Norma Vera-Guemes

Av. Universidad Km 1
Pachuca De Soto, HID 43600, Mexico

Last Updated: 09/26/2026

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Found 9 publications

Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.

Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: April 21, 2025

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Published: January 27, 2023

Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques.

Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques.

Journal: Microscopy research and technique

Published: April 07, 2020

Corrigendum to "Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening" [Carbohydr. Polym. 196 (2018) 313-321].

Corrigendum to "Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening" [Carbohydr. Polym. 196 (2018) 313-321].

Journal: Carbohydrate polymers

Published: August 11, 2018

Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening.

Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening.

Journal: Carbohydrate polymers

Published: December 14, 2017

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches.

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches.

Journal: Journal of food science and technology

Published: September 12, 2016

Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues.

Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues.

Journal: Molecules (Basel, Switzerland)

Published: June 02, 2016

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.

Journal: Ultrasonics sonochemistry

Published: November 19, 2015

Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

Journal: Journal of food science and technology

Published: March 16, 2012

Showing 1-9 of 9

Last Updated: 09/26/2026