Jorge Jiménez‐Castro

Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

Carlos A. Gabaldón-Leyva, Armando Quintero‐Ramos, John Barnard et al. · Journal of Food Engineering · 2007 · 70 citations

Different Temperatures, Power Ultrasound, Food Physic +4

Oral fat perception is related with body mass index, preference and consumption of high-fat foods

Nina del Rocı́o Martı́nez-Ruiz, José Alberto López‐Díaz, Abraham Wall‐Medrano et al. · Physiology & Behavior · 2014 · 63 citations

Obesity, Nutrition, Food Choice +9

Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

L. Orellana-Escobedo, J.J. Ornelas-Paz, Guadalupe I. Olivas et al. · Journal of Food Science · 2012 · 31 citations

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

David Neder‐Suárez, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos et al. · Molecules · 2016 · 30 citations · Full text

Engineering, Mechanical Engineering, Extruded Cornstarch +19

Structural and physical properties of dried Anaheim chilli peppers modified by low‐temperature blanching

JC Heredia‐Léon, Ricardo Talamás‐Abbud, Virginia Mendoza-Guzmán et al. · Journal of the Science of Food and Agriculture · 2003 · 21 citations

Food Chemistry, Optimum Conditions, Food Physic +12