Julieta Leyva-Corral, Armando Quintero-Ramos, Alejandro Camacho-Davila, Jose de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Martha G. Ruiz-Gutiérrez, Carmen O. Melendez-Pizarro, Teresita de Jesús Ruiz-Anchondo. 2016. Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal. LWT- Food Science and Technology. 65: 228 – 236.
Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Teresita de J. Ruiz-Anchondo, Juan G. Báez-González and Carmen O. Meléndez-Pizarro. Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder. 2015. Molecules. 20: 8875- 8892.
L.E. Moreno-Castro, A. Quintero-Ramos, M.G. Ruiz-Gutiérrez, M.A . Sánchez-Madrigal, C.O. Meléndez-Pizarro, I. Pérez-Reyes and D. Lardizábal-Gutiérrez. 2015. Nixtamalization Assisted with Ultrasound: Effect on Mass Transfer wnd Physicochemical Properties of Nixtamal, Masa and Tortilla. Revista Mexicana de Ingeniería Química. 14: 265 – 279.
Miguel Ángel Sánchez-Madrigal, David Neder-Suárez, Armando Quintero-Ramos, Martha Graciela Ruiz-Gutiérrez, Carmen O. Meléndez-Pizarro, Hilda Amelia Piñón-Castillo, Tomás Galicia-García, Benjamín Ramírez-Wong. 2015. Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. Food Sci. Technol, Campinas (Ciência e Tecnologia de Alimentos)
Martín Narváez-Flores, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos*, Marco A. Paredes-Lizárraga, Rubén F. González-Laredo, Martha G. Ruiz-Gutiérrez, Hilda A. Piñón-Castillo, Carmen O. Meléndez-Pizarro. 2015. Ultrasound assisted extraction modeling of fructans from agave (Agave tequilana Weber var. Azul) at different temperatures and ultrasound powers. Food and Bioproducts Processing
Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, Fernando Martínez-Bustos, Carmen Oralia Meléndez-Pizarro, Martha Graciela Ruiz-Gutiérrez. 2014. Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours. Food Science and Technology, Campinas (Ciencia e Tecnología de Alimentos). 34: 143 – 149.
Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos,Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Alejandro Camacho-Dávila, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong. 2014. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours. Journal of Food Science and Technology.
Miguel Ángel Sánchez-Madrigal, Carmen O. Meléndez-Pizarro, Fernando Martínez-Bustos, Martha G. Ruiz-Gutiérrez, Armando Quintero-Ramos, Rubén Márquez-Meléndez, Daniel Lardizábal-Gutiérrez & Karla Campos-Venegas. 2014. Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources. International Journal of Food Science & Technology. 49: 578 – 586.
M. G. Ruiz-Gutiérrez, A. Quintero-Ramos, C. O. Meléndez-Pizarro, R. Talamás-Abbud, J. Barnard, R. Márquez-Meléndez, D. Lardizábal-Gutiérrez. 2011. Nixtamalization in Two Steps with Different Calcium Salts wnd the Relationship with Chemical, Texture and Thermal Properties in Masa and Tortilla. Journal Of Food Process Engineering.
M.G. Ruiz-Gutiérrez, A. Quintero-Ramos, C.O. Meléndez-Pizarro, D. Lardizábal-Gutiérrez, J. Barnard, R. Márquez-Meléndez, R. Talamás-Abbud. 2010. Changes In Mass Transfer, Thermal And Physicochemical Properties During Nixtamalization Of Corn With And Without Agitation At Different Temperatures. Journal Of Food Engineering. 98: 76 – 8
