| Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties MI Silvas‐García, B Ramírez‐Wong, PI Torres‐Chávez, E Carvajal‐Millan, ... Journal of food process engineering 37 (3), 237-247, 2014 | 32 | 2014 |
| Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch MI Silvas‐García, B Ramírez‐Wong, PI Torres‐Chávez, LA Bello‐Pérez, ... Starch‐Stärke 68 (11-12), 1103-1110, 2016 | 28 | 2016 |
| Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality JE Gerardo-Rodríguez, B Ramírez-Wong, AI Ledesma-Osuna, ... Food Science and Technology 37, 59-64, 2016 | 21 | 2016 |
| Effect of part-baking time, freezing rate and storage time on part-baked bread quality JE Gerardo-Rodríguez, B Ramírez-Wong, PI Torres-Chávez, ... Food science and technology 41, 352-359, 2021 | 11 | 2021 |
| Thermosensitive Bioadhesive Hydrogels Based on Poly(N-isopropylacrilamide) and Poly(methyl vinyl ether-alt-maleic anhydride) for the Controlled Release of … AV Torres-Figueroa, CJ Pérez-Martínez, JC Encinas, S Burruel-Ibarra, ... Pharmaceutics 13 (8), 1284, 2021 | 10 | 2021 |
| Cambios fisicoquímicos en masa congelada y su efecto en la calidad del pan: una revisión MIS García, BR Wong, PIT CHáVEz, EC Millan, LAB Pérez, JMB Hoyos Interciencia 38 (5), 332-338, 2013 | 8 | 2013 |
| Physicochemical changes in frozen dough and the effect on bread quality: a review. MI Silvas Garcia, B Ramirez Wong, PI Torres Chavez, E Carvajal Millan, ... | 6 | 2013 |
| Physicochemical and rheological changes of starch in nixtamalization processes: Extrusion as an alternative to produce corn flour CME Castro, PI Torres-Chávez, B Ramírez-Wong, AI Ledezma-Osuna, ... Extrusion of Metals, Polymers and Food Products, 2017 | 5 | 2017 |
| VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITION JE Gerardo-Rodríguez, B Ramírez-Wong, PI Torres-Chávez, ... Biotecnia 21 (1), 68-78, 2019 | 4 | 2019 |
| The use of xanthan gum in the nixtamalization process: A review MI Silvas-García, B Ramírez-Wong, PI Torres-Chávez, ... Xanthan Gum: Applications and Research Studies, 33-66, 2016 | 1 | 2016 |
| Evaluación de la Viscoelasticidad de Masas de Maíz Obtenidas Por Diferentes Procesos A Escalante-Aburto, N Ponce-García, MI Silvas-García, ... Memorias del Simposium Internacional sobre Tecnologías convencionales y …, 2011 | 1 | 2011 |
| Efecto de la adición de trealosa sobre propiedades viscoelásticas y de panificación de masas congeladas y calidad de pan tipo bolillo MI SILVAS GARCIA SILVAS GARCIA, MARIA IRENE, 2010 | 1 | 2010 |
| Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions MI Silvas‐García, AI Ledesma‐Osuna, NE Buitimea‐Cantúa, ... International Journal of Food Science & Technology, 2024 | | 2024 |
| Síntesis de glicoconjugados de albúmina sérica bovina y oligosacáridos de quitosano para el análisis de adhesión bacteriana AI Ledesma-Osuna, G Pérez Chenoweth, L Vázquez Moreno, ... Acta bioquímica clínica latinoamericana 57 (4), 6-6, 2023 | | 2023 |
| Antioxidant Effect of Nanoparticles Composed of Zein and Orange (Citrus sinensis) Extract Obtained by Ultrasound-Assisted Extraction AG Luque-Alcaraz, M Velazquez-Antillón, CN Hernández-Téllez, ... Materials 15 (14), 4838, 2022 | | 2022 |
| Thermosensitive Bioadhesive Hydrogels Based on Poly (N-isopropylacrilamide) and Poly (methyl vinyl ether-alt-maleic anhydride) for the Controlled Release of Metronidazole in … AV Torres-Figueroa, CJ Pérez-Martínez, JC Encinas, S Burruel-Ibarra, ... s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | | 2021 |
| Dough Viscoelasticity of the Bread-Making Process Using Dynamic Oscillation Method: A Review JE Gerardo-Rodríguez, B Ramírez-Wong, PI Torres-Chávez, ... Food Product Optimization for Quality and Safety Control, 361-377, 2020 | | 2020 |
| A Comparison between Part-Baking Bread and Frozen Dough Processes JE Gerardo-Rodríguez, B Ramírez-Wong, PI Torres-Chávez, ... Food Process Engineering and Quality Assurance, 19-37, 2018 | | 2018 |
| Estudio de redistribución de agua de masas congeladas: efecto en las propiedades fisicoquímicas y de panificación MI SILVAS GARCIA SILVAS GARCIA, MARIA IRENE, 2015 | | 2015 |
| Starch Research in Latin America F Versino, OV Lopez, MA Garcia, NE Zaritzky, P Alzate, MM Zalduendo, ... | | |
Benjamín Ramirez-WongDepartamento de Investigación y Posgrado en Alimentos de la Universidad de SonoraVerified email at guaymas.uson.mx
