D. Santiago‐Ramos

发表

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.

P. Rayas-Duarte, J. J. Véles-Medina, Rosa María Mariscal‐Moreno, 2017, Journal of food science.

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 .

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

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

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 .

Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery

Y. Salinas-Moreno, María Ofelia Buendía-González, D. Santiago‐Ramos, 2018, Plant Foods for Human Nutrition.

The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

H. E. Flores, P. Rayas-Duarte, J. Figueroa, 2015 .

Mineralogy, early marine diagenesis, and the chemistry of shallow-water carbonate sediments

C. Holmden, P. Swart, O. Bialik, 2018 .

An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas

N. Ponce‐García, A. Escalante-Aburto, Rosa María Mariscal‐Moreno, 2020, Food Reviews International.

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

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

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 .

Physicochemical and sensory properties of ‘corn on the cob’ (elotes) from quality protein maize (QPM) hybrids as influenced by harvest stage and cold storage time

M. L. Marrufo-Díaz, D. Santiago‐Ramos, M. C. Ybarra-Moncada, 2021, Journal of Cereal Science.

Stability Analysis of Yield and Grain Quality Traits for the Nixtamalization Process of Maize Genotypes Cultivated in the Central High Valleys of Mexico

J. Crossa, A. Espinosa-Calderón, M. Garcia-Perez, 2016 .

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 .

Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality

G. Arámbula-Villa, R. Salazar, D. Santiago‐Ramos, 2020, Journal of Food Measurement and Characterization.

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.

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.

High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas

E. Morales‐Sánchez, M. Gaytán-Martínez, M. D. J. Guerrero-Herrera, 2015 .

Grain yield, physical and pasting properties, and anthocyanins of non-conventional pigmented corn hybrids for pozole end-use adapted to subtropical regions

R. Preciado-Ortíz, D. Santiago‐Ramos, A. D. Terrón-Ibarra, 2022, Applied Food Research.

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 .

Effects of Two Different Pozole Preparation Processes on Quality Variables and Pasting Properties of Processed Maize Grain

D. Santiago‐Ramos, M. G. Vázquez-Carrillo, E. Domínguez-Rendón, 2017 .

From maize to tlayuda, a traditional big-flat leathery tortilla. Effect of two nixtamalization processes on some physicochemical and nutraceutical properties

N. Palacios-Rojas, Y. Salinas-Moreno, F. Aragón-Cuevas, 2023, International Journal of Gastronomy and Food Science.

The RVA as a rapid tool to screen maize genotypes for the tortilla-making process in a breeding program

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

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.

Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

B. Ramírez-Wong, N. Ponce‐García, J. J. Véles-Medina, 2016 .