Get started
Author

Karla Yuritzi Amador-Rodríguez

Observed names: Amador-Rodríguez, Karla Yuritzi, Amador-Rodríguez, Karla Yuritzi, K. A. Amador-Rodríguez, Karla Yuritzi, Karla Yuritzi Amador Rodríguez, Karla Yuritzi Amador-Rodriguez
ORCID: 0000-0002-8421-2275
Observed ORCID: 0000-0002-8421-2275
OpenAlex ID: A5012185000
Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling
2019 · Karla Yuritzi Amador-Rodríguez, Héctor Silos-Espino, et al. · Food Chemistry · 27
Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste
2018 · Karla Yuritzi Amador-Rodríguez, Laura Eugenia Pérez-Cabrera, et al. · Food Chemistry · 18
High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours
2020 · Karla Yuritzi Amador-Rodríguez, Héctor Silos-Espino, et al. · International Journal of Biological Macromolecules · 15
Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
2015 · Karla Yuritzi Amador-Rodríguez, Fernando Martínez-Bustos, et al. · Food Science and Technology · 10
PDF
Evaluation of educational technologies for developing competencies in engineering students of biomimetic and sustainability course: a case study
2023 · Karla Yuritzi Amador-Rodríguez, Francisco Javier Alvarez-Rodríguez · International Journal on Interactive Design and Manufacturing (IJIDeM) · 7
Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours
2019 · Karla Yuritzi Amador-Rodríguez, Fernando Martínez-Bustos, et al. · Plant Foods for Human Nutrition · 5
Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiation
2025 · Karla Yuritzi Amador-Rodríguez, Juan de Dios Figueroa-Cárdenas, et al. · Journal of Food Processing and Preservation · 3
PDF
Online Learning in Times of COVID-19 With Engineering Students From Marginalized Rural Areas in Mexico
2022 · Karla Yuritzi Amador-Rodriguez, Francisco Javier Alvarez-Rodriguez, et al. · IEEE Revista Iberoamericana de Tecnologias del Aprendizaje · 2
Exploratory study of EEG signal patterns of blind and normal-sight people in a learning environment
2022 · Eduardo Emmanuel Rodriguez Lopez, Francisco Javier Alvarez Rodríguez, et al. · International Journal on Interactive Design and Manufacturing (IJIDeM) · 2
Desarrollo y evaluación alimentaria y funcional de totopos adicionados con huitlacoche
2015 · Amador Ruibal Rodríguez, Karla Yuritzi · 1
Physicochemical, nutritional, functional, and structural properties of Xoconostle cactus fruit-seed flour (Opuntia joconostle) added to Creole corn tortillas
2025 · Aretzi Montoya-Uvario, Fernando Martínez-Bustos, et al. · Journal of Food Science and Technology
Optimization of culture media to produce Bacillus subtilis strain QST 713 in a handcrafted bioreactor
2021 · L.L. Valera- Montero, L. González-Delgadillo, et al. · Agro Productividad
PDF
Caracterización Morfológica Y Genética De Poblaciones De Agave Mezcalero Del Municipio De Tecali De Herrera, Puebla
2021 · Díaz-Briano, Adriana, Flores-Benítez, Silvia, et al. · Revista Mexicana de Agroecosistemas
PDF
AMINOCICLOPRANO CARBOXILATO OXIDASA DE Psidium guajava L. "MEDIA CHINA”: SECUENCIACIÓN PARCIAL DE ADNc 1
2020 · Flores-Benítez, Silvia, De la Luz-Monroy, Aleyna, et al. · Revista Mexicana de Agroecosistemas
PDF
Chemical and potentially functional compounds of selected prickly pear fruit seeds (Opuntia spp.).
2019 · Karla Yuritzi Amador-Rodríguez, R. Serralta-macías, et al. · Mitteilungen Klosterneuburg
Desarrollo de un producto tipo totopo a base de harina de maíz a partir de la sustitución parcial de harinas de nopal y soya
2008 · Amador Rodríguez, Karla Yuritzi
Works count: 17
Citation count: 91
H-index: 5
I10-index: 4
Year
Topic
Type