1. Procesos alimentarios tradicionales y alternativos. Aplicación de métodos de procesamiento y conservación de alimentos tanto convencionales (tratamientos térmicos, secado, congelado y otros) como no convencionales (luz ultravioleta, ultrasonido, y tecnologías de barreras con el empleo de factores como pH, aditivos químicos, conservadores naturales, etc.) evaluando las propiedades fisicoquímicas, aspectos sensoriales y microbiológicos, que permitan optimizar productos y procesos.
2. Propiedades de alimentos y sus componentes. Caracterización de propiedades de los alimentos y sus componentes, tales como atributos sensoriales, de textura, consistencia, tamaño y demás pertinentes, enfatizando sobre los efectos que las diferentes técnicas de conservación y procesamiento pueden tener sobre dichas propiedades.
3. Bioprocesos alimentarios. Aplicación de operaciones unitarias en combinación con tecnologías convencionales y/o emergentes, haciendo uso de células microbianas o sus componentes (enzimas), para la producción de metabolitos, sustratos, y componentes funcionales de interés. Pueden utilizarse y subproductos de la agroindustria para impulsar el desarrollo de productos y procesos, de impacto industrial, ambiental, económico, nutricional y de salud. Así mismo se estudia enzimas que contribuyan a la producción de metabolitos de interés en la industria de alimentos o en las modificaciones de propiedades fisicoquímicas en los alimentos.

Las Líneas de Generación y Aplicación del Conocimiento (LGAC) de programa de Maestría en Ciencias en Ciencia y Tecnología de Alimentos son:

• LGAC 1.- Procesos alimentarios tradicionales y alternativos.
• LGAC 2.- Propiedades de alimentos y sus componentes.
• LGAC 3.- Bioprocesos alimentarios

Los productos listados a continuación fueron recopilados con ayuda de la base de datos Scopus y posteriormente clasificados de acuerdo con las LGAC del programa.

1. Relación de productos de las LGAC de los estudiantes y profesores del NAB
Aquí se presentan los productos de los estudiantes y profesores del NAB para cada LGAC

LGAC 1. Procesos alimentarios tradicionales y alternativos

1. T. S. Ruiz-Saenz, T. Galicia-García, I. A. Estrada-Moreno, M. E. Mendoza-Duarte, M. Márquez-Meléndez, R. Márquez-Gómez, A. Ruiz- Gutiérrez, M. G. Quintero-Ramos, B. Portillo-Arroyo, C. Soto-Figueroa, M. Y. Leal-Ramos, and D. Sanchez Aldana-Virraruel. Effect of the extraction, chemical modification and extrusion of triticale starch (triticosecale) in its functional properties. Biotecnia, XXII, 2020. cited By 0.
   Estudiantes: Tania Samantha Ruiz Sáenz.
   Profesores: Tomás Galicia García, Martha Graciela Ruiz Gutiérrez, Martha Yarely Leal Ramos, Armando Quintero Ramos


2. L. Castellanos-Gallo, T. Galicia-García, I. Estrada-Moreno, M. Mendoza- Duarte, R. Márquez-Meléndez, B. Portillo-Arroyo, C. Soto-Figueroa, Y. Leal-Ramos, and D. Sanchez-Aldana. Development of an expanded snack of rice starch enriched with amaranth by extrusion process. Molecules, 24(13), 2019. cited By 0.
   Estudiantes: Lilisbet Castellanos Gallo
   Profesores: Tomás Galicia García, Martha Yarely Leal Ramos


3. K. Fernández-Acosta, I. Salmeron, D. Chavez-Flores, I. Perez-Reyes, V. Ramos, M. Ngadi, E.M. Kwofie, and S. Perez-Vega. Evaluation of different variables on the supercritical co2extraction of oat (avena sativa l.) oil; main fatty acids, polyphenols, and antioxidant content. Journal of Cereal Science, 88:118–124, 2019. cited By 0.
   Estudiantes: Kenia Aniosca Fernández Acosta
   Profesores: Iván Salmerón Ochoa, Samuel Bernardo Pérez Vega


4. M.Z. Rodríguez-Rodríguez, C.O. Meléndez-Pizarro, J.C. Espinoza-Hicks, A. Quintero Ramos, M.Á. Sánchez-Madrigal, J.A. Meza-Velázquez, and J.A. Jiménez-Castro. Effects of uv-c irradiation and traditional thermal processing on acemannan contained in aloe vera gel blends. Carbohydrate Polymers, 222, 2019. cited By 0.
   Estudiantes: Maylem Zileny Rodríguez Rodríguez, Miguel Ángel Sánchez Madrigal
   Profesores: Armando Quintero Ramos


5. Y.I. Sánchez-García, M. Ashokkumar, T.J. Mason, and N. Gutiérrez- Méndez. Influence of ultrasound frequency and power on lactose nucleation. Journal of Food Engineering, 249:34–39, 2019. cited By 1.
   Estudiantes: Yanira Ivonne Sánchez Garcia
   Profesores: Néstor Gutiérrez Méndez


6. M.Á. Sánchez-Madrigal, N.V. Rentería-Ríos, A. Quintero-Ramos, A. Segovia-Lerma, H.A. Piñón-Castillo, P.A. Olivas-Hernández, M.G. Ruiz-Gutiérrez, and G. Méndez-Zamora. Effect of roasting-drying process on physicochemical and structural characteristics of roasted-dried peppers (capsicum annuum l.) [efecto del proceso de tostado-deshidratado sobre las características fisicoquímicas y estructurales de chiles tostados- secos (capsicum annuum l.)]. Agrociencia, 53(3):319–335, 2019. cited By 0.
   Estudiantes: Nydia Verónica Rentería Ríos, Miguel Ángel Sánchez Madrigal
   Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez


7. Y. Escobedo-Flores, D. Chavez-Flores, I. Salmeron, C. Molina-Guerrero, and S. Perez-Vega. Optimization of supercritical fluid extraction of polyphenols from oats (avena sativa l.) and their antioxidant activities. Journal of Cereal Science, 80:198–204, 2018. cited By 2.
   Estudiantes: Yessica Iraís Escobedo Flores
   Profesores: Iván Salmerón Ochoa, Samuel Bernardo Pérez Vega


8. C. Fontes-Candia, V. Ramos-Sanchez, D. Chavez-Flores, I. Salmeron, and S. Perez-Vega. Extraction of different phenolic groups from oats at a nonthermal pilot scale: Effect of solvent composition and cycles. Journal of Food Process Engineering, 41(2), 2018. cited By 3.
   Estudiantes: Cynthia Fontes Candia
   Profesores: Iván Salmerón Ochoa, Samuel Bernardo Pérez Vega


9. D. Neder-Suárez, C.A. Amaya-Guerra, J.G. Báez-González, A. Quintero- Ramos, E. Aguilar-Palazuelos, T. Galicia-García, B. Ramírez-Wong, K. Campos-Venegas, and J. de Jesús Zazueta-Morales. Resistant starch formation from corn starch by combining acid hydrolysis with extrusion cooking and hydrothermal storage. Starch/Staerke, 70(5-6), 2018. cited By 0.
   Estudiantes: David Neder Suárez
   Profesores: Armando Quintero Ramos, Tomás Galicia García


10. Y.I. Sánchez-García, K.S. García-Vega, M.Y. Leal-Ramos, I. Salmeron, and N. Gutiérrez-Méndez. Ultrasound-assisted crystallization of lactose in the presence of whey proteins and -carrageenan. Ultrasonics Sonochemistry, 42:714–722, 2018. cited By 4.
    Estudiantes: Yanira Ivonne Sánchez Garcia
    Profesores: Néstor Gutiérrez Méndez, Martha Yarely Leal Ramos, Iván Salmerón Ochoa


11. M.Á. Sánchez-Madrigal, C.A. Amaya-Guerra, A. Quintero-Ramos, J.G. Báez-González, M.A. Núñez-González, M.G. Ruiz-Gutiérrez, and J.A. Garzón-Tiznado. Ultrasound-assisted extraction of fructans from agave (agave tequilana weber var. azul) at different ultrasound powers and solid-liquid ratios. Food Science and Technology, 37(2):261–268, 2017. cited By 3.
    Estudiantes: Miguel Ángel Sánchez Madrigal
    Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez


12. J. Leyva-Corral, A. Quintero-Ramos, A. Camacho-Dávila, J. de Jesús Zazueta-Morales, E. Aguilar-Palazuelos, M.G. Ruiz-Gutiérrez, C.O. Meléndez-Pizarro, and T. de Jesús Ruiz-Anchondo. Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal. LWT - Food Science and Technology, 65:228–236, 2016. cited By 18.
    Estudiantes: Julieta Leyva Corral
    Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez[


13. D. Neder-Suárez, C.A. Amaya-Guerra, A. Quintero-Ramos, E. Pérez- Carrillo, M.G. De J Alanís-Guzmán, J.G. Báez-González, C.L. García- Díaz, M.A. Núñez-González, D. Lardizábal-Gutiérrez, and J.A. Jiménez- Castro. Physicochemical changes and resistant-starch content of extruded cornstarch with and without storage at refrigerator temperatures. Molecules, 21(8), 2016. cited By 2.
    Estudiantes: David Neder Suárez
    Profesores: Armando Quintero Ramos


14. E. Juárez-Enríquez, I. Salmeron-Ochoa, N. Gutiérrez-Méndez, H.S. Ramaswamy, and E. Ortega-Rivas. Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure. LWT - Food Science and Technology, 62(1):915–919, 2015. cited By 18.
    Estudiantes: Edmundo Juárez Enríquez
    Profesores: Iván Salmerón Ochoa, Néstor Gutiérrez Méndez


15. L.E. Moreno-Castro, A. Quintero-Ramos, M.G. Ruiz-Gutiérrez, M.Á. Sánchez-Madrigal, C.O. Meléndez-Pizarro, I. Pérez-Reyes, and D. Lardizábal-Gutiérrez. Nixtamalization assisted with ultrasound: Effect on mass transfer and physicochemical properties of nixtamal, masa and tortilla [nixtamalización asistida con ultrasonido: Efecto en la transferencia de masa y propiedades fisicoquímicas de nixtamal, masa y tortilla]. Revista Mexicana de Ingeniera Química, 14(2):265–279, 2015. cited By 4.
    Estudiantes: Lucía Elizabeth Moreno Castro, Miguel Ángel Sánchez Madrigal
    Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez


16. M. Narváez-Flores, M.Á. Sánchez-Madrigal, A. Quintero-Ramos, M.A. Paredes-Lizárraga, R.F. González-Laredo, M.G. Ruiz-Gutiérrez, H.A. Piñón-Castillo, and C.O. Meléndez-Pizarro. Ultrasound assisted extraction modeling of fructans from agave (agave tequilana weber var. azul) at different temperatures and ultrasound powers. Food and Bioproducts Processing, 96:232–239, 2015. cited By 10.
    Estudiantes: Miguel Ángel Sánchez Madrigal
    Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez


17. A.J. Pardo-Rueda, A. Quintero-Ramos, D.B. Genovese, A. Camacho- Dávila, A. Zepeda-Rodríguez, J.C. Contreras-Esquivel, and A.P. Bizarro. Efficient extraction of fructans from sotol plant (dasylirion leiophyllum) enhanced by a combination of enzymatic and sonothermal treatments. Food and Bioproducts Processing, 94:398–404, 2015. cited By
    Estudiantes: Abril Johana Pardo Rueda
    Profesores: Armando Quintero Ramos


18. P. Reyes-Chaparro, N. Gutiérrez-Méndez, E. Salas-Muñoz, J.G. Ayala- Soto, D. Chavez-Flores, and L. Hernández-Ochoa. Effect of the addition of essential oils and functional extracts of clove on physicochemical properties of chitosan-based films. International Journal of Polymer Science, 2015, 2015. cited By 3.
    Estudiantes: Paola Reyes Chaparro
    Profesores: Néstor Gutiérrez Méndez, Erika Salas Muñoz, León Raúl Hernández Ochoa


19. M.Á. Sánchez-Madrigal, A. Quintero-Ramos, F. Martínez-Bustos, C.O. Meléndez-Pizarro, M.G. Ruiz-Gutiérrez, A. Camacho-Dávila, P.I. Torres- Chávez, and B. Ramírez-Wong. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours. Journal of Food Science and Technology, 52(5):2701–2710, 2015. cited By 10.
    Estudiantes: Miguel Ángel Sánchez Madrigal
    Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez

LGAC 2. Propiedades de alimentos y sus componentes

1. C.S. Alvarado-Díaz, N. Gutiérrez-Méndez, M.L. Mendoza-López, M.Z. Rodríguez-Rodríguez, A. Quintero-Ramos, L.L. Landeros-Martínez, L.M. Rodríguez-Valdez, J.C. Rodríguez-Figueroa, S. Pérez-Vega, I. Salmeron-Ochoa, and M.Y. Leal-Ramos. Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal -glucosidases. Journal of Food Biochemistry, 43(7), 2019. cited By 0.
   Estudiantes: Carla Samara Alvarado Díaz, María Lizbeth Mendoza Lopez y Maylem Zileny Rodríguez Rodríguez
   Profesores: Néstor Gutiérrez Méndez, Martha Yarely Leal Ramos, Armando Quintero Ramos, Iván, Salmerón Ochoa, Samuel Bernardo Pérez Vega


2. C.M. Castillo-Fraire, P. Poupard, S. Guilois-Dubois, E. Salas, and S. Guyot. Preparative fractionation of 5-o-caffeoylquinic acid oxidation products using centrifugal partition chromatography and their investigation by mass spectrometry. Journal of Chromatography A, 1592:19–30, 2019. cited By 0.
   Estudiantes: Claudia Mariana Castillo Fraire
   Profesores: Erika Salas Muñoz


3. J. Mateo, I. Caro, D.E. Carballo, N. Gutiérrez-Méndez, J.J. Arranz, and B. Gutiérrez-Gil. Carcass and meat quality characteristics of churra and assaf suckling lambs. Animal, 12(5):1093–1101, 2018. cited By 2.
   Estudiantes: Diego Eloy Carballo Carballo
   Profesores: Néstor Gutiérrez Méndez


4. M.L. Mendoza-López, C.S. Alvarado-Díaz, S.B. Pérez-Vega, M.Y. Leal- Ramos, and N. Gutiérrez-Méndez. Compositional and free radical scavenging properties of zea mays female inflorescences (maize silks) from mexican maize landraces [propiedades de composición y captación de radicales de las inflorescencias femeninas de zea mays (sedas del maíz) de razas nativas de maíces mexicanos]. CYTA - Journal of Food, 16(1):96– 104, 2018. cited By 0.
   Estudiantes: Carla Samara Alvarado Díaz y María Lizbeth Mendoza Lopez
   Profesores: Néstor Gutiérrez Méndez, Martha Yarely Leal Ramos


5. A.S. Márquez-Rodríguez, C. Grajeda-Iglesias, N.-A. Sánchez-Bojorge, M.-C. Figueroa-Espinoza, L.-M. Rodríguez-Valdez, M.E. Fuentes- Montero, and E. Salas. Theoretical characterization by density functional theory (dft) of delphinidin 3-o-sambubioside and its esters obtained by chemical lipophilization. Molecules, 23(7), 2018. cited By 1.
   Estudiantes: Ana Selene Márquez Rodríguez y Claudia Grajeda Iglesias
   Profesores: Erika Salas Muñoz


6. S. Villalobos-Chaparro, E. Salas-Muñóz, N. Gutiérrez-Méndez, and G.V. Nevárez-Moorillón. Sensory profile of chihuahua cheese manufactured from raw milk. International Journal of Food Science, 2018, 2018. cited By 0.
   Estudiantes: Saraí Villalobos Chaparro
   Profesores: Erika Salas Muñoz, Néstor Gutiérrez Méndez


7. C. Grajeda-Iglesias, E. Salas, N. Barouh, B. Baréa, and M.C. Figueroa- Espinoza. Lipophilization and ms characterization of the main anthocyanins purified from hibiscus flowers. Food Chemistry, 230:189–194, 2017. cited By 8.
   Estudiantes: Claudia Grajeda Iglesias
   Profesores: Erika Salas Muñoz


8. E. Juarez-Enriquez, G.I. Olivas, P.B. Zamudio-Flores, E. Ortega-Rivas, S. Perez-Vega, and D.R. Sepulveda. Effect of water content on the flowability of hygroscopic powders. Journal of Food Engineering, 205:12–17, 2017. cited By 9.
   Estudiantes: Edmundo Juárez Enríquez
   Profesores: Samuel Bernardo Pérez Vega, Enrique Ortega Rivas


9. J.L. Almanza-Rubio, N. Gutiérrez-Méndez, M.Y. Leal-Ramos, D. Se- pulveda, and I. Salmeron. Modification of the textural and rheological properties of cream cheese using thermosonicated milk. Journal of Food Engineering, 168:223–230, 2016. Cited By 12.
   Estudiantes: José Luis Almanza Rubio
   Profesores: Néstor Gutiérrez Méndez, Martha Yarely Leal Ramos


10. D. Carbajal-Ida, C. Maury, E. Salas, R. Siret, and E. Mehinagic. Physico-chemical properties of botrytised chenin blanc grapes to assess the extent of noble rot. European Food Research and Technology, 242(1):117–126, 2016. cited By 5.
    Estudiantes: Daniel Carbajal Ida
    Profesores: Erika Salas Muñoz


11. D.R. Chávez-Garay, N. Gutiérrez-Méndez, M.E. Valenzuela-Soto, and A. García-Triana. Partial characterization of a plant coagulant obtained from the berries of solanum elaeagnifolium. CYTA - Journal of Food, 14(2):200–205, 2016. cited By 3.
    Estudiantes: Dely Rubí Chávez Garay
    Profesores: Néstor Gutiérrez Méndez


12. C. Grajeda-Iglesias, E. Salas, N. Barouh, B. Baréa, A. Panya, and M.C. Figueroa-Espinoza. Antioxidant activity of protocatechuates evaluated by dpph, orac, and cat methods. Food Chemistry, 194:749–757, 2016. cited By 28.
    Estudiantes: Claudia Grajeda Iglesias
    Profesores: Erika Salas Muñoz


13. C. Grajeda-Iglesias, M.C. Figueroa-Espinoza, N. Barouh, B. Baréa, A. Fernandes, V. De Freitas, and E. Salas. Isolation and characterization of anthocyanins from hibiscus sabdariffa flowers. Journal of Natural Products, 79(7):1709–1718, 2016. cited By 14.
    Estudiantes: Claudia Grajeda Iglesias
    Profesores: Erika Salas Muñoz


14. M.Á. Sánchez-Madrigal, D. Neder-Suárez, A. Quintero-Ramos, M.G. Ruiz-Gutiérrez, C.O. Meléndez-Pizarro, H.A. Piñón-Castillo, T. Galicia- García, and B. Ramírez-Wong. Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with -glucans. Food Science and Technology, 35(3):552–560, 2015. cited By 3.
    Estudiantes: Miguel Ángel Sánchez Madrigal, David Neder Suárez
    Profesores: Armando Quintero Ramos, Martha Graciela Ruiz Gutiérrez, Tomás Galicia Garcá


15. E. Juarez-Enriquez, G.I. Olivas, E. Ortega-Rivas, P.B. Zamudio-Flores, S. Perez-Vega, and D.R. Sepulveda. Water activity, not moisture content, explains the influence of water on powder flowability. LWT, 100:35–39, 2019. cited By 1.
    Estudiantes: Edmundo Juárez Enríquez
    Profesores: Samuel Bernardo Pérez Vega

LGAC 3. Bioprocesos alimentarios

1. M.Á. Sánchez-Madrigal, S.L. Viesca-Nevárez, A. Quintero-Ramos, C.A. Amaya-Guerra, C.O. Meléndez-Pizarro, J.C. Contreras-Esquivel, and R. Talamás-Abbud. Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (dasylirion wheeleri). Food Bioscience, 22:59–68, 2018. cited By 2.
   Estudiantes: Miguel Ángel Sánchez Madrigal, Sara Lilia Viesca Nevarez
   Profesores: Armando Quintero Ramos

Relación de productos de las LGAC por año

Artículos - 2020 - LGAC 1

1. T. S. Ruiz-Saenz, T. Galicia-García, I. A. Estrada-Moreno, M. E. Mendoza-Duarte, M. Márquez-Meléndez, R. Márquez-Gómez, A. Ruiz-Gutiérrez, M. G. Quintero-Ramos, B. Portillo-Arroyo, C. Soto-Figueroa, M. Y. Leal-Ramos, and D. Sanchez Aldana-Virraruel.Effect of the extraction, chemical modification and extrusion of triticale starch (triticosecale) in its functional properties. Biotecnia, XXII, 2020. cited By 0.

Artículos - 2019 - LGAC 1

1. L. Castellanos-Gallo, T. Galicia-García, I. Estrada-Moreno, M. Mendoza-Duarte, R. Márquez-Meléndez, B. Portillo-Arroyo, C. Soto-Figueroa, Y. Leal-Ramos, and D. Sanchez-Aldana. .Development of an expanded snack of rice starch enriched with amaranth by extrusion process. Molecules, 24(13), 2019. cited By 0.


2. K. Fernández-Acosta, I. Salmeron, D. Chavez-Flores, I. Perez-Reyes, V. Ramos, M. Ngadi, E.M. Kwofie, and S. Perez-Vega. Evaluation of different variables on the supercritical co 2 extraction of oat (avena sativa l.) oil; main fatty acids, polyphenols, and antioxidant content. Journal of Cereal Science, 88:118–124, 2019. cited By 0.


3. N. Gutiérrez-Méndez, A. Balderrama-Carmona, S.E. García-Sandoval, P. Ramírez-Vigil, M.Y. Leal-Ramos, and A. García-Triana. Proteolysis and rheological properties of cream cheese made with a plant-derived coagulant from solanum elaeagnifolium. Foods, 8(2), 2019. cited By0.


4. M.Z. Rodríguez-Rodríguez, C.O. Meléndez-Pizarro, J.C. Espinoza-Hicks, A. Quintero-Ramos, M.Á. Sánchez-Madrigal, J.A. Meza-Velázquez, and J.A. Jiménez-Castro. Effects of uv-c irradiation and traditional thermal processing on acemannan contained in aloe vera gel blends. Carbohydrate Polymers, 222, 2019. cited By 0.


5. Y.I. Sánchez-García, M. Ashokkumar, T.J. Mason, and N. Gutiérrez-Méndez. Influence of ultrasound frequency and power on lactose nucleation. Journal of Food Engineering, 249:34–39, 2019. cited By 1.


6. Y.I. Sánchez-García, N. Gutiérrez-Méndez, R.E. Orozco-Mena, V.H. Ramos-Sánchez, and M.Y. Leal-Ramos. Individual and combined effect of ph and whey proteins on lactose crystallization. Food Research International, 116:455–461, 2019. cited By 0.


7. M.Á. Sánchez-Madrigal, N.V. Rentería-Ríos, A. Quintero-Ramos, A. Segovia-Lerma, H.A. Piñón-Castillo, P.A. Olivas-Hernández, M.G. Ruiz-Gutiérrez, and G. Méndez-Zamora. Effect of roastingdrying process on physicochemical and structural characteristics of roasted-dried peppers (capsicum annuum l.) [efecto del proceso de tostado-deshidratado sobre las características fisicoquímicas y estructurales de chiles tostados-secos (capsicum annuum l.)]. Agrociencia, 53(3):319–335, 2019. cited By 0.

Artículos - 2019 - LGAC 2

1. C.S. Alvarado-Díaz, N. Gutiérrez-Méndez, M.L. Mendoza-López, M.Z. Rodríguez-Rodríguez, A. Quintero-Ramos, L.L. Landeros-Martínez, L.M. Rodríguez-Valdez, J.C. Rodríguez-Figueroa, S. Pérez-Vega, I. Salmeron-Ochoa, and M.Y. Leal-Ramos. Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal-glucosidases. Journal of Food Biochemistry, 43(7), 2019. cited By 0.


2. C.M. Castillo-Fraire, P. Poupard, S. Guilois-Dubois, E. Salas, and S. Guyot. Preparative fractionation of 5-o-caffeoylquinic acid oxidation products using centrifugal partition chromatography and their investigation by mass spectrometry. Journal of Chromatography A, 1592:19–30, 2019. cited By 0.
3. R. Cázares-Gallegos, J.A. Vidales-Contreras, A.I. Luna-Maldonado, M.E. Hume, R. Silva-Vázquez, A. Quintero-Ramos, and G. Méndez-Zamora. Design of an electrochemical prototype to determine relative nacl content and its application in fresh cheeses. Revista Mexicana De Ciencias Pecuarias, 10(1):161–171, 2019. cited By 0.


4. A.L. Herrera-Ponce, A.D. Alarcón-Rojo, I. Salmeron, and J.C. Rodríguez-Figueroa. Physiological health effects of whey protein-derived bioactive peptides: A review [efectos fisiológicos de los péptidos bioactivos derivados de las proteínas del lactosuero en la salud: Una revisión]. Revista Chilena de Nutricion, 46(2):205–214, 2019. cited By 0.


5. E. Juarez-Enriquez, G.I. Olivas, E. Ortega-Rivas, P.B. Zamudio-Flores, S. Perez-Vega, and D.R. Sepulveda. Water activity, not moisture content, explains the influence of water on powder flowability. LWT, 100:35–39, 2019. cited By 1.


6. J.J. Leal, R. Narro-García, J.P. Flores-De los Ríos, N. Gutierrez-Mendez, V.H. Ramos-Sánchez, J.R. González-Castillo, and E. Rodríguez. Effect of tio 2 on the thermal and optical properties of er 3+ /yb 3+ co-doped tellurite glasses for optical sensor. Journal of Luminescence, 208:342–349, 2019. cited By 1.


7. J.L. Tobias-Espinoza, C.S. Amaya-Guerra, A. Quintero-Ramos, E. Pérez-Carrillo, M.A. Núñez-González, F. Martínez-Bustos, C.O. Meléndez-Pizarro, J.G. Báez-González, and J.A. Ortega-Gutiérrez. Effects of the addition of flaxseed and amaranth on the physicochemical and functional properties of instant-extruded products. Foods, 8(6), 2019. cited By 1.


8. L. Varela-Rodríguez, B. Sánchez-Ramírez, I.S. Rodríguez-Reyna, J.J. Ordaz-Ortiz, D. Chávez-Flores, E. Salas-Muñoz, J.C. Osorio-Trujillo, E. Ramos-Martínez, and P. Talamás-Rohana. Biological and toxicological evaluation of rhus trilobata nutt. (anacardiaceae) used traditionally in mexico against cancer. BMC Complementary and Alternative Medicine, 19(1), 2019. cited By 0.

Artículos - 2019 - LGAC 3

1. R. Melgarejo-Torres, S.B. Pérez-Vega, V.M. Rivera-Arredondo, and G. Che-Galicia. Multiphase bioreactors in the pharmaceutical industry. Advances in Chemical Engineering, 54:195–237, 2019. cited By 0.


2. E. Peña-Jurado, S. Pérez-Vega, F.J. Zavala-Díaz de la Serna, I. Pérez-Reyes, N. Gutiérrez-Méndez, J. Vazquez-Castillo, and I. Salmerón. Production of poly (3-hydroxybutyrate) from a dairy industry wastewater using bacillus subtilis epah18: Bioprocess development and simulation. Biochemical Engineering Journal, 151, 2019. cited By 1.


3. M.C. Reyes-Avalos, R. Minjares-Fuentes, A. Femenia, J.C. Contreras-Esquivel, A. Quintero-Ramos, J.R. Esparza-Rivera, and J.A. Meza-Velázquez. Application of an alginate–chitosan edible film on figs (ficus carica): Effect on bioactive compounds and antioxidant capacity. Food and Bioprocess Technology, 12(3):499–511, 2019. cited By 0.

Artículos - 2018 - LGAC 1

1. Y. Escobedo-Flores, D. Chavez-Flores, I. Salmeron, C. Molina-Guerrero, and S. Perez-Vega. Optimization of supercritical fluid extraction of polyphenols from oats (avena sativa l.) and their antioxidant activities. Journal of Cereal Science, 80:198–204, 2018. cited By 2.


2. C. Fontes-Candia, V. Ramos-Sanchez, D. Chavez-Flores, I. Salmeron, and S. Perez-Vega. Extraction of different phenolic groups from oats at a nonthermal pilot scale: Effect of solvent composition and cycles. Journal of Food Process Engineering, 41(2), 2018. cited By 3.


3. M.Y. Leal-Ramos, A.D. Alarcón-Rojo, N. Gutiérrez-Méndez, H. Mújica-Paz, F. Rodríguez-Almeida, and A. Quintero-Ramos. Improving cull cow meat quality using vacuum impregnation. Foods, 7(5), 2018. cited By 1.


4. M. Márquez-Gómez, T. Galicia-García, R. Márquez-Meléndez, M. Ruiz-Gutiérrez, and A. Quintero-Ramos. Spray-dried microencapsulation of orange essential oil using modified rice starch as wall material. Journal of Food Processing and Preservation, 42(2), 2018. cited By 2.


5. D. Neder-Suárez, C.A. Amaya-Guerra, J.G. Báez-González, A. Quintero-Ramos, E. Aguilar-Palazuelos, T. Galicia-García, B. Ramírez-Wong, K. Campos-Venegas, and J. de Jesús Zazueta-Morales. Resistant starch formation from corn starch by combining acid hydrolysis with extrusion cooking and hydrothermal storage. Starch/Staerke, 70(5-6), 2018. cited By 0.


6. E.A. Rios-Romero, L.A. Ochoa-Martínez, J. Morales-Castro, L.A. Bello-Pérez, A. Quintero-Ramos, and J.A. Gallegos-Infante. Ultrasound in orange sweet potato juice: Bioactive compounds, antioxidant activity, and enzymatic inactivation. Journal of Food Processing and Preservation, 42(6), 2018. cited By 1.


7. Y.I. Sánchez-García, K.S. García-Vega, M.Y. Leal-Ramos, I. Salmeron, and N. Gutiérrez-Méndez. Ultrasound-assisted crystallization of lactose in the presence of whey proteins and carrageenan. Ultrasonics Sonochemistry, 42:714–722, 2018. cited By 4.

Artículos - 2018 - LGAC 2

1. M.S. Athie-García, H.A. Piñón-Castillo, L.N. Muñoz-Castellanos, A.L. Ulloa-Ogaz, P.I. Martínez-Varela, A. Quintero-Ramos, R. Duran, J.G. Murillo-Ramirez, and E. Orrantia-Borunda. Cell wall damage and oxidative stress in candida albicans atcc10231 and aspergillus niger caused by palladium nanoparticles. Toxicology in Vitro, 48:111–120, 2018. cited By 1.


2. J. Mateo, I. Caro, D.E. Carballo, N. Gutiérrez-Méndez, J.J. Arranz, and B. Gutiérrez-Gil. Carcass and meat quality characteristics of churra and assaf suckling lambs. Animal, 12(5):1093–1101, 2018. cited By 2.


3. M.L. Mendoza-López, C.S. Alvarado-Díaz, S.B. Pérez-Vega, M.Y. Leal-Ramos, and N. Gutiérrez-Méndez. Compositional and free radical scavenging properties of zea mays female inflorescences (maize silks) from mexican maize landraces [propiedades de composición y captación de radicales de las inflorescencias femeninas de zea mays (sedas del maíz) de razas nativas de maíces mexicanos]. CYTA - Journal of Food, 16(1):96–104, 2018. cited By 0.
4. A.S. Márquez-Rodríguez, C. Grajeda-Iglesias, N.-A. Sánchez-Bojorge, M.-C. Figueroa-Espinoza, L.-M. Rodríguez-Valdez, M.E. Fuentes-Montero, and E. Salas. Theoretical characterization by density functional theory (dft) of delphinidin 3-o-sambubioside and its esters obtained by chemical lipophilization. Molecules, 23(7), 2018. cited By 1.


5. R. Silva-Vazquez, E. Flores-Giron, A. Quintero-Ramos, M.E. Hume, and G. Mendez-Zamora. Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters [efecto de la inulina y pectina en las características fisicoquímicas y estabilidad de la emulsión de pastas cárnicas]. CYTA - Journal of Food, 16(1):306–310, 2018. cited By 2.


6. C. Sánchez-Gamboa, L. Hicks-Pérez, N. Gutiérrez-Méndez, N. Heredia, S. García, and G.V. Nevárez-Moorillón. Microbiological changes during ripening of chihuahua cheese manufactured with raw milk and its seasonal variations. Foods, 7(9), 2018. cited By 1.


7. C. Sánchez-Gamboa, L. Hicks-Pérez, N. Gutiérrez-Méndez, N. Heredia, S. García, and G.V. Nevárez-Moorillón. Seasonal influence on the microbial profile of chihuahua cheese manufactured from raw milk. International Journal of Dairy Technology, 71:81–89, 2018. cited By 2.


8. S. Villalobos-Chaparro, E. Salas-Muñóz, N. Gutiérrez-Méndez, and G.V. Nevárez-Moorillón. Sensory profile of chihuahua cheese manufactured from raw milk. International Journal of Food Science, 2018, 2018. cited By 0.

Artículos - 2018 - LGAC 3

1. E.G. Blanco-Enríquez, F.J.Z.-D. De La Serna, M.R. Peralta-Pérez, L. Ballinas-Casarrubias, I. Salmerón, H. Rubio-Arias, and B.A. Rocha-Gutiérrez. Characterization of a microbial consortium for the bioremoval of polycyclic aromatic hydrocarbons (pahs) in water. International Journal of Environmental Research and Public Health, 15(5), 2018. cited By 1.


2. Y. Ortiz-Rivera, R. Sánchez-Vega, C.H. Acosta-Muñiz, N. Gutiérrez-Méndez, J. León-Félix, and D.R. Sepulveda. Influence of environmental and genetic factors on 3-hydoxypropionaldehyde production by lactobacillus reuteri. Journal of Basic Microbiology, 58(12):1053–1060, 2018. cited By 0.


3. M.Á. Sánchez-Madrigal, S.L. Viesca-Nevárez, A. Quintero-Ramos, C.A. Amaya-Guerra, C.O. Meléndez-Pizarro, J.C. Contreras-Esquivel, and R. Talamás-Abbud. Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (dasylirion wheeleri). Food Bioscience, 22:59–68, 2018. cited By 2.