M.G. Méndez-Montealvo

Antifungal effects of chitosan with different molecular weights on in vitro development of Rhizopus stolonifer (Ehrenb.:Fr.) Vuill

Ana Niurka Hernández‐Lauzardo, Silvia Bautista‐Baños, M. G. Velázquez-del Valle et al. · Carbohydrate Polymers · 2008 · 220 citations

Antifungal Agent, Vitro Development, Different Molecular Weights +7

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

Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins

Gonzalo Velázquez, M.G. Méndez-Montealvo, Jorge Welti‐Chanes et al. · LWT · 2021 · 41 citations

Gelation Properties, Alternative Protein Source, High Pressure Processing +8

Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch

Eduardo Morales‐Sánchez, A.H. Cabrera-Ramírez, Marcela Gaytán‐Martínez et al. · International Journal of Biological Macromolecules · 2021 · 38 citations

Materials Science, Engineering, Health Sciences +12

Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (<i>Callinectes sapidus</i>)

Miguel Ángel Martínez-Maldonado, M.G. Méndez-Montealvo, Eduardo Morales‐Sánchez et al. · Journal of Aquatic Food Product Technology · 2018 · 10 citations