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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Carbohydrate polymers, 2020-10, Vol.246, p.116555-116555, Article 116555

2020

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Native corn (Zea mays L., cv. ‘Elotes Occidentales’) polyphenols extract reduced total cholesterol and triglycerides levels, and decreased lipid accumulation in mice fed a high-fat diet

Biomedicine & pharmacotherapy, 2024-11, Vol.180, p.117610, Article 117610

2024

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Tracers used in granular systems: Review

Powder technology, 2018-12, Vol.340, p.274-289

2018

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Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches

Plant foods for human nutrition (Dordrecht), 2020-12, Vol.75 (4), p.447-457

2020

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Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

Cereal chemistry, 2017-03, Vol.94 (2), p.230-236

2017

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Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

Heliyon, 2023-08, Vol.9 (8), p.e18939-e18939, Article e18939

2023

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PROPIEDADES FÍSICAS DEL GRANO Y CALIDAD DE LOS GRUPOS RACIALES DE MAÍCES NATIVOS (CRIOLLOS) DE MÉXICO

Revista Fitotecnia Mexicana, 2013, Vol.36 (3-S3-A), p.305-314

2013

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Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

Polysaccharides, 2021-03, Vol.2 (1), p.187-201

2021

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Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations

Advance Journal of Food Science and Technology, 2011-08, Vol.3 (4), p.259-268

2011

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Corn cob and corn silk-based ingredients exhibit bioaccessible and antioxidant phenolic compounds displaying anti-inflammatory effects in vitro

Food & function, 2024

2024

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Health Benefits of Mango By-products

Food Wastes and By-Products, 2020, p.159-191

2020

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Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

Biology and life sciences forum, 2022, Vol.20 (1), p.7

2022

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Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS 2

Food chemistry, 2024-05, Vol.439, p.138088

2024

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In-Country Method Validation of a Paper-based, Smartphone-assisted Iron Sensor for the Food Fortification Programs

Current developments in nutrition, 2020-06, Vol.4 (Supplement_2), p.1158-1158, Article nzaa056_005

2020

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Mango (Mangifera indica L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro

Biology and life sciences forum, 2021-10, Vol.6 (1), p.94

2021

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Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour

Biology and life sciences forum, 2021-10, Vol.6 (1), p.95

2021

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Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas

Archivos latinoamericanos de nutrición, 2000-12, Vol.50 (4), p.366-373

2000

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Effects of a Low-Shear Transport System on the Physicochemical Characteristics of Nixtamal Corn Flour: Low-Shear Corn Flour

Journal of food processing and preservation, 2014-06, Vol.38 (3), p.1330-1338

2014

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Method for measuring the setting process of cement-water mixtures by electrical impedance

Superficies y Vacío, 2024-02, Vol.37, p.240101

2024

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SELECCIÓN DE MAÍCES CRIOLLOS PARA SU APLICACIÓN EN LA INDUSTRIA CON BASE EN SU VALOR AGREGADO

Revista Fitotecnia Mexicana, 2013, Vol.36 (3-S3-A), p.339-346

2013

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Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas

Archivos latinoamericanos de nutrición, 2000-12, Vol.50 (4), p.366-373

2000

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Effect of some preservatives on shelf-life of corn tortillas obtained from extruded masa

Agrociencia (Montecillo), 2004, Vol.38 (3)

2004

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Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.)

Dietary Fiber Functionality in Food and Nutraceuticals, 2017, p.1-1

2017

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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Native corn (Zea mays L., cv. ‘Elotes Occidentales’) polyphenols extract reduced total cholesterol and triglycerides levels, and decreased lipid accumulation in mice fed a high-fat diet

Tracers used in granular systems: Review

Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches

Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

PROPIEDADES FÍSICAS DEL GRANO Y CALIDAD DE LOS GRUPOS RACIALES DE MAÍCES NATIVOS (CRIOLLOS) DE MÉXICO

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations

Corn cob and corn silk-based ingredients exhibit bioaccessible and antioxidant phenolic compounds displaying anti-inflammatory effects in vitro

Health Benefits of Mango By-products

Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS 2

In-Country Method Validation of a Paper-based, Smartphone-assisted Iron Sensor for the Food Fortification Programs

Mango (Mangifera indica L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro

Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour

Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas

Effects of a Low-Shear Transport System on the Physicochemical Characteristics of Nixtamal Corn Flour: Low-Shear Corn Flour

Method for measuring the setting process of cement-water mixtures by electrical impedance

SELECCIÓN DE MAÍCES CRIOLLOS PARA SU APLICACIÓN EN LA INDUSTRIA CON BASE EN SU VALOR AGREGADO

Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas

Effect of some preservatives on shelf-life of corn tortillas obtained from extruded masa

Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.)

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