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Author

  • Anayansi Escalante Aburto
2013

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

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D., López-Cervantes, J., Barrón-Hoyos, J. M. & Morales-Rosas, I., 11 Jul 2013, In : CYTA - Journal of Food. p. 29-37 9 p.

Research output: Contribution to journalArticle

18 Citations (Scopus)

The nixtamalization process and its effect on anthocyanin content of pigmented maize, A review

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Manuel Barrón-Hoyos, J., de Dios Figueroa-Cárdenas, J. & López-Cervantes, J., 1 Dec 2013, In : Revista Fitotecnia Mexicana. p. 429-427 1 p.

Research output: Contribution to journalArticle

11 Citations (Scopus)
2014

Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., De Figueroa-Cárdenas, J. D., Barrón-Hoyos, J. M., Morales-Rosas, I., García, N. P. & Gutiérrez-Dorado, R., 1 Dec 2014, In : Molecules. p. 21066-21084 19 p.

Research output: Contribution to journalArticle

7 Citations (Scopus)

Pigmented maizes: Anthocyanin profile and content

Escalante-Aburto, A., Torres-Chávez, P. I., Ramírez-Wong, B. & Ponce-García, N., 1 Jan 2014, Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits. 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)
2016

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

Escalante-Aburto, A., Ponce-García, N., Ramírez-Wong, B., Santiago-Ramos, D., Véles-Medina, J. J. & de Dios Figueroa Cárdenas, J., 1 Nov 2016, In : Starch/Staerke. 68, 11-12, p. 1111-1120 10 p.

Research output: Contribution to journalArticle

2 Citations (Scopus)

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

Escalante Aburto, A., Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I. & Figueroa-Cárdenas, J. D. D., 10 May 2016, Viscoelastic and Viscoplastic Materials. El-Amin, M. (ed.). 1st ed. United Kingdom: IntechOpen, Vol. 1. p. 21-33 13 p. 10.5772/64171

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Open Access

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

Escalante-Aburto, A., Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D. D. & Gutiérrez-Dorado, R., 1 Jan 2016, In : Journal of Chemistry. 5491693.

Research output: Contribution to journalArticle

2 Citations (Scopus)

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

Figueroa-Cárdenas, J. D. D., Escalante-Aburto, A., Véles-Medina, J. J., Hernández-Estrada, Z. J., Rayas-Duarte, P., Simsek, S. & Ponce-García, N., 1 May 2016, In : Journal of Cereal Science. 69, p. 207-212 6 p.

Research output: Contribution to journalArticle

5 Citations (Scopus)
2017

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

Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D. D., Serna-Saldívar, S. O., Cortez-Rocha, M. O. & Escalante-Aburto, A., 15 Mar 2017, In : Journal of the Science of Food and Agriculture. 97, 4, p. 1235-1243 9 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)

Grading Factors of Wheat Kernels Based on Their Physical Properties

Escalante Aburto, A., Ponce-García, N., Ramírez-Wong, B., Serna-Saldívar, S. O. & Torres-Chávez, P. I., 13 Dec 2017, Wheat Improvement, Management and Utilization. Wanyera, R. & Owuoche, J. (eds.). 1st ed. United Kingdom: IntechOpen, Vol. 1. p. 275-291 17 p. 10.5772/67246

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Open Access

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante-Aburto, A., De Dios Figueroa-Cárdenas, J., Véles-Medina, J. J., Ponce-García, N., Hernández-Estrada, Z. J., Rayas-Duarte, P. & Simsek, S., 1 Jul 2017, In : International Agrophysics. 31, 3, p. 307-315 9 p.

Research output: Contribution to journalArticle

Open Access
1 Citation (Scopus)
2018

A review on health benefits of kombucha nutritional compounds and metabolites

Leal, J. M., Suárez, L. V., Jayabalan, R., Huerta Oros, J. & Escalante Aburto, A., 1 Jan 2018, In : CYTA - Journal of Food. 16, 1, p. 390-399 10 p., 1.

Research output: Contribution to journalArticle

28 Citations (Scopus)

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

Santiago-Ramos, D., Figueroa-Cárdenas, J. D. D., Mariscal-Moreno, R. M., Escalante-Aburto, A., Ponce-García, N. & Véles-Medina, J. J., 1 May 2018, In : Journal of Cereal Science. 81, p. 108-117 10 p.

Research output: Contribution to journalReview article

17 Citations (Scopus)
2019

ANÁLISIS QUÍMICO Y MICROBIOLÓGICO EN KÉFIR ARTESANAL, UNA ALTERNATIVA PARA VEGETARIANOS

Huerta Oros, J., Eduardo Campos Góngora, Casellas Pérez, D. & Martínez Elizondo, M. E. D. M., 2019.

Research output: Contribution to conferencePoster

File
101 Downloads (Pure)

DESARROLLO DE UN POSTRE ARTESANAL MÍNIMAMENTE PROCESADO CON ANTIOXIDANTES, COMO ALTERNATIVA SALUDABLE DE CONSUMO

Cavazos-Lozano, M., González-Martínez, C., Villarreal Arce, M. E., Longoria-García, S., Vázquez Pérez, C. & Escalante Aburto, A., 27 Mar 2019.

Research output: Contribution to conferencePoster

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

Ponce-García, N., Santiago-Ramos, D., Figueroa-Cárdenas, J. D. D., Véles-Medina, J. J. & Escalante-Aburto, A., 1 Dec 2019, In : Journal of Food Science. 84, 12, p. 3653-3663 11 p.

Research output: Contribution to journalArticle

Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality

Figueroa-Cárdenas, J. D. D., Hernández-Estrada, Z. J., Rayas-Duarte, P., Escalante Aburto, A., Ponce-García, N. & Simsek, S., 2 Dec 2019, LACC/IGW. 13th International Gluten Workshop Proceedings. Guzman, C. (ed.). Córdoba: UCOPress (Cordoba University Press), p. 41-44 4 p.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Open Access
File
29 Downloads (Pure)
2020

An update of different nixtamalization technologies, and its effects on chemical composition and nutritional value of corn tortillas

Escalante-Aburto, A., Mariscal-Moreno, R. M., Santiago-Ramos, D. & Ponce-García, N., 3 Jul 2020, In : Food Reviews International. 36, 5, p. 456-498 43 p., 10.1080/87559129.2019.1649693.

Research output: Contribution to journalReview article

5 Citations (Scopus)

Effect of ultrasound application on protein yield and fate of alkaloids during lupin alkaline extraction process

Aguilar-Acosta, L. A., Serna-Saldivar, S. O., Rodríguez-Rodríguez, J., Escalante-Aburto, A. & Chuck-Hernández, C., Feb 2020, In : Biomolecules. 10, 2, 292.

Research output: Contribution to journalArticle

Open Access

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

Aguilar-Acosta, L. A., Serna-Saldívar, S. O., Rodríguez-Rodríguez, J., Escalante Aburto, A. & Chuck Hernández, C., 13 Feb 2020, In : Biomolecules. 10, 2, p. 292 20 p.

Research output: Contribution to journalArticle

Open Access
File
5 Downloads (Pure)