Perfil Público

  • Facultad Interdisciplinaria de Ciencias Biológicas y de Salud
  • Departamento de Investigación y Posgrado En Alimentos

Publicaciones Listado de las ultimas publicaciones de investigación científica

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 Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality (2021)
 Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies (2022)
 Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement (2020)
 Antioxidant, antimutagenic and cytoprotective properties of hydrosos pistachio nuts (2019)
 Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends (2017)
 Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends (2015)
 Erratum (2013)
 Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México (2013)
 Composites of chitosan with acid-soluble collagen from jumbo squid (Dosidicus gigas) by-products (2011)
 Improvements in the Shelf Life of Commercial Corn Dry Masa Flour (CMF) by Reducing Lipid Oxidation (2011)