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Items: 8

1.

Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.

Ponce-García N, Ramírez-Wong B, Torres-Chávez PI, Figueroa-Cárdenas JD, Serna-Saldívar SO, Cortez-Rocha MO, Escalante-Aburto A.

J Sci Food Agric. 2017 Mar;97(4):1235-1243. doi: 10.1002/jsfa.7855. Epub 2016 Jul 15.

PMID:
27322412
2.

Micro- and nanoparticles by electrospray: advances and applications in foods.

Tapia-Hernández JA, Torres-Chávez PI, Ramírez-Wong B, Rascón-Chu A, Plascencia-Jatomea M, Barreras-Urbina CG, Rangel-Vázquez NA, Rodríguez-Félix F.

J Agric Food Chem. 2015 May 20;63(19):4699-707. doi: 10.1021/acs.jafc.5b01403. Epub 2015 May 12. Review.

PMID:
25938374
3.

Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.

Sánchez-Madrigal MÁ, Quintero-Ramos A, Martínez-Bustos F, Meléndez-Pizarro CO, Ruiz-Gutiérrez MG, Camacho-Dávila A, Torres-Chávez PI, Ramírez-Wong B.

J Food Sci Technol. 2015 May;52(5):2701-10. doi: 10.1007/s13197-014-1307-9. Epub 2014 Mar 8.

4.

Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.

Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas Jde D, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R.

Molecules. 2014 Dec 15;19(12):21066-84. doi: 10.3390/molecules191221066.

5.

Entrapment of probiotics in water extractable arabinoxylan gels: rheological and microstructural characterization.

Morales-Ortega A, Carvajal-Millan E, Brown-Bojorquez F, Rascón-Chu A, Torres-Chavez P, López-Franco YL, Lizardi-Mendoza J, Martínez-López AL, Campa-Mada AC.

Molecules. 2014 Mar 24;19(3):3628-37. doi: 10.3390/molecules19033628.

6.

Changes in the solubility of corn proteins through interaction with the arabinoxylans in extruded nixtamalized corn flour treated with xylanase.

Moreno-Rivas SC, Medina-Rodríguez CL, Torres-Chávez PI, Ramírez-Wong B, Platt-Lucero LC.

Plant Foods Hum Nutr. 2014 Jun;69(2):148-54. doi: 10.1007/s11130-014-0411-3.

PMID:
24627046
7.

Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.

Morales-Ortega A, Carvajal-Millan E, López-Franco Y, Rascón-Chu A, Lizardi-Mendoza J, Torres-Chavez P, Campa-Mada A.

Molecules. 2013 Jul 16;18(7):8417-28. doi: 10.3390/molecules18078417.

8.

Preparation and characterization of durum wheat (Triticum durum) straw cellulose nanofibers by electrospinning.

Montaño-Leyva B, Rodriguez-Felix F, Torres-Chávez P, Ramirez-Wong B, López-Cervantes J, Sanchez-Machado D.

J Agric Food Chem. 2011 Feb 9;59(3):870-5. doi: 10.1021/jf103364a. Epub 2011 Jan 5.

PMID:
21207978

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