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Viridiana Tejada‐Ortigoza

Tecnológico de Monterrey

19H指数
63论文数
1.6K被引数
收录论文 37
发表时间
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Machine Learning Strategies for Predicting Techno-Functional Properties of Insect–Plant Ingredient Blends利用机器学习策略预测昆虫-植物原料混合物的技术功能特性
errLWT-Food Science and Technology
IF6.6
err2026-09-22
err0
errOAAI
errAlejandro Brena-Melendez; Eli Gabriel Avina-Bravo; Jorge Welti-Chanes; Mariel Alfaro-Ponce; Viridiana Tejada-Ortigoza
err分享
err收藏
Convective Drying of Avocado Seeds: Mass Transfer Thermodynamics and Multi-Response Optimization of Functional and Phytochemical Properties
errFoods
IF5.1
err2026-07-28
err0
errOAAI
errMayra Deyanira Ramírez-Aguirre; Ricardo de Jesús Montiel-López; Tomás García-Cayuela; Viridiana Tejada-Ortigoza; Veronica Rodriguez-Martinez; Luis Eduardo Garcia-Amezquita
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Preserving bioactive compounds in avocado peel through convective drying: RSM-based optimization and multivariate modeling通过对流干燥保存鳄梨果皮中的生物活性化合物：基于响应面法的优化和多变量建模
errApplied Food Research
IF6.2
err2026-02-19
err0
errOAAI
errMayra Deyanira Ramírez-Aguirre; Ricardo de Jesús Montiel-López; José P. Tejeda-Miramontes; Tomás García-Cayuela; Viridiana Tejada-Ortigoza; Veronica Rodriguez-Martinez; Luis Eduardo Garcia-Amezquita
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Towards understanding red drupelet reversion in blackberry fruits through high hydrostatic pressure通过高压静水压力理解黑莓果实中红色小果粒逆转现象
errCyTA-Journal of Food
IF1.7
err2025-12-31
err1
PREAI
errFlores-Sosa, Angel R.; Pena-Miron, Carla E.; Vazquez-Barrios, Ma. Estela; Nava, Gerardo M.; Tejada-Ortigoza, Viridiana A.; Mercado-Silva, Edmundo M.
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Techno-Functional, Antioxidant, and Sorption Properties of Dietary Fiber Concentrates from Guamuchil (Pithecellobium dulce)Guamuchil（Pithecellobium dulce）膳食纤维浓缩物的技术-功能特性、抗氧化特性和吸附特性
errFoods 2025, Vol. 14, Page 4316
IF5.1
err2025-12-15
err0
errOAAI
errMayra Deyanira Ramírez-Aguirre; Fátima Alfonso-Acosta; Ricardo de Jesús Montiel-López; Tomás García-Cayuela; Viridiana Tejada-Ortigoza; Luis Eduardo Garcia-Amezquita
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3D printing approaches to simulate natural diets for insects with implications for domestication and mass-rearing3D打印方法用于模拟昆虫的自然饮食，并探讨其对驯化和大规模繁育的影响
errFrontiers in Insect Science
IF3
err2025-11-19
err0
PREAI
errPascacio-Villafan, Carlos; Tejada-Ortigoza, Viridiana; Cohen, Allen Carson; Aluja, Martin
err分享
err收藏
Development of sustainable, fiber-rich and food-grade scaffolds for cultivated meat using alginate microcarriers and plant-based oleogel matrices via 3D printing利用海藻酸钠微载体和植物基油凝胶基质，通过3D打印开发可持续、富含纤维且食品级的组织培养肉支架。
errFuture Foods
IF8.2
err2025-10-27
err0
errOAAI
errM. Jaime-Rodríguez; V. Tejada-Ortigoza; J. Espinosa-Ramírez; I. Rodríguez-Fernández; M.L. Del Prado-Audelo; Y.I. Arrieta Rojas; V. Mercadé-Acevedo; R.A. Chavez-Santoscoy
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Phase-Segmented Analysis of Blackberry Pomace Convective Drying: Mass Transfer Dynamics, Exergy Efficiency, and Staged Temperature Guidelines黑莓渣对流干燥的相位分段分析：质量传递动力学、火用效率与分阶段温度指导原则
errLWT
IF0
err2025-09-15
err0
errOAAI
errJosé P. Tejeda-Miramontes; Itzel J. Galarza-Andrade; Jesús A. Escalante-González; Viridiana Tejada-Ortigoza; Tomás García-Cayuela; Luis E. Garcia-Amezquita
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Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties用挤出橙皮膳食纤维浓缩物替代小麦粉制作饼干：对Mixolab热机械行为、面粉技术功能性和水分吸附等温线性质的影响
errInternational Journal of Food Science
IF3.1
err2025-06-19
err0
errOAAI
errLuis Eduardo Garcia-Amezquita; Viridiana Tejada-Ortigoza; Mayra Deyanira Ramírez-Aguirre; Alejandra Cantu-Cantu; Esther Pérez-Carrillo; Jorge Welti-Chanes
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Molecular interactions tailoring the physicochemical, technofunctional, and texture characteristics of textured vegetable-insect proteins分子相互作用调控结构化植物-昆虫蛋白的物理化学、技术功能及质地特性
errFOOD CHEMISTRY
IF9.8
err2025-05-04
err0
PREAI
errBottle, Edgar; Heredia-Olea, Erick; de la Rosa-Millan, Julian; Espinosa-Ramirez, Johanan; Tejada-Ortigoza, Viridiana
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Generating 3D food printing materials through extrusion cooking: Printability and rheological properties of omega-3-enriched and chickpea flours formulations
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2025-05-01
err0
PREAI
errRodriguez-Fernandez, Ibrahym; Maldonado-Rosas, Ruben; Serrano-Sandoval, Sayra N.; Mendoza-Cachu, David; Gutierrez-Uribe, Janet A.; Tejada-Ortigoza, Viridiana
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Functional properties of dietary fiber concentrates from Mexican hawthorn fruit (Crataegus mexicana)墨西哥山楂 (Crataegus mexicana) 膳食纤维浓缩物的功能特性
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2025-03-17
err0
errOAAI
errRamirez-Aguirre, Mayra Deyanira; Montiel-Lopez, Ricardo de Jesus; Garcia-Cayuela, Tomas; Tejada-Ortigoza, Viridiana; Eduardo Garcia-Amezquita, Luis
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3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions3D食品打印技术：一项关键的 scientometric 和系统性综述，以及未来研究方向
errFOOD REVIEWS INTERNATIONAL
IF6
err2025-03-03
err0
PREAI
errMohammed Alghamdy; Viridiana Tejada-Ortigoza; Rafiq Ahmad
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Printability prediction of food formulations for 3D printing using a Gaussian process regression model
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-02-01
err0
PREAI
errMaldonado-Rosas, Ruben; Alfaro-Ponce, Mariel; Cuan-Urquizo, Enrique; Tejada-Ortigoza, Viridiana
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Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties通过对流干燥从蓝莓果渣中获得富含纤维的成分: 过程建模及其对技术功能和生物活性特性的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-10-01
err4
errOAAI
errTejeda-Miramontes, Jose P.; Gonzalez-Frias, Samantha E.; Padlon-Manjarrez, Sivan; Garcia-Cayuela, Tomas; Tejada-Ortigoza, Viridiana; Garcia-Amezquita, L. Eduardo
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Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2024-07-01
err2
PREAI
errMiranda-Mejia, Graciela A.; del Campo-Barba, Sandra Teresita Martin; Arredondo-Ochoa, Teresita; Tejada-Ortigoza, Viridiana; Pena, Mariana Morales -de la
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Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2024-03-01
err2
PREAI
errBrena-Melendez, Alejandro; Garcia-Amezquita, Luis Eduardo; Liceaga, Andrea; Pascacio-Villafan, Carlos; Tejada-Ortigoza, Viridiana
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Effect of full fat and defatted insect meals in breadmaking quality
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-01-01
err3
errOAAI
errBottle, Edgar; Espinosa-Ramirez, Johanan; Serna-Saldivar, Sergio O.; Tejada-Ortigoza, Viridiana
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The role of controlled voids shape on the flexural properties of 3D printed food: an approach for tailoring their mechanical properties
errVIRTUAL AND PHYSICAL PROTOTYPING
IF8.8
err2023-12-06
err2
errOAAI
errMaldonado-Rosas, Ruben; Perez-Castillo, Jose Luis; Cuan-Urquizo, Enrique; Tejada-Ortigoza, Viridiana
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Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2023-07-27
err5
PREAI
errRuiz-Zambrano, Nidia Leticia; Perez-Carrillo, Esther; Serna-Saldivar, Sergio O.; Tejada-Ortigoza, Viridiana
err分享
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研究方向

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合作学者
合作期刊
O
Olga Martı́n-Belloso
H 指数: 101 · 论文数: 545
B
Bruce R. Hamaker
H 指数: 82 · 论文数: 531
M
Micha Peleg
H 指数: 60 · 论文数: 407
S
Sergio O. Serna‐Saldívar
H 指数: 58 · 论文数: 371
S
Steven F. Son
H 指数: 58 · 论文数: 487
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