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Fingerprint Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

  • 9 Similar Profiles

Research Output

  • 75 Citations
  • 5 h-Index
  • 7 Article

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Rodríguez-Martínez, N. A., Salazar-García, M. G., Ramírez-Wong, B., Islas-Rubio, A. R., Platt-Lucero, L. C., Morales-Rosas, I., Marquez-Melendez, R. & Martínez-Bustos, F., 19 Sep 2015, In : Plant Foods for Human Nutrition. p. 275-280 6 p.

Research output: Contribution to journalArticle

  • 7 Scopus citations

    Effect of extrusion temperature, moisture content and screw speed on the functional properties of aquaculture balanced feed

    Rodríguez-Miranda, J., Gomez-Aldapa, C. A., Castro-Rosas, J., Ramírez-Wong, B., Vivar-Vera, M. A., Morales-Rosas, I., Medrano-Roldan, H. & Delgado, E., 1 Jan 2014, In : Emirates Journal of Food and Agriculture. p. 659-671 13 p.

    Research output: Contribution to journalArticle

  • 5 Scopus citations

    Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology

    Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., De Figueroa-Cárdenas, J. D., Barrón-Hoyos, J. M., Morales-Rosas, I., García, N. P. & Gutiérrez-Dorado, R., 1 Dec 2014, In : Molecules. p. 21066-21084 19 p.

    Research output: Contribution to journalArticle

  • 7 Scopus citations

    Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

    Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D., López-Cervantes, J., Barrón-Hoyos, J. M. & Morales-Rosas, I., 11 Jul 2013, In : CYTA - Journal of Food. p. 29-37 9 p.

    Research output: Contribution to journalArticle

  • 18 Scopus citations

    Effect of xylanase on extruded nixtamalized corn flour and tortilla: Physicochemical and rheological characteristics

    Platt-Lucero, L. C., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., Sánchez-Machado, D. I., Carvajal-Millan, E., Martínez-Bustos, F., Quintero-Ramos, A. & Morales-Rosas, I., 1 Apr 2013, In : Journal of Food Process Engineering. p. 179-186 8 p.

    Research output: Contribution to journalArticle

  • 11 Scopus citations