Benjamín Ramirez-Wong
Universidad de Sonora
H-index: 28
Latin America-Mexico
Top articles of Benjamín Ramirez-Wong
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Biochemical profile and antioxidant activity of Lagascea decipiens, a native Asteraceae plant | Journal of the Saudi Society of Agricultural Sciences | Omar Alejandro Parada-Flores Jaime López-Cervantes Dalia Isabel Sánchez-Machado Benjamín Ramírez-Wong Olga Nydia Campas-Baypoli | 2023/2/1 |
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion | Food Chemistry | Mariela Menchaca-Armenta María José Frutos Benjamín Ramírez-Wong Estefanía Valero-Cases Raquel Muelas-Domingo | 2023/3/30 |
The addition of mango and papaya peels to corn extrudates enriches their phenolic compound profile and maintains their sensory characteristics | Waste and Biomass Valorization | Alejandro Fontes-Zepeda J Abraham Domínguez-Avila Leticia X Lopez-Martinez M Reynaldo Cruz-Valenzuela R Maribel Robles-Sánchez | 2023/3 |
Impacto de la adición de L-cisteína en la masa de maíz nixtamalizado: proteínas y viscoelasticidad | Biotecnia | Leslie Denisse Chaidez-Laguna Patricia Isabel Torres Chavez Benjamín Ramírez-Wong Enrique Márquez-Rios Alma Rosa Islas-Rubio | 2022/3/4 |
Emitters of Antimicrobials | Jaime López-Cervantes Dalia Isabel Sánchez-Machado Ana Aglahe Escárcega-Galaz Benjamín Ramírez-Wong Gabriela Servín de la Mora-López | 2022/2/2 | |
Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla | Applied Food Research | Carlos M Enríquez-Castro Benjamín Ramírez-Wong Brenda L Contreras-Jiménez Armando Quintero-Ramos Juan de Dios Figueroa-Cárdenas | 2022/12/1 |
Estabilidad oxidativa y contenido de compuestos fenólicos durante el almacenamiento del salvado de sorgo (Sorghum bicolor (L.) Moench) extrudido | TIP Revista Especializada en Ciencias Químico-Biológicas | Raquel Alejandra Ortiz-Cruz Benjamín Ramírez-Wong Dalia Isabel Sánchez-Machado Ana Irene Ledesma-Osuna Patricia Isabel Torres-Chávez | 2022 |
Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality | Journal of Cereal Science | Alexandra Rincón-Aguirre Juan de Dios Figueroa-Cárdenas Benjamín Ramírez-Wong Maria Itria Ibba Eliel Martínez Cruz | 2022/9/1 |
Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours | Cereal Chemistry | Socrates J Almirudis‐Echeverria Patricia I Torres‐Chávez Benjamin Ramírez‐Wong Ana I Ledesma‐Osuna Beatriz Montaño‐Leyva | 2022/7 |
Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity | Biotecnia | LD Chaidez-Laguna PI Torres-Chávez P Ramírez-Wong E Márquez-Ríos AR Islas-Rubio | 2022/4 |
Effect of chitosan membranes against gram-negative bacteria isolated from cutaneous ulcers | Nova Biotechnologica et Chimica | Jaime López-Cervantes Ana A Escárcega-Galaz Dalia I Sánchez-Machado Benjamín Ramírez-Wong Ramssel D Valenzuela-Rojo | 2021/6/23 |
Effect of part-baking time, freezing rate and storage time on part-baked bread quality | Food science and technology | Jesus Enrique Gerardo-Rodríguez Benjamín Ramírez-Wong Patricia Isabel Torres-Chávez Ana Irene Ledesma-Osuna Elizabeth Carvajal-Millán | 2021/2/1 |
Heat treatment effect on oat flour used in the substitution of wheat flour for bread-making | Biotecnia | Francisco Vásquez-Lara Samuel Verdú-Amat Alma R Islas-Rubio José M Barat-Baviera Raúl Grau-Meló | 2021 |
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters | Plant Foods for Human Nutrition | Mariela Menchaca-Armenta María José Frutos Benjamín Ramírez-Wong Armando Quintero-Ramos Patricia Isabel Torres-Chávez | 2021/9 |
Efecto del tratamiento térmico en harina de avena utilizada en la sustitución de harina de trigo para la elaboración de pan | Biotecnia | Francisco Vásquez-Lara Samuel Verdú-Amat Alma R Islas-Rubio José M Barat-Baviera Raúl Grau-Meló | 2021 |
Effect of nixtamalization with Ca (OH) 2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs | Journal of Cereal Science | Alexandra Rincón-Aguirre Juan de Dios Figueroa-Cárdenas Benjamín Ramírez-Wong Gerónimo Arámbula-Villa Sergio J Jiménez-Sandoval | 2021/9/1 |
Oxidative stability and content of phenolic compounds during storage of extruded sorghum (Sorghum bicolor (L.) Moench) bran | TIP. Revista especializada en ciencias químico-biológicas | Raquel Alejandra Ortiz-Cruz Benjamín Ramírez-Wong Dalia Isabel Sánchez-Machado Ana Irene Ledesma-Osuna Patricia Isabel Torres-Chávez | 2021 |
Anthocyanins and functional compounds change in a third-generation snacks prepared using extruded blue maize, black bean, and chard: An optimization | Antioxidants | David Neder-Suárez Daniel Lardizabal-Gutiérrez José de Jesús Zazueta-Morales Carmen Oralia Meléndez-Pizarro Carlos Iván Delgado-Nieblas | 2021/8/27 |
Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo | Biotecnia | Sócrates Joel Almirudis Echeverria Benjamín Ramírez Wong Concepción Lorenia Medina Rodríguez Elisa Magaña Barajas Patricia Isabel Torres Chávez | 2020 |
Use of oat fiber with different particle size in baking: rheological and textural effect | Revista mexicana de ciencias agrícolas | Diana Laura Cordero Fernández María del Carmen Granados Nevárez Alma Rosa Islas Rubio Samuel Verdú Amat Benjamín Ramírez-Wong | 2020/2 |
Co-Authors
