Jesús Manuel Barrón‐Hoyos

Solid state fermentation process for producing chickpea (<i>Cicer arietinum</i> L) tempeh flour. Physicochemical and nutritional characteristics of the product

Cuauhtémoc Reyes‐Moreno, EO Cuevas‐Rodríguez, Jorge Milán‐Carrillo et al. · Journal of the Science of Food and Agriculture · 2004 · 80 citations

Nutrition, Engineering, Food Analysis +20

Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity

Alán Pavlovich‐Abril, Ofelia Rouzaud‐Sández, Elizabeth Carvajal‐Millán et al. · LWT · 2016 · 44 citations

Food Chemistry, Wheat Fine Bran, Engineering +8

Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

María Irene Silvas‐García, Benjamin Ramírez‐Wong, Patricia Isabel Torres‐Chávez et al. · Starch - Stärke · 2016 · 35 citations

Materials Science, Structural Properties, Engineering +12

Isolation and Partial Characterization of Starches from Dry Beans (<i>Phaseolus vulgaris</i>) and Chickpeas (<i>Cicer arietinum</i>), Grown in Sonora, Mexico

Grelda Acela Yáñez-Farías, J. Gerardo Moreno‐Valencia, Ma. del Refugio Falcón‐Villa et al. · Starch - Stärke · 1997 · 34 citations

Nutrition, Engineering, Botany +21

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

Anayansi Escalante‐Aburto, Benjamin Ramírez‐Wong, Patricia Isabel Torres‐Chávez et al. · CyTA - Journal of Food · 2013 · 31 citations

Food Packaging, Extrusion Processing Parameters, Engineering +19