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Anayansi Escalante-Aburto

Tecnológico de Monterrey

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Research Interests

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Professors in Food Science

Articles (17)

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2026

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2023

Collaborators (7)

Alberto Ordaz

Profesor investigador

Tecnológico de Monterrey

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Cristina Chuck-Hernández

Professor and Researcher

Tecnológico de Monterrey

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Eva Hernández García

Profesora Ayudante Doctora e Investigadora

Universidad Complutense de Madrid

SPAIN

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Raquel Guiné

Professora Coordenadora Pincipal / Full Professor

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

PORTUGAL

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Marijana Matek Sarić

University of Zadar

CROATIA

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Linda Morales-Juárez

Professor

National Autonomous University of Mexico

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Viridiana Tejada-Ortigoza

Research Professor

Tecnológico de Monterrey

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Anayansi Escalante-Aburto

Research Interests

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Articles (17)

Edible Insects as Human Food: Perceptions of Individuals from Six Countries

Techno-Economic Feasibility of Functional Snacks from Brewer’s Spent Grain and Sweet Potato: A Simulation Study

Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films

A pilot study for understanding household food waste in Mexico: Exploring wastage patterns across food groups

Unraveling the Food Matrix Components Underlying Glycemic Response in Yellow Popcorn Hybrids (Zea mays var. ‘Everta’)

Aflatoxinas: Contaminantes incidentes de alimentos en el mundo

Current Insights and Research Gaps in Selenium Supplementation for Metabolic Health: A Scoping Review

Dietary Trends and Lifestyle Habits Among University Students: Analysis of Consumption Patterns and Nutritional Risks

Techno-economic assessment and modeling of large-scale process for biofortified selenized chickpea flour production (Cicer arietinum L.) as a functional ingredient

Assessing the viability of producing nixtamalised foods through additive manufacturing and rheological analysis

Tortilla chips enriched with brewer’s spent grain and sweet potato: A new approach to healthy snacking

Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment

Thermal processing of pigmented popcorn snacks: Effects on in vitro starch digestibility, nutraceutical compounds preservation and quality features

Advances and Perspectives of Selenocompounds as Dietary Supplements to Ameliorate Obesity Biomarkers: From Field to Market

Exploring the Impact of Protein Supplement Source on Body Composition in Women Practicing Anaerobic Resistance Exercise: A Pilot Study

Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity

Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents

Collaborators (7)

Alberto Ordaz

Cristina Chuck-Hernández

Eva Hernández García

Raquel Guiné

Marijana Matek Sarić

Linda Morales-Juárez

Viridiana Tejada-Ortigoza

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