Ernesto Aguilar Palazuelos
机构: Universidad Autónoma de Sinaloa
每年引用次数
引用次数
引用: 1,114
H-指数: 19
I10-指数 : 34
出版物: 56
Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods
Xóchitl Ariadna Ruiz‐Armenta , José de Jesús Zazueta‐Morales , Carlos Iván Delgado‐Nieblas , Armando Carrillo‐López
Journal of Food Processing and Preservation 43 ( 12)
7
2019
Physicochemical and microstructural characterization of corn starch edible films obtained by a combination of extrusion technology and casting technique
Perla Rosa Fitch‐Vargas , Ernesto Aguilar‐Palazuelos , José de Jesús Zazueta‐Morales , Misael Odín Vega‐García
Journal of Food science 81 ( 9) E2224 -E2232
62
2016
Comparación de métodos físicos-químicos en la producción de almidón resistente.
David Neder Suárez , Armando Quintero Ramos , Carlos Abel Amaya Guerra , T Galicia García
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 1 ( 2) 53 -58
1
2016
Optimization of extrusion process for production of nutritious pellets
Ernesto Aguilar-Palazuelos , José de Jesús Zazueta-Morales , Elizabeth Nabeshima Harumi , Fernando Martínez-Bustos
Food Science and Technology International 32 ( 1) 34 -42
10
2012
Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal
Julieta Leyva-Corral , Armando Quintero-Ramos , Alejandro Camacho-Dávila , José de Jesús Zazueta-Morales
Lwt - Food Science and Technology 65 228 -236
35
2016
Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage
David Neder-Suárez , Carlos A. Amaya-Guerra , Juan G. Báez-González , Armando Quintero-Ramos
Starch-starke 70 1700118
2
2018
Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization
Xochitl Tovar-Jiménez , José Caro-Corrales , Carlos A. Gómez-Aldapa , José Zazueta-Morales
Journal of Food Science and Technology-mysore 52 ( 10) 6607 -6614
13
2015
Optimization of corn starch acetylation and succinylation using the extrusion process.
Abraham Calderón-Castro , Noelia Jacobo-Valenzuela , Luis Alejandro Félix-Salazar , José de Jesús Zazueta-Morales
Journal of Food Science and Technology-mysore 56 ( 8) 3940 -3950
1
2019
Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins.
Abraham Calderón-Castro , Misael Odín Vega-García , José de Jesús Zazueta-Morales , Perla Rosa Fitch-Vargas
Journal of Food Science and Technology-mysore 55 ( 3) 905 -914
2
2018
Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures
Jennifer V. Félix-Medina , Julio Montes-Ávila , Cuauhtémoc Reyes-Moreno , J. Xiomara K. Perales-Sánchez
Lwt - Food Science and Technology 124 109172
42
2020
Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks
Ricardo Omar Navarro Cortez , Carlos Alberto Gómez-Aldapa , Ernesto Aguilar-Palazuelos , Efren Delgado-Licon
Cyta-journal of Food 14 ( 2) 349 -358
8
2016
Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process
Xóchitl Ariadna Ruiz-Armenta , José de Jesús Zazueta-Morales , Ernesto Aguilar-Palazuelos , Carlos Iván Delgado-Nieblas
Cyta-journal of Food 16 ( 1) 172 -180
12
2018
Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology
Ricardo O. Navarro-Cortez , Ernesto Aguilar-Palazuelos , Javier Castro-Rosas , Reyna N. Falfán Cortés
Cyta-journal of Food 16 ( 1) 498 -505
1
2018
Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace
Carlos Delgado-Nieblas , Karen Ruiz-Beltrán , Jessica Sánchez-Lizárraga , José de Jesús Zazueta-Morales
Cyta-journal of Food 17 ( 1) 240 -250
5
2019
Study of the functionality of nixtamalized maize flours and tortillas added with microcapsules of ferrous fumarate and folic acid
Fernando Martínez-Bustos , Alejandro Cruz Sánchez , Areli del C. Ortega-Martínez , Ernesto Aguilar-Palazuelos
Cereal Chemistry 95 ( 5) 699 -707
1
2018
Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours
Nuria Elizabeth Rocha-Guzman , Jose Alberto Gallegos-Infante , Carlos Ivan Delgado-Nieblas , Jose de Jesus Zazueta-Morales
International Journal of Food Engineering 8 ( 4) 22
6
2012
Analysis by UPLC–DAD–ESI-MS of Phenolic Compounds and HPLC–DAD-Based Determination of Carotenoids in Noni (Morinda citrifolia L.) Bagasse
Claudia Barraza-Elenes , Irma L. Camacho-Hernández , Elhadi M. Yahia , José J. Zazueta-Morales
Journal of Agricultural and Food Chemistry 67 ( 26) 7365 -7377
4
2019
Mechanical, physical and microstructural properties of acetylated starch-based biocomposites reinforced with acetylated sugarcane fiber.
Perla Rosa Fitch-Vargas , Irma Leticia Camacho-Hernández , Fernando Martínez-Bustos , Alma Rosa Islas-Rubio
Carbohydrate Polymers 219 378 -386
16
2019
Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour
Carlos Iván Delgado-Nieblas , Ernesto Aguilar-Palazuelos , Alberto Gallegos-Infante , Nuria Elizabeth Rocha-Guzmán
Cereal Chemistry ( ja)
44
Potentiality of some natural fibres and native starch for making biodegradable materials
Ernesto Aguilar-Palazuelos , Fernando Martínez-Bustos , Omar A Jiménez-Arévalo , Tomas Galicia-García
Food engineering research developments 279 -294
12
2007