Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates von Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P.I., Figueroa-Cárdenas, J.D., López-Cervantes, J., Barrón-Hoyos, J.M., Morales-Rosas, I.

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Germination of Salicornia bigelovii Ecotypes under Stressing Conditions of Temperature and Salinity and Ameliorative Effects of Plant Growth-promoting Bacteria von Rueda-Puente, E.O, García-Hernández, J.L, Preciado-Rangel, P, Murillo-Amador, B, Tarazón-Herrera, M.A, Flores-Hernández, A, Holguin-Peña, J, Aybar, A.N, Barrón Hoyos, J.M, Weimers, D, Mwandemele, O, Kaaya, G, Mayoral, J.L, Troyo-Diéguez, E

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Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties von Silvas‐García, M.I, Ramírez‐Wong, B, Torres‐Chávez, P.I, Carvajal‐Millan, E, Barrón‐Hoyos, J.M, Bello‐Pérez, L.A, Quintero‐Ramos, A

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Chemical, physicochemical, and nutritional evaluation of plantago (Plantago ovata Forsk) von Romero-Baranzini, A.L, Rodriguez, O.G, Yanez-Farias, G.A, Barron-Hoyos, J.M, Rayas-Duarte, P

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Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo von Yañez-Farias, G.A., Bernal-Aguilar, V., Ramírez-Rodríguez, L., Barrón-Hoyos, J.M.

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A high protein product from chickpeas (Cicer arietinum L.) by ultrafiltration. Preparation and functional properties von Romero-Baranzini, A.L. (Universidad de Sonara, Sonara, Mexico.), Yanez-Farias, G.A, Barron-Hoyos, J.M

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Particle size, salt concentration and temperature effects on nitrogen extraction of chickpea (Cicer arietinum) by response surface methodology von Yanez-Farias, G.A. (Universidad de Sonora, Sonora, Mexico.), Romero-Baranzini, A.L, Barron-Hoyos, J.M

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