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Works (20)

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Microorganisms
2022-12-31 | Journal article
Contributors: Natali Hernández-Parada; Oscar González-Ríos; Mirna Leonor Suárez-Quiroz; Zorba Josué Hernández-Estrada; Claudia Yuritzi Figueroa-Hernández; Juan de Dios Figueroa-Cárdenas; Patricia Rayas-Duarte; María Cruz Figueroa-Espinoza
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Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Fermentation
2022-07-14 | Journal article
Contributors: Hugo Gabriel Gutiérrez-Ríos; Mirna Leonor Suárez-Quiroz; Zorba Josué Hernández-Estrada; Olaya Pirene Castellanos-Onorio; Rodrigo Alonso-Villegas; Patricia Rayas-Duarte; Cynthia Cano-Sarmiento; Claudia Yuritzi Figueroa-Hernández; Oscar González-Rios
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Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

Molecules
2022-05-25 | Journal article
Contributors: Alexis Rojas-González; Claudia Yuritzi Figueroa-Hernández; Oscar González-Rios; Mirna Leonor Suárez-Quiroz; Rosa María González-Amaro; Zorba Josué Hernández-Estrada; Patricia Rayas-Duarte
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Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times

International Journal of Gastronomy and Food Science
2021-06-06 | Journal article
Part of ISSN: 1878-450X
Source: Self-asserted source
Zorba Josué Hernández Estrada

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Foods
2021-04-01 | Journal article
Part of ISSN: 2304-8158
Source: Self-asserted source
Zorba Josué Hernández Estrada

Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation

Revista Mexicana de Ingeniería Química
2020-09-06 | Journal article
Part of ISSN: 1665-2738
Part of ISSN: 2395-8472
Source: Self-asserted source
Zorba Josué Hernández Estrada

Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

Foods
2020-05-11 | Journal article
Part of ISSN: 2304-8158
Source: Self-asserted source
Zorba Josué Hernández Estrada
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The challenges and perspectives of the selection of starter cultures for fermented cocoa beans

International Journal of Food Microbiology
2019-07-16 | Journal article
Part of ISSN: 0168-1605
Source: Self-asserted source
Zorba Josué Hernández Estrada

Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression

LWT
2018-12 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Zorba Josué Hernández Estrada

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Journal of Food Science and Technology
2018-09-21 | Journal article
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Source: Self-asserted source
Zorba Josué Hernández Estrada

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

International Agrophysics
2017-07-01 | Journal article
Part of ISSN: 2300-8725
Source: Self-asserted source
Zorba Josué Hernández Estrada

Creep Recovery of Wet Gluten and High-Molecular-Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat

Cereal Chemistry Journal
2017-03 | Journal article
Source: Self-asserted source
Zorba Josué Hernández Estrada

Effect of processing procedure on the formation of resistant starch in tamales

Starch - Stärke
2016-11 | Journal article
Part of ISSN: 0038-9056
Source: Self-asserted source
Zorba Josué Hernández Estrada

Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests

Journal of Cereal Science
2016-05 | Journal article
Part of ISSN: 0733-5210
Source: Self-asserted source
Zorba Josué Hernández Estrada

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Journal of Food Engineering
2014-12 | Journal article
Source: Self-asserted source
Zorba Josué Hernández Estrada
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Stress Relaxation and Creep Recovery Tests Performed on Wheat Kernels Versus Doughs: Influence of Glutenins on Rheological and Quality Properties

Cereal Foods World
2013-05 | Journal article
Part of ISSN: 0146-6283
Source: Self-asserted source
Zorba Josué Hernández Estrada

Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre

Journal of Cereal Science
2012-11 | Journal article
Part of ISSN: 0733-5210
Source: Self-asserted source
Zorba Josué Hernández Estrada

Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat

Cereal Chemistry
2012-07 | Journal article
Part of ISSN: 0009-0352
Source: Self-asserted source
Zorba Josué Hernández Estrada

Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties

Journal of Cereal Science
2012-05 | Journal article
Source: Self-asserted source
Zorba Josué Hernández Estrada

Evaluation of Degree of Elasticity and Other Mechanical Properties of Wheat Kernels

Cereal Chemistry Journal
2011-01 | Journal article
Part of ISSN: 0009-0352
Source: Self-asserted source
Zorba Josué Hernández Estrada