| Determination of tetracyclines in milk samples by magnetic solid phase extraction flow injection analysis JA Rodriguez, J Espinosa, K Aguilar-Arteaga, IS Ibarra, JM Miranda Microchimica Acta 171, 407-413, 2010 | 97 | 2010 |
| Grain structure and grain chemical composition SO Serna-Saldivar, J Espinosa-Ramírez Sorghum and millets, 85-129, 2019 | 84 | 2019 |
| Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion J Espinosa-Ramírez, A Rodríguez, J De la Rosa-Millán, E Heredia-Olea, ... Food Hydrocolloids 111, 106400, 2021 | 57 | 2021 |
| Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes J Espinosa-Ramírez, SO Serna-Saldívar Journal of Cereal Science 70, 57-65, 2016 | 49 | 2016 |
| Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition J Espinosa-Ramírez, E Pérez-Carrillo, SO Serna-Saldívar Journal of Cereal Science 60 (3), 602-609, 2014 | 44 | 2014 |
| Wet-milled chickpea coproduct as an alternative to obtain protein isolates J Espinosa-Ramírez, SO Serna-Saldívar Lwt 115, 108468, 2019 | 36 | 2019 |
| Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads J Espinosa-Ramírez, R Garzon, SO Serna-Saldivar, CM Rosell Food research international 106, 64-70, 2018 | 30 | 2018 |
| Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour J Espinosa-Ramírez, R Garzon, SO Serna-Saldivar, CM Rosell Food Hydrocolloids 84, 353-360, 2018 | 27 | 2018 |
| Production of brewing worts from different types of sorghum malts and adjuncts supplemented with β-amylase or amyloglucosidase J Espinosa-Ramírez, E Pérez-Carrillo, SO Serna-Saldívar Journal of the American Society of Brewing Chemists 71 (1), 49-56, 2013 | 24 | 2013 |
| Biocatalytic degradation of proteins and starch of extruded whole chickpea flours R Silvestre-De-León, J Espinosa-Ramírez, E Heredia-Olea, ... Food and Bioprocess Technology 13, 1703-1716, 2020 | 22 | 2020 |
| Production of lager beers from different types of sorghum malts and adjuncts supplemented with β-amylase or amyloglucosidase J Espinosa-Ramírez, E Pérez-Carrillo, SO Serna-Saldívar Journal of the American Society of Brewing Chemists 71 (4), 208-213, 2013 | 15 | 2013 |
| Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol J Espinosa‐Ramírez, CM Rosell, SO Serna‐Saldivar, E Pérez‐Carrillo Cereal Chemistry 97 (2), 527-539, 2020 | 12 | 2020 |
| Grain structure and grain chemical composition. Sorghum and Millets SO Serna-Saldivar, J Espinosa-Ramírez Am. Assoc. Cereal Chem, 2019 | 12 | 2019 |
| Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties R Silvestre‐De‐León, J Espinosa‐Ramírez, E Pérez‐Carrillo, ... International Journal of Food Science & Technology 56 (10), 5178-5189, 2021 | 11 | 2021 |
| Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products X Orozco-Angelino, J Espinosa-Ramírez, SO Serna-Saldívar Food Research International, 112889, 2023 | 9 | 2023 |
| Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses J Espinosa-Ramírez, J De la Rosa-Millan, E Pérez-Carrillo, ... Journal of Cereal Science 102, 103321, 2021 | 9 | 2021 |
| Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread J Espinosa‐Ramírez, RM Mariscal‐Moreno, C Chuck‐Hernández, ... Journal of Food Science 87 (9), 3766-3780, 2022 | 8 | 2022 |
| Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads J Espinosa-Ramírez, R Garzon, SO Serna-Saldivar, CM Rosell Journal of Cereal Science 95, 103080, 2020 | 8 | 2020 |
| Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell J Villasante, J Espinosa-Ramírez, E Pérez-Carrillo, E Heredia-Olea, ... British Food Journal 123 (12), 4367-4382, 2021 | 6 | 2021 |
| Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease J Espinosa-Ramírez, I Garza-Guajardo, E Pérez-Carrillo, ... Journal of cereal science 73, 174-182, 2017 | 6 | 2017 |
Sergio O. Serna SaldivarTecnologico de MonterreyDirección de correo verificada de tec.mx
