Member Profile
Membership type: full
Aurea Karina Ramírez Jiménez
Country of origin: Mexico Currently in: Mexico, Querétaro General field of specialization: Biological Systems and Organisms-
Degrees
2015 Doctorate Biological Systems and Organisms2010 Master Engineering sciences2003 Undergraduate Engineering sciences -
Current Research Activities
Biological Systems and Organisms
I am a highly motivated and passionate researcher and professor in the area of Food Science with special emphasis on the development of functional products and nutritional evaluation. I hold a Ph.D. degree in Food Science and Technology from Universidad Autónoma de Querétaro (UAQ). I also worked as postdoctoral associate at the Biotechnology Department of the Research Center in Applied Science and Advanced Technology (CICATA-Qro), and at the Nutriomics Research Chair of Tecnológico de Monterrey Campus Monterrey. I am member of the National Researchers Council, currently as Level 1 (2 of 4) and the ALFANUTRA network.
Publications resulting from Research:
de la Parra Soto, L. G., Gutiérrez-Uribe, J. A., Sharma, A., & Ramírez-Jiménez, A. K. (2021). Is Apo-CIII the new cardiovascular target? An analysis of its current clinical and dietetic therapies. Nutrition, Metabolism and Cardiovascular Diseases.
Herrera-Cazares, L. A., Ramírez-Jiménez, A. K., Luzardo-Ocampo, I., Antunes-Ricardo, M., Loarca-Piña, G., Wall-Medrano, A., & Gaytán-Martínez, M. (2021). Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions. Food Chemistry, 365, 130528.
Herrera-Cazares, L. A., Luzardo-Ocampo, I., Ramírez-Jiménez, A. K., Gutiérrez-Uribe, J. A., Campos-Vega, R., & Gaytán-Martínez, M. (2021). Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity. Food Research International, 148, 110591.
I. Lima-Becerra, M. Balbuena-Alonso, MF. Dorantes-Campuzano, L. Mojica, G. Loarca-Piña, E. Morales-Sánchez, A.K. Ramírez-Jiménez, M. Gaytán-Martínez. (2021). Ohmic Heating as an Emerging Technology for the Improvement of the Technno-Functional Properties of Common Bean Flour. Proceeding paper Foods, MDPI.
Álvarez-Chávez, J., Villamiel, M., Santos-Zea, L., & Ramírez-Jiménez, A. K. (2021). Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods. Polysaccharides, 2(3), 720-743.
Aurea Ramírez‐Jiménez, Ivan Luzardo, Liceth Cuellar‐Nuñez, Guadalupe Loarca‐Pina. Common Beans and Oat Snack Bars Attenuated Hypertriglyceridemia Markers in a Randomized Clinical Trial of Mexican
Ruiz-Cansinati, I., Lara Prieto, V., Rodríguez-Gallegos, R., Burgos-López, M., Turcios Esquivel, A., García Castelán, R., Ramírez Jiménez, A., Velázquez Sánchez., L. 2021. Women´s motivation to mentor young women students in STEM areas: Latin America Case. Proceedings of the Congress "Diversity and Ethics in Education for an Inclusive and Sustainable World", WEEF-GEDC.
Burgos-Araiza, A. K., Gaytán-Martínez, M., Ramírez-Jiménez, A. K., & de la Luz Reyes-Vega, M. (2021). Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index. Journal of Food Science and Technology, 1-9.
Luzardo-Ocampo, I., Ramírez-Jiménez, A. K., Yañez, J., Mojica, L., & Luna-Vital, D. A. (2021). Technological Applications of Natural Colorants in Food Systems: A Review. Foods, 10(3), 634.
Barrón-García, O.Y., Gaytán-Martínez, M., Ramírez-Jiménez, A.K., ...Velazquez, G., Morales-Sánchez, E. 2021. Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes. LWT,143, 111113
Figueroa, L.M., Ramírez-Jiménez, A.K, Senés-Guerrero, C., Santacruz, A., Pacheco, A., Gutiérrez-Uribe, J.A. 2021. Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production. Food Research International, 140, 109862.
Ramírez-Jiménez, A.K., Castro-Muñoz, R. 2020. Emerging techniques assisting nixtamalization products and by-products processing: An overview. Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2020.1798352.
Cervantes-Ramírez, J.E., Cabrera-Ramirez, A.H., Morales-Sánchez, E., Rodriguez-García, M.E., de la Luz Reyes-Vega, M., Ramírez-Jiménez, A.K., Contreras-Jiménez, B.L. and Gaytán-Martínez, M., 2020. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids. Carbohydrate Polymers, 246, 116555.
Cabrera-Ramírez, A.H., Luzardo-Ocampo, I., Ramírez-Jiménez, A.K., Morales-Sánchez, E., Campos-Vega, R. and Gaytán-Martínez, M., 2020. Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion. Food Research International, p.109234.
Luzardo-Ocampo, L., Ramírez-Jiménez, A.K., Cabrera-Ramirez, H.C., Rodríguez-Castillo, N., Campos-Vega, R., Loarca-Piña, G., Gaytán-Martínez, M. 2019. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties. Journal of Food Chemistry: in press.
Herrera-Cazares, L., Ramírez-Jiménez, A.K., Wall-Medrano, A., Campos-Vega, R., Loarca-Piña, G., Reyes-Vega, M.L., Vázquez-Landaverde, P.A., Gaytán-Martínez, M. 2019. Untargeted metabolomic evaluation of mango bagasse and mango bagasse-based confection under in vitro simulated colonic fermentation. Journal of Functional Foods, 54: 271-280.
Ramírez-Jiménez, A.K., Rangel-Hernández, J., Morales-Sánchez, E., Loarca-Piña. G., Gaytán-Martínez, M. 2019. Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process. Food Chemistry, 276: 57–62.
Ramírez-Jiménez, A. K., Gaytán-Martínez, M., Morales-Sánchez, E., & Loarca-Piña, G. (2018). Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT, 89, 674-680
Herrera-Cazares, L., Hernández-Navarro, F., Ramírez-Jiménez, A.K., Campos-Vega, R., Reyes-Vega, M.L., Loarca-Piña, G., Morales-Sánchez, E., Wall-Medrano, A., Gaytán-Martínez M. 2017. Mango-bagasse functional-confectionery: vehicle for enhancing bioaccessibility and permeability of phenolic compounds. Food & function. 8(11): 3906-3916
Gaytán-Martínez, M., Cabrera-Ramírez, AH, Morales-Sánchez, E, Ramírez-Jiménez, AK, Cruz-Ramírez, J, Campos-Vega, R, Velazquez, G, Loarca-Piña, G., Mendoza, S, 2017. Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties. Journal of Cereal Science, 77: 1-8.
Rodríguez‐Vidal, A., Martínez‐Flores, H. E., González Jasso, E., Velázquez de la Cruz, G., Ramírez‐Jiménez, A. K., & Morales‐Sánchez, E. 2017. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics. Journal of Texture Studies, 48 (3): 249-257. DOI: 10.1111/jtxs.12234
Aurea K. Ramírez-Jiménez, Rosalía Reynoso-Camacho, M. Elizabeth Tejero, Fabiola León-Galván, Guadalupe Loarca-Piña. 2015. Potential role of bioactive compounds of Phaseolus vulgaris L. on lipids-lowering mechanisms. Food Research International, 76:92-101. DOI:10.1016/j.foodres.2015.01.002.
A.K. Ramírez-Jiménez, R. Reynoso-Camacho, S. Mendoza-Díaz, G. Loarca-Piña. 2014. Functional and technological potential of dehydrated Phaseolus vulgaris L. flours. Food Chemistry, 161: 254-260. DOI: 10.1016/j.foodchem.2014.04.008
Chapter 5: Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.). Luna-Vital, D., Ramírez-Jiménez, A.K., Gaytan-Martinez, M., Mojica, L., Loarca-Piña, G. En: Dietary Fibre Functionality in Food & Nutraceuticals: From Plant to Gut, Hosseinian, F; Oomah, D., Campos-Vega, R. 2016. ISSBN 9781119138051
Chapter: Health Benefits of Beans. Guadalupe Loarca Piña1*, Diego Luna Vital, Luis Mojica, Aurea K. Ramírez Jiménez, Ivan Luzardo Ocampo. En: “Phaseolus vulgaris: Cultivars, Uses and Production”. Editores: R. Campos-Vega, P. Bassinello Zaczuk & B. Dave Oomah
Chapter: Refrigerios hipocalóricos a base de leguminosas y cereales. 2018. Loarca-Piña G*, Luzardo-Ocampo I., Cuéllar-Núñez M. L., Ramírez-Jiménez A.K., Domínguez-Uzcanga A. Olmos Velázquez, J.L. En: El modelo de Latte Nobile otro método de producción de alimentos funcionales. Manejo integral del sistema agrícola.
Current profession
Current professional activities type:ResearchCurrently, I am a full-time professor at Tecnológico de Monterrey Campus Toluca. I teach several subjects related to biotechnology and food science and engineering.
Presentation given
2021Potencial de maíces criollos como alimento funcionalMexicoEvent: Coloquio Maíces Criollos: Perspectivas para sistemas alimentarios sustentables -
Other Awards
Mar 2020Alejandrina AwardSegundo lugar del Premio “Alejandrina” a la investigación 2020. Universidad Autónoma de Querétaro.Jun 2016Medalla al mérito académicoMedalla al mérito académico. Universidad Autónoma de Querétaro, 2016
