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Publicaciones recientes

Optimisation of the spray drying process of formulating the post-harvest biocontrol agent Meyerozyma caribbica
Lizet Aguirre-Güitrón, Montserrat Calderón-Santoyo, Rosa Isela Ortiz-Basurto, Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sanchez.
Biocontrol Science and Technology (2018) 28(6) 574-590. https://doi.org/10.1080/09583157.2018.1468997

Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices
Darvin E Jimenez-Sánchez, Montserrat Calderón-Santoyo, Rosa I Ortiz-Basurto, Pedro U Bautista-Rosales, Juan A Ragazzo-Sánchez.
Food Science and Technology International (2018) 24(6) 519-532. https://doi.org/10.1177/1082013218769168

In vitro evaluation of prebiotic activity, pathogen inhibition and enzymatic metabolism of intestinal bacteria in the presence of fructans extracted from agave: A comparison based on polymerization degree
Ricardo García Gamboa, Rosa Isela Ortiz Basurto, Montserrat Calderón Santoyo, Jorge Bravo Madrigal, Blanca Elizabeth Ruiz Álvarez, Marisela González Avila.
LWT - Food Science and Technology (2018) 92 380-387. https://doi.org/10.1016/j.lwt.2018.02.051

Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance
JA Ragazzo-Sánchez, Q Gutiérrez-Sánchez, JA Ramírez-de-León, RI Ortiz-Basurto, M Calderón-Santoyo.
Food Science and Technology International (2018) 24(8) 713-723. https://doi.org/10.1177/1082013218792955

Antibrowning agents added in polymeric coating applied to avocado fruit slices
Mendoza-Gómez Violeta, Montserrat Calderón-Santoyo, Pedro Ulises Bautista-Rosales, Rosa Isela Ortiz-Basurto, Darvin Ervey Jimenez-Sánchez, Juan Arturo Ragazzo-Sanchez.
Interciencia (2017) 42(12) 812-817. https://www.interciencia.net/wp-content/uploads/2017/12/812-RAGAZZO-42-12.pdf

Microencapsulation of Eugenia uniflora L. juice by spray drying using fructans with different degrees of polymerisation
R.I. Ortiz-Basurto, M.E. Rubio-Ibarra, J.A. Ragazzo-Sánchez, C.I. Beristain, M. Jiménez-Fernández.
Carbohydrate Polymers (2017) 175 603-609. https://doi.org/10.1016/j.carbpol.2017.08.030

Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption
Darvin E. Jimenez-Sánchez, Montserrat Calderón-Santoyo, Laetitia Picart-Palmade, Guadalupe Luna-Solano, Rosa I. Ortiz-Basurto, Pedro U. Bautista-Rosales, Juan A. Ragazzo-Sánchez.
Food and Bioprocess Technology (2017) 10(11) 2069-2080. https://dx.doi.org/10.1007/s11947-017-1974-4

Development of reduced‐fat cheeses with the addition of Agave fructans
Diana R Palatnik, Pamela Aldrete Herrera, Ana N Rinaldoni, Rosa I Ortiz Basurto, Mercedes E Campderrós.
International Journal of Dairy Technology (2017) 70(2) 212-219. https://doi.org/10.1111/1471-0307.12334

Quality attributes and particles deposition of spray dried fructans of blue agave juice | Atributos de calidad y deposición de partículas del secado por aspersión del jugo de agave azul
A. Chávez-Rodríguez, V.S. Farias-Cervantes, G. Luna-Solano, A.M. Chávez-Rodríguez, R.I. Ortíz-Basulto, I. Andrade-González.
Revista Mexicana de Ingeniera Quimica (2016) 15(2) 493-502. http://rmiq.org/iqfvp/Pdfs/Vol.%2015,%20No.%202/Alim9/Alim9.html

In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
Victor Manuel Zamora-Gasga, Guadalupe Loarca-Piña, Pedro Alberto Vázquez-Landaverde, Rosa Isela Ortiz-Basurto, Juscelino Tovar, Sonia G. Sáyago-Ayerdi.
LWT-Food Science and Technology (2015) 60(2) 766-772. https://doi.org/10.1016/j.lwt.2014.10.032

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production
Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sanchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Guadalupe Luna-Solano, Montserrat Calderón-Santoyo.
Scientific World Journal (2014) 2014. https://dx.doi.org/10.1155/2014/163174

Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process
Alejandra Chávez-Rodríguez, Irma G. López-Muraira, Juan F. Goméz-Leyva, Guadalupe Luna-Solano, Rosa I. Ortíz-Basurto, Isaac Andrade-González.
Journal of Chemistry (2014) 2014 1-10. https://dx.doi.org/10.1155/2014/915941

Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration
Laura T. Rodriguez Furlán, Pamela Aldrete Herrera, Antonio Pérez Padilla, Rosa I. Ortiz Basurto, Mercedes E. Campderrós.
Food Research International (2014) 56 146-158. https://doi.org/10.1016/j.foodres.2013.12.014

Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
Victor M. Zamora-Gasga, Luis A. Bello-Pérez, Rosa I. Ortiz-Basurto, Juscelino Tovar, Sonia G. Sáyago-Ayerdi.
LWT - Food Science and Technology (2014) 56(2) 309-314. https://doi.org/10.1016/j.lwt.2013.12.016

Effects of consuming diets containing Agave tequilana dietary fibre and jamaica calyces on body weight gain and redox status in hypercholesterolemic rats
Sáyago-Ayerdi, S.G., Raquel Mateos, Rosa I. Ortiz-Basurto, Carlota Largo, José Serrano, Ana Belén Granado-Serrano, Beatriz Sarriá, Laura Bravo, María Tabernero.
Food Chemistry (2014) 148 54-59. https://doi.org/10.1016/j.foodchem.2013.10.004

Vacuum membrane distillation: Modeling and analysis for recovery of ethanol from ethanol/water solutions
Omar-Andrés Benavides-Prada, César-Augusto Guevara-Lastre, Fredy-Wsvaldo Barón-Núñez, Crisóstomo Barajas-Ferreira, Rosa-Isela Ortiz-Basurto, Beatriz Torrestiana-Sánchez, Carlos-Jesús Muvdi-Nova.
CTyF - Ciencia, Tecnologia y Futuro (2013) 5(2) 47-60. https://doi.org/10.29047/01225383.56

Physiological and Physicochemical Behavior of Soursop Fruits Refrigerated with 1‐Methylcyclopropene
I. Espinosa, R.I. Ortiz, B. Tovar, M. Mata, E. Montalvo.
Journal of Food Quality (2013) 36(1) 10-20. https://doi.org/10.1111/jfq.12011

Presence of rhamnogalacturonan II in the juices produced by enzymatic liquefaction of Agave pulquero stem (Agave mapisaga)
Rosa Isela Ortiz-Basurto, Pascale Williams, Marie Pierre Belleville, Thierry Docob.
Carbohydrate Polymers (2009) 77(4) 870-875. https://doi.org/10.1016/j.carbpol.2009.03.001

Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period
Rosa Isela Ortiz-Basurto, Gérald Pourcelly, Thierry Docob, Pascale Williams, Manuel Dornier, Marie-Pierre Belleville.
Journal of Agricultural and Food Chemistry (2008) 56(10) 3682-3687. https://doi.org/10.1021/jf072767h

Effect of nonsolvents on properties of spinning solutions and polyethersulfone hollow fiber ultrafiltration membranes
B Torrestiana-Sanchez, R.I Ortiz-Basurto, Brito-De La Fuente.
Journal of Membrane Science (1999) 152(1) 19-28. https://doi.org/10.1016/S0376-7388(98)00172-0

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