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55 papers • 1,175 citations • Sorted by year • Download PDF (PDF by citations)
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1Effect of Calcium Hydroxide and Nixtamalization Time on the In Vitro Starch and Protein Digestibility of Traditional Maize Tortillas
Plant Foods for Human Nutrition, 2025, 80,
3.40Citations (PDF)
2Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)
Food Science and Technology International, 2024, 30, 428-438
2.40Citations (PDF)
3Relationship between food security and food environments in Mexico City conurbation area vulnerable neighborhoods
Horizonte Sanitario, 2024, 23, 141-149
0.10Citations (PDF)
4Development of a synbiotic spray‐dried tamarillo (<i>Chyphomandra betacea</i>) beverage, <i>in vitro</i> antioxidant activity and simulated gastrointestinal resistance evaluation
International Journal of Food Science and Technology, 2023, 58, 6881-6889
3.10Citations (PDF)
5Caracterización fisicoquímica de películas comestibles a base de almidón de maíz (Zea mays) yharina de yuca (Manihot esculenta crantz)
2023, 2, 30-43
1Citations (PDF)
6Physical, barrier, and thermal properties characterization of edible films from composite mixtures of starch and starch derivatives
Annals of the University Dunarea De Jos of Galati, Fascicle VI: Food Technology, 2022, 46, 175-187
0.40Citations (PDF)
7Opuntia Pear Peel as a Source of Functional Ingredients and Their Utilization in Meat Products
2021, , 621-633
0Citations (PDF)
8Ethanolic Extracts from Agro-Industrial Co-Products Enhance Oxidative Stability of Candelilla Wax or Celluloses Derivatives Oleogels
Acta Universitatis Cibiniensis Series E: Food Technology, 2021, 25, 83-92
0.41Citations (PDF)
9Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index
Applied Sciences (Switzerland), 2021, 11, 11322
2.66Citations (PDF)
10Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels
International Journal of Food Science and Technology, 2020, 55, 1088-1096
3.118Citations (PDF)
11Structural and mechanical properties of edible films from composite mixtures of starch, dextrin and different types of chemically modified starch
International Journal of Polymer Analysis and Characterization, 2020, 25, 517-528
1.811Citations (PDF)
12Incorporación de almidón o mezclas almidón-xantana en sistemas lácteos coagulados para mejorar rendimiento y textura
Revista Colombiana De Investigaciones Agroindustriales, 2020, 7, 68-75
0.20Citations (PDF)
13Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total
Ciencia Tecnologia Agropecuaria, 2019, 20,
0.38Citations (PDF)
14Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers
Grasas Y Aceites, 2019, 70, 320
0.927Citations (PDF)
15The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream
LWT - Food Science and Technology, 2018, 93, 679-685
6.227Citations (PDF)
16Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages
Journal of Food Science and Technology, 2017, 54, 379-385
2.715Citations (PDF)
17Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation
Journal of Functional Foods, 2017, 38, 293-297
3.634Citations (PDF)
18Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese
International Journal of Dairy Technology, 2017, 70, 499-505
2.77Citations (PDF)
19Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)
International Journal of Food Properties, 2016, 19, 526-536
3.919Citations (PDF)
20Evaluation of Agro-Industrial Co-Products as Source of Bioactive Compounds: Fiber, Antioxidants and Prebiotic
Acta Universitatis Cibiniensis Series E: Food Technology, 2016, 20, 3-16
0.414Citations (PDF)
21Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel
Grasas Y Aceites, 2016, 67, e152
0.917Citations (PDF)
22Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (<i>O</i> <i>puntia ficus indica</i> ) Flour and Pineapple (<i>A</i> <i>nanas comosus</i> ) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria
Journal of Food Processing and Preservation, 2015, 39, 2630-2638
2.338Citations (PDF)
23Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese
Grasas Y Aceites, 2015, 66, e097
0.92Citations (PDF)
24Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
Food Science and Technology International, 2014, 20, 489-500
2.421Citations (PDF)
25Effect of <scp>L</scp>upinus (<i><scp>L</scp>upinus albus</i>) and <scp>J</scp>atropha (<i><scp>J</scp>atropha curcas</i>) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a <scp>D</scp>‐Optimal Mixture Design
Journal of Texture Studies, 2013, 44, 424-435
3.214Citations (PDF)
26<i>In vitro</i> evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (<i><scp>O</scp>puntia ficus‐indica </i><scp>L</scp>.) peel and pineapple (<i><scp>A</scp>nanas comosus</i>) peel as functional ingredients
International Journal of Food Science and Technology, 2013, 48, 1460-1467
3.167Citations (PDF)
27Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México
Informacion Tecnologica (discontinued), 2013, 24, 3-14
0.36Citations (PDF)
28Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria
International Journal of Food Properties, 2013, 16, 1789-1808
3.910Citations (PDF)
29Packaging for frozen meat, seafood and poultry products
2012, , 363-376
4Citations (PDF)
30Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil
Food Science and Technology International, 2012, 18, 413-421
2.427Citations (PDF)
31Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste
Journal of the Science of Food and Agriculture, 2012, 92, 1627-1632
3.738Citations (PDF)
32Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties
Food and Bioprocess Technology, 2012, 6, 1505-1515
4.946Citations (PDF)
33Comparison of Chemical Composition and Protein Digestibility, Carotenoids, Tanins and Alkaloids Content of Wild Lupinus Varieties Flour
Pakistan Journal of Nutrition, 2012, 11, 774-780
0.69Citations (PDF)
34Packaging of Fresh and Frozen Poultry
2012, , 423-434
1Citations (PDF)
35Poultry Quality and Tainting
2012, , 360-372
1Citations (PDF)
36Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength
International Journal of Food Science and Technology, 2011, 46, 535-541
3.114Citations (PDF)
37Propiedades de textura de masa y pan dulce tipo "concha" fortificados con proteínas de suero de leche
Food Science and Technology, 2009, 29, 70-75
1.19Citations (PDF)
38Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
LWT - Food Science and Technology, 2009, 42, 563-569
6.282Citations (PDF)
39Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
Meat Science, 2008, 78, 406-413
5.7117Citations (PDF)
40Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese
International Journal of Food Properties, 2008, 11, 656-668
3.924Citations (PDF)
41Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss)
Food Science and Technology, 2008, 28, 691-695
1.17Citations (PDF)
42Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages
Food Science and Technology, 2008, 28, 132-138
1.123Citations (PDF)
43EFECTO DE BACTERIAS ÁCIDO LÁCTICAS TERMORESISTENTES EN SALCHICHAS COCIDAS THERMORESISTAN LACTIC ACID BACTERIA EFFECT ON COOKED SAUSAGES
Ciencia Y Tecnologia Alimentaria, 2006, 5, 135-141
0.34Citations (PDF)
44Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color
Food Science and Technology, 2006, 26, 441-445
1.11Citations (PDF)
45Poultry: Poultry Pâté
2004, , 439-445
1Citations (PDF)
46EFECTO DEL MASAJEO O MARINADO CON CLORURO DE CALCIO EN LA TEXTURA DE CARNE DE BOVINO EFFECT OF TUMBLING OR MARINATION WITH CALCIUM CHLORIDE ON BOVINE MEAT TEXTURE EFECTO DO MASAXEO OU MARINADO CON CLORURO DE CALCIO NA TEXTURA DE CARNE DE BOVINO
Ciencia Y Tecnologia Alimentaria, 2004, 4, 274-277
0.30Citations (PDF)
47Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts
International Journal of Food Sciences and Nutrition, 2004, 55, 371-380
3.315Citations (PDF)
48Poultry: Poultry Nuggets
2004, , 433-438
2Citations (PDF)
49FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT‐PRECIPITATED WHEY PROTEINS IN MEAT BATTERS
Journal of Muscle Foods, 2004, 15, 256-268
0.58Citations (PDF)
50A review of physical and chemical protein-gel induction
International Journal of Food Science and Technology, 2002, 37, 589-601
3.1363Citations (PDF)
51Dynamic rheological behavior of meat proteins during acid‐induced gelation
International Journal of Food Properties, 2000, 3, 465-472
3.98Citations (PDF)
52Poultry Sausages
0, , 775-781
0Citations (PDF)
53Color of Fresh and Frozen Poultry
0, , 455-466
5Citations (PDF)
54Packaging of Fresh and Frozen Poultry
0, , 475-486
0Citations (PDF)
55Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties
Emirates Journal of Food and Agriculture, 0, , 404
0.32Citations (PDF)