| Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread JMB S Verdú, F Vásquez, R Grau, E Ivorra, AJ Sánchez Food Control 62, 373-380, 2016 | 81 | 2016 |
| Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage RG Samuel Verdú, Francisco Vásquez, Eugenio Ivorra, Antonio J Sánchez, Jose ... Journal of cereal science 65, 67-73, 2015 | 52 | 2015 |
| Phenolic acids, antioxidant capacity, and estimated glycemic index of cookies added with brewer’s spent grain NG Heredia-Sandoval, MC Granados-Nevárez, AM Calderón de la Barca, ... Plant Foods for Human Nutrition 75, 41-47, 2020 | 51 | 2020 |
| Efecto de la sustitución de harina de trigo con harina de quinoa (Chenopodium quinoa) sobre las propiedades reológicas de la masa y texturales del pan F Vasquez-Lara, S Verdú Amat, AR Islas, JM Barat Baviera, R Grau Meló Revista iberoamericana de tecnología postcosecha 17 (2), 307-317, 2016 | 48 | 2016 |
| Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch MI Silvas‐García, B Ramírez‐Wong, PI Torres‐Chávez, LA Bello‐Pérez, ... Starch‐Stärke 68 (11-12), 1103-1110, 2016 | 32 | 2016 |
| Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties RG Samuel Verdú, Francisco Vásquez, Eugenio Ivorra, Antonio J Sánchez, José ... Journal of food engineering 192, 45-52, 2017 | 26 | 2017 |
| Development and evaluation of a nutritionally enhanced multigrain tortilla snack AR Islas-Rubio, AMC de la Barca, LE Molina-Jacott, ... Plant foods for human nutrition 69, 128-133, 2014 | 24 | 2014 |
| Efecto de la sustitución de harina de trigo con harina de avena, maíz y sorgo sobre las propiedades reológicas de la masa, texturales y sensoriales del pan FV Lara, SV Amat, ARI Rubio, JMB Baviera, RG Meló, RC Peñuelas Investigación y ciencia de la Universidad Autónoma de Aguascalientes, 19-26, 2017 | 23 | 2017 |
| Formulación y elaboración de pastelillos tipo brownies con más fibra y menos calorías que los convencionales AR Islas-Rubio, A Hernández-Zepeda, AM Calderón de la Barca, ... Archivos latinoamericanos de nutrición 62 (2), 185-191, 2012 | 16 | 2012 |
| Arabinoxylans Release from Brewers’ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the … JG Cervantes-Ramirez, F Vasquez-Lara, A Sanchez-Estrada, ... Foods 11 (10), 1415, 2022 | 12 | 2022 |
| Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours F Vásquez, S Verdú, AR Islas, JM Barat, R Grau Cogent Food & Agriculture 2 (1), 1269979, 2016 | 10 | 2016 |
| Propiedades reológicas y composición proteica: parámetros de calidad en harinas de líneas experimentales de trigo F Vásquez-Lara, MA Camacho-Casas, MC Granados-Nevárez, ... Biotecnia 11 (2), 29-36, 2009 | 9 | 2009 |
| 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 | 8 | 2022 |
| Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines AR Islas-Rubio, K Chávez-Quiroz, F Vásquez-Lara, B Silva-Espinoza, ... Agricultural Sciences 2 (03), 181, 2011 | 8 | 2011 |
| Efecto del tratamiento térmico en harina de avena utilizada en la sustitución de harina de trigo para la elaboración de pan F Vásquez-Lara, S Verdú-Amat, AR Islas-Rubio, JM Barat-Baviera, ... Biotecnia 23 (2), 55-64, 2021 | 7 | 2021 |
| Utilización de fibra de avena con diferente tamaño de partícula en panificación: efecto reológico y textural DL Cordero Fernández, MC Granados Nevárez, AR Islas Rubio, ... Revista Mexicana de Ciencias Agrícolas 11 (1), 161-173, 2020 | 7 | 2020 |
| Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour JC Ramirez-Suarez, AR Islas-Rubio, LC Montoya-Ballesteros, ... CyTA-Journal of Food 10 (1), 57-62, 2012 | 7 | 2012 |
| VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITION JE Gerardo-Rodríguez, B Ramírez-Wong, PI Torres-Chávez, ... Biotecnia 21 (1), 68-78, 2019 | 4 | 2019 |
| An overview of cholla (Cylindropuntia spp.) from Sonora, Mexico RR Balandrán-Quintana, A González-León, AR Islas-Rubio, ... Journal of the Professional Association for Cactus Development 20, 162-176, 2018 | 4 | 2018 |
| Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality AR Islas-Rubio, F Laborin-Escalante, F Vásquez-Lara, ... Plant Foods for Human Nutrition 78 (2), 314-319, 2023 | 3 | 2023 |
