Rubí G. Utrilla‐Coello

Author

Also Known As

R. Utrilla-Coello, R.G. Utrilla-Coello, Rubi G. Utrilla-Coello, Rubi G. Utrilla‐Coello, Rubi Utrilla-Coello, Rubí G. Utrilla-Coello, Rubí G. Utrilla‐Coello, Rubí Guadalupe Utrilla Coello, Rubí Guadalupe Utrilla-Coello, Rubí Guadalupe Utrilla‐Coello

Publications

657

Citations

H-Index

Concepts

All Affiliations

Instituto Politécnico Nacional Universidad Autónoma Metropolitana Universidad del Papaloapan Universidad Autónoma del Estado de Hidalgo Institute for Scientific and Technological Research

About

Rubí G. Utrilla‐Coello is an author at Instituto Politécnico Nacional specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	310
2	Health Sciences	6	6	278
3	Medicine	2	2	64
4	Public Health	1	1	25
5	Biochemistry	1	1	25

Rubí G. Utrilla‐Coello

Publications

595

Citations

H-Index

Page 1

	Year	Citations
Acid hydrolysis of native corn starch: Morphology, crystallinity, rheological and thermal properties Rubí G. Utrilla‐Coello, C. Hernández-Jaimes, H. Carrillo-Navas, Carbohydrate Polymers Food ChemistryChemical EngineeringEngineeringAcid HydrolysisPolysaccharide	2014	140
In vitro digestibility, physicochemical, thermal and rheological properties of banana starches Rubí G. Utrilla‐Coello, M.E. Rodríguez-Huezo, H. Carrillo-Navas, Carbohydrate Polymers Food ChemistryIn Vitro FermentationFood PhysicRheological PropertiesBiotechnology	2013	89
Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study Edith Agama‐Acevedo, José Juan Islas‐Hernández, Perla Osorio‐Díaz, Journal of Food Science Food ChemistryNutritionBanana FlourUnripe Banana FlourFood Physic	2009	70
Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs Rubí G. Utrilla‐Coello, Luís A. Bello‐Pérez, E.J. Vernon‐Carter, Journal of Food Engineering Materials ScienceEngineeringSem MicrographsFood MicrostructureLacunarity Analysis	2013	57
Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit Miguel Ángel Martínez-Ortiz, Heidi Maria Palma‐Rodríguez, Efigenia Montalvo‐González, Scientia Horticulturae Food ChemistryAscorbic AcidEdible FilmGuava FruitFood Preservation	2019	40
Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread Rubí G. Utrilla‐Coello, Perla Osorio‐Díaz, Luís A. Bello‐Pérez Food Science and Technology International Food ChemistryNutritionFood CompositionWheat FlourFood Analysis	2007	39
In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize Y. Carrera, Rubí G. Utrilla‐Coello, Arturo Bello‐Pérez, Carbohydrate Polymers NutritionEngineeringGround MaizeTraditional Energy FoodFood Biophysics	2015	28
Viscoelastic relaxation spectra of some native starch gels H. Carrillo-Navas, C. Hernández-Jaimes, Rubí G. Utrilla‐Coello, Food Hydrocolloids Materials ScienceBiopolymer GelRelaxation ProcessEngineeringPolymer Science	2013	27
Physicochemical and Enzyme Characterization of Small and Large Starch Granules Isolated from Two Maize Cultivars Rubí G. Utrilla‐Coello, Edith Agama‐Acevedo, Ana P. Barba de la Rosa, Cereal Chemistry EngineeringFood BiophysicsGlycobiologyPolysaccharideGrain Quality	2010	25
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours Rubí G. Utrilla‐Coello, Edith Agama‐Acevedo, Perla Osorio‐Díaz, Starch - Stärke NutritionFood AnalysisNutritive ValueAgricultural EconomicsDietary Fibre	2010	25

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