Oscar Y. Barrón‐García

Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2

Isela Rojas-Molina, María G. Nieves-Hernández, Elsa Gutiérrez-Cortez et al. · Food Chemistry · 2023 · 39 citations

Agriculture, Food Science, Food Chemistry +10

Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes

Oscar Y. Barrón‐García, Marcela Gaytán‐Martínez, Aurea K. Ramírez‐Jiménez et al. · LWT · 2021 · 36 citations

Agriculture, Biochemistry, Food Science +17

Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’ mango pulp processed by ohmic heating at moderate electric field strength

Oscar Y. Barrón‐García, Eduardo Morales‐Sánchez, Ángela Jiménez et al. · Food Research International · 2022 · 29 citations

Agriculture, Biochemistry, Food Science +12

Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales‐Sánchez et al. · Foods · 2024 · 29 citations · Full text

Agriculture, Food Science, Materials Science +16

Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture

Oscar Y. Barrón‐García, Bibiana Nava-Álvarez, Marcela Gaytán‐Martínez et al. · Innovative Food Science & Emerging Technologies · 2022 · 21 citations

Agriculture, Food Science, Microbiology +10