Lista completa de Publicaciones

Publicaciones Dra. Patricia Isabel Torres Chávez
Book Chapters
Leslie Denise Chaidez Laguna, Patricia Isabel Torres Chávez, Bemjamín Ramírez Wong: Cambios en las
Proteínas del Maíz durante la Nixtamalización. Análisis, Calidad y Procesamiento de Alimentos en
México, primera edited by Enrique Márquez Rios, Carmen Lizette del Toro Sánchez, Victor Manuel
Ocaño Higuera, Josafat Marina Ezquerra Brauer, José Alberto Ramírz de León, Rocío M. Uresti
Marín, 08/2015: pages 311-330; Plaza y Valdés Editores, Madrid España., ISBN: 978-607-402-821-8
Anayansi Escalante-Aburto, Patricia Isabel Torres-Chávez, Benjamín ramírez-Wong, Nestor Ponce-García:
Pigmented maizes: Anthocyanin profile and content. HANDBOOK OF ANTHOCYANINS: FOOD
SOURCES, CHEMICAL APPLICATIONS AND HEALTH BENEFITS, Edited by LEAH M.
WARNER, 01/2015: chapter 16 PIGMENTED MAIZES: ANTHOCYANIN PROFILE AND
CONTENT: pages 421-437; NOVA PUBLISHERS INC.., ISBN: 978-1-63321-795-9
A Morales-Ortega, E Carvajal-Millan, P Torres-Chavez, A Rascón-Chu, J Lizardi-Mendoza, Y LópezFranco: Cross-Linking of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour. Food
Composition and Analysis, 05/2014: pages 169-179; , ISBN: 978-1-926895-85-7
Luis Carlos Platt-Lucero, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Ignacio Morales-Rosas:
Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan
Gum. Viscoelasticity – From Theory to Biological Applications, Edited by Juan de Vicente, 01/2012:
chapter 11: pages 237-258; Intech., ISBN: 978-953-51-0841-2
Elisa Magaña-Barajas, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, I. Morales-Rosas: Use of the
Stress-Relaxation and Dynamic Tests to Evaluate the Viscoelastic Properties of Dough from Soft Wheat
Cultivars. Viscoelasticity – From Theory to Biological Application, 01/2012: chapter 12: pages 259272; INTECH.
Journal Publications
José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, carmen María LópezSaiz, Beatriz Montaño-Leyva: Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical
Lignins and Their Applications. Bioresources 03/2016; 11(2).
Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel TorresChávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado: Specific Anthocyanin Contents
of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and
Lime Cooking Extrusion. 02/2016; 2016:1-8. DOI:10.1155/2016/5491693
María Irene Silvas‐ García, Benjamín Ramírez‐ Wong, Patricia Isabel Torres‐ Chávez, Luis Arturo Bello‐
Pérez, Elizabeth Carvajal‐ Millán, Jesús Manuel Barrón‐ Hoyos, Mario Enrique Rodríguez‐ García,
Francisco Vasquez‐ Lara, Armando Quintero‐ Ramos: Effect of freezing rate and storage on the
rheological, thermal and structural properties of frozen wheat dough starch. Starch - Starke 02/2016;
DOI:10.1002/star.201500123
José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Carmen María LópezSaiz, Beatriz Montaño-Leyva: Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical
Lignins and Their Applications. Bioresources 01/2016; 11(2).
Yaeel Isbeth Cornejo-Ramírez, Francisco Ramírez-Reyes, Francisco Javier Cinco-Moroyoqui, Ema Carina
Rosas-Burgos, Oliviert Martínez-Cruz, Elizabeth Carbajal-Millán, José Luis Cárdenas-López,
Patricia Isabel Torres, Pablo Sergio Osuna-Amarillas, Francisco Javier Wong-Corral, Jesus BorboaFlores: Starch debranching enzyme activity and its effects on some starch physicochemical characteristics in
developing substituted and complete triticales (X ) Wittmack. Cereal Chemistry 07/2015;
93(1):150727065517009. DOI:10.1094/CCHEM-02-15-0034-R
Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, Fernando Martínez-Bustos, Carmen O.
Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Alejandro Camacho-Dávila, Patricia Isabel TorresChávez, Benjamín Ramírez-Wong: Effect of different calcium sources on the bioactive compounds stability
of extruded and nixtamalized blue maize flours. Journal of Food Science and Technology -Mysore05/2015; 52(5):2701-2710. DOI:10.1007/s13197-014-1307-9
Jose A Tapia-Hernández, Patricia I Torres-Chavez, Benjamín Ramirez-Wong, Agustin Rascon-Chu,
Maribel Plascencia-Jatomea, Carlos G Barreras-Urbina, Norma A Rangel-Vázquez, Francisco
Rodríguez-Felix: Micro- and Nano-Particles by Electrospray: Advances and Applications in Foods. Journal
of Agricultural and Food Chemistry 05/2015; 63(19). DOI:10.1021/acs.jafc.5b01403
José Luis Espinoza Acosta, Patricia Isabel Torres Chávez, Benjamín Ramírez Wong, Luis Arturo Bello‐
Perez, Alejandro Vega Ríos, Elizabeth Carvajal Millán, Maribel Plascencia Jatomea, Ana I. Ledesma
Osuna: Mechanical, Thermal and Antioxidant Properties of Composite Films Prepared from Durum Wheat
Starch and Lignin. Starch - Starke 02/2015; 67(5-6):502-511. DOI:10.1002/star.201500009
Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime LópezCervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas,
Néstor Ponce-García, Roberto Gutiérrez-Dorado: Obtaining Ready-to-Eat Blue Corn Expanded Snacks
with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules 12/2014;
19(12):21066-21084. DOI:10.3390/molecules191221066
Benjamin Ramirez-Wong, Francisco-Rodríguez-Félix, Patricia I. Torres-Chávez, Concepción L. MedinaRodríguez, Edith A. Matus-Barba, Ana I. Ledesma-Osuna: Effects of nitrogen and irrigation on gluten
protein composition and their relationship to “yellow berry” disorder in wheat (Triticum aestivum). Pakistan
Journal of Botany 10/2014; 46(5):1797-1804.
Elisa Magaña-Barajas, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chavez, Dalia Isabel SánchezMachado, Jaime López-Cervantes: Changes in protein solubility, fermentative capacity, viscoelasticity and
breadmaking of frozen dough. AFRICAN JOURNAL OF BIOTECHNOLOGY 05/2014; 13(20):20582071. DOI:10.5897/AJB201413627
M.I. Silvas‐ García, B. Ramírez‐ Wong, P.I. Torres‐ Chávez, E. Carvajal‐ Millan, J.M. Barrón‐ Hoyos, L.A.
Bello‐ Pérez, A. Quintero‐ Ramos: Effect of Freezing Rate and Storage Time on Gluten Protein Solubility,
and Dough and Bread Properties. Journal of Food Process Engineering 04/2014; 37(3).
DOI:10.1111/jfpe.12079
Silvia Carolina Moreno-Rivas, Concepción Lorenia Medina-Rodríguez, Patricia Isabel Torres-Chávez,
Benjamín Ramírez-Wong, Luis Carlos Platt-Lucero: Changes in the Solubility of Corn Proteins through
Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase. Plant
Foods for Human Nutrition 03/2014; 69(2). DOI:10.1007/s11130-014-0411-3
Adriana Morales-Ortega, Elizabeth Carvajal-Millan, Francisco Brown-Bojorquez, Agustín Rascón-Chu,
Patricia Torres-Chavez, Yolanda L López-Franco, Jaime Lizardi-Mendoza, Ana L Martínez-López,
Alma C Campa-Mada: Entrapment of Probiotics in Water Extractable Arabinoxylan Gels: Rheological and
Microstructural Characterization. Molecules 03/2014; 19(3):3628-37. DOI:10.3390/molecules19033628
José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Elizabeth Carvajal-Millán, Benjamín RamírezWong, Luis Arturo Bello-Pérez, Beatriz Montaño-Leyva: Ionic Liquids and Organic Solvents for
Recovering Lignin from Lignocellulosic Biomass. Bioresources 02/2014; 9(2):3660-3687.
DOI:10.15376/biores.9.2.3660-3687
FRANCISCO RODRÍGUEZ-FÉLIX, BENJAMÍN RAMIREZ-WONG, PATRICIA ISABEL TORRESCHÁVEZ, ALFONSO ÁLVAREZ-AVILÉS, SERGIO-MORENO-SALAZAR, MARIA EUGENIA
RENTERIA-MARTINEZ, LUIS ARTURO BELLO-PEREZ: Yellow berry, protein and agronomic
characteristics in bread wheat under different conditions of nitrogen and irrigation in northwest Mexico.
Pakistan Journal of Botany 02/2014; 46(1):221-226.
M.I. Silvas-García, B. Ramírez-Wong, P.I. Torres-Chávez, E. Carvajal-Millan, J.M. Barrón-Hoyos, L.A.
Bello-Pérez, A. Quintero-Ramos: Effect of Freezing Rate and Storage Time on Gluten Protein Solubility,
and Dough and Bread Properties. Journal of Food Process Engineering 01/2014; 37(3):237-247.
González-Segura E., Magaña-Barajas E., Torres-Chávez P.I., Manthey F., Ramírez-Wong B.:
Characterization of the Dynamic Viscoelastic Behavior of Semolina Dough Obtained from Mexican Durum
Wheat Cultivars.
Escalante-Aburto Anayansi, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, J. Manuel Barrón-Hoyos,
Juan de Dios Figueroa-Cárdenas, Jaime López-Cervantes: La nixtamalización y su efecto en el contenido
de antocianinas de maíces pigmentados, una revisión.
Adriana Morales-Ortega, Guillermo Niño-Medina, Elizabeth Carvajal-Millán, Alfonso Gardea-Béjar,
Patricia Torres-Chávez, Yolanda López-Franco, Agustín Rascón-Chu, Jaime Lizardi-Mendoza: Los
Arabinoxilanos Ferulados de Cereales: Una Revisión de sus Características Fisicoquímicas y Capacidad
Gelificante. (Ferulated Arabinoxylans from Cereals. A Review of Their Physico-Chemical Characteristics and
Gelling Capability). Revista fitotecnia mexicana publ. por la Sociedad Mexicana de Fitogenética
12/2013; 36(4):439-446.
Anayansi Escalante-Aburto, Benjamin Ramirez-Wong, Patricia I. Torres-Chavez, J. Manuel Barrón-Hoyos,
Juan de Dios Figueroa-Cardenas, Jaime Lopez-Cervantes: The nixtamalization process and its effect on
anthocyanin content of pigmented maize, A review. Revista fitotecnia mexicana publ. por la Sociedad
Mexicana de Fitogenética 10/2013; 36(4):429-427.
Adriana Morales-Ortega, Guillermo Nino-Medina, Elizabeth Carvajal-Millan, Alfonso Gardea-Bejar,
Patricia Torres-Chavez, Yolanda Lopez-Franco, Agustin Rascon-Chu, Jaime Lizardi-Mendoza:
Ferulated arabinoxylans from cereals. A review of their physico-chemical characteristics and gelling
capability. Revista fitotecnia mexicana publ. por la Sociedad Mexicana de Fitogenética 10/2013;
36(4):439-446.
Adriana Morales-Ortega, Elizabeth Carvajal-Millan, Yolanda López-Franco, Agustín Rascón-Chu, Jaime
Lizardi-Mendoza, Patricia Torres-Chavez, Alma Campa-Mada: Characterization of Water Extractable
Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure. Molecules 07/2013;
18(7):8417-28. DOI:10.3390/molecules18078417
Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, J.D.C. Figueroa, Sergio
Othón Serna-Saldívar, Mario Onofre Cortez-Rocha: Effect of Moisture Content on the Viscoelastic
Properties of Individual Wheat Kernels Evaluated by the Uniaxial Compression Test Under Small Strain.
Cereal Chemistry 06/2013; 90(6). DOI:10.1094/CCHEM-12-12-0166-R
Maria Irene Silvas Garcia, Benjamin Ramirez Wong, Patricia Isabel Torres Chavez, Elizabeth Carvajal
Millan, Luis Arturo Bello-Perez, Jesus Manuel Barron Hoyos: Physicochemical changes in frozen dough
and the effect on bread quality: A review. Interciencia 05/2013; 38(5):332-338.
A. Escalante-Aburto, B. Ramírez-Wong, P.I. Torres-Chávez, J.D. Figueroa-Cárdenas, J. López-Cervantes,
J.M. Barrón-Hoyos, I. Morales-Rosas: Effect of extrusion processing parameters on anthocyanin content
and physicochemical properties of nixtamalized blue corn expanded extrudates. CyTA - Journal of Food
05/2013; 11(sup1). DOI:10.1080/19476337.2013.764929
L.C. Platt-Lucero, B. Ramírez-Wong, E. Carvajal-Millan, P.I. Torres-Chávez, I. Morales-Rosas, S.L. LópezMazón, G.I. Tapia-Ayala: Extruded nixtamalized corn flour for making tortilla: The effect of xylanase on the
depolymerization of ferulated arabinoxylans. CyTA - Journal of Food 05/2013; 11(sup1).
DOI:10.1080/19476337.2013.784364
Nydia E. Buitimea‐ Cantúa, Patricia I. Torres‐ Chávez, Ana I. Ledesma‐ Osuna, Benjamin Ramírez‐
Wong, Rosario M. Robles‐ Sánchez, Sergio O. Serna‐ Saldívar: Effect of defatting and decortication on
distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions.
International Journal of Food Science & Technology 05/2013; 48(10). DOI:10.1111/ijfs.12201
Beatriz Montaño-Leyva, Gabriela Ghizzi D. da Silva, Emmanuelle Gastaldi, Patricia Torres-Chávez,
Nathalie Gontard, Hélène Angellier-Coussy: Biocomposites from wheat proteins and fibers:
Structure/mechanical properties relationships. Industrial Crops and Products 05/2013; 43(1):545-555.
DOI:10.1016/j.indcrop.2012.07.065
Patricia Torres: Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant
compounds in sorghum (Sorghum bicolor) bran fractions.
Daniela Denisse Castro-Enríquez, Francisco Rodríguez-Félix, Benjamín Ramírez-Wong, Patricia Isabel
Torres-Chávez, María Mónica Castillo-Ortega, Dora Evelia Rodríguez-Félix, Lorena ArmentaVillegas, Ana Irene Ledesma-Osuna: Preparation, Characterization and Release of Urea from Wheat
Gluten Electrospun Membranes. Materials 12/2012; 5(12). DOI:10.3390/ma5122903
Jesús R. Rodríguez‐ Núñez, Jaime López‐ Cervantes, Dalia I. Sánchez‐ Machado, Benjamin Ramírez‐
Wong, Patricia Torres‐ Chavez, Mario O. Cortez‐ Rocha: Antimicrobial activity of chitosan‐ based films
against Salmonella typhimurium and Staphylococcus aureus. International Journal of Food Science &
Technology 10/2012; 47(10). DOI:10.1111/j.1365-2621.2012.03079.x
Pavlovich-Abril Alan, Rouzaud-Sández Ofelia, Torres Patricia, Robles-Sánchez Rosario Maribel: Cereal
bran and wholegrain as a source of dietary fibre: Technological and health aspects. International Journal of
Food Sciences and Nutrition 04/2012; 63(7):882-92. DOI:10.3109/09637486.2012.676030
L.C. PLATT-LUCERO, B. RAMÍREZ-WONG, P.I. TORRES-CHÁVEZ, J. LÓPEZ-CERVANTES, D.I.
SÁNCHEZ-MACHADO, E. CARVAJAL-MILLAN, F. MARTÍNEZ-BUSTOS, A. QUINTERORAMOS, I. MORALES-ROSAS: Effect of xylanase on extruded nixtamalized corn flour and tortilla:
Physicochemical and rheological characteristics. Journal of Food Process Engineering 12/2011; 36(2).
DOI:10.1111/j.1745-4530.2011.00667.x
Elisa Magana Barajas, Benjamin Ramirez Wong, P.I.T. Chávez, Dalia Isabel Sanchez Machado, Jaime
Lopez Cervantes: Effects of protein, shortening and yeast content on doughs visco-elastic properties and
quality of French type bread. Interciencia 04/2011; 36(4):248-255.
Beatriz Montaño-Leyva, Francisco Rodriguez-Felix, Patricia Torres-Chávez, Benjamin Ramirez-Wong,
Jaime López-Cervantes, Dalia Sanchez-Machado: Preparation and Characterization of Durum Wheat
(Triticum durum) Straw Cellulose Nanofibers by Electrospinning. Journal of Agricultural and Food
Chemistry 02/2011; 59(3):870-5. DOI:10.1021/jf103364a
Patricia Isabel Torres Chávez, Benjamín Ramírez Wong, Elisa Magaña Barajas, Jaime López Cervantes,
Dalia Isabel Sánchez Machado: Efecto del contenido de proteína, grasa y levadura en las propiedades
viscoelásticas de la masa y la calidad de pan tipo francés. Interciencia 01/2011; 36(4):248-255.
Guadalupe A. López-Ahumada, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, Luis A. Bello-Pérez,
Juan de Dios Figueroa-Cárdenas, José A. Garzón-Tiznado, Carlos A. Gomez-Aldapa: Physicochemical
characteristics of starch from bread wheat (Triticum aestivum) with “yellow berry”. Starch - Starke
10/2010; 62(10):517 - 523. DOI:10.1002/star.200900245
L.C. PLATT-LUCERO, B. RAMIREZ-WONG, P.I. TORRES-CHÁVEZ, J. LÓPEZ-CERVANTES, D.I.
SÁNCHEZ-MACHADO, C. REYES-MORENO, J. MILÁN-CARRILLO, I. MORALES-ROSAS:
Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn
flour. Journal of Texture Studies 09/2010; 41(5):736 - 755. DOI:10.1111/j.1745-4603.2010.00252.x
Platt-Lucero LC, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Sánchez-Machado DI, ReyesMoreno C, Milán-Carrillo J, Morales-Rosas I: Platt-Lucero LC, Ramírez-Wong B, Torres-Chávez PI,
López-Cervantes J, Sánchez-Machado DI, Reyes-Moreno C, Milán-Carrillo J, Morales-Rosas I. 2010.
Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn
flour. Journal of Texture Studies 41:736-755. Journal of Texture Studies 07/2010; 41(736-755).
Patricia Torres: Effect of Microbial Transglutaminase on Dough Proteins of Hard and Soft (Triticum aestivium)
and Durum (Triticum durum) Wheat Cultivars. Cereal Chemistry 01/2009; 86(2):127.
DOI:10.1094/CCHEM-86-2-0127
Magaña-Barajas E, Ramírez-Wong B, L. C. Platt-Lucero, G. A. López-Ahumada, Torres P.I, SánchezMachado D.I: Caracterización viscoelástica de masas de variedades de trigos suaves.
Beatriz Montaño-Leyva, Patricia Torres-Chávez, Benjamín Ramírez-Wong, Maribel Plascencia-Jatomea,
Francisco Brown-Bojórquez: Physical and Mechanical Properties of Durum Wheat (Triticum durum)
Starch Films Prepared with A‐ and B‐ type Granules. Starch - Starke 10/2008; 60(10):559 - 567.
DOI:10.1002/star.200800227
M.H. IBARRA-MENDÍVIL, Y.T. GALLARDO-NAVARRO, P.I. TORRES, B. RAMÍREZ WONG: Effect of
processing conditions on instrumental evaluation of nixtamal hardness of corn. Journal of Texture Studies
05/2008; 39(3):252 - 266. DOI:10.1111/j.1745-4603.2008.00141.x
Benjamin Ramirez-Wong, C.E. Walker, Ana I. Ledesma-Osuna, Patricia I. Torres, C.L. Me, dina-Rodrig,
uez, Guadalupe A. Lopez-Ahumada, Maria G. Salazar-Garcia, Refugio Ortega-Ramirez, a.M.
Jhonson, Rolando A. Flores: Effect of Flour Extraction Rate on White and Red Winter Wheat Flour
Compositions and Tortilla Texture. Cereal Chemistry 05/2007; 84(3):207-213. DOI:10.1094/CCHEM-843-0207
B. RAMÍREZ-WONG, V.E. SWEAT, P.I. TORRES, L.W. ROONEY: Evaluation of the rheological properties of
fresh corn masa using squeezing flow viscometry: Biaxial extensional viscosity. Journal of Texture Studies
01/2007; 27(2):185 - 198. DOI:10.1111/j.1745-4603.1996.tb00068.x
Waniska R.D., Cepeda M., Sullins K.B., Adams J.L., Rooney L.W., Torres P.I., Lookhart G.L., Bean S.R.,
Wilson J.D., Bechtel D.B.: Effects of flour properties on tortilla qualities. Cereal Foods World 07/2004;
49(4):237-244.
M.G. SALAZAR-GARCÍA, P.I. TORRES, C. REYES-MORENO, B. RAMÍREZ-WONG: Extensional flow
studies on wheat flour doughs with different protein content. Journal of Texture Studies 09/2003;
34(4):449 - 464. DOI:10.1111/j.1745-4603.2003.tb01075.x
Salazar-García MG, Torres PI, Reyes-Moreno C, Ramírez-Wong B: Salazar-García MG, Torres PI, ReyesMoreno C, Ramírez-Wong B. 2003. Extensional flow studies on wheat flour doughs with different protein
content. Journal of Texture Studies 34:449-464. Journal of Texture Studies 01/2003; 34(449-464).
Olga Nydia Campas‐ Baypoli, Ema Carina Rosas‐ Burgos, Patricia Isabel Torres‐ Chávez, Benjamín
Ramírez‐ Wong, Sergio Othón Serna-Saldívar: Physicochemical Changes of Starch in Maize Tortillas
During Storage at Room and Refrigeration Temperatures. Starch - Starke 08/2002; 54(8):358 - 363.
DOI:10.1002/1521-379X(200208)54:8<358::AID-STAR358>3.0.CO;2-W
Patricia Torres, Martín Guzmán-Ortiz, Benjamín Ramírez-Wong: Revising the Role of pH and Thermal
Treatments in Aflatoxin Content Reduction During the Tortilla and Deep Frying Processes. Journal of
Agricultural and Food Chemistry 07/2001; 49(6):2825-9. DOI:10.1021/jf0007030
P. I. Torres, L. Vazquez-Moreno, A. I. Ledesma-Osuna, C. Medina-Rodriguez: Contribution of Hydrophobic
Soluble Gluten Proteins, Fractionated by Hydrophobic Interaction Chromatography in Highly Acetylated
Agarose, to Dough Rheological Properties. Cereal Chemistry 11/2000; 77(6):702-707.
DOI:10.1094/CCHEM.2000.77.6.702
Patricia Isabel Torres-Chávez: Contribution of Hydrophobic Soluble Gluten Proteins, Fractionated by
Hydrophobic Interaction Chromatography in Highly Acetylated Agarose, to Dough Rheological Properties.
Cereal Chemistry 01/2000; 77(6):702. DOI:10.1094/CCHEM.2000.77.6.702)
Olga Nydia Campus‐ Baypoli, Ema Carina Rosas‐ Burgos, Patricia Isabel Torres‐ Chávez, Benjamín
Ramírez‐ Wong, Sergio Othón Serna‐ Saldívar: Physiochemical Changes of Starch During Maize Tortilla
Production. Starch - Starke 05/1999; 51(5):173 - 177. DOI:10.1002/(SICI)1521379X(199905)51:5<173::AID-STAR173>3.0.CO;2-B
P.I. Torres, B. Ramirez-Wong, S.O. Serna-Saldivar, L.W. Rooney: Effect of Decorticated Sorghum Addition on
the Rheological Properties of Wheat Tortilla Dough. Cereal Chemistry 01/1994; 71(5):509-512.
Benjamin Ramirez-Wong, V.E. Sweat, P.I. Torres, L.W. Rooney: Cooking Time, Grinding and Moisture
Content Effect on Fresh Corn Masa Texture. Cereal Chemistry 01/1994; 71(4):337-343.
P. I. TORRES, B. RAMTIREZ-WONG, S. O. Serna-Saldivar, L. W. ROONEY: Effect of Sorghum Flour
Addition on the Characteristics of Wheat Flour Tortillas. Cereal Chemistry 01/1993; 70(1):8-13.
Benjamin Ramirez-Wong, V.E. Sweat, P.I. Torres, and L.W. Rooney: Development of Two Instrumental
Methods for Corn Masa Texture Evaluation. Cereal Chemistry 01/1993; 70(3):286-290.
Patricia Isabel Torres-Chávez: Development of two instrumental methods for corn masa texture evaluation.
Cereal Chemistry 01/1993; 70(3):286-290.
Patricia Torres: Effect of Sorghum Flour Addition on the Characteristics of Wheat Flour Tortillas'. Cereal
Chemistry 01/1993; 70(1):8.