J. D. Figueroa-Cárdenas

发表

Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review

B. Ramírez-Wong, P. Torres-Chávez, N. Ponce‐García, 2016 .

Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with yellow berry

B. Ramírez-Wong, L. Bello‐Pérez, P. Torres-Chávez, 2010 .

Antioxidant Properties of Polyphenolic Extracts from Quercus Laurina, Quercus Crassifolia, and Quercus Scytophylla Bark

M. G. Garnica-Romo, R. Salgado-Garciglia, J. D. Figueroa-Cárdenas, 2018, Antioxidants.

Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

N. Ponce‐García, A. Escalante-Aburto, J. J. Véles-Medina, 2018 .

Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris)

S. Serna-Saldívar, J. D. Figueroa-Cárdenas, Rosa María Mariscal‐Moreno, 2021, Processes.

Maize races on functional and nutritional quality of tejate: A maize-cacao beverage

H. Perales, J. D. Figueroa-Cárdenas, D. Santiago‐Ramos, 2015 .

Screening of major phenolics and antioxidant activities in teosinte populations and modern maize types

S. Serna-Saldívar, S. García-Lara, Mariana Zavala-López, 2018 .

Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours

J. D. Figueroa-Cárdenas, Rosa María Mariscal‐Moreno, D. Santiago‐Ramos, 2021 .

Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture

J. D. Figueroa-Cárdenas, D. Santiago‐Ramos, A. Topete-Betancourt, 2020 .

Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

D. Quintanar-Guerrero, S. Mendoza, J. Manríquez, 2022, Food Hydrocolloids.

Influence of factors and interactions in ultrasound-assisted extraction and conventional maceration on aqueous extract of Psidium guajava leaves

R. Salgado-Garciglia, J. D. Figueroa-Cárdenas, H. Martínez‐Flores, 2022, Bioactive Compounds in Health and Disease.

Nixtamal techniques for different maize races prepared as tortillas and tostadas by women of Chiapas, Mexico

H. Perales, J. D. Figueroa-Cárdenas, Gabriela Palacios-Pola, 2022, Journal of Ethnic Foods.

Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour

J. Gallegos‐Infante, N. Rocha‐Guzmán, R. González-Laredo, 2014 .

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

G. Arámbula-Villa, J. D. Figueroa-Cárdenas, J. Pérez-Robles, 2020, Ultrasonics sonochemistry.

Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs

B. Ramírez-Wong, G. Arámbula-Villa, S. Jiménez-Sandoval, 2021 .

Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours.

J. J. Véles-Medina, R. Salazar, J. D. Figueroa-Cárdenas, 2018, Food chemistry.

Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla

O. Paredes-López, L. Bello‐Pérez, J. D. Figueroa-Cárdenas, 2015 .

Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque

S. Arvizu-Medrano, E. Morales‐Sánchez, J. D. Figueroa-Cárdenas, 2019, Food and Bioproducts Processing.

Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

C. Figueroa-Hernández, Z. J. Hernández-Estrada, P. Rayas-Duarte, 2022, Current research in food science.

Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour

J. Gallegos‐Infante, L. A. Ochoa-Martínez, J. Morales-Castro, 2016 .

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

J. J. Véles-Medina, J. D. Figueroa-Cárdenas, Rosa María Mariscal‐Moreno, 2017 .

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

G. Lóarca-Piña, S. Mendoza, J. Manríquez, 2022, Food Hydrocolloids.

Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum.

G. Lóarca-Piña, S. Mendoza, J. D. Figueroa-Cárdenas, 2020, International journal of biological macromolecules.

Relationships Between the Microstructure, Physical Features, and Chemical Composition of Different Maize Accessions from Latin America

S. Taba, J. D. Figueroa-Cárdenas, Ramón Álvar Martínez Peniche, 2006 .

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

B. Ramírez-Wong, J. López‐Cervantes, P. Torres-Chávez, 2013 .

Relationship Between Electrical Conductivity and Water Activity of Starch-Water Composites

G. Velázquez, E. Morales‐Sánchez, M. L. Reyes-Vega, 2015 .

Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources.

J. J. Véles-Medina, J. D. Figueroa-Cárdenas, D. Santiago‐Ramos, 2018, Food chemistry.

Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process

E. Morales‐Sánchez, M. Gaytán-Martínez, M. Ramos-Gómez, 2015 .

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

C. Figueroa-Hernández, M. Figueroa-Espinoza, Z. J. Hernández-Estrada, 2022, Microorganisms.

Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

G. Velázquez, R. Pless, E. Morales‐Sánchez, 2017 .

Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

M. G. Garnica-Romo, M. Paciulli, J. D. Figueroa-Cárdenas, 2022, Functional Foods in Health and Disease.

Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan

S. Mendoza, G. Lóarca-Piña, J. D. Figueroa-Cárdenas, 2018, Food Hydrocolloids.

Kernel Microstructure of Latin American Races of Maize and Their Thermal and Rheological Properties

S. Taba, J. D. Figueroa-Cárdenas, Ernesto David Narváez-González, 2006 .

Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas

G. Arámbula-Villa, F. Rodríguez‐González, R. Castanedo-Pérez, 2018, Journal of Food Science and Technology.

CHARACTERIZATION AND EVALUATION OF MODERN TRITICALE (X Triticosecale Wittmack) LINES FOR MALT PRODUCTION AND CRAFT BEER BREWING CARACTERIZACIÓN Y EVALUACIÓN DE NUEVAS LINEAS DE TRITICALE (X Triticosecale Wittmack) PARA LA PRODUCCIÓN DE MALTA Y ELABORACIÓN DE CERVEZAS ARTESANALES

J. D. Figueroa-Cárdenas, A. Román-Gutiérrez, F. A. Guzmán‐Ortiz, 2018 .

Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread

J. D. Figueroa-Cárdenas, J. Pérez-Robles, Fátima Canelo-Álvarez, 2022, International Journal of Gastronomy and Food Science.

Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality

B. Ramírez-Wong, M. Ibba, J. D. Figueroa-Cárdenas, 2022, Journal of Cereal Science.

Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

G. Arámbula-Villa, E. Azuara, G. Luna‐Bárcenas, 2014 .

Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.

B. Ramírez-Wong, P. Torres-Chávez, S. Serna-Saldívar, 2016, Journal of the science of food and agriculture.

Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content

G. Lóarca-Piña, M. Gaytán-Martínez, J. D. Figueroa-Cárdenas, 2002, Food additives and contaminants.

Antioxidant Capacity and Antimutagenic Activity of Anthocyanin and Carotenoid Extracts from Nixtamalized Pigmented Creole Maize Races (Zea mays L.)

S. Mendoza-Díaz, R. Campos-Vega, G. Lóarca-Piña, 2012, Plant Foods for Human Nutrition.

RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO SOME INSTRUMENTAL MEASUREMENTS

F. Martínez-Bustos, M. L. Reyes-Vega, J. D. Figueroa-Cárdenas, 1998 .

Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds

S. Luna-Suárez, M. Corea, J. D. Figueroa-Cárdenas, 2021, International journal of analytical chemistry.

Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization.

D. Martínez-Carrera, G. Martínez-Gutiérrez, M. E. Meneses, 2020, Food & function.

Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolates

A. López-Rubio, S. Mendoza, L. Ortíz-Frade, 2020, Polymer Testing.

Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas

H. Perales, J. J. Véles-Medina, J. D. Figueroa-Cárdenas, 2017 .

Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent

J. Yáñez-Limón, R. Ramírez-Bon, J. D. Figueroa-Cárdenas, 2023, Food Hydrocolloids.

Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

J. A. Vázquez-Rodríguez, J. Báez-González, M. Núñez-González, 2013 .

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

P. Rayas-Duarte, J. D. Figueroa-Cárdenas, Rosa María Mariscal‐Moreno, 2018, International Journal of Food Science & Technology.

Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

J. D. Figueroa-Cárdenas, Gabriela Palacios-Pola, H. Rivera, 2021 .

Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla

O. Campanella, L. Bello‐Pérez, E. Agama‐Acevedo, 2014 .

Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents

N. Ponce‐García, A. Escalante-Aburto, S. García-Lara, 2023, Foods.

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.

N. Ponce‐García, A. Escalante-Aburto, J. J. Véles-Medina, 2019, Journal of food science.

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

B. Ramírez-Wong, R. Gutiérrez-Dorado, P. Torres-Chávez, 2016 .

Effect of Moisture Content on the Viscoelastic Properties of Individual Wheat Kernels Evaluated by the Uniaxial Compression Test Under Small Strain

B. Ramírez-Wong, P. Torres-Chávez, S. Serna-Saldívar, 2013 .

Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests

N. Ponce‐García, A. Escalante-Aburto, S. Simsek, 2016 .

Humic Acids Preparation, Characterization, and Their Potential Adsorption Capacity for Aflatoxin B1 in an In Vitro Poultry Digestive Model

G. Téllez-Isaías, D. Hernández-Patlán, B. Solís-Cruz, 2023, Toxins.

MICROSTRUCTURE OF STARCH GRANULE RELATED TO KERNEL HARDNESS IN CORN

E. Morales‐Sánchez, M. L. Reyes-Vega, M. Gaytán-Martínez, 2006, Revista Fitotecnia Mexicana.

Aflatoxin detoxification in tortillas using an infrared radiation thermo-alkaline process: Cytotoxic and genotoxic evaluation

G. Arámbula-Villa, A. M. Salazar, A. Méndez-Albores, 2020 .

Fatty acids and starch properties of high-oil maize hybrids during nixtamalization and tortilla-making process

S. Guzmán-Maldonado, J. D. Figueroa-Cárdenas, R. Preciado-Ortíz, 2018, Journal of Cereal Science.

Effect of processing procedure on the formation of resistant starch in tamales

Z. J. Hernández-Estrada, J. J. Véles-Medina, J. D. Figueroa-Cárdenas, 2016 .

Physicochemical and functional characterization of agave fructans modified by cationization and carboxymethylation

J. D. Figueroa-Cárdenas, S. Mendoza, A. Castañeda-Salazar, 2023, Carbohydrate Polymer Technologies and Applications.

Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

B. Ramírez-Wong, R. Gutiérrez-Dorado, J. López‐Cervantes, 2014, Molecules.

Kernel properties and popping potential of Chapalote, a Mexican ancient native maize

J. D. Figueroa-Cárdenas, D. Santiago‐Ramos, M. G. Vázquez-Carrillo, 2019, Journal of Cereal Science.

Nixtamal techniques for different maize races prepared as tortillas and tostadas by women of Chiapas, Mexico

H. Perales, J. D. Figueroa-Cárdenas, Gabriela Palacios-Pola, 2022, Journal of Ethnic Foods.

Removal of Aflatoxin B1 Using Alfalfa Leaves as an Adsorbent Material: A Comparison between Two In Vitro Experimental Models

G. Téllez-Isaías, D. Hernández-Patlán, B. Solís-Cruz, 2023, Toxins.