| Amylose-lipid complex formation from extruded maize starch mixed with fatty acids JE Cervantes-Ramírez, AH Cabrera-Ramirez, E Morales-Sánchez, ... Carbohydrate Polymers 246, 116555, 2020 | 167 | 2020 |
| Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content R Elias-Orozco, A Castellanos-Nava, M Gaytan-Martinez, ... Food Additives & Contaminants 19 (9), 878-885, 2002 | 126 | 2002 |
| Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds AK Ramírez-Jiménez, M Gaytán-Martínez, E Morales-Sánchez, ... LWT 89, 674-680, 2018 | 105 | 2018 |
| In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds K Vázquez-Sánchez, N Martinez-Saez, M Rebollo-Hernanz, ... Food chemistry 261, 253-259, 2018 | 86 | 2018 |
| Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro … I Luzardo-Ocampo, R Campos-Vega, M Gaytán-Martínez, ... Food Research International 100, 304-311, 2017 | 77 | 2017 |
| Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity MC Cortez-Trejo, M Gaytán-Martínez, ML Reyes-Vega, S Mendoza Trends in Food Science & Technology 116, 303-317, 2021 | 74 | 2021 |
| The extrusion process as an alternative for improving the biological potential of sorghum bran: Phenolic compounds and antiradical and anti‐inflammatory capacity NJ Salazar Lopez, G Loarca-Piña, R Campos-Vega, M Gaytán Martínez, ... Evidence‐Based Complementary and Alternative Medicine 2016 (1), 8387975, 2016 | 69 | 2016 |
| Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties M Gaytán-Martínez, ÁH Cabrera-Ramírez, E Morales-Sánchez, ... Journal of Cereal Science 77, 1-8, 2017 | 61 | 2017 |
| Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches NA Lopez-Rodriguez, M Gaytán-Martínez, M de la Luz Reyes-Vega, ... Plant Foods for Human Nutrition 75, 447-457, 2020 | 60 | 2020 |
| Propiedades físicas del grano y calidad de los grupos raciales de maíces nativos (criollos) de México JD Figueroa Cárdenas, DE Narváez González, A Mauricio Sánchez, ... Revista fitotecnia mexicana 36, 305-314, 2013 | 58 | 2013 |
| High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas MG Vázquez-Carrillo, D Santiago-Ramos, M Gaytán-Martínez, ... LWT-Food Science and Technology 60 (1), 156-161, 2015 | 50 | 2015 |
| Health benefits of mango by‐products A Wall‐Medrano, FJ Olivas‐Aguirre, JF Ayala‐Zavala, ... Food wastes and by‐products: Nutraceutical and Health Potential, 159-191, 2020 | 48 | 2020 |
| Microstructure of starch granule related to kernel hardness in corn M Gaytán-Martínez, JD Figueroa-Cárdenas, ML Reyes-Vega, ... Revista Fitotecnia Mexicana 29 (Es2), 135-139, 2006 | 48 | 2006 |
| Resistant starch formation in tortillas from an ecological nixtamalization process D Santiago‐Ramos, JD Figueroa‐Cárdenas, JJ Véles‐Medina, ... Cereal Chemistry 92 (2), 185-192, 2015 | 47 | 2015 |
| Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties I Luzardo-Ocampo, AK Ramírez-Jiménez, ÁH Cabrera-Ramírez, ... Food chemistry 309, 125684, 2020 | 46 | 2020 |
| Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process AK Ramírez-Jiménez, J Rangel-Hernández, E Morales-Sánchez, ... Food Chemistry 276, 57-62, 2019 | 46 | 2019 |
| Effect of lactic and citric acid on the stability of B‐aflatoxins in extrusion‐cooked sorghum A Méndez‐Albores, F Martínez‐Bustos, M Gaytán‐Martínez, ... Letters in applied microbiology 47 (1), 1-7, 2008 | 46 | 2008 |
| Physicochemical changes in barley starch during malting B Contreras‐Jiménez, A Del Real, BM Millan‐Malo, M Gaytán‐Martínez, ... Journal of the Institute of Brewing 125 (1), 10-17, 2019 | 44 | 2019 |
| Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of … D Treviño‐Mejía, DA Luna‐Vital, M Gaytán‐Martínez, S Mendoza, ... Journal of Food Quality 39 (6), 569-579, 2016 | 41 | 2016 |
| Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion AH Cabrera-Ramírez, I Luzardo-Ocampo, AK Ramírez-Jiménez, ... Food Research International 134, 109234, 2020 | 39 | 2020 |
Eduardo Morales SanchezInstituto Politécnico Nacional. CICATA-IPN. Unidad QuerétaroVerified email at ipn.mx
