| Effect of leavening time on LAOS properties of yeasted wheat dough J Alvarez-Ramirez, Y Carrera-Tarela, H Carrillo-Navas, EJ Vernon-Carter, ... Food hydrocolloids 90, 421-432, 2019 | 35 | 2019 |
| Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions S Garcia-Diaz, C Hernandez-Jaimes, HB Escalona-Buendia, ... Food chemistry 207, 139-147, 2016 | 32 | 2016 |
| Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread H Carrillo-Navas, AY Guadarrama-Lezama, EJ Vernon-Carter, ... Journal of food science and technology 53, 3996-4006, 2016 | 25 | 2016 |
| Fractality in coffee bean surface for roasting process M Gabriel-Guzmán, VM Rivera, Y Cocotle-Ronzón, S García-Díaz, ... Chaos, Solitons & Fractals 99, 79-84, 2017 | 22 | 2017 |
| Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas EJ Vernon‐Carter, J Alvarez‐Ramirez, M Meraz, LA Bello‐Perez, ... Journal of the Science of Food and Agriculture 100 (3), 1238-1245, 2020 | 19 | 2020 |
| Rheological and thermal properties of dough and textural andmicrostructural characteristics of bread with pulque as leavening agent EJ Vernon-Carter, S Garcia-Diaz, I Reyes, H Carrillo-Navas, ... International Journal of Gastronomy and Food Science, 39-48, 2017 | 18 | 2017 |
| A novel, simple, economic and effective method for retarding maize tortilla staling J Alvarez‐Ramirez, S Garcia‐Diaz, EJ Vernon‐Carter, LA Bello‐Perez Journal of the Science of Food and Agriculture 98 (12), 4403-4410, 2018 | 15 | 2018 |
| In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80 EJ Vernon-Carter, J Alvarez-Ramirez, LA Bello-Perez, ... International journal of biological macromolecules 116, 715-720, 2018 | 13 | 2018 |
| Serratin a new metabolite obtained from Serratia marcescens, a bacterium isolated from the microflora associated with banana plantations M Luna, S García, O García, Á Trigos Natural Product Research 27 (1), 49-53, 2013 | 12 | 2013 |
| Gaining insights into α‑amylase inhibition by glucose through mathematical modeling and analysis of the hydrolysis kinetics of gelatinized corn starch dispersions EJ Vernon-Carter, J Alvarez-Ramirez, M Meraz, S Garcia-Diaz International journal of biological macromolecules 132, 766-771, 2019 | 11 | 2019 |
| Effect of fat type on starch and protein digestibility of traditional tamales ME Rodríguez‐Huezo, PC Flores‐Silva, S Garcia‐Diaz, M Meraz, ... Starch‐Stärke 70 (5-6), 1700286, 2018 | 11 | 2018 |
| Microstructural changes and in vitro digestibility of maize starch treated with different calcium compounds used in nixtamalization processes C Roldan‐Cruz, S Garcia‐Diaz, A Garcia‐Hernandez, J Alvarez‐Ramirez, ... Starch‐Stärke 72 (9-10), 1900303, 2020 | 8 | 2020 |
| The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast EJ Vernon-Carter, J Alvarez-Ramirez, LA Bello-Perez, ... Journal of cereal science 82, 216-222, 2018 | 6 | 2018 |
| Spatial variation of in vitro starch and protein digestibility in white wheat bread J Alvarez‐Ramirez, E Rodriguez‐Huezo, M Meraz, S Garcia‐Diaz, ... Starch‐Stärke 70 (5-6), 1800025, 2018 | 6 | 2018 |
| Opuntia ficus-indica mucilage reduces wheat starch in vitro digestibility I Reyes, ME Rodríguez-Huezo, S Garcia-Diaz Revista Mexicana de Ingeniería Química 22 (2), 1-10, 2023 | 1 | 2023 |
| Effect of SiO2 nanoparticles in the physicochemical, mechanical, and structural properties of sweet potato starch edible films D Martínez-Prigadá, L Acosta-Domínguez, M Martínez-Minaya, ... Revista Mexicana de Ingeniera Quimica 21 (3), Bio2919, 2022 | 1 | 2022 |
| Effect of SiO2 nanoparticles in the physicochemical, mechanical, and structural properties of sweet potato starch edible films Efecto de las nanopartículas de SiO2 en las … D Martínez-Prigadá, L Acosta-Domínguez, M Martínez-Minaya, ... | | |
| Opuntia ficus-indica mucilage reduces wheat starch in vitro digestibility El mucílago de Opuntia ficus-indica reduce la digestibilidad in vitro del almidón de trigo I Reyes, ME Rodríguez-Huezo, S Garcia-Diaz | | |
