| Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal J Leyva-Corral, A Quintero-Ramos, A Camacho-Dávila, ... LWT 65, 228-236, 2016 | 113 | 2016 |
| Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures JV Félix-Medina, J Montes-Ávila, C Reyes-Moreno, JXK Perales-Sánchez, ... Lwt 124, 109172, 2020 | 79 | 2020 |
| Mechanical, physical and microstructural properties of acetylated starch-based biocomposites reinforced with acetylated sugarcane fiber PR Fitch-Vargas, IL Camacho-Hernández, F Martínez-Bustos, ... Carbohydrate polymers 219, 378-386, 2019 | 73 | 2019 |
| Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks IL Camacho-Hernández, JJ Zazueta-Morales, JA Gallegos-Infante, ... CyTA-Journal of Food 12 (4), 320-330, 2014 | 69 | 2014 |
| 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 A Calderón-Castro, MO Vega-García, J de Jesús Zazueta-Morales, ... Journal of food science and technology 55, 905-914, 2018 | 68 | 2018 |
| Physicochemical and microstructural characterization of corn starch edible films obtained by a combination of extrusion technology and casting technique PR Fitch‐Vargas, E Aguilar‐Palazuelos, J de Jesús Zazueta‐Morales, ... Journal of Food science 81 (9), E2224-E2232, 2016 | 68 | 2016 |
| Mechanical and structural properties of expanded extrudates produced from blends of native starches and natural fibers of henequen and coconut E Aguilar‐Palazuelos, JJ Zazueta‐Morales, OA Jiménez‐Arévalo, ... Starch‐Stärke 59 (11), 533-542, 2007 | 56 | 2007 |
| Preparation of high‐quality protein‐based extruded pellets expanded by microwave oven E Aguilar‐Palazuelos, J de J. Zazueta‐Morales, F Martínez‐Bustos Cereal Chemistry 83 (4), 363-369, 2006 | 55 | 2006 |
| Characterization and Optimization of Extrusion Cooking for the Manufacture of Third‐Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour C Delgado‐Nieblas, E Aguilar‐Palazuelos, A Gallegos‐Infante, ... Cereal Chemistry 89 (1), 65-72, 2012 | 46 | 2012 |
| Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization X Tovar-Jiménez, J Caro-Corrales, CA Gómez-Aldapa, J Zazueta-Morales, ... Journal of food science and technology 52, 6607-6614, 2015 | 40 | 2015 |
| Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing CI Delgado-Nieblas, JJ Zazueta-Morales, JA Gallegos-Infante, ... CyTA-Journal of Food 13 (1), 69-79, 2015 | 40 | 2015 |
| Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process XA Ruiz-Armenta, JJ Zazueta-Morales, E Aguilar-Palazuelos, ... CyTA-Journal of Food 16 (1), 172-180, 2018 | 38 | 2018 |
| Biopolymer engineering in food processing VRN Telis CRC Press, 2012 | 35 | 2012 |
| Optimization of extrusion process for production of nutritious pellets E Aguilar-Palazuelos, JJ Zazueta-Morales, EN Harumi, F Martínez-Bustos Food Science and Technology 32, 34-42, 2012 | 33 | 2012 |
| Effect of a corn starch coating obtained by the combination of extrusion process and casting technique on the postharvest quality of tomato PR Fitch-Vargas, E Aguilar-Palazuelos, MO Vega-García, ... Revista Mexicana de Ingeniería Química 18 (3), 789-801, 2019 | 31 | 2019 |
| Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks RO Navarro Cortez, CA Gómez-Aldapa, E Aguilar-Palazuelos, ... CyTA-Journal of Food 14 (2), 349-358, 2016 | 30 | 2016 |
| Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace C Delgado-Nieblas, K Ruiz-Beltrán, J Sánchez-Lizárraga, ... CyTA-Journal of Food 17 (1), 240-250, 2019 | 29 | 2019 |
| Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded … XA Ruiz‐Armenta, JJ Zazueta‐Morales, CI Delgado‐Nieblas, ... Journal of Food Processing and Preservation 43 (12), e14261, 2019 | 25 | 2019 |
| Analysis by UPLC–DAD–ESI-MS of Phenolic Compounds and HPLC–DAD-Based Determination of Carotenoids in Noni (Morinda citrifolia L.) Bagasse C Barraza-Elenes, IL Camacho-Hernández, EM Yahia, ... Journal of Agricultural and Food Chemistry 67 (26), 7365-7377, 2019 | 22 | 2019 |
| Microstructure of an extruded third-generation snack made from a whole blue corn and corn starch mixture RO Navarro-Cortez, E Aguilar-Palazuelos, JJ Zazueta-Morales, ... Int. J. Food Process. Technol 1, 10-17, 2014 | 22 | 2014 |