David Neder‐Suárez

EFFECT OF ULTRASOUND ON THE CARBOHYDRATE EXTRACTION FROM SOTOL PLANTS (Dasylirion wheeleri) AT DIFFERENT POWERS AND TEMPERATURES

D. Lardizábal-Gutiérrez, A. Quintero-Ramos, Carlos A Amaya-Guerra, 2017 .

The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)

D. Chávez-Flores, F. Sandoval-Salas, L. Hernández-Ochoa, 2022, Food Science and Technology.

Determination of Phenolic Compounds in Blue Corn Flour (Zea mays L.) Produced and/or Metabolized by Colletotrichum gloeosporioides in a Fermentation Process

D. Chávez-Flores, L. Hernández-Ochoa, David Neder‐Suárez, 2022, Fermentation.

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

B. Ramírez-Wong, C. O. Meléndez-Pizarro, M. G. Ruiz-Gutiérrez, 2015 .

Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion

F. Paraguay-Delgado, José de Jesús Zazueta-Morales, C. O. Meléndez-Pizarro, 2021, LWT.

Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage

J. Zazueta‐Morales, B. Ramírez-Wong, J. Báez-González, 2018 .

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

J. Zazueta‐Morales, N. Gutiérrez‐Méndez, L. Hernández-Ochoa, 2021, Antioxidants.

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

J. Báez-González, Carlos A Amaya-Guerra, E. Pérez‐Carrillo, 2016, Molecules.