Ramón Arana‐Errasquín

SOFTENING AND BIOCHEMICAL CHANGES OF SAPOTE MAMEY FRUIT (POUTERIA SAPOTA) AT DIFFERENT DEVELOPMENT AND RIPENING STAGES

Martha Lucía Arenas-Ocampo, Silvia Evangelista‐Lozano, Ramón Arana‐Errasquín et al. · Journal of Food Biochemistry · 2003 · 30 citations

Agriculture, Horticultural Sciences, Enzymology +16

Structural and farinographic changes during mixing of a yeast sweet dough

Georgina Calderón‐Domínguez, Mónica Neyra‐Guevara, Reynold R. Farrera‐Rebollo et al. · Food / Nahrung · 2003 · 27 citations

Agriculture, Food Science, Cereal Science +12

Multifractal breakage patterns of thick maltodextrin agglomerates

Evangelina García‐Armenta, Darío Iker Téllez‐Medina, Liliana Alamilla‐Beltrán et al. · Powder Technology · 2014 · 22 citations

Agriculture, Biochemistry, Cereal Science +3

Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time

Georgina Calderón‐Domínguez, M. Vera-Domínguez, Reynold R. Farrera‐Rebollo et al. · International Journal of Food Properties · 2004 · 18 citations · Full text

Agriculture, Food Science, Cereal Science +12

The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

Georgina Calderón‐Domínguez, Reynold R. Farrera‐Rebollo, Ramón Arana‐Errasquín et al. · International Journal of Food Science & Technology · 2005 · 14 citations

Agriculture, Food Science, Cereal Science +9