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Jesús Enrique Gerardo‐Rodríguez

Observed names: GERARDO RODRIGUEZ, JESUS ENRIQUE, GERARDO-RODRÍGUEZ, Jesus Enrique, J. E. Gerardo-Rodríguez, Jesus Enrique GERARDO-RODRÍGUEZ, Jesús E. Gerardo-Rodríguez, Jesús E. GERARDO-RODRÍGUEZ, Jesús E. Gerardo-Rodríguez, Jesús E. Gerardo‐Rodríguez, Jesús Enrique Gerardo-Rodriguez, Jesús Enrique Gerardo-Rodríguez, Jesús Enríque Gerardo-Rodríguez
Observed institution: Universidad de Sonora
ORCID: 0000-0002-0932-957X
Observed ORCID: 0000-0002-0932-957X
OpenAlex ID: A5037204163
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch
2020 · Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, et al. · International Journal of Food Science · 34
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Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
2016 · Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, et al. · Food Science and Technology · 20
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Effect of part-baking time, freezing rate and storage time on part-baked bread quality
2021 · Jesus Enrique GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, et al. · Food Science and Technology · 18
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Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility
2025 · Isabel H. Chacón-Figueroa, Ramón F. Dórame-Miranda, et al. · Foods · 7
Viscoelastic Characteristics of Part-baked Bread Under Different Process Conditions
2018 · Jesús Enrique Gerardo-Rodríguez, Benjamín Ramírez-Wong, et al. · BIOtecnia · 5
Effect of Germination Conditions on the Nutritional, Bioactive Profile and In Vitro Gastrointestinal Digestion of Amaranthus hypochondriacus
2026 · Diana C. Woolfolk-Chávez, Beatriz Montaño-Leyva, et al. · ACS Food Science & Technology · 2
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Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread
2024 · José L. Espinoza‐Acosta, Melina J. Navarro‐Eúan, et al. · Cereal Chemistry · 1
Plantas del desierto de Sonora: fuente natural de compuestos bioactivos
2026 · Marian Denisse Corrales-Gracia, Carolina Rodriguez-Yanez, et al. · EPISTEMUS
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Bioactive Bacterial Cellulose Films Functionalized with Pecan Nutshell [Carya illinoinensis (Wangenh) K. Koch] Extract and Glycerol: Physicochemical, Thermal, and Antibacterial Properties
2026 · Emely Guadalupe Rivera-López, Maritza Lizeth Álvarez-Ainza, et al. · Coatings
Application of Soybean Oil Organogel as a Cryoprotectant in Frozen Sourdough: Rheological and Textural Characterization
2026 · Mariela Menchaca-Armenta, Jesús E. Gerardo-Rodríguez, et al. · ACS Food Science & Technology
Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn ( Zea mays L.) Flour
2025 · Jesús Enrique Gerardo‐Rodríguez, Mariela Menchaca‐Armenta, et al. · Journal of Texture Studies
Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions
2024 · María Irene Silvas‐García, Ana Irene Ledesma‐Osuna, et al. · International Journal of Food Science & Technology
Author response for "Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions"
2024 · María Irene Silvas‐García, Ana Irene Ledesma‐Osuna, et al. · Publons reviews and discussion
Effect of part-baking time, freezing rate and storage time on part-baked bread quality
2021 · GERARDO-RODRÍGUEZ, Jesus Enrique, RAMÍREZ-WONG, Benjamín, et al. · Figshare
Dough Viscoelasticity of the Bread-Making Process Using Dynamic Oscillation Method: A Review
2020 · Jesús Enrique Gerardo-Rodríguez, Benjamín Ramírez-Wong, et al. · Apple Academic Press eBooks
A Comparison between Part-Baking Bread and Frozen Dough Processes
2018 · J. E. Gerardo-Rodríguez, B. Ramírez-Wong, et al. · Apple Academic Press eBooks
Works count: 17
Citation count: 87
H-index: 5
I10-index: 3
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