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Mariscal‐Moreno, Rosa María
18  results:
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1

Agave inulin as a fat replacer in tamales: Physicochemical,..:

Espinosa‐Ramírez, Johanan ; Figueroa‐Cárdenas, Juan de Dios ; Chuck‐Hernández, Cristina...
Journal of Food Science.  88 (2023)  11 - p. 4472-4482 , 2023
Link: https://doi.org/10.1111/..
 
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2

Effect of germination on techno‐functional and nutraceutica..:

Gaytán‐Martínez, Marcela ; Domínguez‐Hernández, Elisa ; Morales‐Sánchez, Eduardo.
International Journal of Food Science & Technology.  58 (2023)  11 - p. 6143-6150 , 2023
Link: https://doi.org/10.1111/..
 
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3

Effects of the substitution of wheat flour with raw or germ..:

Espinosa‐Ramírez, Johanan ; Mariscal‐Moreno, Rosa María ; Chuck‐Hernández, Cristina..
Journal of Food Science.  87 (2022)  9 - p. 3766-3780 , 2022
Link: https://doi.org/10.1111/..
 
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4

Consumer perception of insects as food: Mexico as an exampl..:

Escalante‐Aburto, Anayansi ; Rodríguez‐Sifuentes, Lucio ; Ozuna, César...
International Journal of Food Science & Technology.  57 (2022)  10 - p. 6306-6316 , 2022
Link: https://doi.org/10.1111/..
 
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5

Chemical, thermal and structural properties of alkaline‐coo..:

Mariscal‐Moreno, Rosa María ; Figueroa‐Cárdenas, Juan de Dios ; Santiago‐Ramos, David...
International Journal of Food Science & Technology.  56 (2021)  7 - p. 3474-3483 , 2021
Link: https://doi.org/10.1111/..
 
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6

Amylose lipid complexes formation as an alternative to redu..:

Mariscal‐Moreno, Rosa María ; Figueroa‐Cárdenas, Juan de Dios ; Santiago‐Ramos, David.
International Journal of Food Science & Technology.  54 (2018)  5 - p. 1651-1657 , 2018
Link: https://doi.org/10.1111/..
 
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7

Nixtamalization Process Affects Resistant Starch Formation ..:

Mariscal‐Moreno, Rosa María ; de Dios Figueroa Cárdenas, Juan ; Santiago‐Ramos, David...
Journal of Food Science.  82 (2017)  5 - p. 1110-1115 , 2017
Link: https://doi.org/10.1111/..
 
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8

Effect of processing procedure on the formation of resistan..:

de Dios Figueroa‐Cárdenas, Juan ; Véles‐Medina, José Juan ; Esquivel‐Martínez, Anaid Michelle...
Starch - Stärke.  68 (2016)  11-12 - p. 1121-1128 , 2016
Link: https://doi.org/10.1002/..
 
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9

Resistant Starch Formation in Tortillas from an Ecological ..:

Santiago‐Ramos, David ; Figueroa‐Cárdenas, Juan de Dios ; Véles‐Medina, José Juan...
Cereal Chemistry.  92 (2014)  2 - p. 185-192 , 2014
Link: https://doi.org/10.1094/..
 
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10

Effect of nixtamalization on gluten-free whole corn, dough ..:

Canelo-Álvarez, Fátima ; Figueroa-Cárdenas, Juan de Dios ; Martínez-Cruz, Eliel...
International Journal of Gastronomy and Food Science.  31 (2023)  - p. 100648 , 2023
Link: https://doi.org/10.1016/..
 
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11

Nixtamalization process affect maize tortillas storage qual..:

Mariscal-Moreno, Rosa María ; Ramírez Sánchez, Karina ; de Dios Figueroa Cárdenas, Juan
International Journal of Gastronomy and Food Science.  30 (2022)  - p. 100604 , 2022
Link: https://doi.org/10.1016/..
 
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12

Physicochemical and Nutritional Evaluation of Bread Incorpo..:

Mariscal-Moreno, Rosa María ; Chuck-Hernández, Cristina ; Figueroa-Cárdenas, Juan de Dios.
Processes.  9 (2021)  10 - p. 1782 , 2021
Link: https://doi.org/10.3390/..
 
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13

An Update of Different Nixtamalization Technologies, and It..:

Escalante-Aburto, Anayansi ; Mariscal-Moreno, Rosa María ; Santiago-Ramos, David.
Food Reviews International.  36 (2019)  5 - p. 456-498 , 2019
Link: https://doi.org/10.1080/..
 
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14

Physical and chemical changes undergone by pericarp and end..:

Santiago-Ramos, David ; Figueroa-Cárdenas, Juan de Dios ; Mariscal-Moreno, Rosa María...
Journal of Cereal Science.  81 (2018)  - p. 108-117 , 2018
Link: https://doi.org/10.1016/..
 
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15

Changes in the thermal and structural properties of maize s..:

Santiago-Ramos, David ; Figueroa-Cárdenas, Juan de Dios ; Véles-Medina, José Juan.
Journal of Cereal Science.  74 (2017)  - p. 72-78 , 2017
Link: https://doi.org/10.1016/..
 
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