| 1 | Comparative Study of the Method of Decorticating on Chemical Composition and Physicochemical Properties of Xyloglucan Extracted from Tamarindus indica L. Seeds at a Semi-Industrial Scale | Coautor: Ramirez-Ortíz, ME, Espíndola-Sotres, V, Gutiérrez-Cortez, E, Mendez-Albores, A, et al. | 2025 | POLYMERS | WoS-id: 001430605500001
Scopus-id: 2-s2.0-85219570892
| 1 | 1 |
| 2 | Chia seed oil microencapsulated by spray-drying: optimization and microcapsules characteristics | Coautor: Ramírez-Ortiz M.E., Cuevas-Glory L., Rosel-Sosa D.G., Gallegos-Tintoré S., et al. | 2024 | Food Research | Scopus-id: 2-s2.0-85204979725
| 0 | 1 |
| 3 | Mechanical separation of a nixtamalization by-product (nejayote) and scaling of filtration conditions from a pilot filter to a press filter of higher area | Coautor: Ramirez-Ortiz, M. E., Valderrama-Bravo, C., Fuentes-Prado, E., Porras-Godinez, M. R., et al. | 2022 | JOURNAL OF FOOD ENGINEERING | WoS-id: 000792784000005
Scopus-id: 2-s2.0-85126883143
| 7 | 8 |
| 4 | Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt | Coautor: Ramirez-Ortiz, Maria Eugenia, Bernardino-Nicanor, Aurea, Mancera-Castro, Pedro, Acosta-Garcia, Gerardo, et al. | 2021 | International Journal of Gastronomy and Food Science | WoS-id: 000663588000019
Scopus-id: 2-s2.0-85105260750
| 6 | 5 |
| 5 | Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties | Coautor: Ramírez-Ortiz M.E., Sánchez-Villa C.E., Zepeda-Bautista R., Corzo-Ríos L.J. | 2020 | International Journal of Gastronomy and Food Science | WoS-id: 000600392500004
Scopus-id: 2-s2.0-85094214221
| 9 | 8 |
| 6 | EFFECT OF Yucca schiedigera BAGASSE AS SUBSTRATE FOR OYSTER MUSHROOM ON CULTIVATION PARAMETERS AND FRUIT BODY QUALITY | 2ᵒ autor: Ramírez-Ortiz M.E., Valencia del Toro G., Flores-Ramírez G., Costa-Manzano M.R., et al. | 2018 | REVISTA MEXICANA DE INGENIERIA QUIMICA | WoS-id: 000453483900005
Scopus-id: 2-s2.0-85053018528
| 11 | 13 |
| 7 | Quality of Opuntia robusta and its use in development of mayonnaise-like product | Coautor: Ramírez-Ortiz M.E., Bernardino-Nicanor A., Hinojosa-Hernández E.N., Juárez-Goiz J.M.S., et al. | 2015 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | WoS-id: 000347523800033
Scopus-id: 2-s2.0-84921068355
| 16 | 18 |
| 8 | Comparative study of ultrasound and maceration techniques for the extraction of polyphenols from cocoa beans (Theobroma cacao L.) [Estudio comparativo entre las técnicas de ultrasonido y maceración para la extracción de polifenoles del gr | Coautor: Ramírez-Ortíz M.E., Quiroz-Reyes C.N., Aguilar-Méndez M.A., Ronquillo-De Jesús E. | 2013 | REVISTA MEXICANA DE INGENIERIA QUIMICA | WoS-id: 000328805000002
Scopus-id: 2-s2.0-84876747390
| 25 | 35 |
| 9 | Characterization and application of gelatin-carboxymethylcellulose based films for the preservation of guava fruits [Caracterización y aplicación de películas a base de gelatina-carboximetilcelulosa para la preservación de frutos de guay | Coautor: Ramírez-Ortíz M.E., Aguilar-Méndez M.A., San Martín-Martínez E., Espinoza-Herrera N.L., et al. | 2012 | Superficies Y Vacío | Scopus-id: 2-s2.0-84863805885
| 0 | 6 |
| 10 | Effect of particle type and concentration on the rheological behavior of suspensions having Newtonian and pseudoplastic continuous phase [Efecto del tipo y concentracion de particulas en la reologia de suspensiones con fase continua Newtonia | 2ᵒ autor: Ramírez-Ortiz M.E., Arriaga-Orihuela R.M., Beristain F. | 2002 | Informacion Tecnologica | Scopus-id: 2-s2.0-0036370376
| 0 | 2 |
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