| 1 | A Green Method for Nanoencapsulation of Thymol in Chitosan?Gelatin with Antioxidant Capacity | Coautor: Cornejo-Villegas M.A., Ojeda-Piedra S.A., Quintanar-Guerrero D., Zambrano-Zaragoza M.L. | 2024 | FOOD AND BIOPROCESS TECHNOLOGY | WoS-id: 001094508100001
Scopus-id: 2-s2.0-85175489247
| 2 | 2 |
| 2 | Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules | Coautor: Cornejo-Villegas M.D.L.A., Ulloa-Saavedra A., Jardon-Xicotencatl S., Zambrano-Zaragoza M.L., et al. | 2024 | APPLIED SCIENCES-BASEL | WoS-id: 001232802500001
Scopus-id: 2-s2.0-85194475296
| 0 | 0 |
| 3 | Synthesis of a biodegradable polymer of poly (Sodium alginate/ethyl acrylate) | 2ᵒ autor: Cornejo-Villegas M.A., Flores-Hernández C.G., Moreno-Martell A., Real A.D. | 2021 | POLYMERS | WoS-id: 000624259100001
Scopus-id: 2-s2.0-85100757710
| 37 | 44 |
| 4 | Comparative Analysis of the Chemical Composition and Physicochemical Properties of the Mucilage Extracted from Fresh and Dehydrated Opuntia ficus indica Cladodes | Coautor: Cornejo-Villegas M.A., Quintero-Garcia, Michelle, Gutierrez-Cortez, Elsa, Bah, Moustapha, et al. | 2021 | Foods | WoS-id: 000699568400001
Scopus-id: 2-s2.0-85114705804
| 24 | 25 |
| 5 | Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber | Coautor: Cornejo-Villegas, Maria A., Zambrano-Zaragoza, Maria L., Quintanar-Guerrero, David, Gonzalez-Reza, Ricardo M., et al. | 2021 | POLYMERS | WoS-id: 000718487800001
Scopus-id: 2-s2.0-85118507466
| 11 | 17 |
| 6 | Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry's Preservation | Coautor: Cornejo-Villegas, Maria A., Zambrano-Zaragoza, Maria L., Quintanar-Guerrero, David, DEL REAL, ALICIA, et al. | 2020 | Coatings | WoS-id: 000524211800058
Scopus-id: 2-s2.0-85083065160
| 28 | 42 |
| 7 | Physicochemical properties and resistant starch content of corn tortilla flours refrigerated at different storage times | Coautor: Cornejo-Villegas M.D.L.A., Rojas-Molina, Isela, Mendoza-Avila, Monsserrat, Real-López A.D., et al. | 2020 | Foods | WoS-id: 000537220500006
Scopus-id: 2-s2.0-85083297600
| 13 | 17 |
| 8 | Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)(2) | Coautor: de los Angeles Cornejo-Villegas, Maria, Contreras-Jimenez, Brenda, Vazquez-Contreras, Gilberto, del Real-Lopez, Alicia, et al. | 2019 | FOOD CHEMISTRY | WoS-id: 000457570100012
Scopus-id: 2-s2.0-85060210312
| 29 | 34 |
| 9 | Optimization of the emulsification-diffusion method using ultrasound to prepare nanocapsules of different food-core oils | Coautor: Angeles Cornejo-Villegas, Maria de Los, Job Galindo-Perez, Moises, Quintanar-Guerrero D., Zambrano-Zaragoza, Maria de la Luz | 2018 | LWT-FOOD SCIENCE AND TECHNOLOGY | WoS-id: 000415769500043
Scopus-id: 2-s2.0-85029326198
| 19 | 22 |
| 10 | The effect of Ca2+ ions on the pasting, morphological, structural, vibrational, and mechanical properties of corn starch?water system | 1ᵉʳ autor: Cornejo-Villegas M.D.L.Á., Rincón-Londoño N., Del Real-López A., Rodríguez-García M.E. | 2018 | JOURNAL OF CEREAL SCIENCE | WoS-id: 000426412700027
Scopus-id: 2-s2.0-85032749927
| 37 | 45 |
| 11 | The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings | Coautor: Cornejo-Villegas M.A., González-Reza R.M., García-Betanzos C.I., Sánchez-Valdes L.I., et al. | 2018 | Coatings | WoS-id: 000435192400009
Scopus-id: 2-s2.0-85051596435
| 19 | 27 |
| 12 | The mass transport phenomenon through pericarp during the nixtamalization process | Coautor: Cornejo-Villegas, M. A., Gutierrez-Cortez, E., Rojas-Molina, I., Zambrano-Zaragoza, M. L., et al. | 2016 | FOOD AND BIOPRODUCTS PROCESSING | WoS-id: 000389102200048
Scopus-id: 2-s2.0-84992732421
| 8 | 10 |
| 13 | The effect of nano-coatings with a-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut "red Delicious" apples | Coautor: Cornejo-Villegas M.A., Zambrano-Zaragoza M.L., Mercado-Silva E., Del Real L. A., et al. | 2014 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | WoS-id: 000335108700024
Scopus-id: 2-s2.0-84897043356
| 95 | 118 |
| 14 | Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life | Coautor: Cornejo-Villegas M.A., Zambrano-Zaragoza M.L., Mercado-Silva E., Ramirez-Zamorano P., et al. | 2013 | FOOD RESEARCH INTERNATIONAL | WoS-id: 000318667000062
Scopus-id: 2-s2.0-84875542191
| 59 | 88 |
| 15 | Effects of extrusion process in snacks of oats-nixtamalized corn pericarp mixtures on dietary fiber content and functional properties | Coautor: Cornejo-Villegas M.A., Zambrano-Zaragoza M.L., Gutiérrez-Cortez E., Jiménez-Vieyra M.E., et al. | 2013 | CYTA-JOURNAL OF FOOD | WoS-id: 000320319100006
Scopus-id: 2-s2.0-84879836139
| 4 | 5 |
| 16 | Use of fluorescent stains to assess viability of fresh embryos from superovulated pigs | 1ᵉʳ autor: Cornejo, MA, Gonzalez, FR, Juarez, ML, Martinez, R, et al. | 2012 | REPRODUCTION IN DOMESTIC ANIMALS | WoS-id: 000306918700177
| 0 | 0 |
| 17 | Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder | 1ᵉʳ autor: Cornejo-Villegas M.A., Acosta-Osorio A.A., Rojas-Molina I., Gutiérrez-Cortéz E., et al. | 2010 | JOURNAL OF FOOD ENGINEERING | WoS-id: 000271249200011
Scopus-id: 2-s2.0-70349786543
| 39 | 45 |
| 18 | Microstructural changes in the maize kernel pericarp during cooking stage in nixtamalization process | Coautor: Cornejo-Villegas, MA, Gutierrez-Cortez, E, Rojas-Molina, I, Rojas, A, et al. | 2010 | JOURNAL OF CEREAL SCIENCE | WoS-id: 000274867600012
Scopus-id: 2-s2.0-73649126833
| 39 | 44 |
| 19 | Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in Nixtamalized Corn Flours Obtained by Traditional Nixtamalization Process | Coautor: Cornejo A., Rojas-Molina I., Gutiérrez E., Rojas A., et al. | 2009 | CEREAL CHEMISTRY | WoS-id: 000270561700006
Scopus-id: 2-s2.0-70349600401
| 25 | 28 |
| 20 | Analysis of quality protein changes in nixtamalized QPM flours as a function of the steeping time | Coautor: Cornejo-Villegas A., Rojas-Molina I., Gutiérrez E., Cortés-Acevedo M.E., et al. | 2008 | CEREAL CHEMISTRY | WoS-id: 000256580000023
Scopus-id: 2-s2.0-45349095281
| 30 | 36 |
| 21 | Physicochemical characterization of nopal pads (Opuntia ficus indica) and dry vacuum nopal powders as a function of the maturation | Coautor: Cornejo-Villegas M.A., Rodríguez-Garcia M.E., De Lira C., Hernández-Becerra E., et al. | 2007 | PLANT FOODS FOR HUMAN NUTRITION | WoS-id: 000249460200004
Scopus-id: 2-s2.0-34548548395
| 83 | 96 |
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