Carlos A. Amaya‐Guerra

Author

Universidad Autónoma de Nuevo León ORCID

Also Known As

Amaya-Guerra, C.A., C. Guerra, C.A. Amaya-Guerra, CARLOS A. AMAYA-GUERRA, Carlos A. Amaya Guerra, Carlos A. Amaya-Guerra, Carlos A. Amaya‐Guerra, Carlos Abel AMAYA-GUERRA, Carlos Abel Amaya Guerra, Carlos Abel Amaya-Guerra

Publications

781

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma de Nuevo León Tecnológico de Monterrey Autonomous University of Chihuahua Centro de Investigación en Materiales Avanzados Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias

About

Carlos A. Amaya‐Guerra is an author at Universidad Autónoma de Nuevo León specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	244
2	Health Sciences	8	8	213
3	Medicine	2	2	32
4	Public Health	2	2	58
5	Natural Sciences	1	1	20

Carlos A. Amaya‐Guerra

Publications

713

Citations

H-Index

Page 1

	Year	Citations
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, Molecules	2017	90
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, IEEE Transactions on NanoBioscience	2019	60
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, Molecules Food ChemistryNutritionFood Bioactive CompoundHealth SciencesFunctional Property	2018	44
Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder Martha Graciela Ruíz‐Gutiérrez, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos, Molecules	2015	41
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, Plant Foods for Human Nutrition Crop ProductionEngineeringSustainable AgricultureAgricultural EconomicsAlternative Protein Source	2008	41
Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying Martha Graciela Ruíz‐Gutiérrez, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos, Food Science and Biotechnology Food ChemistrySpray DryingEdible PackagingCactus PearSoluble Fiber	2014	36
Protein oxidation in processed cheese slices treated with pulsed light technology Manuela Fernández, M. Gañán, Carlos A. Amaya‐Guerra, Food Chemistry Pulsed Light TechnologyEngineeringBiochemistryFood AnalysisBiochemical Engineering	2014	35
Physicochemical characterisation and<i>in vitro</i>Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions Gerardo Rivera–González, Carlos A. Amaya‐Guerra, Julián de la Rosa Millán International Journal of Food Science & Technology NutritionAvocado Seed FlourEngineeringVitro Starch DigestionFood Analysis	2019	34
Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying Miguel Ángel Sánchez‐Madrigal, Armando Quintero‐Ramos, Carlos A. Amaya‐Guerra, Foods	2019	32
Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures David Neder‐Suárez, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos, Molecules EngineeringMechanical EngineeringExtruded CornstarchThermal ProcessingGrain Quality	2016	30

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