| Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.) RR Balandran‐Quintana, GV Barbosa‐Canovas, JJ Zazueta‐Morales, ... Journal of Food Science 63 (1), 113-116, 1998 | 158 | 1998 |
| Effect of blanching and drying temperature on polyphenolic compound stability and antioxidant capacity of apple pomace ME Heras-Ramírez, A Quintero-Ramos, AA Camacho-Dávila, J Barnard, ... Food and Bioprocess Technology 5, 2201-2210, 2012 | 143 | 2012 |
| Fat reduction in the formulation of frankfurter sausages using inulin and pectin G Méndez-Zamora, JA García-Macías, E Santellano-Estrada, ... Food Science and Technology 35, 25-31, 2015 | 131 | 2015 |
| Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation N Basaran, A Quintero-Ramos, MM Moake, JJ Churey, RW Worobo Applied and Environmental Microbiology 70 (10), 6061-6065, 2004 | 129 | 2004 |
| Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider A Quintero-Ramos, JJ Churey, P Hartman, J Barnard, RW Worobo Journal of Food Protection 67 (6), 1153-1156, 2004 | 129 | 2004 |
| Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran JR Hernandez-Diaz, A Quintero-Ramos, J Barnard, ... Food Science and Technology International 13 (4), 301-308, 2007 | 122 | 2007 |
| Texture and rehydration of dehydrated carrots as affected by low temperature blanching A Quintero‐Ramos, MC Bourne, A Anzaldua‐Morales Journal of Food Science 57 (5), 1127-1139, 1992 | 101 | 1992 |
| Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal J Leyva-Corral, A Quintero-Ramos, A Camacho-Dávila, ... LWT-Food Science and Technology 65, 228-236, 2016 | 99 | 2016 |
| Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures CA Gabaldón-Leyva, A Quintero-Ramos, J Barnard, ... Journal of Food Engineering 81 (2), 374-379, 2007 | 82 | 2007 |
| Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures MG Ruiz-Gutiérrez, A Quintero-Ramos, CO Meléndez-Pizarro, ... Journal of Food Engineering 98 (1), 76-83, 2010 | 51 | 2010 |
| Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology A Quintero‐Ramos, MC Bourne, J Barnard, A Anzaldua‐Morales Journal of Food Science 63 (3), 519-522, 1998 | 48 | 1998 |
| Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity MC Reyes-Avalos, R Minjares-Fuentes, A Femenia, ... Food and Bioprocess Technology 12, 499-511, 2019 | 47 | 2019 |
| Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material M Márquez‐Gómez, T Galicia‐García, R Márquez‐Meléndez, ... Journal of Food Processing and Preservation 42 (2), e13428, 2018 | 46 | 2018 |
| Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder MG Ruiz-Gutiérrez, CA Amaya-Guerra, A Quintero-Ramos, ... Molecules 20 (5), 8875-8892, 2015 | 44 | 2015 |
| Nixtamalization in two steps with different calcium salts and the relationship with chemical, texture and thermal properties in masa and tortilla MG Ruiz‐Gutiérrez, A Quintero‐Ramos, CO Meléndez‐Pizarro, ... Journal of Food Process Engineering 35 (5), 772-783, 2012 | 44 | 2012 |
| Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying MG Ruiz-Gutiérrez, CA Amaya-Guerra, A Quintero-Ramos, ... Food Science and Biotechnology 23, 755-763, 2014 | 38 | 2014 |
| Effect of agave fructans as carrier on the encapsulation of blue corn anthocyanins by spray drying MÁ Sánchez-Madrigal, A Quintero-Ramos, CA Amaya-Guerra, ... Foods 8 (7), 268, 2019 | 35 | 2019 |
| Cell wall damage and oxidative stress in Candida albicans ATCC10231 and Aspergillus niger caused by palladium nanoparticles MS Athie-García, HA Piñón-Castillo, LN Muñoz-Castellanos, ... Toxicology in vitro 48, 111-120, 2018 | 34 | 2018 |
| Kinetics of thermal softening of six legumes during cooking A Anzaldua‐Morales, A Quintero, R Balandran Journal of food science 61 (1), 167-170, 1996 | 34 | 1996 |
| Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours MÁ Sánchez-Madrigal, A Quintero-Ramos, F Martínez-Bustos, ... Journal of Food Science and Technology 52, 2701-2710, 2015 | 31 | 2015 |
