Kinetics of Thermal Softening of Six Legumes During Cooking von ANZALDUA-MORALES, A., QUINTERO, A., BALANDRAN, R.

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Texture of Pecans Measured by Sensory and Instrumental Means von OCÓN, A., ANZALDÚA-MORALES, A., QUINTERO, A., GASTÉLUM, G.

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Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching von QUINTERO-RAMOS, A., BOURNE, M.C., ANZALDÚA-MORALES, A.

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Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes von Anzaldua-Morales, A. (Universidad Autonoma de Chihauhua, Chihuahua Chih., Mexico), Bourne, M.C, Shomer, I

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Low-temperature blanch improves textural quality of French-fries von Aguilar, C.N. (Universidad Autonoma de Coahuila, Saltillo, Coah., Mexico.), Anzaldua-Morales, A, Talamas, R, Gastelum, G

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Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.) von Balandran-Quintana, R.R. (Universidad Autonoma de Chihuahua, Chihuahua, Mexico.), Barbosa-Canovas, G.V, Zazueta-Morales, J.J, Anzaldua-Morales, A, Quintero-Ramos, A

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Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology von Quintero-Ramos, A. (Instituto Tecnologico de Durango, Dgo, Mexico.), Bourne, M.C, Barnard, J, Anzaldua-Morales, A

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Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates von Anzaldúa-Morales, A., Brusewitz, G.H., Anderson, J.A.

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Characterization of reconstituted apple paste in terms of rehydration and firmness von BELTRAN-REYES, B, ORTEGA-RIVAS, E, ANZALDUA-MORALES, A

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LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS von QUINTERO-RAMOS, A., BOURNE, M., BARNARD, J., GONZÁLEZ-LAREDO, R., ANZALDÚA-MORALES, A., PENSABEN-ESQUIVEL, M., MÁRQUEZ-MELÉNDEZ, R.

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KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS von QUINTERO-RAMOS, A., BOURNE, M. C., BARNARD, J., ANZALDÚA-MORALES, A., GONZÁLEZ-LAREDO, R., PENSABEN-ESQUIVEL, M., MÁRQUEZ-MELÉNDEZ, R.

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Moisture content adjustment to modify texture of reduced-oil pecans von Anzaldua-Morales, A, Brusewitz, G.H, Maness, N.O

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INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS von ANZALDÚA-MORALES, A., BRUSEWITZ, G.H., JUNUS, S.

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Application of sensory profiles to the development of an instant hot cocoa mix von Pérez-Vargas, CG, Rodríguez, B, Anzaldúa-Morales, A, Torres, JV

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Relating sensory textural attributes of corn tortillas to some instrumental measurements von Reyes-Vega, M.L. (Universidad Autonoma de Coahuila, Saltillo, Mexico.), Peralta-Rodriguez, R.D, Anzaldua-Morales, A, Figueroa-Cardenas, J.D, Martinez-Bustos, F

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Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition von Domínguez, Rocio, Quintero-Ramos, Armando, Bourne, Malcolm, Barnard, John, Talamás-Abbud, Ricardo, Jiménez-Castro, Jorge, Anzaldúa-Morales, Antonio

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Relationship between the physical properties of dried beans and their textural characteristics after processing [Foods, baked beans] von Anzaldua-Morales, A, Brennan, J.G

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Fast Fourier transformation analysis of the force-displacement curve as a texture method related to fruit morphology von Brusewitz, G.H, Rigney, M.P, Anzaldua-Morales, A

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FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE‐DISPLACEMENT CURVE AS A TEXTURE METHOD RELATED TO FRUIT MORPHOLOGY1 von BRUSEWITZ, G.H., RIGNEY, M.P., ANZALDÚA‐MORALES, A.

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Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmez... von Beltrán-Reyes, B., Ortega-Rivas, E., Anzaldúa-Morales, A.

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