A.H. Cabrera-Ramírez

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Juan E. Cervantes-Ramírez, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez et al. · Carbohydrate Polymers · 2020 · 256 citations

Agriculture, Biochemistry, Food Science +16

Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

Marcela Gaytán‐Martínez, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez et al. · Journal of Cereal Science · 2017 · 72 citations

Agriculture, Agronomy, Plant Sciences +13

Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion

A.H. Cabrera-Ramírez, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez et al. · Food Research International · 2020 · 52 citations

Agriculture, Food Science, Nutritional Sciences +17

Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties

Aurea K. Ramírez‐Jiménez, A.H. Cabrera-Ramírez, N. Rodríguez-Castillo et al. · Food Chemistry · 2019 · 47 citations

Agriculture, Agronomy, Food Science +12

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 · 40 citations

Agriculture, Food Science, Food Engineering +15