| The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples M Zambrano-Zaragoza, E Mercado-Silva, E Gutiérrez-Cortez, ... Innovative Food Science & Emerging Technologies 22, 188-196, 2014 | 135 | 2014 |
| Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life ML Zambrano-Zaragoza, E Mercado-Silva, P Ramirez-Zamorano, ... Food Research International 51 (2), 946-953, 2013 | 120 | 2013 |
| Optimization of nanocapsules preparation by the emulsion–diffusion method for food applications ML Zambrano-Zaragoza, E Mercado-Silva, E Gutiérrez-Cortez, ... LWT-Food Science and Technology 44 (6), 1362-1368, 2011 | 99 | 2011 |
| Study of calcium ion diffusion in nixtamalized quality protein maize as a function of cooking temperature E Gutiérrez, I Rojas‐Molina, JL Pons‐Hernández, H Guzmán, ... Cereal Chemistry 84 (2), 186-194, 2007 | 96 | 2007 |
| Study of structural and thermal changes in endosperm of quality protein maize during traditional nixtamalization process I Rojas‐Molina, E Gutierrez‐Cortez, A Palacios‐Fonseca, L Baños, ... Cereal Chemistry 84 (4), 304-312, 2007 | 94 | 2007 |
| Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities ML Zambrano-Zaragoza, E Gutiérrez-Cortez, A Del Real, ... Food Research International 62, 974-983, 2014 | 87 | 2014 |
| Physicochemical and rheological characterization of Opuntia ficus mucilage at three different maturity stages of cladode M Contreras-Padilla, ME Rodríguez-García, E Gutiérrez-Cortez, ... European Polymer Journal 78, 226-234, 2016 | 82 | 2016 |
| Comparison of physicochemical properties of bio and commercial hydroxyapatite AL Giraldo-Betancur, DG Espinosa-Arbelaez, A del Real-López, ... Current Applied Physics 13 (7), 1383-1390, 2013 | 80 | 2013 |
| Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder MA Cornejo-Villegas, AA Acosta-Osorio, I Rojas-Molina, ... Journal of Food Engineering 96 (3), 401-409, 2010 | 69 | 2010 |
| Microstructural changes in the maize kernel pericarp during cooking stage in nixtamalization process E Gutiérrez-Cortez, I Rojas-Molina, A Rojas, JL Arjona, ... Journal of Cereal Science 51 (1), 81-88, 2010 | 69 | 2010 |
| Characterization of crystalline structures in Opuntia ficus-indica M Contreras-Padilla, EM Rivera-Muñoz, E Gutiérrez-Cortez, ... Journal of biological physics 41, 99-112, 2015 | 58 | 2015 |
| Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing C Valderrama-Bravo, E Gutiérrez-Cortez, M Contreras-Padilla, ... Journal of Food Engineering 110 (3), 478-486, 2012 | 55 | 2012 |
| Mechanism of calcium uptake in corn kernels during the traditional nixtamalization process: Diffusion, accumulation and percolation C Valderrama-Bravo, A Rojas-Molina, E Gutiérrez-Cortez, I Rojas-Molina, ... Journal of Food Engineering 98 (1), 126-132, 2010 | 51 | 2010 |
| Effect of nano-edible coating based on beeswax solid lipid nanoparticles on strawberry’s preservation ML Zambrano-Zaragoza, D Quintanar-Guerrero, A Del Real, ... Coatings 10 (3), 253, 2020 | 48 | 2020 |
| Analysis of quality protein changes in nixtamalized QPM flours as a function of the steeping time I Rojas‐Molina, E Gutiérrez, ME Cortés‐Acevedo, A Falcón, R Bressani, ... Cereal Chemistry 85 (3), 409-416, 2008 | 48 | 2008 |
| Study of the morphological, structural, thermal, and pasting corn transformation during the traditional nixtamalization process: From corn to tortilla JA Villada, F Sanchez-Sinencio, O Zelaya-Angel, E Gutierrez-Cortez, ... Journal of Food Engineering 212, 242-251, 2017 | 43 | 2017 |
| Effects of drying process on the physicochemical properties of nopal cladodes at different maturity stages M Contreras-Padilla, E Gutiérrez-Cortez, MC Valderrama-Bravo, ... Plant Foods for Human Nutrition 67, 44-49, 2012 | 37 | 2012 |
| Effect of temperature and steeping time on calcium and phosphorus content in nixtamalized corn flours obtained by traditional nixtamalization process I Rojas‐Molina, E Gutiérrez, A Rojas, M Cortés‐Álvarez, L Campos‐Solís, ... Cereal Chemistry 86 (5), 516-521, 2009 | 37 | 2009 |
| Characterization of calcium compounds in Opuntia ficus indica as a source of calcium for human diet I Rojas-Molina, E Gutiérrez-Cortez, M Bah, A Rojas-Molina, ... Journal of Chemistry 2015, 2015 | 29 | 2015 |
| Physicochemical, morphological, and pasting properties of nixtamalized flours from quality protein maize and its particle distribution M de los Ángeles Cornejo-Villegas, E Gutiérrez-Cortez, I Rojas-Molina, ... LWT-Food Science and Technology 53 (1), 81-87, 2013 | 29 | 2013 |
MA Cornejo-VillegasProfesor Universidad Nacional Autónoma de MéxicoVerified email at fata.unam.mx
MA Cornejo-VillegasProfesor Universidad Nacional Autónoma de MéxicoVerified email at fata.unam.mx