| Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion D Neder-Suárez, A Quintero-Ramos, CO Meléndez-Pizarro, ... Lwt 146, 111414, 2021 | 29 | 2021 |
| Physicochemical changes and resistant-starch content of extruded cornstarch with and without storage at refrigerator temperatures D Neder-Suárez, CA Amaya-Guerra, A Quintero-Ramos, E Pérez-Carrillo, ... Molecules 21 (8), 1064, 2016 | 25 | 2016 |
| Optimization of an extrusion cooking process to increase formation of resistant starch from corn starch with addition of citric acid D Neder‐Suárez, CA Amaya‐Guerra, E Pérez‐Carrillo, ... Starch‐Stärke 72 (3-4), 1900150, 2020 | 19 | 2020 |
| Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans MÁ Sánchez-Madrigal, D Neder-Suárez, A Quintero-Ramos, ... Food Science and Technology 35, 552-560, 2015 | 16 | 2015 |
| Resistant starch formation from corn starch by combining acid hydrolysis with extrusion cooking and hydrothermal storage D Neder‐Suárez, CA Amaya‐Guerra, JG Báez‐González, ... Starch‐Stärke 70 (5-6), 1700118, 2018 | 15 | 2018 |
| Anthocyanins and functional compounds change in a third-generation snacks prepared using extruded blue maize, black bean, and chard: An optimization D Neder-Suárez, D Lardizabal-Gutiérrez, JJ Zazueta-Morales, ... Antioxidants 10 (9), 1368, 2021 | 9 | 2021 |
| Effect of ultrasound on the carbohydrate extraction from sotol plants (Dasylirion wheeleri) at different powers and temperatures MÁ Sánchez-Madrigal, VR Beltrán-Verdugo, A Quintero-Ramos, ... Revista Mexicana de Ingeniería Química 16 (3), 845-859, 2017 | 5 | 2017 |
| Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An … D Neder‐Suárez, D Lardizábal‐Gutiérrez, CO Meléndez‐Pizarro, ... Starch‐Stärke 75 (1-2), 2200158, 2023 | 4 | 2023 |
| Effect of using alternative flours on the development and characteristics of a third-generation snacks D Neder-Suárez, JA Vázquez-Rodríguez, BE González-Martínez, ... Food Chemistry Advances 4, 100571, 2024 | 3 | 2024 |
| Determination of Phenolic Compounds in Blue Corn Flour (Zea mays L.) Produced and/or Metabolized by Colletotrichum gloeosporioides in a Fermentation Process G Villarreal-Rodríguez, J Escajeda-García, N Amaya-Olivas, ... Fermentation 8 (6), 243, 2022 | 3 | 2022 |
| The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris) M Martinez-Ceniceros, K Fernandez-Monreal, LE Domínguez-Ordaz, ... Food Science and Technology 42, e94721, 2022 | 3 | 2022 |
| Efecto de la extrusión-cocción en la formación de almidón resistente. D Neder Suárez, A Quintero Ramos, CA Amaya Guerra Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 1 (1), 36-41, 2016 | 3 | 2016 |
| El género Fouquieria: descripción y revisión de aspectos etnobotánicos, fitoquímicos y biotecnológicos L Nevárez-Prado, BA Rocha-Gutiérrez, D Neder-Suárez, M Teresa, ... Tecnociencia Chihuahua 15, 186-220, 2021 | 2 | 2021 |
| Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth JL Tobías-Espinoza, CA Amaya-Guerra, MG Ruíz-Gutiérrez, ... British Food Journal, 2024 | 1 | 2024 |
| Características fisicoquímicas y sensoriales de productos extruidos y expandidos por microondas elaborados de maíz azul, espinacas y frijol negro D Neder-Suárez, JAV Rodríguez, MJ Rodríguez-Roque, ... Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 8 (1), 24-30, 2023 | 1 | 2023 |
| Comparación de métodos físicos-químicos en la producción de almidón resistente. D Neder Suárez, A Quintero Ramos, CA Amaya Guerra, T Galicia García, ... Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 1 (2), 53-58, 2016 | 1 | 2016 |
| Polysaccharides as Wall Materials in Microencapsulation of Bioactive Compounds for Food Preservation JM TIRADO-GALLEGOS, JC BUSTILLOS-RODRÍGUEZ, ... Sustainable Agricultural and Food Systems Engineering: New Research …, 2024 | | 2024 |
| Bioaccessibility and potential bioactivity of fresh and mature fava bean flavonoids DS De León, LF Méndez-López, BE González-Martínez, MLC Lomelí, ... Applied Food Research 4 (2), 100523, 2024 | | 2024 |
| Microencapsulation of pitaya juice (Stenocereus stellatus) by spray drying using mixtures of fructans, whey protein, and modified starch as carrier agents MA Soto-Dagnino, MÁ Sánchez-Madrigal, E Heredia-Olea, ... Biotecnia 26, 486-498, 2024 | | 2024 |
| Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides G Villarreal-Rodríguez, JM Escajeda-García, L Chen, N Amaya-Olivas, ... Gels 10 (5), 314, 2024 | | 2024 |
