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Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
Foods. 2019 Jul 30;8(8):299. doi: 10.3390/foods8080299.
Foods. 2019.
PMID: 31366054
Free PMC article.
Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material.
López-Martínez LX, Aguirre-Delgado A, Saenz-Hidalgo HK, Buenrostro-Figueroa JJ, García HS, Baeza-Jiménez R.
López-Martínez LX, et al. Among authors: baeza jimenez r.
Food Chem (Oxf). 2022 Jan 22;4:100076. doi: 10.1016/j.fochms.2022.100076. eCollection 2022 Jul 30.
Food Chem (Oxf). 2022.
PMID: 35415690
Free PMC article.
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Manufacture of magnesium-fortified Chihuahua cheese.
Rojo-Gutiérrez E, Sánchez-Vega R, Olivas GI, Gutiérrez-Méndez N, Baeza-Jiménez R, Rios-Velasco C, Sepúlveda DR.
Rojo-Gutiérrez E, et al. Among authors: baeza jimenez r.
J Dairy Sci. 2022 Jun;105(6):4915-4924. doi: 10.3168/jds.2021-21631. Epub 2022 Mar 26.
J Dairy Sci. 2022.
PMID: 35346481
Free article.
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Structured Mono- and Diacylglycerols with a High Content of Medium Chain Fatty Acids.
Esperón-Rojas AA, Baeza-Jiménez R, Cano-Sarmiento C, García HS.
Esperón-Rojas AA, et al. Among authors: baeza jimenez r.
J Oleo Sci. 2017 Sep 1;66(9):991-996. doi: 10.5650/jos.ess17010. Epub 2017 Aug 8.
J Oleo Sci. 2017.
PMID: 28794310
Free article.
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A Specific Thin Layer Chromatography Method for the Identification and Separation of Medium Chain Acylglycerols.
Esperón-Rojas AA, Torres-Palacios C, Santos-Luna D, Baeza-Jiménez R, Cano-Sarmiento C, García HS.
Esperón-Rojas AA, et al. Among authors: baeza jimenez r.
J Oleo Sci. 2018;67(11):1397-1403. doi: 10.5650/jos.ess18081.
J Oleo Sci. 2018.
PMID: 30404960
Free article.
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