N. Jacobo-Valenzuela

发表

Chemical and physicochemical characterization of winter squash (Cucurbita moschata D.).

N. Jacobo-Valenzuela, J. Zazueta‐Morales, J. Gallegos‐Infante, 2011 .

Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review

N. Jacobo-Valenzuela, J. Zazueta‐Morales, J. Gallegos‐Infante, 2011 .

Physicochemical and Microstructural Characterization of Corn Starch Edible Films Obtained by a Combination of Extrusion Technology and Casting Technique.

N. Jacobo-Valenzuela, F. Martínez-Bustos, Perla Rosa Fitch-Vargas, 2016, Journal of food science.

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

N. Jacobo-Valenzuela, J. Zazueta‐Morales, A. Quintero‐Ramos, 2017 .

Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

N. Jacobo-Valenzuela, J. Zazueta‐Morales, J. Gallegos‐Infante, 2014 .

Optimization of an Air‐Drying Process to Obtain a Dehydrated Naranjita (Citrus Mitis B.) Pomace Product With High Bioactive Compounds and Antioxidant Capacity

N. Jacobo-Valenzuela, J. Zazueta‐Morales, J. Telis‐Romero, 2017 .

Mechanical, physical and microstructural properties of acetylated starch-based biocomposites reinforced with acetylated sugarcane fiber.

N. Jacobo-Valenzuela, F. Martínez-Bustos, A. Islas-Rubio, 2019, Carbohydrate polymers.

Optimization of corn starch acetylation and succinylation using the extrusion process

N. Jacobo-Valenzuela, J. Zazueta‐Morales, F. Martínez-Bustos, 2019, Journal of Food Science and Technology.

Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize

Fernando Martínez-Bustos, N. Jacobo-Valenzuela, J. Zazueta‐Morales, 2002 .

Effect of the addition of calcium hydroxide on some characteristics of extruded products from blue maize (Zea mays L) using response surface methodology

N. Jacobo-Valenzuela, J. Zazueta‐Morales, O. Paredes-López, 2001 .

Physical, phytochemical and sensory characteristics of extruded high-fiber breakfast cereals prepared by combining carrot by-products with wheat and oat bran

N. Jacobo-Valenzuela, J. Zazueta‐Morales, A. Quintero‐Ramos, 2021, Revista Mexicana de Ingeniería Química.

PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH

N. Jacobo-Valenzuela, J. Zazueta‐Morales, J. Telis‐Romero, 2018 .