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Patricia Rayas-Duarte

Oklahoma State University

H指数:31

被引数:3,264

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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

Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement

从墨西哥可可粘液和咖啡果皮中分离的酵母菌和乳酸菌筛选用于改善面包质量的酸种培养物

Fermentation 2025, Vol. 11, Page 498

IF3.3

2025-08-280

OA

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

IF4.2

2022-12-319

OAAI

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

FERMENTATION-BASEL

IF3.3

2022-07-1424

OA

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

IF4.6

2022-05-2564

OAAI

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

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

IF6.1

2020-06-0155

OAAI

Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in US hard winter wheat

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-05-013

OAAI

Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-12-016

OAAI

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

JOURNAL OF FOOD SCIENCE

IF3.4

2017-04-1120

PREAI

Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation

JOURNAL OF CEREAL SCIENCE

IF3.7

2016-05-0121

PREAI

Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation

JOURNAL OF CEREAL SCIENCE

IF3.7

2016-05-017

PREAI

The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

JOURNAL OF CEREAL SCIENCE

IF3.7

2015-09-0133

PREAI

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-12-0128

PREAI

Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves

JOURNAL OF CEREAL SCIENCE

IF3.7

2014-03-0144

PREAI

ENTHALPIC RELAXATION OF VITAL AND PROTEASE-TREATED WHEAT GLUTEN

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2013-09-201

OA

Dynamic rheological properties of native and cross-linked gliadin proteins

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2012-11-011

PREAI

Characterization and yeast cryoprotective performance for thermostable ice-structuring proteins from Chinese Privet (Ligustrum Vulgare) leaves

FOOD RESEARCH INTERNATIONAL

IF8

2012-11-0119

PRE

Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-11-0126

PREAI

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

JOURNAL OF CEREAL SCIENCE

IF3.7

2012-09-01113

PREAI