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1

Effect of a Prolonged-Release System of Urea on Nitrogen Lo..:

Barreras-Urbina, Carlos Gregorio ; Rodríguez-Félix, Francisco ; Cárdenas-López, José Luis...
ACS Omega. 8 (2023) 45 - p. 42319-42328 , 2023

Link: https://doi.org/10.1021/..

2

Bioaccessibility of phenolic compounds, antioxidant activit..:

VALENZUELA-GONZÁLEZ, Maribel ; ROUZAUD-SÁNDEZ, Ofelia ; LEDESMA-OSUNA, Ana Irene...
Food Science and Technology. 42 (2022) - p. , 2022

Link: https://doi.org/10.1590/..

3

The Effect of Nixtamalization Extrusion Process and Tortill..:

Menchaca-Armenta, Mariela ; Frutos, María José ; Ramírez-Wong, Benjamín...
Plant Foods for Human Nutrition. 76 (2021) 3 - p. 334-339 , 2021

Link: https://doi.org/10.1007/..

4

Effect of part-baking time, freezing rate and storage time ..:

GERARDO-RODRÍGUEZ, Jesus Enrique ; RAMÍREZ-WONG, Benjamín ; TORRES-CHÁVEZ, Patricia Isabel...
Food Science and Technology. 41 (2021) suppl 1 - p. 352-359 , 2021

Link: https://doi.org/10.1590/..

5

Physicochemical, Rheological, and Morphological Characteris..:

Enríquez-Castro, Carlos Martín ; Torres-Chávez, Patricia Isabel ; Ramírez-Wong, Benjamín...
International Journal of Food Science. 2020 (2020) - p. 1-12 , 2020

Link: https://doi.org/10.1155/..

6

Effect of Extrusion Processing Conditions on the Phenolic C..:

Ortiz-Cruz, Raquel Alejandra ; Ramírez-Wong, Benjamín ; Ledesma-Osuna, Ana Irene...
Plant Foods for Human Nutrition. 75 (2020) 2 - p. 252-257 , 2020

Link: https://doi.org/10.1007/..

7

Adhesion of enterotoxigenic Escherichia coli strains to neo..:

Sarabia-Sainz, Hector Manuel ; Armenta-Ruiz, Carolina ; Sarabia-Sainz, Jose Andre-i...
Food Chemistry. 141 (2013) 3 - p. 2727-2734 , 2013

Link: https://doi.org/10.1016/..

8

Changes in phytochemical content, bioaccesibility and antio..:

Menchaca-Armenta, Mariela ; José Frutos, María ; Ramírez-Wong, Benjamín...
Food Chemistry. 405 (2023) - p. 134223 , 2023

Link: https://doi.org/10.1016/..

9

Cápsulas de polvo de arándano como propuesta nutracéutica p..:

Tánori-Encinas, Daniel ; Wall-Medrano, Abraham ; Cárdenas-López, José Lius..
http://saber.ucv.ve/ojs/index.php/rev_alan/article/view/23687/144814489920. , 2022

Link: http://190.169.94.12/ojs..

10

Effect of part-baking time, freezing rate and storage time ..:

GERARDO-RODRÍGUEZ, Jesus Enrique ; RAMÍREZ-WONG, Benjamín ; TORRES-CHÁVEZ, Patricia Isabel...
10.1590/fst.06820. , 2021

Link: http://www.scielo.br/sci..

11

Estabilidad oxidativa y contenido de compuestos fenólicos d..:

Ortiz-Cruz, Raquel Alejandra ; Ramírez-Wong, Benjamín ; Sánchez-Machado, Dalia Isabel...
10.22201/fesz.23958723e.2021.300. , 2021

Link: http://www.scielo.org.mx..

12

Bioprocessing of wheat (Triticum aestivumcv. Kronstad) bran..:

Amaya Villalva, María Fernanda ; González-Aguilar, Gustavo ; Sández, Ofelia Rouzaud...
CyTA - Journal of Food. 16 (2018) 1 - p. 570-579 , 2018

Link: https://doi.org/10.1080/..

13

Actividad antioxidante de harinas de amaranto obtenidas por..:

Almirudis Echeverria, Sócrates Joel ; Ramírez Wong, Benjamín ; Medina Rodríguez, Concepción Lorenia...
10.18633/biotecnia.v22i1.1121. , 2020

Link: http://www.scielo.org.mx..

14

Actividad antioxidante de harinas de amaranto obtenidas por..:

Almirudis Echeverria, Sócrates Joel ; Ramírez Wong, Benjamín ; Medina Rodríguez, Concepción Lorenia...
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1121/359. , 2019

Link: https://biotecnia.unison..

15

VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFF..:

Gerardo-Rodríguez, Jesús Enrique ; Ramírez-Wong, Benjamín ; Torres-Chávez, Patricia Isabel...
https://biotecnia.unison.mx/index.php/biotecnia/article/view/815/303. , 2018

Link: https://biotecnia.unison..

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