M. Ramírez-Ortíz

Comparative study of ultrasound and maceration techniques for the extraction of polyphenols from cocoa beans (Theobroma cacao L.)

C. Quiroz-Reyes, Aguilar-Méndez, M. Ramírez-Ortíz, 2013 .

Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham

L. González-Cruz, A. Bernardino-Nicanor, J. M. Juárez-Goiz, 2011 .

Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

R. Zepeda-Bautista, L. J. Corzo-Ríos, M. Ramírez-Ortíz, 2020 .

Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt

L. González-Cruz, A. Bernardino-Nicanor, G. Acosta-García, 2021, International Journal of Gastronomy and Food Science.

Quality of Opuntia robusta and its use in development of mayonnaise-like product

L. González-Cruz, A. Bernardino-Nicanor, J. L. Montañez-Soto, 2013, Journal of Food Science and Technology.