Hasil Pencarian - Benjamín Ramírez Wong

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  1. 1
    Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle

    Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle oleh Laura Raquel Marquez-Alvarez, Wilfrido Torres-Arreola, Victor Manuel Ocano-Higuera, Benjamin Ramirez-Wong, Enrique Marquez-Rios

    Diterbitkan 2015-01-01
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  2. 2
    A Novel Pectin Material: Extraction, Characterization and Gelling Properties

    A Novel Pectin Material: Extraction, Characterization and Gelling Properties oleh Agustin Rascón-Chu, Benjamín Ramírez-Wong, Alfonso A. Gardea, Elizabeth Carvajal-Millán, Jaime Lizardi-Mendoza, Vania Urias-Orona

    Diterbitkan 2010-09-01
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  3. 3
    Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical Lignins and Their Applications

    Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical Lignins and Their Applications oleh José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Carmen María López-Saiz, Beatriz Montaño-Leyva

    Diterbitkan 2016-03-01
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  4. 4
    Ionic Liquids and Organic Solvents for Recovering Lignin from Lignocellulosic Biomass

    Ionic Liquids and Organic Solvents for Recovering Lignin from Lignocellulosic Biomass oleh José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Elizabeth Carvajal-Millán, Benjamín Ramírez-Wong, Luis Arturo Bello-Pérez, Beatriz Montaño-Leyva

    Diterbitkan 2014-04-01
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  5. 5
    Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

    Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion oleh Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado

    Diterbitkan 2016-01-01
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  6. 6
    Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla

    Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla oleh Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara

    Diterbitkan 2022-12-01
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  7. 7
    Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

    Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch oleh Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez

    Diterbitkan 2020-01-01
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  8. 8
    Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

    Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes oleh Ana Irene Ledesma-Osuna, Dora Evelia Rodríguez-Félix, Lorena Armenta-Villegas, María Mónica Castillo-Ortega, Patricia Isabel Torres-Chávez, Francisco Rodríguez-Félix, Benjamín Ramírez-Wong, Daniela Denisse Castro-Enríquez

    Diterbitkan 2012-12-01
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  9. 9
    Biochemical profile and antioxidant activity of Lagascea decipiens, a native Asteraceae plant

    Biochemical profile and antioxidant activity of Lagascea decipiens, a native Asteraceae plant oleh Omar Alejandro Parada-Flores, Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Benjamín Ramírez-Wong, Olga Nydia Campas-Baypoli, María del Rosario Martínez-Macias, Ana Aglahe Escárcega-Galaz, Reyna Guadalupe Sánchez-Duarte

    Diterbitkan 2023-02-01
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  10. 10
    Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

    Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology oleh Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado

    Diterbitkan 2014-12-01
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  11. 11
    Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

    Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization oleh David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos

    Diterbitkan 2021-08-01
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