C. Delgado‐Nieblas

发表

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 on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

J. Zazueta‐Morales, R. Gutiérrez-Dorado, F. Martínez-Bustos, 2018 .

Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour

J. Zazueta‐Morales, N. Rocha‐Guzmán, J. Caro-Corrales, 2012 .

Analysis by UPLC-DAD-ESI-MS of phenolic compounds and HPLC-DAD based determination of carotenoids in noni (Morinda citrifolia L.) bagasse.

J. Zazueta‐Morales, I. L. Camacho‐Hernández, A. Carrillo‐López, 2019, Journal of agricultural and food chemistry.

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 .

EFFECT OF A CORN STARCH COATING OBTAINED BY THE COMBINATION OF EXTRUSION PROCESS AND CASTING TECHNIQUE ON THE POSTHARVEST QUALITY OF TOMATO

J. Zazueta‐Morales, I. L. Camacho‐Hernández, Perla Rosa Fitch-Vargas, 2019, Revista Mexicana de Ingeniería Química.

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.

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.

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.

Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing

J. Zazueta‐Morales, J. Gallegos‐Infante, C. Ordorica-Falomir, 2015 .

Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours

J. Zazueta‐Morales, J. Gallegos‐Infante, N. Rocha‐Guzmán, 2012 .

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 .

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

J. Zazueta‐Morales, A. Carrillo-López, E. Aguilar-Palazuelos, 2019, Journal of Food Processing and Preservation.