Erick Heredia‐Olea

Differences in the dietary fiber content of fruits and their by-products quantified by conventional and integrated AOAC official methodologies

Luis Eduardo García-Amezquita, Viridiana Tejada‐Ortigoza, Erick Heredia‐Olea et al. · Journal of Food Composition and Analysis · 2018 · 93 citations

Food Chemistry, Nutrition, Dietary Fiber +8

Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion

Johanan Espinosa‐Ramírez, América Rodríguez, Julián de la Rosa Millán et al. · Food Hydrocolloids · 2020 · 91 citations

Materials Science, Engineering, Mechanical Properties +9

Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.)

Julián de la Rosa Millán, Erick Heredia‐Olea, Esther Pérez‐Carrillo et al. · LWT · 2018 · 72 citations

Engineering, Botany, Biotechnology +11

Effects of different acid hydrolyses on the conversion of sweet sorghum bagasse into C5 and C6 sugars and yeast inhibitors using response surface methodology

Erick Heredia‐Olea, Esther Pérez‐Carrillo, Sergio O. Serna‐Saldívar · Bioresource Technology · 2012 · 51 citations

Engineering, Sweet Sorghum Bagasse, Biochemistry +7

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

Juliana Villasante, Esther Pérez‐Carrillo, Erick Heredia‐Olea et al. · Biomolecules · 2019 · 38 citations · Full text