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Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

Journal of food science and technology, 2018-02, Vol.55 (2), p.638-647

2018

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Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds

International food research journal, 2022-04, Vol.29 (2), p.300-310

2022

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Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

Food science and technology international, 2010-10, Vol.16 (5), p.427-434

2010

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Optimisation of temperature and time for the dark germination bioprocess of Moringa oleifera seeds to boost nutritional value, total phenolic content and antioxidant activity

International food research journal, 2019-06, Vol.26 (3), p.831-839

2019

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Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas

International Food Research Journal, 2023-02, Vol.30 (1), p.240-251

2023

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Nutritional properties of tempeh flour from quality protein maize ( Zea mays L.)

Food science & technology, 2006-12, Vol.39 (10), p.1072-1079

2006

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EFFECT OF OPTIMAL GERMINATION CONDITIONS ON ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT AND FATTY ACIDS AND AMINO ACIDS PROFILES OF Moringa oleifera SEEDS

Revista Mexicana de Ingeniería Química, 2018-12, Vol.17 (2), p.547-560

Servín de la Mora-López, G.

2018

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Quantitative HPLC Analysis of Riboflavin and Aromatic Amino Acids in Three Forms of Shrimp Hydrolysates

Journal of liquid chromatography & related technologies, 2009-11, Vol.32 (20), p.3009-3024

2009

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Instant flour from quality protein maize ( Zea mays L). Optimization of extrusion process

Food science & technology, 2003-01, Vol.36 (7), p.685-695

2003

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Hard-to-cook tendency of chickpea (Cicer arietinum L) varieties

Journal of the science of food and agriculture, 2001-08, Vol.81 (10), p.1008-1012

2001

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Physicochemical and Nutritional Characteristics of Extruded Flours from Fresh and Hardened Chickpeas (Cicer arietinum L)

Food science & technology, 2000-03, Vol.33 (2), p.117-123

2000

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Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing

Plant foods for human nutrition (Dordrecht), 2004-01, Vol.59 (1), p.35-44

2004

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IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

Journal of texture studies, 2010-10, Vol.41 (5), p.736-755

2010

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Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties

International journal of food sciences and nutrition, 2005-06, Vol.56 (4), p.273-285

2005

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Jatropha cinerea seed oil as a potential non-conventional feedstock for biodiesel produced by an ultrasonic process

Revista mexicana de ingeniería química, 2014, Vol.13 (3), p.739-747

2014

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Hard-to-cook phenomenon in chickpeas (Cicer arietinum L) : Effect of accelerated storage on quality

Plant foods for human nutrition (Dordrecht), 2000, Vol.55 (3), p.229-241

2000

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Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)

Cereal chemistry, 2008-11, Vol.85 (6), p.808-816

2008

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Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Journal of the science of food and agriculture, 2004-02, Vol.84 (3), p.271-278

2004

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IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

Journal of texture studies, 2010-10, Vol.41 (5), p.736-755

2010

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Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions

Cereal chemistry, 2009, Vol.86 (1), p.7-11

2009

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Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.)

Plant foods for human nutrition (Dordrecht), 2000, Vol.55 (3), p.219-228

2000

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Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

Plant foods for human nutrition (Dordrecht), 2007-03, Vol.62 (1), p.31-37

2007

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Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product

Journal of the science of food and agriculture, 2002-11, Vol.82 (14), p.1718-1728

2002

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Tempeh flour from chickpea ( Cicer arietinum L.) nutritional and physicochemical properties

Food chemistry, 2008, Vol.106 (1), p.106-112

2008

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Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

Food science and technology international, 2000-06, Vol.6 (3), p.251-258

2000

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Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

Optimisation of temperature and time for the dark germination bioprocess of Moringa oleifera seeds to boost nutritional value, total phenolic content and antioxidant activity

Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas

Nutritional properties of tempeh flour from quality protein maize ( Zea mays L.)

EFFECT OF OPTIMAL GERMINATION CONDITIONS ON ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT AND FATTY ACIDS AND AMINO ACIDS PROFILES OF Moringa oleifera SEEDS

Quantitative HPLC Analysis of Riboflavin and Aromatic Amino Acids in Three Forms of Shrimp Hydrolysates

Instant flour from quality protein maize ( Zea mays L). Optimization of extrusion process

Hard-to-cook tendency of chickpea (Cicer arietinum L) varieties

Physicochemical and Nutritional Characteristics of Extruded Flours from Fresh and Hardened Chickpeas (Cicer arietinum L)

Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing

IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties

Jatropha cinerea seed oil as a potential non-conventional feedstock for biodiesel produced by an ultrasonic process

Hard-to-cook phenomenon in chickpeas (Cicer arietinum L) : Effect of accelerated storage on quality

Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions

Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.)

Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product

Tempeh flour from chickpea ( Cicer arietinum L.) nutritional and physicochemical properties

Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

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