Rey Castañeda-Rodríguez

Rey Castañeda-Rodríguez

Universidad de Guanajuato - Guanajuato / Mexico
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4862621
University of Guanajuato
person_outline Rey Castañeda-Rodríguez's MOST POPULAR ARTICLES
1-) Brewing temperature and particle size affect extraction kinetics of cold brew coffee in terms of its physicochemical, bioactive, and antioxidant propertiesR Castañeda-Rodríguez, S Mulík, C OzunaJournal of Culinary Science & Technology 20 (4), 366-387, 202282022
2-) Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn productionME Sosa‐Morales, LM Andaluz‐Mejía, R Cardona‐Herrera, ...International Journal of Food Science & Technology, 202232022
3-) Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changesR Castañeda-Rodríguez, A Quiles, I Hernando, C OzunaFood Research International, 114095, 202422024
4-) Cooking changes agave flower properties, including the bioaccessibility of bioactive compoundsR Castañeda-Rodríguez, V Larrea, I Hernando, C OzunaInternational Journal of Gastronomy and Food Science 32, 100749, 202322023
5-) Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)R Razo-Belmán, R Castañeda-Rodríguez, M Heil, C OzunaFood Chemistry Advances 4, 100707, 202412024