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2024
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Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink
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2022
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Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
Cogent Food & Agriculture,
2022
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2022
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Cogent Food & Agriculture,
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Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink
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Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics
Foods,
2021
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Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour
CyTA - Journal of Food,
2020
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Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas
Cereal Chemistry,
2019
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Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas
Cereal Chemistry,
2018
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Fortification of Commercial Nixtamalized Maize (Zea maysL.) with Common Bean (Phaseolus vulgarisL.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties
Journal of Food Quality,
2016
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Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties
Journal of Food Quality,
2016
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Tortillas
2015
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Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins
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2015
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Cereal Chemistry,
2015
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