Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity von Cortez-Trejo, M.C., Gaytán-Martínez, M., Reyes-Vega, M.L., Mendoza, S.

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Alternative technologies to the traditional nixtamalization process: Review von Ramírez-Araujo, Hugo, Gaytán-Martínez, M., Reyes-Vega, M.L.

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Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread von Sánchez-Ortiz, L.K., Sánchez-Quezada, V., Gaytán-Martínez, M., Cuellar-Nuñez, M.L., Loarca-Piña, G.

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Behavior of Pasting Properties of Ohmic‐Heated Corn Starch Versus Moisture and Temperature Applied von Morales‐Sánchez, E., Gaytán‐Martínez, M., Rodriguez‐García, M. E., B. M., Millan‐Malo, Cabrera‐Ramírez, A. H.

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Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion von Cabrera-Ramírez, A.H., Luzardo-Ocampo, I., Ramírez-Jiménez, A.K., Morales-Sánchez, E., Campos-Vega, R., Gaytán-Martínez, M.

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Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker von Morales-Polanco, E., Campos-Vega, R., Gaytán-Martínez, M., Enriquez, L.G., Loarca-Piña, G.

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Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish von Dorantes-Campuzano, M.F., Cabrera-Ramírez, A.H., Rodríguez-García, M.E., Palacios-Rojas, N., Preciado-Ortíz, R.E., Luzardo-Ocampo, I., Gaytán Martínez, M.

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Effect of lactic and citric acid on the stability of B-aflatoxins in extrusion-cooked sorghum von Méndez-Albores, A, Martínez-Bustos, F, Gaytán-Martínez, M, Moreno-Martínez, E

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Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating: Influence of moderate electric field von Barrón-García, O.Y., Morales-Sánchez, E., Gaytán-Martínez, M.

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Relationship between the corneous and floury endosperm content and the popped sorghum quality von Cabrera-Ramírez, A.H., Castro-Campos, F.G., Gaytán-Martínez, M., Morales-Sánchez, E.

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Ohmic heating pretreatment accelerates black garlic processing von Ríos-Ríos, K.L., Gaytán-Martínez, M., Rivera-Pastrana, D.M., Morales-Sánchez, E., Villamiel, M., Montilla, A., Mercado-Silva, E.M., Vázquez-Barrios, M.E.

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Physico-chemical properties and quality assessment of corn flour processed by a continuous ohmic heating system and traditional nixtamalization von Ménera-López, I., Gaytán-Martínez, M., Reyes-Vega, M.L., Morales-Sánchez, E., Figueroa, J.D.C.

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Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura von Contreras-Jiménez, B., Morales-Sánchez, E., Reyes-Vega, M.L., Gaytán-Martínez, M.

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Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study von Cortez-Trejo, M.C., Wall-Medrano, A., Gaytán-Martínez, M., Mendoza, S.

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Effect of Traditional Nixtamalization Process on Starch Annealing and the Relation to Pozole Quality von Figueroa, J.D.C., Véles-Medina, J.J., Tolentino-López, E.M., Gaytán-Martínez, M., Aragón-Cuevas, F., Palacios, N., Willcox, M.

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Application of dielectric cooking in the elaboration of instant maize flour for the preparation of corn and tortilla chips von Gaytán Martínez, M, Martínez-Bustos, F, Morales Sánchez, E

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Physicochemical changes in barley starch during malting von Contreras‐Jiménez, Brenda, Del Real, Alicia, Millan‐Malo, Beatriz M., Gaytán‐Martínez, Marcela, Morales‐Sánchez, Eduardo, Rodríguez‐García, Mario E.

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Uso de la matriz hemostática Floseal® en el control de la hemorragia obstétrica: estudio de seguimiento y costos asociados con el tratamiento von Martínez-Gaytán, Torcida-González, ME, Félix-Zamudio, LL, Álvarez-Chávez, LD, Barrientos-Navarro, MC, Briones-Lara

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Native corn (Zea mays L., cv. ‘Elotes Occidentales’) polyphenols extract reduced total cholesterol and triglycerides levels, and decreased lipid accumulation in mice fed a high-fat... von Lee-Martínez, Sarah N., Luzardo-Ocampo, Ivan, Vergara-Castañeda, Haydé A., Vasco-Leal, Jose F., Gaytán-Martínez, Marcela, Cuellar-Nuñez, M. Liceth

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Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS 2 von Rojas-Molina, Isela, Nieves-Hernandez, María G, Gutierrez-Cortez, Elsa, Barrón-García, Oscar Y, Gaytán-Martínez, Marcela, Rodriguez-Garcia, M E

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