David Santiago‐Ramos

Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

David Santiago‐Ramos, Juan de Dios Figueroa‐Cárdenas, Rosa María Mariscal‐Moreno et al. · Journal of Cereal Science · 2018 · 86 citations

Engineering, Corn Nixtamalization-a Review, Endophyte Research +6

Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours

David Santiago‐Ramos, Juan de Dios Figueroa‐Cárdenas, José Juan Véles‐Medina et al. · Food Chemistry · 2017 · 63 citations

Food Chemistry, Agricultural Chemistry, Food Physic +5

An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas

Anayansi Escalante‐Aburto, Rosa María Mariscal‐Moreno, David Santiago‐Ramos et al. · Food Reviews International · 2019 · 59 citations

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Rosa María Mariscal‐Moreno, Juan de Dios Figueroa‐Cárdenas, David Santiago‐Ramos et al. · International Journal of Food Science & Technology · 2018 · 55 citations

Food Chemistry, Engineering, Biochemistry +11

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

David Santiago‐Ramos, Juan de Dios Figueroa‐Cárdenas, José Juan Véles‐Medina et al. · Journal of Cereal Science · 2017 · 47 citations

Engineering, Tortilla-making Processes, Mechanical Engineering +7