| Amylose-lipid complex formation from extruded maize starch mixed with fatty acids JE Cervantes-Ramírez, AH Cabrera-Ramirez, E Morales-Sánchez, ... Carbohydrate polymers 246, 116555, 2020 | 153 | 2020 |
| Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties M Gaytán-Martínez, ÁH Cabrera-Ramírez, E Morales-Sánchez, ... Journal of Cereal Science 77, 1-8, 2017 | 52 | 2017 |
| Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties I Luzardo-Ocampo, AK Ramírez-Jiménez, ÁH Cabrera-Ramírez, ... Food chemistry 309, 125684, 2020 | 45 | 2020 |
| Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion AH Cabrera-Ramírez, I Luzardo-Ocampo, AK Ramírez-Jiménez, ... Food Research International 134, 109234, 2020 | 34 | 2020 |
| Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) FG Castro-Campos, AH Cabrera-Ramírez, E Morales-Sánchez, ... Food Chemistry 348, 129092, 2021 | 25 | 2021 |
| Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch E Morales-Sánchez, AH Cabrera-Ramírez, M Gaytán-Martínez, ... International Journal of Biological Macromolecules 188, 620-627, 2021 | 23 | 2021 |
| Relationship between the corneous and floury endosperm content and the popped sorghum quality AH Cabrera-Ramírez, FG Castro-Campos, M Gaytán-Martínez, ... Journal of Cereal Science 95, 102999, 2020 | 17 | 2020 |
| Structural changes in popped sorghum starch and their impact on the rheological behavior AH Cabrera-Ramírez, E Morales-Sánchez, G Méndez-Montealvo, ... International Journal of Biological Macromolecules 186, 686-694, 2021 | 16 | 2021 |
| Effect of extrusion on the crystalline structure of starch during RS5 formation AH Cabrera-Ramírez, E Cervantes-Ramírez, E Morales-Sánchez, ... Polysaccharides 2 (1), 187-201, 2021 | 14 | 2021 |
| Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish MF Dorantes-Campuzano, AH Cabrera-Ramírez, ME Rodríguez-García, ... Applied Food Research 2 (1), 100078, 2022 | 9 | 2022 |
| Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties AH Cabrera-Ramírez, M Gaytán-Martínez, E Gonzáles-Jasso, ... Food Hydrocolloids 135, 108129, 2023 | 7 | 2023 |
| Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage AH Cabrera-Ramírez, D Morales-Koelliker, VG Aguilar-Raymundo Scientia Agropecuaria 12 (3), 385-391, 2021 | 4 | 2021 |
| High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization FG Castro-Campos, E Morales-Sánchez, ÁH Cabrera-Ramírez, ... Innovative Food Science & Emerging Technologies 87, 103417, 2023 | 2 | 2023 |
| Efecto de la cocción térmico alcalina sobre los factores antinutricios y nutricios presentes en dos variedades de sorgo (Sorghum Bicolor (L.) Moench) AH Cabrera Ramírez Cabrera Ramírez Angel Humberto, 2015 | 2 | 2015 |
| Behavior of Pasting Properties of Ohmic‐Heated Corn Starch Versus Moisture and Temperature Applied E Morales‐Sánchez, M Gaytán‐Martínez, ME Rodriguez‐García, MM BM, ... Starch‐Stärke, 2200245, 2023 | 1 | 2023 |
| Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches JE Dominguez-Ayala, G Méndez-Montealvo, AH Cabrera-Ramírez, ... CyTA-Journal of Food 22 (1), 2333900, 2024 | | 2024 |
| Interactions of Native Maize Starch Components with Pectin Using Extrusion MF Dorantes‐Campuzano, M Villamiel, AH Cabrera‐Ramírez, ... Starch‐Stärke, 2300139, 2024 | | 2024 |
| Antioxidant Activity, Total Phenolic, Tannin, and Flavonoid Content of Five Plants Used in Traditional Medicine in Penjamo, Guanajuato JA Barajas‐Ramírez, AH Cabrera‐Ramírez, VG Aguilar‐Raymundo Chemistry & Biodiversity 20 (1), e202200834, 2023 | | 2023 |
| Alternative technologies for the production of popped sorghum: a comparative study GG Vázquez-Sosa, AH Cabrera-Ramírez, ML Reyes-Vega, ... Journal of Food Science and Technology 60 (1), 103-113, 2023 | | 2023 |
| Cambios microestructurales generados en el almidón de sorgo explotado (Sorghum bicolor L. Moench) y su impacto sobre sus propiedades reológicas ÁH Cabrera Ramírez | | |
Marcela Gaytán-MartínezPosgrado en Ciencia y Tecnología de Alimentos. Facultad de Química Universidad Autónoma de QuerétaroDirección de correo verificada de uaq.mx
