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ANZALDÚA‐MORALES, A.
14  results:
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1

KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURIN..:

QUINTERO-RAMOS, A. ; BOURNE, M. C. ; BARNARD, J....
Journal of Food Processing and Preservation.  27 (2003)  2 - p. 75-85 , 2003
Link: https://doi.org/10.1111/..
 
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2

LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CH..:

QUINTERO-RAMOS, A. ; BOURNE, M. ; BARNARD, J....
Journal of Food Processing and Preservation.  26 (2002)  5 - p. 361-374 , 2002
Link: https://doi.org/10.1111/..
 
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3

Pecan Texture as Affected by Freezing Rates, Storage Temper..:

Anzaldúa‐Morales, A. ; Brusewitz, G.H. ; Anderson, J.A.
Journal of Food Science.  64 (1999)  2 - p. 332-335 , 1999
Link: https://doi.org/10.1111/..
 
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4

Moisture Content Adjustment to Modify Texture of Reduced‐Oi..:

Anzaldúa‐morales, A. ; Brusewitz, G. H. ; Maness, N. O.
Journal of Food Science.  63 (1998)  6 - p. 1067-1069 , 1998
Link: https://doi.org/10.1111/..
 
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5

Functional and Nutritional Properties of Extruded Whole Pin..:

BALANDRÁN‐QUINTANA, R.R. ; BARBOSA‐CÁNOVAS, G.V. ; ZAZUETA‐MORALES, J.J...
Journal of Food Science.  63 (1998)  1 - p. 113-116 , 1998
Link: https://doi.org/10.1111/..
 
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6

Optimización del escaldado de calabacita criolla (Cucurbita..:

Quintero-Ramos, A. ; Sánchez de la Paz, A.L. ; Meza-Velázquez, J.A....
Food Science and Technology International.  4 (1998)  3 - p. 159-167 , 1998
Link: https://doi.org/10.1177/..
 
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7

RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO S..:

REYES‐VEGA, M.L. ; PERALTA‐RODRÍGUEZ, R.D. ; ANZALDÚA‐MORALES, A...
Journal of Texture Studies.  29 (1998)  4 - p. 361-361 , 1998
Link: https://doi.org/10.1111/..
 
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8

Optimization of Low Temperature Blanching of Frozen Jalapeñ..:

QUINTERO‐RAMOS, A. ; BOURNE, M.C. ; BARNARD, J..
Journal of Food Science.  63 (1998)  3 - p. 519-522 , 1998
Link: https://doi.org/10.1111/..
 
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9

Low‐temperature Blanch Improves Textural Quality of French‐..:

AGUILAR, C.N. ; ANZALDÚA‐MORALES, A. ; TALAMÁS, R..
Journal of Food Science.  62 (1997)  3 - p. 568-571 , 1997
Link: https://doi.org/10.1111/..
 
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10

FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE‐DISPLACEM..:

BRUSEWITZ, G.H. ; RIGNEY, M.P. ; ANZALDÚA‐MORALES, A.
Journal of Texture Studies.  28 (1997)  5 - p. 503-516 , 1997
Link: https://doi.org/10.1111/..
 
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11

Characterization of reconstituted apple paste in terms of r..:

Beltrán-Reyes, B. ; Ortega-Rivas, E. ; Anzaldúa-Morales, A.
Food Science and Technology International.  2 (1996)  5 - p. 307-313 , 1996
Link: https://doi.org/10.1177/..
 
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12

Application of sensory profiles to the development of an in..:

Pérez-Vargas, CG ; Rodríguez, B ; Anzaldúa-Morales, A.
Food Quality and Preference.  1 (1989)  3 - p. 121-125 , 1989
Link: https://doi.org/10.1016/..
 
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13

Texture of rehydrated dried bell peppers modified by low‐te..:

Domínguez, Rocio ; Quintero‐Ramos, Armando ; Bourne, Malcolm...
International Journal of Food Science & Technology.  36 (2001)  5 - p. 523-527 , 2001
Link: https://doi.org/10.1046/..
 
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14

Improvement of color and limpness of fried potatoes by in s..:

Aguilera-Carbó, Antonio ; Montañez, Julio César ; Anzaldúa-Morales, Antonio...
European Food Research and Technology.  210 (1999)  1 - p. 49-52 , 1999
Link: https://doi.org/10.1007/..
 
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