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Armando Quintero Ramos

Armando Quintero Ramos

Universidad Autónoma de Chihuahua - Chihuahua / Mexico
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 788978
Autonomous University of Chihuahua
person_outline Armando Quintero Ramos's MOST POPULAR ARTICLES
1-) Effect of blanching and drying temperature on polyphenolic compound stability and antioxidant capacity of apple pomace Food and Bioprocess Technology 5 (6), 2201-2210, 2012
2-) Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.) Journal of Food Science 63 (1), 113-116, 1998
3-) Fat reduction in the formulation of frankfurter sausages using inulin and pectin Food Science and Technology (Campinas) 35 (1), 25-31, 2015
4-) Functional properties of extrudates prepared with blends of wheat flour/pinto bean meal with added wheat bran Food Science and Technology International 13 (4), 301-308, 2007
5-) Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider Journal of Food Protection 67 (6), 1153-1156, 2004