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QUINTERO‐RAMOS, A.
183  results:
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1

Influence of wood type on anthraquinone levels and quality ..:

Valdez-Cárdenas, M.d.C. ; Quintero-Ramos, A. ; Mendoza, J....
Food Control.  157 (2024)  - p. 110156 , 2024
Link: https://doi.org/10.1016/..
 
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2

Potential use of Sotol bagasse (Dasylirion spp.) as a new b..:

Piñón-Muñiz, M.I. ; Ramos-Sánchez, V.H. ; Gutiérrez-Méndez, N....
Renewable Energy.  212 (2023)  - p. 632-643 , 2023
Link: https://doi.org/10.1016/..
 
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3

Características fisicoquímicas y sensoriales de productos e..:

Neder-Suárez, D. ; Vázquez Rodríguez, J.A. ; Rodríguez-Roque, M.J....
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos.  8 (2023)  1 - p. 24-30 , 2023
Link: https://doi.org/10.29105..
 
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4

Application of an Alginate–Chitosan Edible Film on Figs (Fi..:

Reyes-Avalos, M.C. ; Minjares-Fuentes, R. ; Femenia, A....
Food and Bioprocess Technology.  12 (2019)  3 - p. 499-511 , 2019
Link: https://doi.org/10.1007/..
 
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5

Effect of Freezing Rate and Storage Time on Gluten Protein ..:

Silvas‐García, M.I. ; Ramírez‐Wong, B. ; Torres‐Chávez, P.I....
Journal of Food Process Engineering.  37 (2014)  3 - p. 237-247 , 2014
Link: https://doi.org/10.1111/..
 
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6

EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND ..:

PLATT‐LUCERO, L.C. ; RAMÍREZ‐WONG, B. ; TORRES‐CHÁVEZ, P.I....
Journal of Food Process Engineering.  36 (2011)  2 - p. 179-186 , 2011
Link: https://doi.org/10.1111/..
 
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7

NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS A..:

RUIZ‐GUTIÉRREZ, M. G. ; QUINTERO‐RAMOS, A. ; MELÉNDEZ‐PIZARRO, C. O....
Journal of Food Process Engineering.  35 (2011)  5 - p. 772-783 , 2011
Link: https://doi.org/10.1111/..
 
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8

Changes in mass transfer, thermal and physicochemical prope..:

Ruiz-Gutiérrez, M.G. ; Quintero-Ramos, A. ; Meléndez-Pizarro, C.O....
Journal of Food Engineering.  98 (2010)  1 - p. 76-83 , 2010
Link: https://doi.org/10.1016/..
 
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9

Functional Properties of Extrudates Prepared with Blends of..:

Hernández-Díaz, J.R. ; Quintero-Ramos, A. ; Barnard, J..
Food Science and Technology International.  13 (2007)  4 - p. 301-308 , 2007
Link: https://doi.org/10.1177/..
 
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10

Structural and physical properties of dried Anaheim chilli ..:

Heredia‐Léon, JC ; Talamás‐Abbud, R ; Mendoza‐Guzmán, V...
Journal of the Science of Food and Agriculture.  84 (2003)  1 - p. 59-65 , 2003
Link: https://doi.org/10.1002/..
 
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11

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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12

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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13

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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14

IL10 promoter variants are associated with gene expression ..:

Garcia-Garduño, Texali Candelaria ; Padilla-Gutiérrez, Jorge Ramón ; Aceves-Ramírez, Maricela...
Scientific Reports.  14 (2024)  1 - p. , 2024
Link: https://doi.org/10.1038/..
 
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15

Effect of the extrusion process on the physicochemical, phy..:

Delgado-Murillo, Samuel Arturo ; Zazueta-Morales, José de Jesús ; Quintero-Ramos, Armando...
Biotecnia.  26 (2024)  1 - p. , 2024
Link: https://doi.org/10.18633..
 
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