1. Camelo-Mendez, G.A., P.C. Flores-Silva, E. Agama-Acevedo, J. Tovar and L.A. Bello-Perez, 2018. Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta. Starch, Vol. 70. 10.1002/star.201700126.
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2. Camelo-Mendez, G.A., P.C. Flores-Silva, E. Agama-Acevedo and L.A. Bello-Perez, 2017. Multivariable analysis of gluten-free pasta elaborated with non-conventional flours based on the phenolic profile, antioxidant capacity and color. Plant Foods Hum. Nutr., 72: 411-417.
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3. Camelo-Mendez, G.A., E. Agama-Acevedo, J. Tovar and L.A. Bello-Perez, 2017. Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity. J. Cereal Sci., 76: 179-185.
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4. Camelo-Mendez, G.A., M.J. Jara-Palacios, M.L. Escudero-Gilete, B. Gordillo and D. Hernanz et al., 2016. Comparative study of phenolic profile, antioxidant capacity and color-composition relation of roselle cultivars with contrasting pigmentation. Plant Foods Hum. Nutr., 71: 109-114.
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5. Camelo-Mendez, G.A., M.G. Ferruzzi, G.A. Gonzalez-Aguilar and L.A. Bello-Perez, 2016. Carbohydrate and phytochemical digestibility in pasta. Food Eng. Rev., 8: 76-89.
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6. Camelo-Mendez, G.A., E. Agama-Acevedo, M.M. Sanchez-Rivera and L.A. Bello-Perez, 2016. Effect on in vitro starch digestibility of Mexican blue maize anthocyanins. Food Chem., 211: 281-284.
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7. Bello-Perez, L.A., G.A. Camelo-Mendez, E. Agama-Acevedo and R.G. Utrilla-Coello, 2016. Nutraceutic aspects of pigmented maize: Digestibility of carbohydrates and anthocyanins. Agrociencia, 50: 1041-1063.
8. Porras-Barrientos, L.D., M.I. Gonzalez-Hurtado, O.A. Ochoa-Gonzalez, L.I. Sotelo-Diaz, G.A. Camelo-Mendez and M.X. Quintanilla-Carvajal, 2015. Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage. Rev. Mexicana Ing. Quim., 14: 243-252.
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9. Bello-Perez, L.A., P.C. Flores-Silva, G.A. Camelo-Mendez, O. Paredes-Lopez and J.D.D. Figueroa-Cardenas, 2015. Effect of the nixtamalization process on the dietary fiber content, starch digestibility and antioxidant capacity of blue maize tortilla. Cereal Chem., 92: 265-270.
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10. Camelo-Mendez, G.A. and L.A. Bello-Prrez, 2014. Antioxidant capacity of extractable and non-extractable polyphenols of pigmented maize. J. Chem. Biol. Phys. Sci., 4: 6-13.
11. Camelo-Mendez, G.A., P.E. Vanegas-Espinoza, A.R. Jimenez-Aparicio, L.A. Bello-Perez and A.A. Del Villar-Martinez, 2013. Morphometric characterization of chalkiness in Mexican rice varieties by digital image analysis and multivariate discrimination. Rev. Mexicana Ing. Quim., 12: 371-378.
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12. Camelo-Mendez, G.A., J.A. Ragazzo-Sanchez, A.R. Jimenez-Aparicio, P.E. Vanegas-Espinoza, O. Paredes-Lopez and A.A. Del Villar-Martinez, 2013. Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis. Plant Foods Hum. Nutr., 68: 229-234.
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13. Camelo-Mendez, G.A., B.H. Camacho-Diaz, A.A. del Villar-Martinez, M.L. Arenas-Ocampo, L.A. Bello-Perez and A.R. Jimenez-Aparicio, 2012. Digital image analysis of diverse Mexican rice cultivars. J. Sci. Food Agric., 92: 2709-2714.
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14. Camelo-Mendez, G.A. and L.I. Sotelo, 2012. Effect of storage conditions on color, polyphenol content and antioxidant capacity of a Borojoa patinoi Cuatrecasas beverage. Bol. Latinoam. Caribe Plantas Med. Arom., 11: 196-205.
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15. Sotelo, D.I., F.N. Casas and M.G. Camelo, 2010. Borojo (Borojoa patinoi): Source of polyphenols with antimicrobial activity. Vitae, 17: 329-336.
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