| A review on health benefits of kombucha nutritional compounds and metabolites J Martínez Leal, L Valenzuela Suárez, R Jayabalan, J Huerta Oros, ... CyTA-Journal of Food 16 (1), 390-399, 2018 | 438 | 2018 |
| Advances and prospective applications of 3D food printing for health improvement and personalized nutrition A Escalante‐Aburto, G Trujillo‐de Santiago, MM Álvarez, ... Comprehensive reviews in food science and food safety 20 (6), 5722-5741, 2021 | 85 | 2021 |
| Recent evidence of the beneficial effects associated with glucuronic acid contained in kombucha beverages J Martínez-Leal, N Ponce-García, A Escalante-Aburto Current nutrition reports 9, 163-170, 2020 | 73 | 2020 |
| Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review D Santiago-Ramos, J de Dios Figueroa-Cárdenas, RM Mariscal-Moreno, ... Journal of Cereal Science 81, 108-117, 2018 | 73 | 2018 |
| An update of different nixtamalization technologies, and its effects on chemical composition and nutritional value of corn tortillas A Escalante-Aburto, RM Mariscal-Moreno, D Santiago-Ramos, ... Food Reviews International 36 (5), 456-498, 2020 | 63 | 2020 |
| Effect of ultrasound application on protein yield and fate of alkaloids during lupin alkaline extraction process LA Aguilar-Acosta, SO Serna-Saldivar, J Rodríguez-Rodríguez, ... Biomolecules 10 (2), 292, 2020 | 49 | 2020 |
| Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates A Escalante-Aburto, B Ramírez-Wong, PI Torres-Chávez, ... CyTA-Journal of Food 11 (sup1), 29-37, 2013 | 46 | 2013 |
| Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology A Escalante-Aburto, B Ramírez-Wong, PI Torres-Chávez, ... Molecules 19 (12), 21066-21084, 2014 | 33 | 2014 |
| Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity A Escalante-Aburto, MY Mendoza-Córdova, GB Mahady, DA Luna-Vital, ... Trends in Food Science & Technology 140, 104140, 2023 | 28 | 2023 |
| Grading factors of wheat kernels based on their physical properties N Ponce-García, B Ramírez-Wong, A Escalante-Aburto, PI Torres-Chávez, ... Wheat improvement, management and utilization 275, 2017 | 22 | 2017 |
| The nixtamalization process and its effect on anthocyanin content of pigmented maize, a review EA Anayansi, B Ramírez-Wong, PI Torres-Chávez, JM Barrón-Hoyos, ... Revista fitotecnia mexicana 36 (4), 429-437, 2013 | 20 | 2013 |
| Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates AI Sánchez-Reséndiz, A Escalante-Aburto, V Andía-Ayme, ... CyTA-Journal of Food 17 (1), 864-872, 2019 | 19 | 2019 |
| A review on health benefits of kombucha nutritional compounds and metabolites. CYTA-Journal of Food, 16 (1), 390–399 JM Leal, LV Suárez, R Jayabalan, JH Oros, A Escalante-Aburto | 19 | 2018 |
| Specific Anthocyanin Contents of Whole Blue Maize Second‐Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion A Escalante-Aburto, N Ponce-García, B Ramírez-Wong, PI Torres-Chávez, ... Journal of Chemistry 2016 (1), 5491693, 2016 | 17 | 2016 |
| Mechanical properties in wheat (Triticum aestivum) kernels evaluated by compression tests: A review N Ponce-García, B Ramírez-Wong, A Escalante-Aburto, PI Torres-Chávez, ... Viscoelastic and viscoplastic materials 17, 2016 | 16 | 2016 |
| Consumer perception of insects as food: Mexico as an example of the importance of studying socio-economic and geographical differences for decision-making in food development A Escalante-Aburto, L Rodríguez-Sifuentes, C Ozuna, ... International Journal of Food Science and Technology 57 (10), 6306-6316, 2022 | 14 | 2022 |
| Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks A Escalante‐Aburto, N Ponce‐García, B Ramírez‐Wong, ... Starch‐Stärke 68 (11-12), 1111-1120, 2016 | 13 | 2016 |
| Biophysical, nutraceutical, and technofunctional features of specialty cereals: Pigmented popcorn and sorghum VT Robles-Plata, S Serna Saldivar, J de Dios Figueroa-Cárdenas, ... Foods 12 (12), 2301, 2023 | 10 | 2023 |
| Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces L Peralta-Veran, C Espinosa-Leal, A Escalante-Aburto, RE Preciado-Ortiz, ... Journal of Cereal Science 107, 103543, 2022 | 9 | 2022 |
| Evaluation of visco‐elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain N Ponce‐García, B Ramírez‐Wong, PI Torres‐Chávez, ... Journal of the Science of Food and Agriculture 97 (4), 1235-1243, 2017 | 9 | 2017 |
