Victoria Guadalupe Aguilar‐Raymundo

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Victoria Guadalupe Aguilar‐Raymundo, Ricardo Sánchez‐Páez, Ana Luisa Gutiérrez‐Salomón et al. · Journal of Food Processing and Preservation · 2019 · 31 citations

Agriculture, Food Science, Nutritional Sciences +16

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

Victoria Guadalupe Aguilar‐Raymundo, Jorge Fernando Vélez‐Ruiz · Foods · 2018 · 26 citations · Full text

Agriculture, Dairy Science, Food Science +15

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

Victoria Guadalupe Aguilar‐Raymundo, Jorge Fernando Vélez‐Ruiz · International Journal of Dairy Technology · 2019 · 26 citations

Agriculture, Food Science, Nutritional Sciences +12

Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

Victoria Guadalupe Aguilar‐Raymundo, Jorge Fernando Vélez‐Ruiz · Journal of Food Research · 2016 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Antioxidant Activity, Total Phenolic, Tannin, and Flavonoid Content of Five Plants Used in Traditional Medicine in Penjamo, Guanajuato

Jahir Antonio Barajas‐Ramírez, A.H. Cabrera-Ramírez, Victoria Guadalupe Aguilar‐Raymundo · Chemistry & Biodiversity · 2022 · 11 citations

Life Sciences, Botany, Plant Sciences +17