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Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Journal of food science, 2018-01, Vol.83 (1), p.17-29

2018

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Legumes Protease Inhibitors as Biopesticides and Their Defense Mechanisms against Biotic Factors

International journal of molecular sciences, 2020-05, Vol.21 (9), p.3322

2020

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Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Food technology and biotechnology, 2015-07, Vol.53 (3), p.269-269

2015

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Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods

Heliyon, 2023-11, Vol.9 (11), p.e21938-e21938, Article e21938

2023

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Importance of Downstream Processing of Natural Astaxanthin for Pharmaceutical Application

Frontiers in chemical engineering, 2021-01, Vol.2

2021

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Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept

Applied sciences, 2022-03, Vol.12 (6), p.3113

2022

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Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties

Frontiers in nutrition (Lausanne), 2023-07, Vol.10, p.1183935-1183935

2023

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Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties

Frontiers in nutrition (Lausanne), 2023-02, Vol.10, p.1105619-1105619

2023

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Editorial: Separation Processes in Pharmaceutical Manufacturing

Frontiers in chemical engineering, 2022-03, Vol.4

2022

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Interpersonal and academic self-efficacy and its relationship with employment of food industry engineering students: A gender perspective

Frontiers in education (Lausanne), 2022-09, Vol.7

2022

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Why could high-pressure breast milk processing improve the life of preterm babies?

European journal of clinical nutrition, 2024-04, Vol.78 (4), p.277-279

2024

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Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Foods, 2021-01, Vol.10 (1), p.118

2021

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Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates

Food and bioprocess technology, 2017-03, Vol.10 (3), p.543-555

2017

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Chemically tailored graphite oxide nanoparticles for improving material properties of canola protein-based films

Food chemistry, 2024-09, Vol.453, p.139693-139693, Article 139693

2024

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Evaluation of the Functionality of Five Different Soybean Proteins in Hot‐Press Wheat Flour Tortillas

Cereal chemistry, 2015-01, Vol.92 (1), p.98-104

2015

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

Trends in food science & technology, 2023-10, Vol.140, p.104140, Article 104140

2023

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Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins

Cereal chemistry, 2015-07, Vol.92 (4), p.341-349

2015

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Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Comprehensive reviews in food science and food safety, 2021-11, Vol.20 (6), p.5722-5741

2021

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Study of the Electrooxidation of a Zinc Concentrate

Materials, 2021-05, Vol.14 (11), p.2868

2021

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Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread

Journal of food science, 2022-09, Vol.87 (9), p.3766-3780

2022

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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

International journal of food science & technology, 2022-10, Vol.57 (10), p.6306-6316

2022

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Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

Journal of food science, 2023-11, Vol.88 (11), p.4472-4482

2023

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Optimizing Chitin Extraction and Chitosan Production from House Cricket Flour

Processes, 2024-03, Vol.12 (3), p.464

2024

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Non-destructive Assessment of Guava (Psidium guajava L.) Maturity and Firmness Based on Mechanical Vibration Response

Food and bioprocess technology, 2016-09, Vol.9 (9), p.1471-1480

2016

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Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products

Foods, 2023-08, Vol.12 (16), p.2989

2023

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Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Legumes Protease Inhibitors as Biopesticides and Their Defense Mechanisms against Biotic Factors

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods

Importance of Downstream Processing of Natural Astaxanthin for Pharmaceutical Application

Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept

Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties

Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties

Editorial: Separation Processes in Pharmaceutical Manufacturing

Interpersonal and academic self-efficacy and its relationship with employment of food industry engineering students: A gender perspective

Why could high-pressure breast milk processing improve the life of preterm babies?

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates

Chemically tailored graphite oxide nanoparticles for improving material properties of canola protein-based films

Evaluation of the Functionality of Five Different Soybean Proteins in Hot‐Press Wheat Flour Tortillas

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

Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Study of the Electrooxidation of a Zinc Concentrate

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread

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

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes

Optimizing Chitin Extraction and Chitosan Production from House Cricket Flour

Non-destructive Assessment of Guava (Psidium guajava L.) Maturity and Firmness Based on Mechanical Vibration Response

Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products

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