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Publications by Carlos A. Amaya-Guerra
Feruloylated Arabinoxylans From Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
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Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-Type Sausages
From Byproduct to a Functional Ingredient: Camu-Camu (Myrciaria Dubia) Seed Extract as an Antioxidant Agent in a Yogurt Model
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
The Peroxidase/H2o2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Design of a Sodium-Reduced Preservative Mixture for Use in Standard Frankfurter Sausages
DYNA
Engineering
Physicochemical Properties of Frozen Tortillas From Nixtamalized Maize Flours Enriched With β-Glucans
Food Science and Technology
Biotechnology
Food Science
Influence of the Fiber From Agro-Industrial Co-Products as Functional Food Ingredient on the Acceptance, Neophobia and Sensory Characteristics of Cooked Sausages
Journal of Food Science and Technology
Food Science
Boysenberry as a Functional Food Ingredient
Journal for the Integrated Study of Dietary Habits
Production, Chemical, Physical and Technological Properties of Antioxidant Dietary Fiber From Pineapple Pomace and Effect as Ingredient in Sausages
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Processing and Ingredient Effects on Quality Attributes of Maize Cereals
International Journal of Recent Technology and Engineering
Engineering
Management of Technology
Innovation
