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Food Chemistry|July 11, 2025
Development and characterization of texturized vegetable proteins with faba bean, sesame, and amaranth for protein quality improvementSamantha Garza-Caballero, Erick Heredia-Olea, Viridiana Tejada-Ortigoza, et al.
Foods (Basel, Switzerland)|May 27, 2023
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl LactylateJulian de la Rosa-Millan, Erick Heredia-Olea, Esther Pérez-Carrillo, et al.
Journal of Food Science|March 15, 2022
Germinated chickpea-maize extrudates with high protein content and reduced starch digestibilitySayra N Serrano-Sandoval, Daniela Guardado-Félix, Julián De la Rosa-Millán, et al.
Foods (Basel, Switzerland)|May 13, 2026
Extruded and Enzyme-Fractionated Avocado (Persea americana Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory ImplicationsJesús Salvador Jaramillo-De la Garza, Esther Pérez-Carrillo, Carmen Hernández-Brenes, et al.
Food Chemistry|October 25, 2019
Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrotsFernando Viacava, Jesús Santana-Gálvez, Erick Heredia-Olea, et al.
Foods (Basel, Switzerland)|May 28, 2022
Arabinoxylans Release from Brewers' Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the ExtractsJoel G Cervantes-Ramirez, Francisco Vasquez-Lara, Alberto Sanchez-Estrada, et al.
Journal of Food Science and Technology|November 29, 2018
Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residueGabriela Montemayor-Mora, Karina Elizabeth Hernández-Reyes, Erick Heredia-Olea, et al.
Food Chemistry|March 7, 2025
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprintJorge A Clorio-Carrillo, Esther Pérez-Carrillo, Raul Villarreal-Lara, et al.
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