Sandra L. Rodríguez‐Ambriz

Author

Also Known As

S. L. Rodríguez-Ambriz, S.L. RODRÍGUEZ-AMBRIZ, S.L. Rodríguez-Ambriz, Sandra L. Rodriguez-Ambriz, Sandra L. Rodriguez‐Ambriz, Sandra L. Rodríguez-Ambriz, Sandra L. Rodríguez‐Ambriz, Sandra L. Rodríguez‐Ambríz, Sandra Leticia Rodriguez-Ambriz, Sandra Leticia Rodríguez-Ambriz

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Instituto Politécnico Nacional Universidad Politecnica del Estado de Morelos Universidad Nacional Autónoma de México Institute for Scientific and Technological Research National Institute of Genomic Medicine

About

Sandra L. Rodríguez‐Ambriz is an author at Instituto Politécnico Nacional specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	358
2	Health Sciences	7	7	386
3	Biochemistry	7	7	428
4	Natural Sciences	3	3	228
5	Medicine	2	2	59

Sandra L. Rodríguez‐Ambriz

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Composition, Digestibility and Application in Breadmaking of Banana Flour Erika Juárez‐García, Edith Agama‐Acevedo, Sonia G. Sáyago‐Ayerdi, Plant Foods for Human Nutrition Food ChemistryNutritionBanana FlourFood Structure	2006	267
Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour Sandra L. Rodríguez‐Ambriz, José Juan Islas‐Hernández, Edith Agama‐Acevedo, Food Chemistry Materials ScienceFood ChemistryUnripe BananaFood EngineeringFibre-rich Powder	2007	206
Composition and Functional Properties of Lupinus campestris Protein Isolates Sandra L. Rodríguez‐Ambriz, Alma Leticia Martínez‐Ayala, Francisco Millán, Plant Foods for Human Nutrition Lupinus Campestris ProteinBiochemistryNatural SciencesAlternative Protein SourceSeed Storage	2005	175
Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch Luís A. Bello‐Pérez, Edith Agama‐Acevedo, Paul Baruk Zamudio‐Flores, LWT Food ChemistryStructural CharacteristicsEngineeringBarley StarchBiochemistry	2010	131
Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index Pamela C. Flores‐Silva, Sandra L. Rodríguez‐Ambriz, Luís A. Bello‐Pérez Journal of Food Science	2015	62
Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch Luís A. Bello‐Pérez, Mirna M. Sánchez‐Rivera, Carmen Núñez‐Santiago, Carbohydrate Polymers Food ChemistryBarley StarchBotanyFood PhysicPlant Pathology	2010	56
Acetylation of banana (<i>Musa paradisiaca</i> L.) and maize (<i>Zea mays</i> L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization Mirna M. Sánchez‐Rivera, Isabel Flores‐Ramírez, Paul Baruk Zamudio‐Flores, Starch - Stärke Food ChemistryAgricultural ChemistryChemical EngineeringBiomanufacturingAbstract Banana	2010	43
Physicochemical, structural, and digestibility properties of enzymatic modified plantain and mango starches M. Guadalupe Casarrubias-Castillo, Bruce R. Hamaker, Sandra L. Rodríguez‐Ambriz, Starch - Stärke EngineeringFood AnalysisFood BiophysicsPolysaccharideFood Chemistry	2012	36
The N-terminal strand modulates immunoglobulin light chain fibrillogenesis Luis del Pozo‐Yauner, Jonathan S. Wall, Martín González‐Andrade, Biochemical and Biophysical Research Communications N-terminal Strand ModulatesSignal TransductionProtein FunctionProtein ExpressionNatural Sciences	2013	34
The effect of the structure of native banana starch from two varieties on its acid hydrolysis Alejandro Aparicio‐Saguilán, Andrés Aguirre‐Cruz, Guadalupe Méndez‐Montealvo, LWT Food ChemistryAgricultural ChemistryNative BananaEngineeringBiochemistry	2014	30

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