Ana Irene Ledesma‐Osuna

Author

Also Known As

A. I. Ledesma-Osuna, A. I. Ledesma‐Osuna, Ana I. LEDESMA-OSUNA, Ana I. Ledesma-Osuna, Ana I. Ledesma‐Osuna, Ana Irene LEDESMA-OSUNA, Ana Irene Ledesma-Osuna, Ana Irene Ledesma‐Osuna, Ana Ledesma-Osuna, LEDESMA-OSUNA, Ana Irene

Publications

669

Citations

H-Index

Concepts

All Affiliations

Universidad de Sonora Centro de Investigación en Alimentación y Desarrollo Sonora Institute of Technology Autonomous University of Chihuahua Tecnológico de Monterrey

About

Ana Irene Ledesma‐Osuna is an author at Universidad de Sonora specializing in food chemistry, health sciences, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	223
2	Medicine	4	4	238
3	Engineering	3	3	163
4	Natural Sciences	2	2	194
5	Biochemistry	2	2	194

Ana Irene Ledesma‐Osuna

Publications

641

Citations

H-Index

Page 1

	Year	Citations
Characterization of bovine serum albumin glycated with glucose, galactose and lactose. Ana Irene Ledesma‐Osuna, Gabriela Ramos-Clamont Montfort, Luz Vázquez–Moreno Acta Biochimica Polonica Bsa ConjugationModified BsaGlycobiologyPolysaccharideProtein Purification	2008	102
Characterization of bovine serum albumin glycated with glucose, galactose and lactose. Ana Irene Ledesma‐Osuna, Gabriela Ramos-Clamont Montfort, Luz Vázquez–Moreno PubMed Bsa ConjugationModified BsaGlycobiologyPolysaccharideProtein Purification	2008	92
Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes Daniela Denisse Castro‐Enríquez, Francisco Rodríguez‐Félix, Benjamin Ramírez‐Wong, Materials Food PackagingEngineeringWheat GlutenElectrodialysisPorous Membrane	2012	79
Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran Raquel Alejandra Ortiz-Cruz, Benjamin Ramírez‐Wong, Ana Irene Ledesma‐Osuna, Plant Foods for Human Nutrition Food ChemistryExtrusion Processing ConditionsSorghum BicolorFood AnalysisPhenolic Compound Content	2020	47
Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture Benjamin Ramírez‐Wong, C. E. Walker, Ana Irene Ledesma‐Osuna, Cereal Chemistry Dry GlutenEngineeringAbstract Wheat FloursFood AnalysisAgricultural Economics	2007	45
Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (<i><scp>S</scp>orghum bicolor</i>) bran fractions Nydia E. Buitimea‐Cantúa, Patricia Isabel Torres‐Chávez, Ana Irene Ledesma‐Osuna, International Journal of Food Science & Technology Food ChemistryNutritionHigher Antioxidant ActivitiesAgricultural ChemistryEngineering	2013	39
Conjugates of Bovine Serum Albumin with Chitin Oligosaccharides Prepared through the Maillard Reaction Ana Irene Ledesma‐Osuna, Gabriela Ramos-Clamont Montfort, Ana María Guzmán-Partida, Journal of Agricultural and Food Chemistry	2010	37
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch Carlos Martín Enríquez‐Castro, Patricia Isabel Torres‐Chávez, Benjamin Ramírez‐Wong, International Journal of Food Science	2020	30
Adhesion of enterotoxigenic Escherichia coli strains to neoglycans synthesised with prebiotic galactooligosaccharides Héctor M. Sarabia-Sainz, Carolina Armenta-Ruiz, Jose A. Sarabia-Sainz, Food Chemistry BacteriologyGlycobiologyPolysaccharideMicrobiologyMedicine	2013	26
Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality Jesús Enrique Gerardo‐Rodríguez, Benjamin Ramírez‐Wong, Ana Irene Ledesma‐Osuna, Food Science and Technology Food ChemistryFrozen Dough PropertiesBread QualityFood PackagingTrehalose Concentration	2016	20

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