Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas by Marcela Gaytán Martínez, Fernando Martínez-Bustos, Eduardo Morales Sánchez

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Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas by Marcela Gaytán Martínez, Fernando Martínez-Bustos, Eduardo Morales Sánchez

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Editorial: Trends in the design of functional foods for human health by Erick P. Gutiérrez-Grijalva, Marcela Gaytán-Martínez, Liliana Santos-Zea

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In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs by Anna W. Waller, Marcela Gaytán-Martínez, Juan E. Andrade Laborde

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Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications by Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez

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Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage by Olga L. Torres-Vargas, Marcela Gaytan-Martinez, Castro-Campos Fernanda, Beatriz M. Millán-Malo, M.E. Rodriguez-Garcia

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Mango (<i>Mangifera indica</i> L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro by Daniela Flores-Zavala, Ivan Luzardo-Ocampo, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano, Guadalupe Loarca-Piña, Juan E. Andrade, Marcela Gaytán-Martínez

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Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour by Italia Lima-Becerra, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, Marcela Gaytán-Martínez

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Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance by Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega, Juan de Dios Figueroa-Cárdenas

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Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction by Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez

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Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast by Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez

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Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours by María Guadalupe Nieves-Hernandez, Brenda Lizbeth Correa-Piña, Oscar Garcia-Chavero, Salomon Lopez-Ramirez, Rosendo Florez-Mejia, Oscar Yael Barrón-García, Elsa Gutierrez-Cortez, Marcela Gaytán-Martínez, Juana Isela Rojas-Molina, Mario E. Rodriguez-Garcia

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