| 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 | 145 | 2020 |
| Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch B Contreras-Jiménez, OL Torres-Vargas, ME Rodríguez-García Food chemistry 298, 124982, 2019 | 124 | 2019 |
| Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage ÁJ García-Salcedo, OL Torres-Vargas, A del Real, B Contreras-Jiménez, ... Food structure 16, 59-66, 2018 | 48 | 2018 |
| Physicochemical changes of starch during malting process of sorghum grain ME Oseguera-Toledo, B Contreras-Jiménez, E Hernández-Becerra, ... Journal of Cereal Science 95, 103069, 2020 | 42 | 2020 |
| Physicochemical changes in barley starch during malting B Contreras‐Jiménez, A Del Real, BM Millan‐Malo, M Gaytán‐Martínez, ... Journal of the Institute of Brewing 125 (1), 10-17, 2019 | 36 | 2019 |
| Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with … B Contreras-Jiménez, G Vázquez-Contreras, ... Food chemistry 283, 83-91, 2019 | 30 | 2019 |
| Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura B Contreras-Jiménez, E Morales-Sanchez, ML Reyes-Vega, ... CyTA-Journal of Food 12 (3), 263-270, 2014 | 28 | 2014 |
| Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits CJ Brenda, GM Marcela, FCJ de Dios, MS Eduardo Journal of Food Engineering 122, 72-77, 2014 | 27 | 2014 |
| Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour B Contreras‐Jiménez, M Gaytán‐Martínez, E Morales‐Sánchez, ... Cereal Chemistry 94 (2), 230-236, 2017 | 26 | 2017 |
| Physicochemical characterisation of starches from six potato cultivars native to the Colombian andean region P Pineda-Gomez, NM González, B Contreras-Jimenez, ... Potato Research 64, 21-39, 2021 | 23 | 2021 |
| Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties E Hernández‐Becerra, B Contreras‐Jiménez, A Vuelvas‐Solorzano, ... Cereal Chemistry 97 (2), 404-415, 2020 | 17 | 2020 |
| Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin”(grasshopper, Sphenarium purpurascens) flour B Contreras Jiménez, ME Oseguera Toledo, L Garcia Mier, ... CyTA-Journal of Food 18 (1), 527-534, 2020 | 15 | 2020 |
| Functional properties of extruded corn flour obtained at low temperature. B Contreras-Jiménez, E Morales-Sánchez, ML Reyes-Vega, ... | 7 | 2014 |
| Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla CM Enríquez-Castro, B Ramírez-Wong, BL Contreras-Jiménez, ... Applied Food Research 2 (2), 100198, 2022 | 6 | 2022 |
| Caracterización de harina de maíz instantánea obtenida por calentamiento óhmico BL Contreras Jiménez | 1 | 2009 |
| Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties CF Ramirez-Gutierrez, BL Contreras-Jimenez, SM Londoño-Restrepo International Journal of Biological Macromolecules, 131576, 2024 | | 2024 |
| Innovation in Nixtamalization by Extrusion Using the Wet Process CM Enríquez-Castro, B Contreras-Jiménez, E Morales-Sánchez IntechOpen, 2024 | | 2024 |
| Efecto del tiempo de acondicionamiento sobre las propiedades reológicas de masa de maíz nixtamalizada obtenida por extrusión BL Contreras Jiménez Contreras Jiménez Brenda Lidia, 0 | | |
Mario Enrique Rodriguez GarciaUniversidad Nacional Autónoma de MéxicoDirección de correo verificada de fata.unam.mx
