Roberto Gutiérrez Dorado

Alimento para niños preparado con harinas de maíz de calidad proteínica y garbanzo extrudidos

Coautor

01-09-2008

Impacto de la Fermentación en Estado Sólido Sobre el Perfil de Compuestos Fenólicos y Propiedades Antioxidante e Hipoglucemiante de Frijol Común (Phaseolus vulgaris L.)

Autor

31-12-2018

Propiedades Fisicoquímicas y Nutracéuticas de Granos Integrales (Amaranto/Chía) Procesados en Condiciones Óptimas de Germinación

Coautor

31-12-2018

Efecto de un Tratamiento Hidrotérmico-Cloruro de Calcio sobre la Calidad Poscosecha y el Contenido de Compuestos Bioactivos en Frutos de Papaya Durante su Almacenamiento Comercial

Coautor

31-12-2018

Efecto antihipertensivo de extractos fenólicos de frijol común (Phaseolus vulgaris L) bioprocesado por fermentación en estado sólido. Evaluación in vivo

Autor

31-12-2018

A New Approach for Describing and Solving the Reversible Briggs-Haldane Mechanism using Immobilized Enzyme

Coautor

Influence of solid-state bioconversion by Rhizopus oligosporus on antioxidant activity and phenolic compounds of maize (Zea mays L.)

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Nutritional and bioactive potential of a desert underutilized legume (Phaseolus acutifolius L). Optimization of bioprocess conditions to improve antioxidant activity and phenolics

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Functional beverages elaborated from amaranth and chia flours processed by germination and extrusion

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Modelling of water absorption in chickpea (Cicer arietinum L) seeds grown in Mexico´s northwest

Autor

Botanas expandidas a base de mezclas de harinas de calamar, maíz y papa: efecto de las variables del proceso sobre propiedades fisicoquímicas

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Effect of traditional and extrusion nixtamalization on carotenoid retention in tortillas made from provitamin A biofortified maize (Zea mays L.)

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Solid state bioconversion for producing functional flours from whole quality protein maize and common beans with enhanced nutritional value, and antioxidant and antihypertensive potential

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Bebida con potencial nutracéutico elaborada con maíz QPM extrudido y frijol fermentado

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Biochemical characterization of QTLs associated with endosperm modification in quality protein maize

Coautor

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus).

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Epidemiological evidence suggesting the use of Moringa oleifera for decreasing cancer risk and processes related with its occurrence

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Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

Autor

Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L) cultivars

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Development of a powder formulation based on Bacillus cereus sensu lato strain B25 spores for biological control of Fusarium verticillioides in maize plants

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Nixtamalized Flour from Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing

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. Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

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Inclusion of moringa leaf powder (Moringa oleifera) in fodder for feeding japanese quail (Coturnix coturnix japonica)

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Bebida funcional con potencial antidiabético y antihipertensivo elaborada con maíz azul y frijol negro bioprocesados

Coautor

Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder

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Solid State Bioconversion for Producing Common Bean (Phaseolus vulgaris L) Functional Flour with High Antioxidant Activity and Antihypertensive Potential.

Coautor

Nixtamalized flour and tortillas from transgenic maize (Zea mays L) expressing amarantin

Coautor

Alimento para niños preparado con harinas de maíz de calidad proteínica y garbanzo extruidos

Autor

Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

Coautor

Nutritional and phenolic characterization of Moringa oleifera leaves grown in Sinaloa, México

Coautor

Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L.) Flours

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Heat Transfer during Blanching and Hydrocooling of Broccoli Florets

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Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality

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Acceptability Properties and Antioxidant Potential of Desi Chickpea (Cicer arietinum L) Cultivars

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Modeling of effective moisture diffusivity in corn tortilla baking

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Enhancement of Nutritional Properties, and Antioxidant and Antihypertensive Potential of Black Common Bean Seeds by Optimizing the Solid State Bioconversion Process

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Bebida funcional de valor nutricional / nutracéutico alto elaborada a partir de una mezcla de granos integrales (maíz + garbanzo) extrudidos. Optimización de procesos

Autor

The Effect of Dehulling and Extrusion of Jackfruit Artocarpus heterophyllus Seeds on Digestibility and Antinutrients, in Tilapia (Orechromis niloticus) Diets

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Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds

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Nutritional characterization of Prosopis laevigata legume tree (Mesquite) seed flour and the effect of extrusion cooking on its bioactive components

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Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology

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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

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Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas)

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In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace

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Effect of optimal germination conditions on antioxidant acitivity, phenolic content and fatty acids and amino acids profiles of Moringa oleifera seeds

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Healthy ready-to-eat expanded snack with high nutritional and antioxidant value produced from whole amarantin transgenic maize and black common bean

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Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process

Coautor

Revisión del efecto de los antinutrientes y la fibra de leguminosas en la alimentación para peces

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Nutraceutical Beverage from a High Antioxidant Activity Mixture of Extruded Whole Maize and Chickpea Flours

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Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas

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Technological and nutritional properties of flours and tortillas from nixtamalized and extruded quality protein maize (Zea mays L)

Autor

Improvement of Nutritional and Nutraceutical Value of Nixtamalized Maize Tortillas by Addition of Extruded Chia Flour

Autor

Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process

Coautor

Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess

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Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)

Autor

Bioprocessing of common beans in diets for tilapia. In vivo digestibility and antinutritional factors

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Apparent digestibility coefficient of chickpea, maize, high-quality protein maize, and beans diets in juvenile and adult Nile tilapia (Oreochromis niloticus)

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Protein hydrolysates obtained from Azufrado (sulphur yellow) beans (Phaseolus vulgaris): Nutritional, ACE-inhibitory and antioxidative characterization

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Nutritional properties of quality protein maize and chickpea extruded based weaning food

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Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

Autor

Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum

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Physical, compositional, and wet-milling characteristics of Mexican blue maize (Zea mays L.) landrace

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Physicochemical, structural and proteomic analysis of starch granules from maize landraces of Northwest Mexico

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Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

Autor

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for production of a Nutraceutical beverage Elaborated with a Traditional Mexican Formulation

Autor

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (Amaranthus hypochondriacus L.) Flour Using Response Surface Methodolgy

Coautor

The Optimization of the Extrusion Process When Using Maize Flour with a Modified Amino Acid Profile for Making Tortillas

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Instant flour from quality protein maize (Zea mays L). Optimization of extrusion process

Coautor

Publicia

Autor

2016