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Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization

Journal of food science, 2020-07, Vol.85 (7), p.2143-2152

2020

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Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

International journal of food science & technology, 2013-10, Vol.48 (10), p.2166-2175

2013

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Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Cereal chemistry, 2022-07, Vol.99 (4), p.724-730

2022

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Conjugates of Bovine Serum Albumin with Chitin Oligosaccharides Prepared through the Maillard Reaction

Journal of agricultural and food chemistry, 2010-11, Vol.58 (22), p.12000-12005

2010

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Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

Cereal chemistry, 2007-05, Vol.84 (3), p.207-213

2007

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Mechanical, thermal, and antioxidant properties of composite films prepared from durum wheat starch and lignin

Die Stärke, 2015-05, Vol.67 (5-6), p.502-511

2015

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Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Ciência e tecnologia de alimentos, 2017-01, Vol.37 (1), p.59-64

2017

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Biorecognition of Chemically Modified Bovine Serum Albumin with Lactose Prepared under Different Conditions

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9734-9739

2009

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Reviewing the Potential of Natural Antimicrobials for Salmonella spp. Gastrointestinal Infections: In Vitro and In Vivo Evaluations

Revista brasileira de farmacognosia, 2024-04, Vol.34 (2), p.236-249

2024

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Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

Journal of food measurement & characterization, 2018-09, Vol.12 (3), p.1633-1640

2018

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Perception and use of herbal medicine in Hermosillo, Sonora (Northwest Mexico)

Biotecnia, 2024-07, Vol.26, p.367-378

2024

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Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

International journal of food science & technology, 2024-06, Vol.59 (6), p.4053-4063

2024

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Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

Food chemistry, 2023-03, Vol.405, p.134223-134223, Article 134223

2023

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Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

Materials, 2012-12, Vol.5 (12), p.2903-2916

2012

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Adhesion of enterotoxigenic Escherichia coli strains to neoglycans synthesised with prebiotic galactooligosaccharides

Food chemistry, 2013-12, Vol.141 (3), p.2727-2734

2013

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Characterization of bovine serum albumin glycated with glucose, galactose and lactose

Acta biochimica polonica, 2008-01, Vol.55 (3), p.491-497

2008

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Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

International journal of food science, 2020, Vol.2020, p.5927670-12

2020

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Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Effect of part-baking time, freezing rate and storage time on part-baked bread quality

Ciência e tecnologia de alimentos, 2021-06, Vol.41 (suppl 1), p.352-359

2021

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Effect of a Prolonged-Release System of Urea on Nitrogen Losses and Microbial Population Changes in Two Types of Agricultural Soil

ACS omega, 2023-11, Vol.8 (45), p.42319-42328

2023

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Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

CYTA: journal of food, 2018-01, Vol.16 (1), p.570-579

2018

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Cápsulas de polvo de arándano como propuesta nutracéutica para mejorar la bioaccesibilidad de compuestos fenólicos

Archivos latinoamericanos de nutrición, 2022-04, Vol.72 (1), p.11-22

2022

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Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran

Plant foods for human nutrition (Dordrecht), 2020-06, Vol.75 (2), p.252-257

2020

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The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters

Plant foods for human nutrition (Dordrecht), 2021-09, Vol.76 (3), p.334-339

2021

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Effect of part-baking time, freezing rate and storage time on part-baked bread quality

Ciência e tecnologia de alimentos, 2021

2021

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Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization

Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Conjugates of Bovine Serum Albumin with Chitin Oligosaccharides Prepared through the Maillard Reaction

Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

Mechanical, thermal, and antioxidant properties of composite films prepared from durum wheat starch and lignin

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Biorecognition of Chemically Modified Bovine Serum Albumin with Lactose Prepared under Different Conditions

Reviewing the Potential of Natural Antimicrobials for Salmonella spp. Gastrointestinal Infections: In Vitro and In Vivo Evaluations

Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

Perception and use of herbal medicine in Hermosillo, Sonora (Northwest Mexico)

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

Adhesion of enterotoxigenic Escherichia coli strains to neoglycans synthesised with prebiotic galactooligosaccharides

Characterization of bovine serum albumin glycated with glucose, galactose and lactose

Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

Effect of a Prolonged-Release System of Urea on Nitrogen Losses and Microbial Population Changes in Two Types of Agricultural Soil

Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

Cápsulas de polvo de arándano como propuesta nutracéutica para mejorar la bioaccesibilidad de compuestos fenólicos

Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran

The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

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