José Alberto Ramírez de León
José Alberto Ramírez de León
Verified email at docentes.uat.edu.mx
TitleCited byYear
Kinetic study of the acid hydrolysis of sugar cane bagasse
R Aguilar, JA Ramırez, G Garrote, M Vázquez
Journal of food engineering 55 (4), 309-318, 2002
5112002
Study of the hydrolysis of sugar cane bagasse using phosphoric acid
S Gámez, JJ González-Cabriales, JA Ramírez, G Garrote, M Vázquez
Journal of food engineering 74 (1), 78-88, 2006
2772006
Hydrolysis of sugar cane bagasse using nitric acid: a kinetic assessment
A Rodrıguez-Chong, JA Ramı́rez, G Garrote, M Vázquez
Journal of Food Engineering 61 (2), 143-152, 2004
2752004
Hydrolysis of sorghum straw using phosphoric acid: Evaluation of furfural production
M Vázquez, M Oliva, SJ Tellez-Luis, JA Ramírez
Bioresource Technology 98 (16), 3053-3060, 2007
1682007
Production of xylose from sorghum straw using hydrochloric acid
A Herrera, SJ Téllez-Luis, JA Ramırez, M Vázquez
Journal of Cereal Science 37 (3), 267-274, 2003
1432003
Polysaccharide-based films and coatings for food packaging: A review
P Cazón, G Velazquez, JA Ramírez, M Vázquez
Food Hydrocolloids 68, 136-148, 2017
1142017
Effect of the hydrochloric acid concentration on the hydrolysis of sorghum straw at atmospheric pressure
A Herrera, SJ Téllez-Luis, JJ González-Cabriales, JA Ramı́rez, ...
Journal of food engineering 63 (1), 103-109, 2004
1142004
Effect of pectins on the gelling properties of surimi from silver carp
AM Barrera, JA Ramırez, JJ González-Cabriales, M Vázquez
Food Hydrocolloids 16 (5), 441-447, 2002
1142002
Mathematical modelling of hemicellulosic sugar production from sorghum straw
SJ Tellez-Luis, JA Ramırez, M Vázquez
Journal of Food Engineering 52 (3), 285-291, 2002
1112002
Modeling of the hydrolysis of sugar cane bagasse with hydrochloric acid
G Bustos, JA Ramírez, G Garrote, M Vázquez
Applied biochemistry and biotechnology 104 (1), 51-68, 2003
1052003
Fish myosin aggregation as affected by freezing and initial physical state
JA Ramiarez, MO Martian‐Polo, E Bandman
Journal of Food Science 65 (4), 556-560, 2000
1022000
Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams
J Ramirez, R Uresti, S Téllez, M Vázquez
Journal of Food Science 67 (5), 1778-1784, 2002
872002
Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: a review
JA Ramírez, RM Uresti, G Velazquez, M Vázquez
Food Hydrocolloids 25 (8), 1842-1852, 2011
832011
Low‐salt restructured fish products using microbial transglutaminase as binding agent
SJ Téllez‐Luis, RM Uresti, JA Ramirez, M Vazquez
Journal of the Science of Food and Agriculture 82 (9), 953-959, 2002
832002
Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein
JA Ramırez, M Barrera, OG Morales, M Vázquez
Food Hydrocolloids 16 (1), 11-16, 2002
812002
Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)
RM Uresti, SJ Téllez-Luis, JA Ramırez, M Vázquez
Food Chemistry 86 (2), 257-262, 2004
802004
Surimi gels from striped mullet (Mugil cephalus) employing microbial transglutaminase
JA Ramı́rez, R Rodrı́guez-Sosa, OG Morales, M Vázquez
Food Chemistry 70 (4), 443-449, 2000
692000
Manufacture of fermentable sugar solutions from sugar cane bagasse hydrolyzed with phosphoric acid at atmospheric pressure
S Gámez, JA Ramírez, G Garrote, M Vázquez
Journal of agricultural and food chemistry 52 (13), 4172-4177, 2004
672004
Surimi of fish species from the Gulf of Mexico: evaluation of the setting phenomenon
OG Morales, JA Ramı́rez, DI Vivanco, M Vázquez
Food Chemistry 75 (1), 43-48, 2001
652001
Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder …
RM Uresti, G Velazquez, M Vázquez, JA Ramírez, JA Torres
Food Chemistry 94 (2), 202-209, 2006
612006
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Articles 1–20