| 1 | Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties | 2ᵒ autor: Contreras-Jiménez B.L., Ramirez-Gutierrez C.F., Londoño-Restrepo S.M. | 2024 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | WoS-id: 001234921600001
Scopus-id: 2-s2.0-85191350957
| 4 | 6 |
| 2 | Effect of aging time on the physicochemical properties of lime used to preserve corn postharvest | Coautor: Contreras-Jiménez B.L., Herrera-López E., Odjo S., Zubieta-Otero L.F., et al. | 2024 | JOURNAL OF STORED PRODUCTS RESEARCH | WoS-id: 001354409300001
Scopus-id: 2-s2.0-85208114424
| 0 | 0 |
| 3 | Physicochemical Characterisation of Starches from Six Potato Cultivars Native to the Colombian Andean Region | Coautor: Contreras-Jimenez, Brenda, Pineda-Gomez, Posidia, Mutis Gonzalez, Nathalia, Rodriguez-Garcia, Mario E. | 2021 | POTATO RESEARCH | WoS-id: 000554849800001
Scopus-id: 2-s2.0-85088867893
| 18 | 22 |
| 4 | Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties | 2ᵒ autor: Contreras-Jimenez, Brenda, Hernandez-Becerra, Ezequiel, Vuelvas-Solorzano, Alma, Millan-Malo, Beatriz, et al. | 2020 | CEREAL CHEMISTRY | WoS-id: 000508581900001
Scopus-id: 2-s2.0-85078664679
| 13 | 14 |
| 5 | Amylose-lipid complex formation from extruded maize starch mixed with fatty acids | Coautor: Contreras-Jimenez, Brenda L., Cervantes-Ramirez, Juan E., Cabrera-Ramirez, Angel H., Morales-Sanchez, Eduardo, et al. | 2020 | CARBOHYDRATE POLYMERS | WoS-id: 000554907700004
Scopus-id: 2-s2.0-85086585456
| 166 | 175 |
| 6 | Physicochemical changes of starch during malting process of sorghum grain | 2ᵒ autor: Contreras-Jimenez, Brenda, Oseguera-Toledo, Miguel E., Hernandez-Becerra, Ezequiel, Rodriguez-Garcia, Mario E. | 2020 | JOURNAL OF CEREAL SCIENCE | WoS-id: 000576104000009
Scopus-id: 2-s2.0-85089803578
| 37 | 43 |
| 7 | Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch | 1ᵉʳ autor: Contreras-Jimenez, Brenda, Torres-Vargas, Olga L., Rodriguez-Garcia, Mario E. | 2019 | FOOD CHEMISTRY | WoS-id: 000477667200056
Scopus-id: 2-s2.0-85067607984
| 101 | 116 |
| 8 | Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage | Coautor: Contreras-Jimenez, Brenda, Janet Garcia-Salcedo, Angela, Lucia Torres-Vargas, Olga, del Real, Alicia, et al. | 2018 | FOOD STRUCTURE-NETHERLANDS | WoS-id: 000447159200007
Scopus-id: 2-s2.0-85056418717
| 40 | 45 |
| 9 | Effects of tempering time, Ca(OH)2 concentration, and particle size on the rheological properties of extruded corn flour | 1ᵉʳ autor: Contreras-Jimenez B., Gaytan-Martinez M., Morales-Sanchez E., De Dios Figueroa-Cardenas J., et al. | 2017 | CEREAL CHEMISTRY | WoS-id: 000396264100010
Scopus-id: 2-s2.0-85016307008
| 17 | 20 |
| 10 | Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura | 1ᵉʳ autor: Contreras-Jiménez B., Morales-Sánchez E., Reyes-Vega M.L., Gaytán-Martínez M. | 2014 | CYTA-JOURNAL OF FOOD | WoS-id: 000337942300009
Scopus-id: 2-s2.0-84903126115
| 15 | 16 |
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