Armando Quintero‐Ramos

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

María Elena Heras–Ramírez, Armando Quintero‐Ramos, Alejandro Camacho-Dávila et al. · Food and Bioprocess Technology · 2011 · 137 citations

Food Chemistry, Food Bioactive Compound, Polyphenolic Compound Stability +5

Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal ( <i>Phaseolus Vulgaris</i> L.)

René Renato Balandrán‐Quintana, Gustavo V. Barbosa‐Cánovas, José de Jesús Zazueta‐Morales et al. · Journal of Food Science · 1998 · 118 citations

Influence of Apple Cultivars on Inactivation of Different Strains of <i>Escherichia coli</i> O157:H7 in Apple Cider by UV Irradiation

Armando Quintero‐Ramos, Matthew M. Moake, John J. Churey et al. · Applied and Environmental Microbiology · 2004 · 114 citations · Full text

Modeling of Escherichia coli Inactivation by UV Irradiation at Different pH Values in Apple Cider

Armando Quintero‐Ramos, John J. Churey, Philip Hartman et al. · Journal of Food Protection · 2004 · 108 citations

Microbial Contamination, Escherichia Coli Inactivation, Biotechnology +8

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Gerardo Méndez‐Zamora, José Arturo García‐Macías, Eduardo Santellano‐Estrada et al. · Food Science and Technology · 2015 · 95 citations · Full text

Food Chemistry, Nutrition, Health Sciences +15