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Rosa María Mariscal‐Moreno

Observed names: Mariscal-Moreno, Rosa Maria, Rosa M. Mariscal-Moreno, Rosa M. Moreno Mariscal, Rosa María Mariscal Moreno, Rosa María Mariscal-Moreno
ORCID: 0000-0001-9871-0614
Observed ORCID: 0000-0001-9871-0614
OpenAlex ID: A5081483021
Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review
2018 · David Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, et al. · Journal of Cereal Science · 96
An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas
2019 · Anayansi Escalante-Aburto, Rosa María Mariscal-Moreno, et al. · Food Reviews International · 75
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas
2018 · Rosa María Mariscal‐Moreno, Juan de Dios Figueroa‐Cárdenas, et al. · International Journal of Food Science & Technology · 61
Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness
2017 · David Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, et al. · Journal of Cereal Science · 49
The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index
2015 · Rosa María Mariscal Moreno, J.D.C. Figueroa, et al. · Journal of Cereal Science · 46
Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process
2014 · David Santiago‐Ramos, Juan de Dios Figueroa‐Cárdenas, et al. · Cereal Chemistry · 45
Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris)
2021 · Rosa María Mariscal-Moreno, Cristina Chuck-Hernández, et al. · Processes · 40
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Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales
2017 · Rosa María Mariscal‐Moreno, Juan de Dios Figueroa Cárdenas, et al. · Journal of Food Science · 25
Effects of the substitution of wheat flour with raw or germinated ayocote bean ( Phaseolus coccineus ) flour on the nutritional properties and quality of bread
2022 · Johanan Espinosa‐Ramírez, Rosa María Mariscal‐Moreno, et al. · Journal of Food Science · 23
Consumer perception of insects as food: Mexico as an example of the importance of studying socio‐economic and geographical differences for decision‐making in food development
2022 · Anayansi Escalante‐Aburto, Lucio Rodríguez‐Sifuentes, et al. · International Journal of Food Science & Technology · 20
Effect of processing procedure on the formation of resistant starch in tamales
2016 · Juan de Dios Figueroa‐Cárdenas, José Juan Véles‐Medina, et al. · Starch - Stärke · 18
Lead Levels in the Most Consumed Mexican Foods: First Monitoring Effort
2024 · Alejandra Cantoral, Larissa Betanzos-Robledo, et al. · Toxics · 15
Dietary Risk Assessment of Cadmium Exposure Through Commonly Consumed Foodstuffs in Mexico
2024 · Alejandra Cantoral, Sonia Collado-López, et al. · Foods · 14
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Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread
2022 · Fátima Canelo-Álvarez, Juan de Dios Figueroa-Cárdenas, et al. · International Journal of Gastronomy and Food Science · 14
Nixtamalization process affect maize tortillas storage quality
2022 · Rosa María Mariscal-Moreno, Karina Ramírez Sánchez, et al. · International Journal of Gastronomy and Food Science · 12
Effect of germination on techno‐functional and nutraceutical properties of cowpea ( Vigna unguiculata ) flour
2023 · Marcela Gaytán‐Martínez, Elisa Domínguez‐Hernández, et al. · International Journal of Food Science & Technology · 11
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Concentrations of Heavy Metals in Processed Baby Foods and Infant Formulas Worldwide: A Scoping Review
2025 · Sonia Collado-López, María Fernanda Rodríguez Hernández, et al. · Nutrition Reviews · 6
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Evaluation of Three Traditional Curing Methods Applied in Mexican Lead-Glazed Ceramics: Detection, Concentration, and Leaching of Lead to Food
2025 · Maria F. Rodríguez-Hernández, Larissa Betanzos-Robledo, et al. · Processes · 5
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Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes
2023 · Johanan Espinosa‐Ramírez, Juan de Dios Figueroa‐Cárdenas, et al. · Journal of Food Science · 5
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Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours
2021 · Rosa María Mariscal‐Moreno, Juan de Dios Figueroa‐Cárdenas, et al. · International Journal of Food Science & Technology · 4
A cross-cultural study of unwillingness to consume insects in Croatia, Lithuania, Portugal, Romania, and Mexico
2025 · Rosa María Mariscal-Moreno, Anayansi Escalante-Aburto, et al. · Frontiers in Nutrition · 2
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Quelites: a nutritional and functional food for use in dietary therapy
2025 · Aurea K. Ramírez-Jiménez, Elisa Domínguez-Hernández, et al. · Elsevier eBooks · 2
Quinoa grains processing: Effects on its physicochemical properties
2021 · Néstor Ponce‐García, Anayansi Escalante‐Aburto, et al. · 2
Edible Insects as Human Food: Perceptions of Individuals from Six Countries
2026 · Raquel P. F. Guiné, Sofia G. Florença, et al. · Insects · 1
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Chicory Inulin as a Functional Fat Replacer in Wheat Tortillas: Rheological, Nutritional, Textural, and Molecular Insights
2026 · Rosa María Mariscal‐Moreno, Alexandra Rincón‐Aguirre, et al. · Journal of Food Science · 1
Works count: 40
Citation count: 595
H-index: 14
I10-index: 16
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