| Brewing temperature and particle size affect extraction kinetics of cold brew coffee in terms of its physicochemical, bioactive, and antioxidant properties R Castañeda-Rodríguez, S Mulík, C Ozuna Journal of Culinary Science & Technology 20 (4), 366-387, 2022 | 14 | 2022 |
| Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production ME Sosa‐Morales, LM Andaluz‐Mejía, R Cardona‐Herrera, ... International Journal of Food Science & Technology 57 (6), 3263-3267, 2022 | 5 | 2022 |
| Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes R Castañeda-Rodríguez, A Quiles, I Hernando, C Ozuna Food Research International, 114095, 2024 | 2 | 2024 |
| Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds R Castañeda-Rodríguez, V Larrea, I Hernando, C Ozuna International Journal of Gastronomy and Food Science 32, 100749, 2023 | 2 | 2023 |
| How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility R Castañeda-Rodríguez, A Quiles, E Llorca, C Ozuna Applied Food Research 4 (1), 100414, 2024 | | 2024 |
| Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.) R Razo-Belmán, R Castañeda-Rodríguez, M Heil, C Ozuna Food Chemistry Advances, 100707, 2024 | | 2024 |
César OzunaUniversidad de GuanajuatoVerified email at ugto.mx
