José Luis Montañez-Soto

Author

Instituto Politécnico Nacional ORCID

Also Known As

J. L. Montañez-Soto, José Luis Montañez-Soto, Montañez-Soto, José Luis

Publications

359

Citations

H-Index

Concepts

All Affiliations

Instituto Politécnico Nacional Technological Institute of Celaya Tecnológico Nacional de México Instituto Tecnológico de Tuxtepec Universidad Autónoma del Estado de Hidalgo

About

José Luis Montañez-Soto is an author at Instituto Politécnico Nacional specializing in engineering, medicine, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	86
2	Health Sciences	3	3	68
3	Medicine	3	3	72
4	Biochemistry	3	3	53
5	Natural Sciences	1	1	15

José Luis Montañez-Soto

Publications

298

Citations

H-Index

Page 1

	Year	Citations
Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches Aurea Bernardino‐Nicanor, Gerardo Acosta‐García, Norma Güemes Vera, Journal of Food Science and Technology Food ChemistryThermal TreatmentFourier TransformSpectroscopyFood Analysis	2016	60
Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits Samuel Macario Padilla-Jiménez, María Valentina Angoa-Pérez, Hortencia G. Mena-Violante, Molecules	2021	45
Effect of incorporating prebiotics in coating materials for the microencapsulation of<i>Sacharomyces boulardii</i> Rafael Zamora-Vega, José Luis Montañez-Soto, Héctor Eduardo Martínez‐Flores, International Journal of Food Sciences and Nutrition Biopolymer GelFood ColloidAntimicrobial PackagingBiomanufacturingAlginate Sodium	2012	33
Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics Leopoldo González-Cruz, José Luis Montañez-Soto, Eloy Conde-Barajas, International Journal of Biological Macromolecules Food ChemistryChemical EngineeringStarch CharacteristicsRice BeansHydrothermal Treatment	2017	31
Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating Aurea Bernardino‐Nicanor, José Luis Montañez-Soto, Eloy Conde-Barajas, Coatings Plant AnalysisEdible FilmEngineeringBotanyFood Analysis	2018	22
Quality of Opuntia robusta and its use in development of mayonnaise-like product Aurea Bernardino‐Nicanor, Emma Noemí Hinojosa-Hernández, José Mayolo Simitrio Juárez-Goiz, Journal of Food Science and Technology Mayonnaise-like ProductFood Quality AssuranceOpuntia RobustaFood QualityFood Technology	2013	20
Salmonella, Listeria monocytogenes, and Indicator Microorganisms on Hass Avocados Sold at Retail Markets in Guadalajara, Mexico Ramón García-Frutos, Liliana Martínez, E. Cabrera-Díaz, Journal of Food Protection Hass Avocados SoldMicrobial ContaminationFoodborne PathogensFoodborne IllnessIndicator Microorganisms	2019	17
Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study Jocelyn Blanca Esthela Hernández-Castillo, Aurea Bernardino‐Nicanor, María de los Ángeles Vivar‐Vera, Polymers	2020	17
A new amperometric biosensor for fructose determination based on epoxy-graphite-TTF-TCNQ-FDH-biocomposite José Luis Montañez-Soto, Salvador Alegret, Juan Alfredo Salazar‐Montoya, European Food Research and Technology EngineeringBiochemistryBiosensing SystemsBiomedical DiagnosticsBioanalysis	2006	16
Comparative study of functional properties of protein isolates obtained from three Lupinus species Josefina Porras-Saavedra, Norma Guemez-Vera, José Luis Montañez-Soto, Protein ChemistryProtein IsolateFunctional PropertiesEngineeringProtein Isolates	2013	15

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