| Amylose-lipid complex formation from extruded maize starch mixed with fatty acids JE Cervantes-Ramírez, AH Cabrera-Ramirez, E Morales-Sánchez, ... Carbohydrate polymers 246, 116555, 2020 | 143 | 2020 |
| Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds AK Ramírez-Jiménez, M Gaytán-Martínez, E Morales-Sánchez, ... LWT 89, 674-680, 2018 | 98 | 2018 |
| Functional and technological potential of dehydrated Phaseolus vulgaris L. flours AK Ramírez-Jiménez, R Reynoso-Camacho, S Mendoza-Díaz, ... Food Chemistry 161, 254-260, 2014 | 97 | 2014 |
| Technological applications of natural colorants in food systems: A review I Luzardo-Ocampo, AK Ramírez-Jiménez, J Yañez, L Mojica, ... Foods 10 (3), 634, 2021 | 84 | 2021 |
| Potential role of bioactive compounds of Phaseolus vulgaris L. on lipid-lowering mechanisms AK Ramírez-Jiménez, R Reynoso-Camacho, ME Tejero, F León-Galván, ... Food Research International 76, 92-104, 2015 | 75 | 2015 |
| Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties M Gaytán-Martínez, ÁH Cabrera-Ramírez, E Morales-Sánchez, ... Journal of Cereal Science 77, 1-8, 2017 | 52 | 2017 |
| Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process AK Ramírez-Jiménez, J Rangel-Hernández, E Morales-Sánchez, ... Food Chemistry 276, 57-62, 2019 | 46 | 2019 |
| Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties I Luzardo-Ocampo, AK Ramírez-Jiménez, ÁH Cabrera-Ramírez, ... Food chemistry 309, 125684, 2020 | 45 | 2020 |
| Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion AH Cabrera-Ramírez, I Luzardo-Ocampo, AK Ramírez-Jiménez, ... Food Research International 134, 109234, 2020 | 34 | 2020 |
| Mango-bagasse functional-confectionery: Vehicle for enhancing bioaccessibility and permeability of phenolic compounds LA Herrera-Cazares, F Hernández-Navarro, AK Ramírez-Jiménez, ... Food & function 8 (11), 3906-3916, 2017 | 30 | 2017 |
| Agave by-products: An overview of their nutraceutical value, current applications, and processing methods J Álvarez-Chávez, M Villamiel, L Santos-Zea, AK Ramírez-Jiménez Polysaccharides 2 (3), 720-743, 2021 | 26 | 2021 |
| Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes OY Barrón-García, M Gaytán-Martínez, AK Ramírez-Jiménez, ... Lwt 143, 111113, 2021 | 23 | 2021 |
| Emerging techniques assisting nixtamalization products and by-products processing: an overview AK Ramírez-Jiménez, R Castro-Muñoz Critical Reviews in Food Science and Nutrition 61 (20), 3407-3420, 2021 | 22 | 2021 |
| Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation LA Herrera-Cazares, AK Ramírez-Jiménez, A Wall-Medrano, ... Journal of functional foods 54, 271-280, 2019 | 21 | 2019 |
| Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics A Rodríguez‐Vidal, HE Martínez‐Flores, E González Jasso, ... Journal of texture studies 48 (3), 249-257, 2017 | 18 | 2017 |
| Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility … LA Herrera-Cazares, I Luzardo-Ocampo, AK Ramírez-Jiménez, ... Food Research International 148, 110591, 2021 | 17 | 2021 |
| Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’mango pulp processed by ohmic heating at moderate electric field strength OY Barrón-García, E Morales-Sánchez, AKR Jiménez, ... Food Research International 154, 111032, 2022 | 13 | 2022 |
| Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties AH Cabrera-Ramírez, M Gaytán-Martínez, E Gonzáles-Jasso, ... Food Hydrocolloids 135, 108129, 2023 | 7 | 2023 |
| Is Apo-CIII the new cardiovascular target? An analysis of its current clinical and dietetic therapies LG de la Parra Soto, JA Gutiérrez-Uribe, A Sharma, AK Ramírez-Jiménez Nutrition, Metabolism and Cardiovascular Diseases 32 (2), 295-308, 2022 | 7 | 2022 |
| Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions LA Herrera-Cazares, AK Ramírez-Jiménez, I Luzardo-Ocampo, ... Food Chemistry 365, 130528, 2021 | 7 | 2021 |
