Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal by Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Carmen O. Meléndez-Pizarro

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Use of Sorbitan to Extract Capsaicinoids and Bioactive Compounds: Condition Optimization Study by Andrea de J. Campos-Badillo, Edén A. Luna-Zapién, Juan A. Ascacio-Valdés, Jolanta E. Marszalek, Rafael Minjares-Fuentes, Armando Quintero-Ramos, Jorge A. Meza-Velázquez

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Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation by Jenny Blumenthal-Rodriguez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Sandra L. Castillo-Hernández, Minerva Bautista-Villarreal, Juan G. Báez-González, Joel H. Elizondo-Luevano, Cynthia Torres-Alvarez

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Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles by Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado

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Continuous flow UV-C irradiation and free SO2 concentrations effects on the oenological, physicochemical properties of rosé wine and stability during storage by Nydia Verónica Rentería-Ríos, Mario Maldonado-Estrada, Miguel Ángel Sánchez-Madrigal, Carmen Oralia Meléndez-Pizarro, María del Cielo Valdez-Cárdenas, Valeria Soledad Eim-Iznardo, Johan Mendoza, José Carlos Espinoza-Hicks, Armando Quintero-Ramos

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Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice by David Neder-Suárez, Carmen Oralia Meléndez-Pizarro, Esther Pérez-Carrillo, Jesús Alberto Vázquez-Rodríguez, María del Cielo Valdez-Cárdenas, Martha Graciela Ruiz-Gutiérrez, Carlos Abel Amaya-Guerra, Francisco Paraguay-Delgado, Armando Quintero-Ramos

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