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Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts

Journal of food science, 2020-09, Vol.85 (9), p.2783-2791

2020

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Effect of drying method on the production of in vitro short‐chain fatty acids and histone deacetylase mediation of cocoa pod husk

Journal of food science, 2022-10, Vol.87 (10), p.4476-4490

2022

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Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

International journal of food science & technology, 2023-11, Vol.58 (11), p.6143-6150

2023

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In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips

Journal of the science of food and agriculture, 2023-04, Vol.103 (6), p.2773-2785

2023

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Interactions of Native Maize Starch Components with Pectin Using Extrusion

Starch - Stärke, 2024-07, Vol.76 (7-8), p.n/a

2024

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The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review

Journal of cereal science, 2022-01, Vol.103, p.103399, Article 103399

2022

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Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

Starch - Stärke, 2024-05

2024

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2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

Food chemistry, 2018-02, Vol.240, p.1106-1112

2018

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Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets

Journal of food protection, 2021-01, Vol.84 (1), p.99-105

2021

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Physicochemical changes in barley starch during malting

Journal of the Institute of Brewing, 2019, Vol.125 (1), p.10-17

2019

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Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings

Nutrients, 2019-07, Vol.11 (7), p.1673

2019

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The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity

Evidence-based complementary and alternative medicine, 2016-01, Vol.2016, p.8387975-8

2016

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Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index

Journal of food science and technology, 2022-02, Vol.59 (2), p.606-614

2022

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Editorial: Trends in the design of functional foods for human health

Frontiers in nutrition (Lausanne), 2024-03, Vol.11, p.1393366-1393366

2024

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Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion

Food chemistry, 2023-09, Vol.421, p.136118-136118, Article 136118

2023

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In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs

Foods, 2022-01, Vol.11 (3), p.276

2022

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Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

Food production, processing and nutrition, 2021-09, Vol.3 (1), p.1-12, Article 25

2021

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Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process

Cereal chemistry, 2015-03, Vol.92 (2), p.185-192

2015

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Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits

Journal of food engineering, 2014-02, Vol.122, p.72-77

2014

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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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Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Journal of food quality, 2016-12, Vol.39 (6), p.569-579

2016

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Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron

Food chemistry, 2024-09, Vol.453, p.139602-139602, Article 139602

2024

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Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process

Cereal chemistry, 2015-09, Vol.92 (5), p.475-480

2015

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Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance

Foods, 2023-09, Vol.12 (18), p.3327

2023

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In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

International journal of food science & technology, 2017-09, Vol.52 (9), p.2040-2048

2017

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Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts

Effect of drying method on the production of in vitro short‐chain fatty acids and histone deacetylase mediation of cocoa pod husk

Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips

Interactions of Native Maize Starch Components with Pectin Using Extrusion

The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review

Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets

Physicochemical changes in barley starch during malting

Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings

The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity

Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index

Editorial: Trends in the design of functional foods for human health

Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion

In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process

Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits

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

Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron

Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process

Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

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