Cesar Ozuna
Irapuato, GUA 36500, Mexico
Last Updated: 09/26/2026
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Found 14 publications
Edible Insects as Human Food: Perceptions of Individuals from Six Countries.
Journal: Insects
Published: December 14, 2025
Physical, nutritional, and sensory characterization of tortillas formulated with nixtamalized milpa ingredients (Zea mays var. Elotes occidentales, Phaseolus vulgaris L. var. Negro, and Cucurbita pepo L.).
Journal: Food chemistry
Published: September 18, 2025
A cross-cultural study of unwillingness to consume insects in Croatia, Lithuania, Portugal, Romania, and Mexico.
Journal: Frontiers in nutrition
Published: September 04, 2025
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment.
Journal: Food research international (Ottawa, Ont.)
Published: July 15, 2025
Antioxidant potential of Mexican edible flowers: In vitro characterization, KEAP1-NRF2 docking, and ADME/T predictions.
Journal: Food research international (Ottawa, Ont.)
Published: April 23, 2025
Editorial: Food preservation and pretreatment methods for optimal nutrient retention.
Journal: Frontiers in nutrition
Published: July 15, 2024
Development of a tamarind-based functional beverage with partially-hydrolyzed agave syrup and the health effects of its consumption in C57BL/6 mice.
Journal: Food chemistry
Published: November 26, 2023
The behavior of arsenic accumulation in onion (Allium cepa) structures by irrigation water: effect of phosphates and arsenic on the total bioactive compounds and antioxidant capacity.
Journal: Environmental science and pollution research international
Published: May 17, 2023
Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.
Journal: Food research international (Ottawa, Ont.)
Published: April 08, 2023
Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV-C treatment.
Journal: Journal of food science
Published: July 29, 2022
Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties.
Journal: Foods (Basel, Switzerland)
Published: May 19, 2020
Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave-Assisted Pasteurization.
Journal: Journal of food science
Published: March 08, 2018
Last Updated: 09/26/2026