All Stories

  1. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas

    Article • Food Reviews International, August 2019, Taylor & Francis

    David Santiago-Ramos

  2. Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

    Article • Journal of Food Science, April 2017, Wiley

    David Santiago-Ramos

  3. Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

    Article • Journal of Cereal Science, March 2017, Elsevier

    David Santiago-Ramos

  4. Effects of Two DifferentPozolePreparation Processes on Quality Variables and Pasting Properties of Processed Maize Grain

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    David Santiago-Ramos

  5. Effect of processing procedure on the formation of resistant starch in tamales

    Article • Starch - Stärke, June 2016, Wiley

    David Santiago-Ramos

  6. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

    Article • Starch - Stärke, April 2016, Wiley

    David Santiago-Ramos

  7. Stability Analysis of Yield and Grain Quality Traits for the Nixtamalization Process of Maize Genotypes Cultivated in the Central High Valleys of Mexico

    Article • Crop Science, January 2016, Crop Science Society of America

    David Santiago-Ramos

  8. Maize races on functional and nutritional quality of tejate: A maize-cacao beverage

    Article • LWT, October 2015, Elsevier

    David Santiago-Ramos

  9. The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

    Article • Journal of Cereal Science, September 2015, Elsevier

    David Santiago-Ramos

  10. Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process

    Article • Cereal Chemistry, September 2015, Scientific Societies

    David Santiago-Ramos

  11. Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process

    Article • Cereal Chemistry, March 2015, Wiley

    David Santiago-Ramos

  12. High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas

    Article • LWT, January 2015, Elsevier

    David Santiago-Ramos