Luis Eduardo García-Amezquita

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita et al. · Food Hydrocolloids · 2013 · 224 citations

Functional Properties, Engineering, Maillard Reaction Conditions +9

Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

Luis Eduardo García-Amezquita, Viridiana Tejada‐Ortigoza, Sergio O. Serna‐Saldívar et al. · Food and Bioprocess Technology · 2018 · 182 citations · Full text

Dietary Fiber, Nutrition, Food Function +6

Advances in the Functional Characterization and Extraction Processes of Dietary Fiber

Viridiana Tejada‐Ortigoza, Luis Eduardo García-Amezquita, Sergio O. Serna‐Saldívar et al. · Food Engineering Reviews · 2015 · 145 citations

Nutrition, Dietary Fiber, Biochemistry +8

Differences in the dietary fiber content of fruits and their by-products quantified by conventional and integrated AOAC official methodologies

Luis Eduardo García-Amezquita, Viridiana Tejada‐Ortigoza, Erick Heredia‐Olea et al. · Journal of Food Composition and Analysis · 2018 · 93 citations

Food Chemistry, Nutrition, Dietary Fiber +8

Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

Luis O. Cano y Postigo, Daniel A. Jacobo‐Velázquez, Daniel Guajardo‐Flores et al. · Food Bioscience · 2021 · 93 citations

Biomanufacturing, Nutraceutical Content, Food Fermentation +12