Citations (16)
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Aurea K. Ramírez-Jiménez & Roberto Castro-Muñoz. (2021) Emerging techniques assisting nixtamalization products and by-products processing: an overview. Critical Reviews in Food Science and Nutrition 61:20, pages 3407-3420.
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Brenda Contreras Jiménez, Miguel E. Oseguera Toledo, Lina Garcia Mier, Ricardo Martínez Bravo, Carlos Alberto González Gutiérrez, Fabiola Curiel Ayala & Mario E. Rodriguez-Garcia. (2020) Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour. CyTA - Journal of Food 18:1, pages 527-534.
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Articles from other publishers (14)
Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega & Juan de Dios Figueroa-Cárdenas. (2023) Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance. Foods 12:18, pages 3327.
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P.J. Hernández Pérez, A. Reyo Herrera & M.S. Córdova Aguilar. (2023) Desarrollo de un producto de panificación con harinas de leguminosas y cereales complementado con trüb. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 8:1, pages 686-696.
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A.H. Cabrera-Ramírez, M. Gaytán-Martínez, E. Gonzáles-Jasso, A.K. Ramírez-Jiménez, G. Velázquez, M. Villamiel & E. Morales-Sánchez. (2023) Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties. Food Hydrocolloids 135, pages 108129.
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Cinthya Calderón, María Quelal, Elena Villacrés, Luis Armando Manosalvas-Quiroz, Javier Álvarez & Nicole Villacis. (2023) Impact of extrusion on the physicochemical parameters of two varieties of corn (<i>Zea mays</i>). AIMS Agriculture and Food 8:3, pages 873-888.
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Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas & Francisco Vázquez-Lara. (2022) Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla. Applied Food Research 2:2, pages 100198.
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E. Morales-Sánchez, A.H. Cabrera-Ramírez, M. Gaytán-Martínez, A.L. Mendoza-Zuvillaga, G. Velázquez, M.G. Méndez-Montealvo & M.E. Rodríguez-García. (2021) Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch. International Journal of Biological Macromolecules 188, pages 620-627.
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Esther Alicia Medina-Rendon, Guadalupe María Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Isela Corona-González, Enrique Arriola-Guevara & Jorge Alberto García-Fajardo. (2021) Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties. Processes 9:9, pages 1660.
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Victor Manuel RIVERA-CASTRO, María Dolores MUY-RANGEL, Roberto GUTIÉRREZ-DORADO, José Luis ESCOBAR-ÁLVAREZ, Elías HERNÁNDEZ-CASTRO & José Luis VALENZUELA-LAGARDA. (2020) Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero. Food Science and Technology.
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Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes & Jesús Enrique Gerardo-Rodríguez. (2020) Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch. International Journal of Food Science 2020, pages 1-12.
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Jie Liu, Tiantian Yuan, Ruijuan Wang, Yawei Liu & Guihong Fang. (2019) The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling. Molecules 24:11, pages 2137.
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Hugo Ramírez-Araujo, M. Gaytán-Martínez & M.L. Reyes-Vega. (2019) Alternative technologies to the traditional nixtamalization process: Review. Trends in Food Science & Technology 85, pages 34-43.
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Adriana Lezama-Solano & Edgar ChambersIVIV. (2018) Development and Validation of a Recipe Method for Doughs. Foods 7:10, pages 163.
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Carlos Martín Enríquez Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Ana Irene Ledezma-Osuna, Armando Quintero-Ramos, Jaime López-Cervantes & María Irene Silvas-García. 2018. Extrusion of Metals, Polymers and Food Products. Extrusion of Metals, Polymers and Food Products.
Brenda Contreras-JiménezMarcela Gaytán-MartínezEduardo Morales-SánchezJuan de Dios Figueroa-CardenasReynaldo PlessEva González-JassoGuadalupe Méndez-MontealvoGonzalo Velazquez. (2017)
Effects of Tempering Time, Ca(OH)
2
Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour
. Cereal Chemistry Journal 94:2, pages 230-236.
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