Publicaciones Selectas
- Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. Molecules. 2015, 20: 8875- 8892.
- Effect of soluble fiber on the physicochemical properties of cactus pear (opuntia ficus indica) encapsulated using spray drying. Food Science and Biotechnology. 2014, 23:755 – 763.
- Nixtamalization in two steps with different calcium salts and the relationship with chemical, texture and thermal properties in masa and tortilla. Journal of Food Process Engineering 2012, 35: 772–783.
- Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures. Journal of Food Engineering. 2010, 98: 76 – 83.
- Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal. LWT- Food Science and Technology. 2016, 65: 228 – 236.
- Nixtamalization assisted with ultrasound: Effect on mass transfer and physicochemical properties of nixtamal, masa and tortilla. Revista Mexicana de Ingeniería Química. 2015, 14: 265 – 279.
- Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. Food Sci. Technol, Campinas (Ciência e Tecnologia de Alimentos). 2015, 35(3): 552-560
