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David Santiago Ramos

David Santiago Ramos

Universidad Autónoma de Querétaro - Querétaro / Mexico
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 789021
Autonomous University of Queretaro
person_outline David Santiago Ramos's MOST POPULAR ARTICLES
1-) Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A reviewD Santiago-Ramos, J de Dios Figueroa-Cárdenas, RM Mariscal-Moreno, ...Journal of Cereal Science 81, 108-117, 2018622018
2-) Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) floursD Santiago-Ramos, J de Dios Figueroa-Cárdenas, JJ Véles-Medina, ...Food Chemistry 240, 456-462, 2018622018
3-) An update of different nixtamalization technologies, and its effects on chemical composition and nutritional value of corn tortillasA Escalante-Aburto, RM Mariscal-Moreno, D Santiago-Ramos, ...Food Reviews International 36 (5), 456-498, 2020592020
4-) Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardnessD Santiago-Ramos, J de Dios Figueroa-Cárdenas, JJ Véles-Medina, ...Journal of Cereal Science 74, 72-78, 2017592017
5-) Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillasRM Mariscal-Moreno, JD Figueroa-Cárdenas, D Santiago-Ramos, ...International Journal of Food Science and Technology 54 (5), 1651-1657, 2019532019