Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds

by Gema Morales-Olán, Silvia Luna-Suárez, Juan De Dios Figueroa-Cárdenas, Monica Corea, Marlon Rojas-López
Published 2021-01-01

Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour

by Luz Araceli Ochoa-Martínez, Karla Castillo-Vázquez, Juan de Dios Figueroa-Cárdenas, Juliana Morales-Castro, José Alberto Gallegos-Infante
Published 2016-12-01

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

by Alejandra Elizabeth Alcántara-Zavala, Juan de Dios Figueroa-Cárdenas, Juan Francisco Pérez-Robles, Gerónimo Arámbula-Villa, Dalia E. Miranda-Castilleja
Published 2021-01-01

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

by Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado
Published 2016-01-01

Antioxidant Properties of Polyphenolic Extracts from Quercus Laurina, Quercus Crassifolia, and Quercus Scytophylla Bark

by Eréndira Valencia-Avilés, Martha Estrella García-Pérez, Ma. Guadalupe Garnica-Romo, Juan de Dios Figueroa-Cárdenas, Esperanza Meléndez-Herrera, Rafael Salgado-Garciglia, Héctor E. Martínez-Flores
Published 2018-06-01

Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

by Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado
Published 2014-12-01