Fernanda G. Castro-Campos

Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)

Fernanda G. Castro-Campos, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez et al. · Food Chemistry · 2021 · 39 citations

Agriculture, Agronomy, Crop Sciences +16

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

High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization

Fernanda G. Castro-Campos, Eduardo Morales‐Sánchez, A.H. Cabrera-Ramírez et al. · Innovative Food Science & Emerging Technologies · 2023 · 28 citations

Agriculture, Materials Engineering, Materials Science +16

Relationship between the corneous and floury endosperm content and the popped sorghum quality

A.H. Cabrera-Ramírez, Fernanda G. Castro-Campos, Marcela Gaytán‐Martínez et al. · Journal of Cereal Science · 2020 · 22 citations

Agriculture, Agronomy, Food Science +11