Salcedo-Salazar, E.; Lujan Rhenals, D. E; Velazquez, G.; Morales Sanchez, E.; Salcedo Mendoza, J. Mendez-Montealvo, G. 2026. Effect of granule size and amylose content on the functional, thermal, and digestive properties of cassava and yam starch blends. Starch. 70(1): e70152 (1-13). ISSN: 0038-9056. IF: 2.7, Q3. http://dx.doi.org/10.1002/star.70152.

Soler, A.; Dominguez-Ayala, J. E.; Morales-Sánchez, E.; Cabrera-Ramírez, A. H.; SifuentesNieves, I.; Velazquez, G.; Mendez-Montealvo, G. 2026. Unraveling the crystalline and double helical characteristics and their impact on the functionality of dry-heated cassava and corn starch. International Journal of Biological Macromolecules. 340(1): 150004 (1-13). ISSN: 0141-8130. IF:8.2, Q1. https://doi.org/10.1016/j.ijbiomac.2025.150004.

Perez-Santos, D. M.; Martínez Domínguez, B. M.; Vázquez Nava, N.; Limones Pozos, C. A.; Villanueva Martínez, I.; Velazquez, G.; García-Casillas, P. E.; Martínez, A. L.; Velasco Santos, C. 2026. Modifications of rice starch produced by pulsed electric fields (PEF): Grain size, structure, and gelatinization temperature. Food and Bioprocess Technology. 19(23): 1-13. ISSN: 1935-5130. IF: 5.8, Q1. https://doi.org/10.1007/s11947-025-04124-w.

Altamirano-Ríos, A. V.; Arroyo-Maya, I. J.; Hernández-Sánchez, H.; Hernández-Álvarez, A. J.; Orozco-Villafuerte, J.; Velazquez, G.; Guadarrama-Lezama, A. Y. 2025. Impact of the microencapsulation method and wall material on the survival of Lactobacillus acidophilusunder simulated gastrointestinal conditions. Journal of Food Measurement and
Characterization. 19(10): 7131-7149. ISSN: 2193-4126. IF:3.3, Q2. https://doi.org/10.1007/s11694-025-03458-5.

Sartillo-Bernal, W.; Ledezma-Serguei, A.; Rodríguez-Hernández, J.; Méndez-Montealvo, G.; Velazquez, G.; Fonseca-Florido, H. A. 2025. Enhancing the properties of starch-based blends through the synergistic effect of polyethylene brassylate. Polymer. 340(12): 129215 (1-15). ISSN: 0032-3861. IF:4.5, Q2. https://doi.org/10.1016/j.polymer.2025.129215.

Ruiz-Frias, F.; Contreras-Jiménez, B.; Cabrera-Ramirez, A. H.; Hernández-Landaverde, M. A.; Morales-Sánchez, E.; Velazquez, G. 2025. Effect of pH and proportion on structural properties of Hylon VII starch – gellan gum blends processed in a microwave hermetic system. International Journal of Biological Macromolecules. 330 part 2(10): 148073 (1-12). ISSN: 0141-8130. IF:8.2, Q1. https://doi.org/10.1016/j.ijbiomac.2025.148073.

Gómez-Aldapa, C. A.; Velazquez, G.; Méndez-Montealvo, G.; Cabrera-Canales, Z. E. 2025. Reaction mechanism and physicochemical effects of succination in aqueous medium and reactive extrusion on achira (Canna indica L.) starch intended for food industry applications. International Journal of Biological Macromolecules. 322 (8): 146599 (1-8). ISSN: 0141-8130. IF:8.2, Q1. https://doi.org/10.1016/j.ijbiomac.2025.146599.

Dominguez-Ayala, J. E.; Velazquez, G.; Hernández-Aguirre, M. A.; Morales-Sánchez, E.; Saraiva, J. A.; Mendez-Montealvo, G. 2025. Effect of high hydrostatic pressure on the physicochemical and rheological properties of corn starch: Dual physical modification to obtain a natural hydrogel. ACS Food Science & Technology. 5 (7): 2653-2662. ISSN: 2692-1944. IF: 2.6, Q2. https://doi.org/10.1021/acsfoodscitech.5c00060.

Estrada-Cervantes, L. B.; Dublán-García, O.; Rojas-Rivas, E.; Perea-Flores, M. J.; Velazquez, G.; Hernández-Jabalera, A.; Guadarrama-Lezama, A. Y. 2025. Analysis of glycolysis, proteolysis and bioactive compounds during in vitro gastrointestinal digestion of blackberry juice microcapsules. Journal of food measurement and characterization. 19(3): 3162-3178. ISSN: 2193-4126. IF:2.9, Q2. https://doi.org/10.1007/s11694-025-03169-x.

Velazquez, G.; Mendez-Montealvo, M. G.; Velazquez-Castillo, R.; Morelos-Medina, L. F.; Morales-Sánchez, E.; Gaytán-Martínez, M.; Rodríguez-García, M. E.; Contreras-Jiménez, B. 2025. Effect of long-term retrogradation on the crystallinity, vibrational and rheological properties of potato, corn, and rice starches. Food Chemistry. 477(6): 143455 (1-10). ISSN: 0308-8146. IF:8.5, Q1. https://doi.org/10.1016/j.foodchem.2025.143455.

Velazquez, G.; Mendez-Montealvo, G.; Soler, A. 2025. Dry heated starch: production, multiscale structures, functional properties, and applications. Biopolymers. 116(1): e70000 (1-12). ISSN: 0006-3525. IF: 3.2, Q2. https://doi.org/10.1002/bip.70000.

Calderón-Santoyo, M.; Ramos-Hernández, J. A.; Barros-Castillo, J. C.; Velázquez de la Cruz, G.; Ramírez-de-León, J. A.; Ragazzo-Sánchez, J. A. 2025. Efecto de la aplicación de altas presiones hidrostáticas sobre la inactivación de Escherichia coli O157:H7 y el perfil volátil de jugo de maracuyá (Passiflora edulis). Biotecnia. 27: 1–7. ISSN: 1665-1456. IF: 0.5, Q4. https://doi.org/10.18633/biotecnia.v27.2427.

Jiménez-Regalado, E. J.; Díaz-Cruz, C. A.; Velazquez, G.; Aguirre-Loredo, R. Y.; Guadarrama‑Lezama, A. Y. 2025. Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers. Journal of Food Engineering. 386(2): 112285 (1-10). ISSN: 0260-8774. IF:5.3, Q1. https://doi.org/10.1016/j.jfoodeng.2024.112285.

Velazquez, G.; Mendez-Montealvo, G.; Morales-Sanchez, E.; Sifuentes-Nieves, I.; VelazquezCastillo, R.; Soler, A. 2025. Autoclaved starch: structure and functionality relationship in a matrix with the same contribution of amylose and amylopectin. Biopolymers. 116(1): e23624 (1-11). ISSN: 0006-3525. IF: 3.2, Q2. https://doi.org/10.1002/bip.23624.

García-Guzmán, L.; Velazquez, G.; Arzate-Vázquez, I.; Castaño-Rivera, P.; García-Sánchez, J.; Castaño, J.; Guadarrama-Lezama, A. Y. 2024. Preparation of nanocomposite biopolymer films from Commelina coelestis willd starch and their nanostructures as a potential replacement for single-use polymers. Foods. 13: 4129 (1-21). ISSN: 2304-8158. IF: 4.7, Q1. https://doi.org/10.3390/foods13244129.

Atta-Delgado, M. X.; Velazquez, G.; Welti-Chanes, J.; Torres, J. A. 2024. Assessing consumer perceptions of sustainable packaging solutions. CYTA Journal of Food. 22(1): 2425403 (1-17). ISSN: 1947-6337. IF: 2.0, Q3. https://doi.org/10.1080/19476337.2024.2425403.

García-Guzmán, L.; Guadarrama-Lezama, A. Y.; Arzate-Vázquez, I.; Velazquez, G.; Castaño, J. 2024. Isolation and characterization of starch, cellulose, and their nanostructures obtained from Commelina coelestis Willd root. Journal of Polymers and the Environment. 32:4550-4566. ISSN: 1566-2543. IF: 5.3, Q2. https://doi.org/10.1007/s10924-024-03210-y.

Cortes Morales, E. A.; Maldonado Martínez, M. A.; Morales Sanchez, E.; Uresti-Marín, R. M.; Ramírez, J. A.; Velazquez, G. 2024. Gelling properties of blue crab (Callinectes sapidus) meat added with gelatin and microbial transglutaminase. Biotecnia. 26: 425–431. ISSN: 1665-1456. IF: 0.5, Q4. https://doi.org/10.18633/biotecnia.v26.2316.

Hernández-Hernández, F. A.; Gómez-Aldapa, C. A.; Castro-Rosas, J.; Vargas-León, E. A.; Gutierrez, M. C.; Velazquez, G.; Jiménez-Regalado, E. J.; Aguirre-Loredo, R. Y. 2024. Hibiscus sabdariffa L. extract as a natural additive in food packaging biodegradable films to improve antioxidant, antimicrobial, and physicochemical properties. Plant Foods for Human Nutrition. 79(5): 285-291. ISSN: 0921-9668. IF: 4.0, Q2. https://doi.org/10.1007/s11130-024-01189-4.

Garcia-Guzmán, L.; Velazquez-Martínez, I.; Alpizar-Reyes, E.; Velazquez, G.; GuadarramaLezama, A. Y.; Castaño, J. 2024. Thermodynamics of water vapor sorption of fiber-reinforced starch films. Cellulose. 31(6): 3681-3697. ISSN: 0969-0239. IF: 5.7, Q1. https://doi.org/10.1007/s10570-024-05857-1.

Flores García, F. M.; Morales Sánchez, E.; Velazquez de la Cruz, G.; Gaytan-Martinez, M.; Méndez Montealvo, M. G. C. 2024. Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch. International Journal of Biological Macromolecules. 266-2(5): 131414 (1-11). ISSN: 0141-8130. IF:8.2, Q1. https://doi.org/10.1016/j.ijbiomac.2024.131414.

Dominguez-Ayala, J. E.; Méndez-Montealvo, G.; Cabrera-Ramírez, A. H.; Osorio-Diaz, P.; Morales-Sanchez, E.; Velazquez, G. 2024. Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches. CYTA Journal of Food. 22(1): 2333900 (1-11) ISSN: 1947-6337. IF: 2.1, Q3. https://doi.org/10.1080/19476337.2024.2333900.

Bautista-Espinoza, P. I.; Di Pierro, P.; Amaya-Llano, S. L.; García-Almendárez, B. E.; MaresMares, E.; Velazquez, G.; Escamilla-García, M.; Regalado-Gonzalez, C. 2023. Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread. Food Bioscience. 55(10): 102992 (1-10). ISSN: 2212-4292. IF:5.2, Q1. https://doi.org/10.1016/j.fbio.2023.102992.

Dircio-Morales, M.; Velazquez, G.; Sifuentes-Nieves, I. Flores-Silva, P. C.; Fonseca-Florido H.; Mendez-Montealvo, G. 2023. Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt. Journal of Food Science and Technology. 60(7): 2012-2022. ISSN: 0022-1155. IF:3.117, Q2. https://doi.org/10.1007/s13197-023-05735-x.

Cota-López, R.; Velazquez, G.; Méndez-Montealvo, G.; Pérez-Fernández, I. F.; Murúa-Pagola, B.; Espinoza-Mellado, R.; Hernández-Gama, R. 2023. Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt. International Journal of Biological Macromolecules. 241(6): 124501 (1-9). ISSN: 0141-8130. IF:8.025, Q1. https://doi.org/10.1016/j.ijbiomac.2023.124501.

Velazquez, G.; Guadarrama-Lezama, A. Y.; Viveros-Contreras, R. Martin-Polo, M. O.; DiazBandera, D.; J. Castaño, J. 2023. Thermodynamics of moisture vapor sorption and mechanical characterization of methylcellulose and ethylcellulose based films. Journal of Polymers and the Environment. 31(4): 1498-1509. ISSN: 1566-2543. IF: 4.705, Q2. https://doi.org/10.1007/s10924-022-02679-9.

Dominguez-Ayala, J. E.; Ayala-Ayala, M. T.; Velazquez, G.; Espinosa-Arbelaez, D. G.; MendezMontealvo, G. 2023. Crystal structure changes of native and retrograded starches modified by high hydrostatic pressure: Physical dual modification. Food Hydrocolloids. 140(7): 108630 (1-13). ISSN: 0268-005X. IF: 11.504, Q1. https://doi.org/10.1016/j.foodhyd.2023.108630.

Lopez-Echevarria, G.; Huerta-Ruelas, J. A.; Velazquez, G.; Nieto-Perez, M. J.; MendezMontealvo, G. 2023. Influence of the surface/volume ratio on the rheological properties of starch dispersions. Czech Journal of Food Sciences. 41(1): 54-63. ISSN: 1212-1800. IF: 1.300, Q4. https://doi.org/10.17221/155/2022-CJFS.

Alvarez Pérez, B. E.; Bautista-Baños, S.; Velazquez, G.; Hernández-López, M.; Ventura Aguilar, R. I.; Romero-Bastida, C. A. 2023. Application of chitosan bags added with cinnamon leaf essential oil as active packaging to inhibit the growth of Penicillium crustosum in d'anjou pears. Journal of Polymers and the Environment. 31(3): 1160–1172. ISSN: 1566-2543. IF: 4.705, Q2. https://doi.org/10.1007/s10924-022-02659-z.

López-Echevarría, G.; Mendez-Montealvo, G.; Nieto-Pérez, M.; Velazquez, G.; Herrera-Gomez, A.; Huerta-Ruelas, J. 2023. High viscosity change of corn starch suspensions prepared from granules quick treated with cold plasma. Plasma Processes and Polymers. 20(2): e2200113 (1-13). ISSN: 1612-8850. IF: 3.877, Q1. https://doi.org/10.1002/ppap.202200113.

Dircio-Morales, M.; Soriano-Corral, F.; Rivera-Salinas, J.; Ávila-Orta C.; Velazquez, G.; Hernández-Gámez, F.; Fonseca-Florido H. 2023. Relationship among extrusion conditions, cell morphology, and properties of starch-based foams – A Review. Starch. 75(1-2):2200103 (1-14). ISSN: 1521-379X. IF: 2.741, Q2. https://doi.org/10.1002/star.202200103.

Matadamas-Ortiz, A.; Hernández-Hernández, E.; Castaño-Tostado, E.; Amaro-Reyes, A.; García-Almendárez, B. E.; Velazquez, G.; Regalado-González, C. 2023. Long-term refrigerated storage of beef using an active edible film reinforced with mesoporous silica nanoparticles containing oregano essential oil (Lippia graveolens Kunth). International Journal of Molecular Sciences. 24(1)92: 1-21. ISSN: 1422-0067. IF: 6.208, Q1. https://doi.org/10.3390/ijms24010092.

Cabrera-Ramírez, A. H.; Gaytán-Martínez, M.; González-Jasso, E.; Ramírez-Jiménez, A. K.; Velazquez, G.; Villamiel, M.; Morales-Sánchez, E. 2023. Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties. Food Hydrocolloids. 135(2): 108129 (1-11). ISSN: 0268-005X. IF: 11.504, Q1. https://doi.org/10.1016/j.foodhyd.2022.108129.

Cazón, P.; Velazquez, G.; Morales-Sanchez, E.; Vázquez, M. 2022. Measurement of the water vapor permeability of chitosan films: a laboratory experiment on food packaging materials. Journal of Chemical Education. 99(6): 2403-2408. ISSN: 0021-9584. IF: 2.979, Q2. https://doi.org/10.1021/acs.jchemed.2c00449.

Dominguez-Ayala, J. E.; Soler, A.; Mendez-Montealvo, G.; Velazquez, G. 2022. Supramolecular structure and techno-functional properties of starch modified by high hydrostatic pressure (HHP): a review. Carbohydrate polymers. 291(9): 119609 (1-12). ISSN: 0144-8617. IF: 9.381, Q1. https://doi.org/10.1016/j.carbpol.2022.119609.

Cabrera Canales, Z. E.; Velazquez, G.; Gomez-Aldapa, C.; Fonseca-Florido, H. A.; Hernández, E.; Gonzalez, P.; Mendez-Montealvo, G.; Rodriguez Marin, M. L. 2022. Preparation and characterization of thermoplastics achira (Canna indica L.) starch by three succination methods. Starch. 74(5): 202100040 (1-12). ISSN: 1521-379X. IF: 2.741, Q2. https://doi.org/10.1002/star.202100040.

Aguirre-Loredo, R. Y.; Velazquez, G.; Guadarrama-Lezama, A. Y.; Viveros-Contreras, R.; Castaño, J. 2022. Water adsorption thermodynamical analysis and mechanical characterization of chitosan and polyvinyl alcohol-based films. Journal of Polymers and the Environment. 30(5): 1880-1892. ISSN: 1566-2543. IF: 3.667, Q2. https://doi.org/10.1007/s10924-021-02316-x.

Jiménez, R.; Sandoval-Flores, G.; Alvarado-Reyna, S.; Aleman-Castillo, S. E.; Santiago-Adame, R.; Velazquez, G. 2022. Extraction of starch from Hass avocado seeds for the preparation of biofilms. Food Science and Technology - Campinas. 42(e56820):1-6. ISSN 0101-2061 (Print) ISSN 1678-457X (Online). IF: 1.52, Q4. https://doi.org/10.1590/fst.56820.

Mendez-Montealvo, G.; Velazquez, G.; Fonseca-Florido, H. A. Morales-Sanchez, E.; Soler Martinez, A. G. 2022. Insights on the acid hydrolysis of achira starch: crystalline and doublehelical structure changes impacting functionality. LWT- food science & technology. 153(1): 112509(1-9). ISSN: 0023-6438. IF: 4.006, Q1. https://doi.org/10.1016/j.lwt.2021.112509.

Sifuentes-Nieves, I.; Yáñez Macías, R.; Neira Velázquez, G.; Velazquez, G.; Garcia Hernandez, Z.; Gonzalez Morones, P.; Hernández-Hernández, E.; 2021. Biobased sustainable materials made from starch and plasma/ultrasound modified Agave fibers: Structural and water barrier performance. International Journal of Biological Macromolecules. 193(12) Part B: 2374-2381. ISSN: 1525-7797. IF: 6.953, Q1. https://doi.org/10.1016/j.ijbiomac.2021.11.071.

Trejo-Díaz, G. N.; Martínez-Maldonado, M. A.; Uresti-Marín, R. M.; Velazquez, G.; Ramírez, J. A. 2021. Improving of gelling capacity of cooked crab meat proteins. Frontiers in Nutrition, section Nutrition and Sustainable Diets. 8(9): 675362(1-9). ISSN: 2296-861X. IF: 6.57, Q1. https://doi.org/10.3389/fnut.2021.675362.

López-Fernández, M.; Velazquez, G.; Méndez-Montealvo, G.; Perales Torres, A.; Santiago Adame, R.; Castillo-Ruiz, O. 2021. Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour cookies (Triticum aestivum). Revista Mexicana de Ingeniería Química. 20(3): Alim2406 (1-11). ISSN 1665-2738, ISSN-e: 2395-8472. IF: 2.148, Q3. https://doi.org/10.24275/rmiq/Alim2406.

Cortés-Morales, E. A.; Mendez-Montealvo, G.; Velazquez, G. 2021. Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Advances in Colloid and Interface Science. 295(9): 102398 (1-12). ISSN: 0001-8686. IF:12.98, Q1. https://doi.org/10.1016/j.cis.2021.102398.

Segovia Tagle, V.; Reyes Diego, J. A.; Rivera Sánchez, G.; Vázquez Landaverde, P. A.; Velazquez, G.; Hernández-Gama, R. 2021. Production of rhamnolipids by the Thermoanaerobacter sp. CMCNRG TB177 strain isolated from an oil well in Mexico. Applied Microbiology and Biotechnology. 105(8): 5833-5844. ISSN: 0175-7598. IF:4.813, Q1. https://doi.org/10.1007/s00253-021-11468-8

Morales-Sánchez, E.; Cabrera-Ramíreza, A. H.; Gaytán-Martínez, M.; Mendoza-Zuvillaga, A. L.; Velazquez, G.; Méndez-Montealvo, M. G.; Rodríguez-García, M. E. 2021. Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch. International Journal of Biological Macromolecules. 188(10): 620-627. ISSN: 1525-7797. IF: 6.95, Q1. https://doi.org/10.1016/j.ijbiomac.2021.07.189.

Cabrera-Ramírez, A. H.; Morales-Sánchez, E.; Méndez-Montealvo, G.; Velazquez, G.; Rodríguez-García, M. E.; Mar Villamiel; Gaytán-Martínez, M. 2021. Structural changes in popped sorghum starch and their impact on the rheological behavior. International Journal of Biological Macromolecules. 186(9): 686-694. ISSN: 1525-7797. IF: 6.95, Q1. https://doi.org/10.1016/j.ijbiomac.2021.07.018.

Velazquez, G.; Méndez-Montealvo, G.; Welti-Chanes, J.; Ramírez-de León, J. A.; MartínezMaldonado, M. A. 2021. Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins. LWT- food science & technology. 146(7): 111389(1-7). ISSN: 0023-6438. IF: 4.006, Q1. https://doi.org/10.1016/j.lwt.2021.111389.

Cabrera Canales, Z. E.; Velazquez, G.; Rodríguez Marín, M. L. Méndez Montealvo, G.; Hernández Ávila, J.; Hernández Hernández, E.; Gómez Aldapa, C. A. 2021. Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications. Journal of Food Science and Technology. 58(3): 952-961. https://doi.org/10.1007/s13197-020-04609-w. ISSN: 0022-1155. IF:1.85, Q2

Barrón-García, Y.; Gaytán-Martínez, M.; Ramírez-Jiménez, A.; Luzardo-Ocampo, I.; Velazquez, G.; Morales Sanchez, E. 2021. Physicochemical characterization and polyphenol oxidase inactivation of "Ataulfo" mango pulp pasteurized by conventional and ohmic heating processes. LWT - Food Science and Technology. 143(5): 111113 (1-12). https://doi.org/10.1016/j.lwt.2021.111113. ISSN: 0023-6438. IF: 4.006, Q1.

Vázquez, M.; Velazquez, G.; Cazón, P. 2021. UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties. CYTA –Journal of Food. 19(1): 105-114. https://doi.org/10.1080/19476337.2020.1870566. ISSN: 1947-6337. IF:2.255, Q2.

Vázquez, M.; Velazquez, G.; Cazón, P. 2021. UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 2: Structure, water vapor permeability, spectral and thermal properties. CYTA – Journal of Food. 19(1): 115-126.
https://doi.org/10.1080/19476337.2020.1870565. ISSN 1947-6337. IF:2.255, Q2.

Sifuentes-Nieves, I.; Mendez-Montealvo, G.; Flores-Silva, P. C.; Nieto-Pérez, M.; NeiraVelazquez, G.; Rodriguez-Fernandez, O.; Hernández-Hernández, E.; Velazquez, G. 2021. Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content. Innovative Food Science and Emerging Technologies. 68(3):102630 (1-9). https://doi.org/10.1016/j.ifset.2021.102630. ISSN 1466-8564. IF: 4.477,
Q1.

Cortes Morales, E. A.; Sedaghat Doost, A.; Velazquez, G.; Van der Meeren, P. 2021. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. Food hydrocolloids. 113(4):106458 (1-10). https://doi.org/10.1016/j.foodhyd.2020.106458. ISSN: 0268-005X. IF: 7.053, Q1.

Hernandez-Perez, P.; Flores-Silva, P. C.; Velazquez, G.; Morales-Sanchez, E.; RodríguezFernández, O.; Hernández-Hernández, E.; Mendez-Montealvo, G.; Sifuentes-Nieves, I. 2021. Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content. Carbohydrate polymers. 255(3): 117349 (1-9). https://doi.org/10.1016/j.carbpol.2020.117349. ISSN: 0144-8617. IF: 7.182, Q1.

Gómez-Aldapa, C. A.; Díaz-Cruz, C. A.; Castro-Rosas, J.; Jiménez-Regalado, E. J.; Velazquez, G.; Chavez Gutierrez, M.; Aguirre-Loredo, R. Y. 2021. Development of antimicrobial biodegradable films based on corn starch with aqueous extract of Hibiscus sabdariffa L. Starch. 73(1-2): 202000096 (1-9). https://doi.org/10.1002/star.202000096. ISSN: 1521-379X. IF: 1.79, Q2.

Gómez-Aldapa, C. A.; Ghinis-Rojas, D. M.; Castro-Rosas, J.; Velazquez, G.; Gutiérrez, M. C.; González-Salitre, L.; Basilio-Cortes, U. A. 2020. Effect of mechanical homogenization on the physicochemical properties of films made from dual modified corn starch prepared by the casting solution method. Journal of Food Processing and Preservation. 44(12):e14985 (1-9). https://doi.org/10.1111/jfpp.14985. ISSN: 1745-4549. IF: 1.405, Q3.

De la Cruz Quiroz, R.; Rodriguez-Martinez, V.; Velázquez, G.; Perez, G. M.; Fagotti, F.; WeltiChanes, J.; Torres, J. A. 2020. Residential refrigerator performance based on microbial indicators of ground beef preservation assessed using predictive microbiology tools. Food and Bioprocess Technology. 13(12):2172–2185. https://doi.org/10.1007/s11947-020-02551-5. ISSN:1935-5130, eISSN: 1935-5149. IF: 3.356, Q2.

Gómez-Aldapa, C. A.; Velazquez, G.; Gutierrez, M. C.; Castro-Rosas, J.; Jiménez-Regalado, E. J.; Aguirre-Loredo, R. Y. 2020. Characterization of functional properties of biodegradable films based on starches from different botanical sources. Starch. 72(11):1900282 (1-10). https://doi.org/10.1002/star.201900282. ISSN: 1521-379X. IF: 1.79, Q2.

Soler, A.; Mendez-Montealvo, M. G.; Velazquez-Castillo, R.; Hernández-Gama, R.; Osorio-Diaz, P.; Velazquez, G. 2020. Effect of crystalline and double helical structures on the resistant fraction of autoclaved corn starch with different amylose content. Starch. 72(11):1900306 (1-8). https://doi.org/10.1002/star.201900306. ISSN: 1521-379X. IF: 1.79, Q2.

Cabrera Canales, Z. E.; Rodríguez Marín, M. L.; Gómez Aldapa, C. A.; Méndez Montealvo, M. G.; Chávez Gutiérrez, M.; Velazquez, G. 2020. Effect of dual chemical modification on the properties of biodegradable films from achira starch. Journal of applied polymer science. 137(45): e49411 (1-10). https://doi.org/10.1002/APP.49411. ISSN: 1097-4628. IF:2.18, Q2.

Galaz-Pérez, E. A.; Velazquez, G.; Mendez-Montealvo, M. G. 2020. Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition. Cereal chemistry. 97(5): 981-990. https://doi.org/10.1002/cche.10320. ISSN: 1943-3638. IF: 1.289, Q3.

Cazon, P.; Velazquez, G.; Vazquez, M. 2020. UV-protecting films based on bacterial cellulose, glycerol and polyvinyl alcohol: effect of water activity on barrier, mechanical and optical properties. Cellulose. 27(9): 8199-8213. https://doi.org/10.1007/s10570-020-03346-9. ISSN: 0969-0239, eISSN: 1572-882X. IF: 4.210, Q1.

Soler, A.; Velazquez, G.; Velazquez-Castillo, R.; Morales-Sanchez, E.; Osorio-Diaz, P.; MendezMontealvo, G. 2020. Retrogradation of autoclaved corn starches: effect of water content on the resistant starch formation and structure. Carbohydrate Research. 497(11):108137 (1-7) https://doi.org/10.1016/j.carres.2020.108137. ISSN: 0008-6215. IF: 1.84, Q2.

Cazon, P.; Velazquez, G.; Vazquez, M. 2020. Bacterial cellulose films: evaluation of the water interaction. Food packaging and shelf life. 25(9): 100526 (1-10). https://doi.org/10.1016/j.fpsl.2020.100526. ISSN: 2214-2894. IF: 3.63, Q1.

Buso-Rios, O. I.; Velazquez, G.; Jarquín-Enríquez, L.; Flores-Martínez, N. L. 2020. Effect of the concentration of starch and clove essential oil on the physicochemical properties of biodegradable films. Revista Mexicana de Ingeniería Química. 19(3): 1315-1326. https://doi.org/10.24275/rmiq/Alim965. ISSN 1665-2738, ISSN-e: 2395-8472. IF: 1.06, Q3.

Romero-Bastida, C. A.; Velazquez, G.; Bautista Baños, S. 2020. Effect of the preparation method on the properties of nanocomposites based on chitosan, montmorillonite and essential oils. Revista Mexicana de Ingeniería Química. 19(3): 1243-1253. https://doi.org/10.24275/rmiq/Poly926. ISSN 1665-2738, ISSN-e: 2395-8472. IF: 1.06, Q3.

Sandate-Flores, L.; Rodríguez-Rodríguez, J.; Velazquez, G.; Mayolo-Deloisa, K.; RitoPalomares, M.; Torres, J. A.; Parra-Saldívar, R. 2020. Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus). Food and Bioproducts Processing. 121(5): 178-185. https://doi.org/10.1016/j.fbp.2020.02.006. ISSN: 0960-3085. eISSN: 1744-3571. IF: 3.32, Q1.

Sifuentes-Nieves, I.; Flores-Silva, P. C.; Gallardo-Vega, G.; Hernandez-Hernandez, E.; NeiraVelázquez, G.; Mendez-Montealvo, G.; Velazquez, G. 2020. Films made from plasma-modified corn starch: Chemical, mechanical and barrier properties. Carbohydrate Polymers. 237(6): 116103 (1-7). https://doi.org/10.1016/j.carbpol.2020.116103. ISSN: 0144-8617. IF: 6.04, Q1.

Soler, A.; Valenzuela-Díaz, E. D.; Velazquez, G.; Huerta-Ruelas, J. A.; Morales-Sanchez, E.; Hernandez-Gama, R.; Mendez-Montealvo, G. 2020. Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content. Carbohydrate Research. 490(4): 107956 (1-8). https://doi.org/10.1016/j.carres.2020.107956. ISSN: 0008-6215. IF: 1.87, Q2.

Cazon, P.; Vazquez, M.; Velazquez, G. 2020. Regenerated cellulose films with chitosan and polyvinyl alcohol: Effect of the moisture content on the barrier, mechanical and optical properties. Carbohydrate polymers. 236(5): 116031 (1-9). https://doi.org/10.1016/j.carbpol.2020.116031. ISSN: 0144-8617. IF: 6.04, Q1.

Cazon, P.; Velazquez, G.; Vazquez, M. 2020. Environmentally friendly films combining bacterial cellulose, chitosan and polyvinyl alcohol: Effect of water activity on barrier, mechanical and optical properties. Biomacromolecules. 21(2): 753-760. https://doi.org/10.1021/acs.biomac.9b01457. ISSN: 1525-7797. IF: 5.66, Q1.

Cazon, P.; Velazquez, G.; Vazquez, M. 2020. Regenerated cellulose films combined with glycerol and polyvinyl alcohol: Effect of moisture content on the physical properties. Food hydrocolloids. 103(6): 105657 (1-10). https://doi.org/10.1016/j.foodhyd.2020.105657. ISSN: 0268-005X. IF: 5.83, Q1.

Sifuentes-Nieves, I.; Velazquez, G.; Flores-Silva, P. C.; Hernandez-Hernandez, E.; NeiraVelázquez, G.; Gallardo-Vega, C.; Mendez-Montealvo, G. 2020. HMDSO plasma treatment as alternative to modify structural properties of granular starch. International Journal of Biological Macromolecules. 144(2): 682-689. https://doi.org/10.1016/j.ijbiomac.2019.12.111. ISSN: 0141-8130. IF: 4.78, Q1.

Martínez, M. A.; Velazquez, G.; Ramírez-de León, J. A.; Borderías, A. J.; Moreno, H. M. 2020. Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat. Innovative Food Science and Emerging Technologies. 59(1): 102253 (1-6). https://doi.org/10.1016/j.ifset.2019.102253. ISSN: 1466-8564. IF: 4.08, Q1.

Rodriguez-Martinez, V.; Velazquez, G.; Rodriguez Altaif, R. J.; Fagotti, F.; Welti-Chanes, J.; Torres, J. A. 2020. Deterministic and probabilistic predictive microbiology-based indicator of the listeriosis and microbial spoilage risk of pasteurized milk stored in residential refrigerators. LWT - Food Science and Technology. 117(1):108650 (1-12).

https://doi.org/10.1016/j.lwt.2019.108650. ISSN: 0023-6438. IF: 3.71, Q1.Cazón, P.; Velazquez, G.; Vazquez, M. 2020. Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties. Food hydrocolloids. 99(2): 105323 (1-12). https://doi.org/10.1016/j.foodhyd.2019.105323. ISSN: 0268-005X. IF: 5.83, Q1.

Gómez-Aldapa, C. A.; Velazquez, G.; Gutierrez, M. C.; Rangel-Vargas, E.; Castro-Rosas, J.; Aguirre-Loredo, R. Y. 2020. Effect of polyvinyl alcohol on the physicochemical properties of biodegradable starch films. Materials Chemistry and Physics. 239(1): 122027 (1-7).  https://doi.org/10.1016/j.matchemphys.2019.122027. ISSN: 0254-0584. IF: 2.78, Q2.

Rodriguez-Martinez, V.; Velazquez, G.; Massa-Barrera, S.; Welti-Chanes, J.; Fagotti, F.; Torres, J. A. 2019. Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators. Food Engineering Reviews. 11(3): 184-199. https://doi.org/10.1007/s12393-019-09192-1. ISSN: 1866-7910.

Cazon, P.; Vazquez, M.; Velazquez, G. 2019. Composite films with UV-barrier properties of bacterial cellulose with glycerol and poly(vinyl alcohol): puncture properties, solubility, and swelling degree. Biomacromolecules. 20(8): 3115−3125. https://doi.org/10.1021/acs.biomac.9b00704. ISSN: 1525-7797.

Ortíz-Fernández, M. P.; Castillo-Ruiz, O.; Velazquez, G.; Aleman-Castillo, S. E.; Osorio-Díaz, P.; Ruiz-Salazar, R.; Mendez-Montealvo, G. 2019. Digestibility and acceptability of wheat flour cookies partially substituted with high amylose maize starch. Plant Foods for Human Nutrition. 74(3): 446-447. https://doi.org/10.1007/s11130-019-00753-7. ISSN: 0921-9668.

Fonseca-Florido, H. A.; Méndez-Montealvo, G.; Velázquez de la Cruz, G.; Rodríguez-García, M. E. Bello-Pérez, A.; Hernández-Hernández, E.; Gómez-Aldapa, C. A. 2019. Physicochemical characteristics of stored gels from starch blends. LWT - Food Science and Technology. 114(11): 108408. https://doi.org/10.1016/j.lwt.2019.108408. ISSN: 0023-6438.

Sifuentes-Nieves, I.; Neira-Velázquez, G.; Hernández-Hernández, E.; Barriga-Castro, E.; Gallardo-Vega, C.; Velazquez, G.; Mendez-Montealvo, G. 2019. Influence of gelatinization process and HMDSO plasma treatment on the chemical changes and water vapor permeability of corn starch films. International Journal of Biological Macromolecules. 135(8): 196-202.https://doi.org/10.1016/j.ijbiomac.2019.05.116. ISSN: 0141-8130.

Cazón, P.; Vázquez, M.; Velazquez, G. 2019. Composite Films with UV-Barrier Properties Based on Bacterial Cellulose Combined with Chitosan and Poly(vinyl alcohol): Study of Puncture and Water Interaction Properties. Biomacromolecules. 20(5): 2084-2095. https://doi.org/10.1021/acs.biomac.9b00317. ISSN: 1525-7797.

Cazón, P.; Velazquez, G.; Vázquez, M. 2019. Characterization of bacterial cellulose films combined with chitosan and polyvinyl alcohol: Evaluation of mechanical and barrier properties. Carbohydrate polymers. 216(7): 72-85. https://doi.org/10.1016/j.carbpol.2019.03.093. ISSN: 0144-8617.

Basilio-Cortés, U.A.; González-Cruz, L.; Velazquez, G.; Teniente-Martínez, G.; Gómez-Aldapa, C.A.; Castro-Rosas, J.; Bernardino-Nicanor, A. 2019. Effect of dual modification on the spectroscopic, calorimetric, viscosimetric and morphological characteristics of corn starch. Polymers. 11(2) 333: 1-14. https://doi.org/10.3390/polym11020333. ISSN: 2073-4360.

Sifuentes-Nieves, I.; Hernández-Hernández, E.; Neira-Velázquez, G.; Morales-Sánchez, E.; Mendez-Montealvo, G.; Velazquez, G. 2019. Hexamethyldisiloxane cold plasma treatment and amylose content determine the structural, barrier and mechanical properties of starch films. International Journal of Biological Macromolecules. 124(3): 651–658. https://doi.org/10.1016/j.ijbiomac.2018.11.211. ISSN: 0141-8130.

Cazón, P.; Vázquez, M.; Velazquez, G. 2019. Novel composite films from regenerated celluloseglycerol-polyvinyl alcohol: mechanical and barrier properties. Food hydrocolloids. 89(4): 481-491. https://doi.org/10.1016/j.foodhyd.2018.11.012. ISSN: 0268-005X.

Guadarrama-Lezama, A. Y.; Castaño, J.; Velázquez de la Cruz, G.; Carrillo-Navas, V; AlvarezRamírez, J. 2018. Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films. Journal of Food Science and Technology. 55(9): 3739–3748. https://doi.org//10.1007/s13197-018-3304-x. ISSN: 0022-1155.

Aguirre-Loredo, R. Y.; Velazquez, G.; Chavez Gutierrez, M.; Castro-Rosas, J.; Rangel-Vargas, E.; Gomez-Aldapa, C. 2018. Effect of airflow presence during the manufacturing of biodegradable films from polymers with different structural conformation. Food Packaging and Shelf Life. 17(9): 162-170. https://doi.org/10.1016/j.fpsl.2018.06.007. ISSN: 2214-2894.

García-Guerrero, E. A.; Nieto-Pérez, M.; López-Echevarría, G.; Tirado-Guerrero, M.; HuertaRuelas, J. A.; Méndez-Montealvo, G.; Velázquez, G. 2018. Use of a Coaxial-DBD Plasma Fluidized-Bed Reactor for Surface Modification of TiO2 and Potato-Starch powders. IEEE Transactions on Plasma Science. 46(7): 2425-2434. https://doi.org/10.1109/TPS.2018.2824825. ISSN: 0093-3813.

Cazón, P.; Vázquez, M.; Velazquez, G. 2018. Novel composite films based on cellulose reinforced with chitosan and polyvinyl alcohol: effect on mechanical properties and water vapour permeability. Polymer Testing. 69(8): 536–544.
https://doi.org/10.1016/j.polymertesting.2018.06.016. ISSN: 0142-9418.

Cazón, P.; Vázquez, M.; Velazquez, G. 2018. Composite films of regenerate cellulose with chitosan and polyvinyl alcohol. International Journal of Biological Macromolecules. 117(10): 235–246. https://doi.org/10.1016/j.ijbiomac.2018.05.148. ISSN: 0141-8130.

Cazón, P.; Vázquez, M.; Velazquez, G. 2018. Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency. Carbohydrate Polymers. 195(9):432–443. https://doi.org/10.1016/j.carbpol.2018.04.120. ISSN: 0144-8617.

Martínez-Maldonado, M. A.; Ramírez de León, J. A.; Méndez-Montealvo, M. G.; Morales Sánchez, E.; Velazquez, G. 2018. Effect of the cooking process on the gelling properties of whole and minced jumbo lump of blue crab (Callinectes sapidus). Journal of Aquatic Food Product Technology. 27(4): 418-429. https://doi.org/10.1080/10498850.2018.1447060. ISSN: 1049-8850.

Romero-Bastida, C. A.; Chávez Gutiérrez, M.; Bello-Pérez, L. A.; Abarca-Ramírez, E.; Velazquez, G.; Mendez-Montealvo, G. 2018. Rheological properties of nanocomposite-forming solutions and film based on montmorillonite and corn starch with different amylose content. Carbohydrate Polymers. 188(5): 121–127. https://doi.org/10.1016/j.carbpol.2018.01.089. ISSN: 0144-8617.

Caballero-Cerón, C.; Serment-Moreno, V.; Velazquez, G.; Torres, J. A.; Welti-Chanes, J. 2018. Hygroscopic properties and glass transition of dehydrated mango, apple and banana. Journal of Food Science and Technology-Mysore. 55(2): 540–549. https://doi.org/10.1007/s1319. ISSN: 0022-1155.

Fonseca-Florido, H. A.; Gómez-Aldapa, C. A.; López-Echevarría, G.; Velazquez, G.; MoralesSánchez, E.; Castro-Rosas, J.; Méndez-Montealvo, G. 2018. Effect of granular disorganization and water content on the rheological properties of amaranth and achira starch blends. LWT -Food Science and Technology. 87(1): 280–286. https://doi.org/10.1016/j.lwt.2017.09.004. ISSN: 0023-6438.

Portilla, O. M.; Espinosa, V.; Jarquin, L.; Salinas, A.; Velazquez, G.; Vazquez, M. 2017. Sugar cane molasses as media component for microbial transglutaminase production. Indian Journal of Biotechnology. 16(3): 419-425. ISSN: 0972-5849.

Fonseca-Florido, H. A.; Castro-Rosas, J.; Hernández-Hernández, E.; Mata-Padilla, J. M.; Velazquez, G.; Ávila-Orta, C. A.; Rodríguez-Hernández, A. I.; Gomez-Aldapa, C. A. 2017. Structural properties of waxy corn and potato starch blends in excess water. International Journal of Food Properties. 20(s1): S353-S365. https://doi.org/10.1080/10942912.2017.1297822. ISSN: 1094-2912.

Rodriguez-Ambriz, S. L.; Mendez-Montealvo, G.; Velazquez, G.; Bello-Perez. L. A. 2017. Thermal, rheological and structural characteristics of banana starches isolated using ethanol. Starch. 69(11-12):1-7. https://doi.org/10.1002/star.201600360. ISSN: 1521-379X.

Salgado, D.; Serment-Moreno, V.; Ulloa, P. A.; Velazquez, G.; Torres, J. A.; Welti-Chanes, J. 2017. Steady- and unsteady-state determination of the water vapor permeance (WVP) of polyethylene film to estimate the moisture gain of packed dry mango. Food and Bioprocess Technology. 10(10): 1792–1797. https://doi.org/10.1007/s11947-017-1951-y. ISSN: 1935-5130.

Dominguez-Martinez, B. M.; Martínez-Flores, H. E.; Berrios, J. J.; Otoni, C. G.; Wood, D.; Velazquez, G. 2017. Physical characterization of biodegradable films based on chitosan, polyvinyl alcohol and Opuntia mucilage. Journal of Polymers and the Environment. 25(3): 683-691. https://doi.org/10.1007/s10924-016-0851-y. ISSN: 1566-2543.

Gaytan-Martínez, M.; Cabrera-Ramírez, A. H.; Morales-Sanchez, E.; Ramírez-Jimenez, A. K.; Cruz-Ramírez, J.; Campos-Vega, R.; Velazquez, G.; Loarca-Piña, G.; Mendoza, S. 2017. Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties. Journal of Cereal Science. 77(7): 1-8. https://doi.org/10.1016/j.jcs.2017.06.014. ISSN: 0733-5210.

Rodríguez-Vidal, A.; Martínez-Flores, H. E.; González Jasso, E.; Velázquez de la Cruz, G.; Ramírez-Jiménez, A. K.; Morales-Sánchez, E. 2017. Extruded snacks from whole wheat supplemented with textured soy flour: effect on instrumental and sensory textural characteristics. Journal of Texture Studies. 48(3): 249-257. https://doi.org/10.1111/jtxs.12234. ISSN: 1745-4603.

Martínez, M. A., Velazquez, G., Cando, D., Núñez-Flores, R., Borderías, A. J., Moreno, H. M. 2017. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science and Emerging Technologies 41(6): 323–329. https://doi.org/10.1016/j.ifset.2017.04.010. ISSN: 1466-8564.

Hernández-Robledo, V.; Martínez-Maldonado, M. A.; Uresti, R. M.; Ramírez, J. A.; Velazquez, G. 2017. Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. CYTA – Journal of food. 15(2): 165-170. https://doi.org/10.1080/19476337.2016.1156771. ISSN 1947-6337.

Fonseca-Florido, H. A.; Gómez-Aldapa, C. A.; Velazquez, G.; Hernández-Hernández, E.; MataPadilla, J. M.; Solís-Rosales S. G.; Mendez-Montealvo, G. 2017. Gelling of amaranth and achira starch blends in excess and limited water. LWT - Food Science and Technology. 81(8): 265-273. https://doi.org/10.1016/j.lwt.2017.03.061. ISSN: 0023-6438.

Cazón, P.; Velazquez, G.; Ramírez, J. A.; Vázquez, M. 2017. Polysaccharide-based films and coatings for food packaging: a review. Food hydrocolloids. 68(7): 136-148. https://doi.org/10.1016/j.foodhyd.2016.09.009. ISSN: 0268-005X.

Contreras-Jiménez, B.; Gaytan-Martinez, M.; Morales-Sánchez, E.; Figueroa, J. D.; Pless-Elling, R.; González-Jasso, E.; Mendez-Montealvo, G.; Velazquez de la C., G. 2017. Effect of tempering time, Ca(OH)2 concentration and particle size on the rheological properties of extruded corn flour. Cereal Chemistry. 94(2): 230-236. DOi: http://dx.doi.org/10.1094/CCHEM-03-16-0058-R. ISSN: 0009-0352.

Aguirre-Loredo, R. Y.; Rodríguez-Hernández, A. I.; Velazquez, G. 2017. Modelling the effect of temperature on the water sorption isotherms of chitosan films. Food Science and Technology (Campinas). 37(1): 112-118. https://doi.org/10.1590/1678-457X.09416. ISSN: 0101-2061.Romero-Bastida, C. A.; Tapia-Blacido, D. R.; Mendez-Montealvo, G.; Bello-Pérez, L. A.;

Velázquez, G.; Alvarez-Ramirez, J. 2016. Effect of amylose content and nanoclay incorporation order in physicochemical properties of starch/montmorillonite composites. Carbohydrate polymers. 152(11): 351–360. https://doi.org/10.1016/j.carbpol.2016.07.009. ISSN: 0144-8617.

Díaz-Cruz, C. A.; Regalado-González C.; Morales-Sánchez, E.; Velazquez G.; González-Jasso, E.; Amaya-Llano, S. 2016. Thermal inactivation kinetics of partially purified mango pectin methylesterase. Food Science and Technology (Campinas). 36(2): 282-285. https://doi.org/10.1590/1678-457X.02815. ISSN: 0101-2061.

Fonseca Florido, H. A.; Méndez Montealvo G.; Velazquez G.; Gómez-Aldapa C. A. 2016. Thermal study in the interactions of starches blends: Amaranth and achira. Food hydrocolloids. 61(12): 640-648. https://doi.org/10.1016/j.foodhyd.2016.06.027. ISSN: 0268-005X.

Pérez-Santos, D.-M.; Velazquez, G.; Canónico-Franco, M.; Morales-Sanchez, E.; GaytánMartínez, M.; Yañez-Limon, J.-M.; Herrera-Gomez, A. 2016. Modeling the limited degree of starch gelatinization. Starch/Stärke. 68(7): 727–733. https://doi.org/10.1002/star.201500220. ISSN: 1521-379X.

Rodríguez-Castro, J. H.; Ramírez-de León, J. A.; Velazquez-de-la-cruz, G.; Correa-Sandoval, A. 2016. Evaluación del crecimiento de Callinectes sapidus (Decapoda: Portunidae) con métodos basados en talla, Tamaulipas, México. Revista de Biología Tropical/International Journal of Tropical Biology and Conservation. 64(2): 821-836. https://doi.org/10.15517/rbt.v64i2.16958. ISSN 0034-7744.

Aguirre-Loredo, R. Y.; Rodríguez-Hernández, A. I.; Morales-Sánchez, E.; Gómez-Aldapa, C. A.; Velazquez, G. 2016. Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films. Food Chemistry. 196(4) 560–566. https://doi.org/10.1016/j.foodchem.2015.09.065. ISSN: 0308-8146.

Alvarado, S.; Sandoval, G.; Palos, I.; Tellez, S. J.; Aguirre-Loredo, Y.; Velazquez, G. 2015. The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films. Food Science and Technology, Campinas. 35(4): 690-695. https://doi.org/10.1590/1678-457X.6797. ISSN 0101-2061.

Romero-Bastida, C. A.; Bello-Pérez, L. A.; Velazquez, G.; Alvarez-Ramirez, J. 2015. Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite. Carbohydrate Polymers. 127(8): 195–201. https://doi.org/10.1016/j.carbpol.2015.03.074. ISSN: 0144-8617

Castañón-Rodríguez, J. F.; Welti-Chanes, J.; Palacios, A. J.; Torrestiana-Sanchez, B.; Ramírez de León, J. A.; Velázquez, G.; Aguilar-Uscanga, M. G. 2015. Influence of high pressure processing and alkaline treatment on sugarcane bagasse hydrolysis. CYTA-Journal of food. 13 (4): 613-620. https://doi.org/10.1080/19476337.2015.1029523. ISSN 1947-6337.

Gaona-Sánchez, V. A.; Calderón-Domínguez, G.; Morales-Sánchez, E.; Chanona-Pérez, J. J.; Velázquez-de la Cruz, G.; Méndez-Méndez, J. V.; Terrés-Rojas, E.; Farrera-Rebollo, R. R. 2015. Preparation and characterisation of zein films obtained by electrospraying. Food hydrocolloids. 49(7): 1-10. https://doi.org/10.1016/j.foodhyd.2015.03.003. ISSN 0268-005X.

Ruiz-Montañez, G.; Ragazzo-Sánchez, J. A.; Calderón-Santoyo, M.; Velázquez-de la Cruz, G. Ramírez, J. A.; Navarro-Ocaña, A. 2014. Evaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.). Food Chemistry. 159(9): 267–272. https://doi.org/10.1016/j.foodchem.2014.03.009. ISSN: 0308-8146.

Candelario-Rodríguez, H. E.; Zavala-García, F.; Ramírez-De León, J. A.; Aranda-Ruiz, J.; Mata Montes de Oca, M.; Velazquez, G. 2014. Effect of high pressure processing on postharvest physiology of ‘Keitt’ mango. Postharvest biology and technology. 94(8): 35–40. https://doi.org/10.1016/j.postharvbio.2014.03.002. ISSN: 0925-5214.

Castañón-Rodríguez, J. F.; Velazquez, G.; Montoya, P.; Vázquez, M.; Ramírez, J. A. 2014. Precooling treatments induces resistance of Anastrepha ludens eggs to quarantine treatments of high pressure processing combined with cold. Journal of Economic Entomology. 107(2): 606-613. https://doi.org/10.1603/EC13225. ISSN. 0022-0493.

Martínez, M. A.; Robledo, V.; Velazquez, G.; Ramírez, J. A.; Vázquez, M.; Uresti, R. M. 2014. Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. Food Hydrocolloids. 35(3): 264–269. https://doi.org/10.1016/j.foodhyd.2013.06.001. ISSN: 0268-005X

Parra-Bracamonte, G. M.; Sifuentes-Rincón, A. M.; Arellano-Vera, W.; Magaña-Monforte, J. G.; Ramírez-De León, J. A.; Velazquez, G. 2014. Tenderness and taste qualification of red Brangus beef in Mexico. Ecosistemas y Recursos Agropecuarios. 1(1): 41-48. ISSN: 2007-901X (Antes Universidad y Ciencia ISSN: 0186-2979)

Ortega, V. G.; Ramirez, J. A.; Velazquez, G.; Tovar, B.; Mata, M.; Montalvo, E. 2013. Effect of high hydrostatic pressure on antioxidants content in 'Ataulfo ' mango during postharvest maturation. Food Science and Technology (Campinas). 33(3): 561-568. https://doi.org/10.1590/S0101-20612013005000062. ISSN: 0101-2061

Ramírez, J. A.; Castañón-Rodríguez, J. F.; Velazquez, G.; Montoya, P.; Vázquez, M. 2012. Resistance of West Indian fruit fly Anastrepha obliqua Macquart to quarantine treatments of thermal-controlled high-pressure processing. Food and Bioprocess Technology. 5(6): 2540 -2547. https://doi.org/10.1007/s11947-011-0550-6. ISSN: 1935-5130.

Escobedo-Avellaneda, Z.; Velazquez, G.; Torres, J. A.; Welti-Chanes, J. 2012. Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables. LWT- Food Science and Technology. 47(2): 364-370. DOi: 10.1016/j.lwt.2012.01.032. ISSN: 0023-6438.

Castillo-Ruiz, O.; Velazquez, G.; Uresti-Marín, R. M.; Mier, N.; Vazquez, M.; Ramírez de León, J. A. 2012. Estudio de los hábitos alimentarios de niños de 4-6 años de Reynosa, Tamaulipas (México). CyTA - Journal of Food. 10(1): 5-11. https://doi.org/10.1080/19476337.2010.524941. ISSN: 1947-6337.

Salgado Garcia, D. E. M.; Torres, J. A.; Welti-Chanes, J.; Velazquez, G. 2011. Effect of input data variability on estimations of the equivalent constant temperature time for microbial inactivation by HTST and retort thermal processing. Journal of Food Science. 76(6): E495-E502. https://doi.org/10.1111/j.1750-3841.2011.02265.x. ISSN: 1750-3841.

Ramírez, J. A.; Uresti, R. M.; Velazquez, G.; Vázquez, M. 2011. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: a review. Food Hydrocolloids. 25(8): 1842-1852. https://doi.org/10.1016/j.foodhyd.2011.05.009. ISSN: 0268-005X.

Castañón-Rodríguez, J. F.; Vargas-Ortiz, M. A.; Montoya, P.; García, H. S.; Velazquez, G.; Ramírez, J. A.; Vázquez, M. 2011. Resistance of Mexican fruit fly to quarantine treatments of high-pressure processing combined with cold. Foodborne Pathogens and Disease. 8(7): 815-823. https://doi.org/10.1089/fpd.2010.0811. ISSN: 1535-3141.

Chotyakul, N.; Velazquez, G.; Torres, J. A. 2011. Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives. Journal of Food Engineering. 102(3): 247-256. https://doi.org/10.1016/j.jfoodeng.2010.08.027. ISSN: 0260-8774.

Candelario, H. E.; Velazquez, G.; Castañón-Rodríguez, J. F.; Ramírez, J. A.; Montoya, P.; Vázquez, M. 2010. Resistance of Mexican Fruit Fly to Quarantine Treatments of High Hydrostatic Pressure Combined with Heat. Foodborne Pathogens and Disease. 7(8): 959-966. https://doi.org/10.1089/fpd.2009.051. ISSN: 1535-3141.

Velazquez, G.; Candelario, H. E.; Ramírez, J. A.; Montoya, P.; Loera-Gallardo, J.; Vázquez, M. 2010. An improved quarantine method for mangoes against the Mexican fruit fly based on highpressure processing combined with heat. Foodborne Pathogens and Disease. 7(5): 493-498. https://doi.org/10.1089/fpd.2009.0452. ISSN: 1535-3141.

Velazquez, G.; Candelario, H. E.; Ramírez, J. A.; Mangan, R. L.; Loera-Gallardo, J.; Vázquez, M. 2010. High hydrostatic pressure at low temperature as a quarantine treatment to improve the quality of fruits. Foodborne Pathogens and Disease. 7(3). 287-292. https://doi.org/10.1089/fpd.2009.0399. ISSN: 1535-3141.

Hernández-Briones, A.; Velazquez, G.; Vázquez, M.; Ramírez, J. A. 2009. Effects of adding fish gelatin on Alaska pollock surimi gels. Food Hydrocolloids. 23(8): 2446–2449. https://doi.org/10.1016/j.foodhyd.2009.07.002. ISSN: 0268-005X.

Candelario-Rodríguez, H. E.; Hurtado-González, M.; Morales-Castro, J.; Velazquez, G.; Ramírez, J. A.; Loera-Gallardo, J.; Vázquez, M. 2009. Efficacy of high hydrostatic pressure as a quarantine treatment to improve the quality of mango fruits infested by the Mexican fruit fly Anastrepha ludens. CyTA - Journal of Food. 7(2): 135-142. https://doi.org/10.1080/19476330903067953. ISSN: 1947-6345.

Castro-Briones, M.; Calderón, G. N.; Velazquez, G.; Salud-Rubio, M.; Vázquez, M.; Ramírez, J. A. 2009. Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding. Meat Science. 83(2): 229-238. https://doi.org/10.1016/j.meatsci.2009.05.002. ISSN: 0309-1740.

Castro-Briones, M.; Calderón, G. N.; Velazquez, G.; Salud-Rubio, M.; Vázquez, M.; Ramírez, J. A. 2009. Effect of setting conditions using microbial transglutaminase during obtention of beef gels. Journal of Food Process Engineering. 32(2): 221-234. https://doi.org/10.1111/j.1745-4530.2007.00212.x. ISSN: 1745-4530.

Huerta-Ruelas, J.; López-Echevarria, D.; Mendoza-Sánchez, P.; Kongraksawech, T.; Velazquez, G.; Torres, J. A. 2008. Optical rotation measurements in process control and engineering research in foods. Spanish Journal of Agricultural Research. 6(4): 635-644. https://doi.org/10.5424/sjar/2008064-355. ISSN: 1695-971-X.

Velazquez, G.; Miranda-Luna, P.; López-Echevarría, G.; Vázquez, M.; Torres, J. A.; Ramírez, J. A. 2008. Effect of pacific whiting wash water proteins on Alaska pollack surimi gels. Journal of Texture Studies. 39: 296–308. https://doi.org/10.1111/j.1745-4603.2008.00144.x. ISSN: 1745-4603.

Rodríguez, N. R.; Uresti, R. M.; Velazquez, G.; Vázquez, M.; Ramírez J. A. 2008. Effects of amidated low methoxyl pectin on healthy restructured fish food from mexican flounder (Cyclopsetta chittendeni). Journal of Food Process Engineering. 31: 229-246. https://doi.org/10.1111/j.1745-4530.2007.00149.x. ISSN: 1745-4530.

Velazquez, G.; Miranda-Luna, P.; López-Echevarría, G.; Vázquez, M.; Torres, J. A.; Ramírez, J. A. 2007. Effect of recovered soluble proteins from pacific whiting surimi wash water on the functional and mechanical properties of Alaska Pollock surimi grade FA. Ciencia y Tecnologia Alimentaria. 5(5): 340-345. https://doi.org/10.1080/11358120709487710. ISSN: 1947-6337.

Ramirez, J. A.; Del Angel, A.; Uresti, R. M.; Velazquez, G.; Vazquez, M. 2007. Low-salt restructured fish products using low-value fish species from the Gulf of Mexico. International Journal of Food Science and Technology. 42: 1039-1045. https://doi.org/10.1111/j.1365-2621.2006.01336.x. ISSN: 1365-2621.

Ramírez de León, J. A.; Uresti, R. M.; Velazquez, G.; Vázquez, M. 2007. Ciencia y tecnología alimentaria en México: análisis de la producción científica en el nuevo milenio (2000-2006). Ciencia y Tecnologia Alimentaria. 5(4): 314-320. https://doi.org/10.1080/11358120709487706. ISSN: 1947-6337.

Wibowo, S.; Savant, V.; Cherian, G.; Savage, T. F.; Velazquez, G.; Torres, J. A. 2007. A feeding study to assess nutritional quality and safety of surimi wash water proteins recovered by a chitosan-alginate complex. Journal of Food Science. 72(3): S179–S184. https://doi.org/10.1111/j.1750-3841.2007.00291.x. ISSN: 1750-3841.

Ramírez, J. A.; Velazquez, G.; López-Echevarría, G.; Torres, J. A. 2007. Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi. Bioresource Technology. 98(11): 2148-2153. https://doi.org/10.1016/j.biortech.2006.08.024. ISSN: 0960-8524.

Mier, N.; Piziak, V.; Kjar, D.; Castillo, O.; Velazquez, G.; Alfaro, M. E.; Ramirez, J. A. 2007. Nutrition Provided to Mexican-American Preschool Children on the Texas–Mexico Border. Journal of the American Dietetic Association. 107(2): 311-315. https://doi.org/10.1016/j.jada.2006.11.013. ISSN: 0002-8223.

Ramírez, J. A.; Rodríguez, N. R.; Uresti, R. M.; Velazquez, G.; Vázquez, M. 2007. Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin. Food Hydrocolloids. 21:527-536. https://doi.org/10.1016/j.foodhyd.2006.06.002. ISSN: 0268-005X.

Ramírez, J. A.; Del Angel, A.; Uresti, R. M.; Velazquez, G.; Vázquez, M. 2007. Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives. Food Chemistry. 102(1):243-249. https://doi.org/10.1016/j.foodchem.2006.04.045. ISSN: 0308-8146.

Wibowo, S.; Velazquez, G.; Savant, V.; Torres, J. A. 2007. Effect of chitosan type on protein and water recovery efficiency from surimi wash water treated with chitosan–alginate complexes. Bioresource Technology. 98(3):539-545. https://doi.org/10.1016/j.biortech.2006.02.014. ISSN: 0960-8524.

Ramírez, J. A.; Del Angel, A.; Velazquez, G.; Vázquez, M. 2006. Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminasa or whey protein concentrate as binders. European Food Research and Technology. 223(3): 341–345. https://doi.org/10.1007/s00217-005-0210-z. ISSN: 1438-2377.

Uresti, R. M.; Velazquez, G.; Vazquez, M.; Ramirez, J. A.; Torres, J. A. 2006. Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder. Food Chemistry. 94(2): 202-209. https://doi.org/10.1016/j.foodchem.2004.11.005. ISSN: 0308-8146.

Vazquez-Landaverde, P. A.; Velazquez, G.; Torres, J. A.; Qian, M. C. 2005. Quantitative Determination of Thermally Derived Off-Flavor Compounds in Milk Using Solid-Phase Microextraction and Gas Chromatography. Journal of Dairy Science. 88(11): 3764–3772.  https://doi.org/10.3168/jds.S0022-0302(05)73062-9. ISSN: 0022-0302.

Serrano, J.; Velazquez, G.; Lopetcharat, K.; Ramirez, J. A.; Torres, J. A. 2005. Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheddar. Journal of Food Science. 70(4): S286-S293. https://doi.org/10.1111/j.1365-2621.2005.tb07204.x. ISSN: 1750-3841.

Uresti, R. M.; Velazquez, G.; Vazquez, M.; Ramirez, J. A.; Torres, J. A. 2005. Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocolloids. 19: 964–973. https://doi.org/10.1016/j.foodhyd.2004.12.006. ISSN: 0268-005X.

Torres, J. A.; Velazquez, G. 2005. Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering. 67(1-2): 95–112. https://doi.org/10.1016/j.jfoodeng.2004.05.066. ISSN: 0260-8774.

Wibowo, S.; Velazquez, G.; Savant, V.; Torres, J. A. 2005. Surimi wash water treatment for protein recovery: effect of chitosan-alginate complex concentration and treatment time on protein adsorption. Bioresource Technology. 96(6): 665-671. https://doi.org/10.1016/j.biortech.2004.06.024. ISSN: 0960-8524.

Uresti, R. M.; Velazquez, G.; Vazquez, M.; Ramirez, J. A.; Torres, J. A. 2005. Restructured products from arrowtooth flounder (Atheresthes stomias) using high pressure treatments. European Food Research and Technology. 220(2): 113-119. DOi: 10.1007/s00217-004-1026-y. ISSN: 1438-2377.

Serrano, J.; Velazquez, G.; Lopetcharat, K.; Ramirez, J. A.; Torres, J. A. 2004. Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds. Journal of Dairy Science. 87(10): 3172-3182. https://doi.org/10.3168/jds.S0022-0302(04)73452-9. ISSN: 0022-0302.

Uresti, R. M.; Velazquez, G.; Ramírez, J. A.; Vázquez, M.; Torres, J. A. 2004. Effect of highpressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias). Journal of the Science of Food and Agriculture. 84:1741-1749. https://doi.org/10.1002/jsfa.1876. ISSN: 0022-5142.

Romero-Bastida, C. A.; Flores-Huicochea, E.; Martín-Polo, M. O.; Velazquez, G.; Torres, J. A. 2004. Compositional and Moisture Content Effects on the Biodegradability of Zein/Ethylcellulose Films. Journal of Agricultural and Food Chemistry. 52(8): 2230-2235. https://doi.org/10.1021/jf0350414. ISSN: 0021-8561.

Velazquez, G.; Herrera-Gómez, A.; Martín-Polo, M. O. 2003. Theoretical determination of first adsorbed layer of water in methylcellulose. Journal of Food Engineering. 59(1): 45-50. https://doi.org/10.1016/S0260-8774(02)00429-6. ISSN: 0260-8774.

Velazquez, G.; Herrera-Gómez, A.; Martín-Polo, M. O. 2003. Identification of bound water through infrared spectroscopy in methylcellulose. Journal of Food Engineering. 59(1): 79-84. https://doi.org/10.1016/S0260-8774(02)00428-4. ISSN: 0260-8774.

De la Cruz, G. V.; Torres, J. A.; Martín-Polo, M. O. 2001. Temperature effect on the moisture sorption isotherms for methylcellulose and ethylcellulose films. Journal of Food Engineering. 48(1): 91-94. https://doi.org/10.1016/S0260-8774(00)00143-6. ISSN: 0260-8774.

Herrera-Gómez, A.; Velazquez-Cruz, G. and Martín-Polo, M. O. 2001. Analysis of the water bound to a polymer matrix by infrared spectroscopy. Journal of Applied Physics. 89(10): 5431-5437. https://doi.org/10.1063/1.1365427. ISSN: 0021-8979.