Ricardo Talamás‐Abbud

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

Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

Carlos A. Gabaldón-Leyva, Armando Quintero‐Ramos, John Barnard et al. · Journal of Food Engineering · 2007 · 70 citations

Different Temperatures, Power Ultrasound, Food Physic +4

NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS AND THE RELATIONSHIP WITH CHEMICAL, TEXTURE AND THERMAL PROPERTIES IN MASA AND TORTILLA

Martha Graciela Ruíz‐Gutiérrez, Armando Quintero‐Ramos, Carmen O. Meléndez‐Pizarro et al. · Journal of Food Process Engineering · 2011 · 38 citations

Food Chemistry, Engineering, Alternative Calcium Salts +11

Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures

Martha Graciela Ruíz‐Gutiérrez, Armando Quintero‐Ramos, Carmen O. Meléndez‐Pizarro et al. · Journal of Food Engineering · 2009 · 22 citations

Different Temperatures, Engineering, Agricultural Economics +8

Structural and physical properties of dried Anaheim chilli peppers modified by low‐temperature blanching

JC Heredia‐Léon, Ricardo Talamás‐Abbud, Virginia Mendoza-Guzmán et al. · Journal of the Science of Food and Agriculture · 2003 · 21 citations

Food Chemistry, Optimum Conditions, Food Physic +12