R. Moreno-Terrazas

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Rossana Altamirano‐Fortoul, R. Moreno-Terrazas, A. Quezada-Gallo et al. · Food Hydrocolloids · 2012 · 123 citations

Food Structure, Crust Mechanical Properties, Probiotic Coatings +4

COLOR DEGRADATION AND COALESCENCE KINETICS OF AZTEC MARIGOLD OLEORESIN‐IN‐WATER EMULSIONS STABILIZED BY MESQUITE OR ARABIC GUMS AND THEIR BLENDS

E.J. Vernon‐Carter, Sergio Gómez, C.I. Beristain et al. · Journal of Texture Studies · 1996 · 79 citations

Food Chemistry, Food Colloid, Chemical Engineering +9

Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca

Manuel R. Kirchmayr, Luis Eduardo Segura-García, Patricia Lappe-Oliveras et al. · LWT · 2017 · 56 citations

Microbial Diversity, Food Fermentation, Fermentation Efficiency +7

Note. Consumer Awareness of the Main Sensory Attributes of Tepache, a Traditional Fermented Fruit Beverage

R. Moreno-Terrazas, Hortensia Reyes‐Morales, Sergio Huerta‐Ochoa et al. · Food Science and Technology International · 2001 · 10 citations

Nutrition, Food Analysis, Tepache Samples +18