Benjamín Ramírez-Wong

ORCID

Publication Activity (10 Years)

Years Active: 2018-2021
Publications (10 Years): 4

Top Venues

Plant foods for human nutrition (Dordrecht, Netherlands)

International journal of food science

Journal of food science

Univerity of Sonora

Texas A&M University College Station (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Univerity of Sonora Jul 09 1979

Mexico

Professor-Researcher :: Food Science and Graduate Studies

Education History

Texas A&M University College Station Jan 10 1986 - May 10 1989

United States

PHD :: Agriculture Engineering

CINVETAV-IPN Feb 05 1974 - Jun 30 1976

Mexico

MSC :: Bioengineering and Biotechnology

University of Sonora Sep 05 1969 - Jan 15 1974

Mexico

BSC :: Faculty of Chemistry

Publications

Mariela Menchaca-Armenta, María José Frutos, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Patricia Isabel Torres-Chávez, Estefanía Valero-Cases, Raquel Muelas-Domingo, Ana Irene Ledesma-Osuna, Olga Nydia Campas-Baypoli
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters. Plant foods for human nutrition (Dordrecht, Netherlands) 76 (3) (2021)
Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch. International journal of food science 2020 (2020)
Mariela Menchaca-Armenta, Benjamín Ramírez-Wong, Patricia I Torres-Chávez, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, María José Frutos, Roberto Gutiérrez-Dorado, Olga N Campas-Baypoli, Ignacio Morales-Rosas
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization. Journal of food science 85 (7) (2020)
José Rogelio Ramos-Enríquez, Benjamín Ramírez-Wong, Rosario Maribel Robles-Sánchez, Ramón Enrique Robles-Zepeda, Gustavo Adolfo González-Aguilar, Roberto Gutiérrez-Dorado
Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology. Plant foods for human nutrition (Dordrecht, Netherlands) 73 (3) (2018)

Benjamín Ramírez-Wong.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Benjamín Ramírez-Wong