| Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species M Alcázar-Valle, E Lugo-Cervantes, L Mojica, N Morales-Hernández, ... Molecules 25 (15), 3528, 2020 | 48 | 2020 |
| The role of agave fructans in health and food applications: A review H Espinosa-Andrews, JE Urías-Silvas, N Morales-Hernández Trends in Food Science & Technology 114, 585-598, 2021 | 47 | 2021 |
| Functional characteristics of extruded blends of whey protein concentrate and corn starch SL Amaya‐Llano, NM Hernández, EC Tostado, F Martínez‐Bustos Cereal chemistry 84 (2), 195-201, 2007 | 46 | 2007 |
| Mesquite gum/chitosan insoluble complexes: Relationship between the water state and viscoelastic properties R Rodríguez-Rodríguez, H Espinosa-Andrews, N Morales-Hernández, ... Journal of Dispersion Science and Technology, 2018 | 18 | 2018 |
| Protein ingredients in bread: Technological, textural and health implications P Prieto-Vázquez del Mercado, L Mojica, N Morales-Hernández Foods 11 (16), 2399, 2022 | 14 | 2022 |
| Sensory and biological potential of encapsulated common bean protein hydrolysates incorporated in a Greek-style yogurt matrix S Free-Manjarrez, L Mojica, H Espinosa-Andrews, N Morales-Hernández Polymers 14 (5), 854, 2022 | 13 | 2022 |
| Nutritional, Antinutritional Compounds and Nutraceutical Significance of Native Bean Species (Phaseolus spp.) of Mexican Cultivars M Alcázar-Valle, S García-Morales, L Mojica, N Morales-Hernández, ... Agriculture 11 (11), 1031, 2021 | 13 | 2021 |
| Energía limpia del agua sucia: aprovechamiento de lodos residuales G Mantilla Morales, L Sandoval Yoval, E Ramírez Camperos, ... Instituto Mexicano de Tecnología del Agua, 2017 | 13 | 2017 |
| Porous chitosan hydrogels produced by physical crosslinking: Physicochemical, structural, and cytotoxic properties G Fletes-Vargas, H Espinosa-Andrews, JM Cervantes-Uc, I Limón-Rocha, ... Polymers 15 (9), 2203, 2023 | 12 | 2023 |
| Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: Physicochemical properties, microstructure, and lipid hydroperoxide … H Espinosa-Andrews, N Morales-Hernández, E García-Márquez, ... International Journal of Polymeric Materials and Polymeric Biomaterials 72 …, 2023 | 11 | 2023 |
| Common bean baked snack consumption reduces apolipoprotein B-100 levels: a randomized crossover trial A Escobedo, EA Rivera-León, C Luévano-Contreras, JE Urías-Silvas, ... Nutrients 13 (11), 3898, 2021 | 8 | 2021 |
| Fish feed formulation with microalgae H. pluvialis and A. platensis: Effect of extrusion process on stability of astaxanthin and antioxidant capacity AA Martínez-Delgado, S Khandual, N Morales-Hernandez, ... Int. J. Food Sci. Nutr 7, 1-8, 2020 | 8 | 2020 |
| Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and … R Rodríguez-Rodríguez, P Barajas-Álvarez, N Morales-Hernández, ... Molecules 27 (15), 4902, 2022 | 7 | 2022 |
| Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin) OA Sánchez-Velázquez, DA Luna-Vital, N Morales-Hernandez, ... Frontiers in Nutrition 10, 2023 | 3 | 2023 |
| Effect of adding anthocyanins to blue maize dough on color, texture and antioxidant capacity of maize tortillas VM López-Vásquez, Y Salinas-Moreno, IA Torre, N Morales-Hernández, ... Ingeniería agrícola y biosistemas 12 (2), 183-200, 2020 | 3 | 2020 |
| Low glycemic index common bean snack increased satiety without modifying energy intake in adults with normal weight: randomized crossover trials A Escobedo, M Esquivel-Hurtado, N Morales-Hernández, ... International Journal of Food Sciences and Nutrition 74 (2), 247-256, 2023 | 1 | 2023 |
| Caracterización fisicoquímica de un alimento extruido tipo botana AMG Ramírez, EA Guevara, GEJ FAJARDO, NM Hernández, ... Memorias, 2017 | | 2017 |
| Caracterización del comportamiento reológico y de textura de emulsiones por floculación COS PEREZ, HE Andrews, NM HERNANDEZ Memorias, 2017 | | 2017 |
| Effect of soybean fractions in the formation of complexes with gum Arabic NM HERNANDEZ Institute of Food Techologists, 2015 | | 2015 |
| Viability of Bacillus coagulans microencapsulated using a multilayer emulsion as a protection barrier NM HERNANDEZ Institute of Food Technologists, 2015 | | 2015 |
