Juan Pablo Hernández‐Uribe

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess, Juan Pablo Hernández‐Uribe, M.G. Méndez-Montealvo et al. · LWT · 2009 · 199 citations

Food Chemistry, Engineering, Resistant Starch Content +9

Characterization of films made with chayote tuber and potato starches blending with cellulose nanoparticles

Selene Aila-Suárez, Heidi Maria Palma‐Rodríguez, Adriana‐Inés Rodríguez‐Hernández et al. · Carbohydrate Polymers · 2013 · 85 citations

Food Chemistry, Materials Science, Edible Film +10

Isolation and characterization of Mexican chayote tuber (<i>Sechium edule</i> Sw.) starch

Juan Pablo Hernández‐Uribe, Edith Agama‐Acevedo, Rosalía A. González‐Soto et al. · Starch - Stärke · 2010 · 51 citations

Biology, Food Chemistry, Mexican Chayote Tuber +14

Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Delia E. Páramo‐Calderón, Alejandro Aparicio‐Saguilán, Andrés Aguirre‐Cruz et al. · LWT · 2018 · 48 citations

Food Chemistry, Antioxidant Capacity, Food Analysis +1

Chemical composition and <i>in vitro</i> starch digestibility of pigmented corn tortilla

Juan Pablo Hernández‐Uribe, Edith Agama‐Acevedo, José Juan Islas‐Hernández et al. · Journal of the Science of Food and Agriculture · 2007 · 43 citations

Food Chemistry, Nutrition, Agricultural Chemistry +15