Carlos A. Amaya‐Guerra

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Edith Espinosa-Páez, Ma. Guadalupe Alanís-Guzmán, Carlos E. Hernández-Luna et al. · Molecules · 2017 · 90 citations · Full text

Application of a Multisystem Coating Based on Polymeric Nanocapsules Containing Essential Oil of <i>Thymus Vulgaris</i> L. to Increase the Shelf Life of Table Grapes (<i>Vitis Vinifera</i> L.)

Andrés M. Piña-Barrera, Rocío Álvarez-Román, Juan G. Báez‐González et al. · IEEE Transactions on NanoBioscience · 2019 · 60 citations · Full text

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

Jenny R. Rodriguez-Jimenez, Carlos A. Amaya‐Guerra, Juan G. Báez‐González et al. · Molecules · 2018 · 44 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +14

Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Martha Graciela Ruíz‐Gutiérrez, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos et al. · Molecules · 2015 · 41 citations · Full text

Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico

Sergio O. Serna‐Saldívar, Carlos A. Amaya‐Guerra, Pedro Herrera Macías et al. · Plant Foods for Human Nutrition · 2008 · 41 citations

Crop Production, Engineering, Sustainable Agriculture +8