Juan de Dios Figueroa-Cárdenas

centro de investigacion y de estudios avanzados del ipn

H指数:27

被引数:2,011

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Evaluation of Nutritional, Antioxidant, Antidiabetic, and Antidyslipidemic Properties of Red Corn Tortillas Enriched with Moringa oleifera Leaves

红玉米面饼中添加了Moringa oleifera Leaves的营养、抗氧化、抗糖尿病和抗血脂异常特性的评价

Metabolites

IF3.7

2026-04-080

OAAI

Response surface optimization of kombucha fermentation to enhance bacterial cellulose yield and its physicochemical, mechanical, and structural properties

利用响应面优化法提升康普茶发酵的细菌纤维素产量及其理化、机械和结构性能

Cellulose

IF4.8

2026-01-140

PRE

Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology

基于响应面法优化全粒高粱粉无麸质面包配方

Foods 2025, Vol. 14, Page 3113

IF5.1

2025-09-050

OAAI

Adsorptive potential of two natural enterosorbents for removing aflatoxin B1 under simulated gastric and small intestinal conditions

两种天然肠道吸附剂在模拟胃和小肠条件下对黄曲霉毒素B1的去除吸附潜力

MYCOTOXIN RESEARCH

IF3.1

2025-03-200

Thermal processing of pigmented popcorn snacks: Effects on in vitro starch digestibility, nutraceutical compounds preservation and quality features

色素爆米花零食的热加工: 对体外淀粉消化率，营养化合物保存和质量特征的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2025-03-010

PRE

Effect of concentration and electrical charge of maltodextrin, and packing factor on electrospinning processing

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Removal of Aflatoxin B1 Using Alfalfa Leaves as an Adsorbent Material: A Comparison between Two In Vitro Experimental Models

TOXINS

IF4

2023-10-088

OAAI

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

JOURNAL OF FOOD SCIENCE

IF3.4

2023-10-061

PRE

Making leavened bread from nixtamalized whole sorghum

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-07-012

PRE

Physicochemical and functional characterization of agave fructans modified by cationization and carboxymethylation

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS

IF6.5

2023-06-018

OAAI

Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent

FOOD HYDROCOLLOIDS

IF12.4

2023-05-0119

PRE

Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2023-03-017

PRE

Humic Acids Preparation, Characterization, and Their Potential Adsorption Capacity for Aflatoxin B1 in an In Vitro Poultry Digestive Model

TOXINS

IF4

2023-01-1712

OAAI

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

利用来自不同食物基质的天然微生物来配制酵母面包生产的发酵剂

MICROORGANISMS

IF4.2

2022-12-319

OAAI

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

FOOD HYDROCOLLOIDS

IF12.4

2022-11-0120

PRE

Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-09-015

PRE

Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

FOOD HYDROCOLLOIDS

IF12.4

2022-08-0145

PRE

Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2022-06-014

PRE

Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-0126

OAAI

Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2021-10-017

PREAI

Juan de Dios Figueroa-Cárdenas

个人简介

教育背景

工作经历

荣誉奖项

研究方向