutierrez-Cortez, OY Barrón-García, ... Available at SSRN 4573603, 0 | | |
| Efecto de la temperatura sobre el contenido de almidón resistente en almidón de maíz tratado por ciclos de calentamiento-enfriamiento por extrusión ALM Zuvillaga, MTAÁHC Ramírez, MIOYB García, LBAIG Orozco, ... | | |
Marcela Gaytán-MartínezPosgrado en Ciencia y Tecnología de Alimentos. Facultad de Química Universidad Autónoma de Querétaro在 uaq.mx 的电子邮件经过验证
