Rosa Isela Ortiz‐Basurto

Analysis of the Main Components of the Aguamiel Produced by the Maguey-Pulquero (Agave mapisaga) throughout the Harvest Period

Rosa Isela Ortiz‐Basurto, Gérald Pourcelly, Thierry Doco et al. · Journal of Agricultural and Food Chemistry · 2008 · 102 citations

Bioenergy, Botany, Food Analysis +17

Microencapsulation of Eugenia uniflora L. juice by spray drying using fructans with different degrees of polymerisation

Rosa Isela Ortiz‐Basurto, M.E. Rubio-Ibarra, Juan Arturo Ragazzo‐Sánchez et al. · Carbohydrate Polymers · 2017 · 69 citations

Biomanufacturing, Edible Film, Edible Packaging +5

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

Pamela Isabel Aldrete-Herrera, Mercedes G. López, Luís Medina‐Torres et al. · Foods · 2019 · 47 citations · Full text

Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

Víctor Manuel Zamora-Gasga, Luís A. Bello‐Pérez, Rosa Isela Ortiz‐Basurto et al. · LWT · 2013 · 46 citations · Full text

Food Chemistry, Nutrition, Soluble Df +12

Effects of consuming diets containing Agave tequilana dietary fibre and jamaica calyces on body weight gain and redox status in hypercholesterolemic rats

Sonia G. Sáyago‐Ayerdi, Raquel Mateos, Rosa Isela Ortiz‐Basurto et al. · Food Chemistry · 2013 · 45 citations

Obesity, Metabolic Syndrome, Nutrition +13