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Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

International journal of food science, 2021, Vol.2021, p.1-9

2021

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MODELLING OF HYDRATION OF BEAN : EFFECT OF THE LOW-FREQUENCY ULTRASOUND

Italian journal of food science, 2017-01, Vol.29 (2), p.288

2017

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Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation

Applied and Environmental Microbiology, 2004-10, Vol.70 (10), p.6061-6065

2004

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Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity

Food and bioprocess technology, 2019-03, Vol.12 (3), p.499-511

2019

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Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material

Journal of food processing and preservation, 2018-02, Vol.42 (2), p.e13428-n/a

2018

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1236 C/T and 3435 C/T polymorphisms of the ABCB1 gene in Mexican breast cancer patients

Genetics and molecular research, 2015-02, Vol.14 (1), p.1250-1259

2015

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Modelling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider

Journal of food protection, 2004-06, Vol.67 (6), p.1153-1156

2004

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Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology

Journal of food science, 1998-05, Vol.63 (3), p.519-522

1998

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Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.)

Journal of food science, 1998-01, Vol.63 (1), p.113-116

1998

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Structural and physical properties of dried Anaheim chilli peppers modified by low-temperature blanching

Journal of the science of food and agriculture, 2004-01, Vol.84 (1), p.59-65

2004

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Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures

Journal of food engineering, 2010-05, Vol.98 (1), p.76-83

2010

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Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole

CYTA: journal of food, 2016-04, Vol.14 (2), p.324-332

2016

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Association between polymorphisms in the thymidylate synthase gene and risk of breast cancer in a Mexican population

Genetics and molecular research, 2014-10, Vol.13 (4), p.8749-8756

2014

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Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

Food science and technology international, 2007-08, Vol.13 (4), p.301-308

2007

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Significance of linkage disequilibrium heterogeneous patterns in the 21q22.3 region for mapping 21 trisomy individuals

Genetics and molecular research, 2013-08, Vol.12 (3), p.2821-2828

2013

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LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS

Journal of food processing and preservation, 2002-11, Vol.26 (5), p.361-374

2002

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Cell wall damage and oxidative stress in Candida albicans ATCC10231 and Aspergillus niger caused by palladium nanoparticles

Toxicology in vitro, 2018-04, Vol.48, p.111-120

2018

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Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching

Journal of food science, 1992-09, Vol.57 (5), p.1127-1139

1992

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KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS

Journal of food processing and preservation, 2003-06, Vol.27 (2), p.75-85

2003

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Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

Journal of food engineering, 2007-07, Vol.81 (2), p.374-379

2007

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Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper

Food control, 2024-03, Vol.157, p.110156, Article 110156

2024

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Potential use of Sotol bagasse (Dasylirion spp.) as a new biomass source for liquid biofuels production: Comprehensive characterization and ABE fermentation

Renewable energy, 2023-08, Vol.212, p.632-643

2023

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Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition

International journal of food science & technology, 2001-06, Vol.36 (5), p.523-527

2001

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Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeno Peppers in Brine

Food technology and biotechnology, 2009-10, Vol.47 (4), p.464-470

2009

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Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process: Precooked Air-Dried Winter Squash Flour

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.e12809

2017

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Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

MODELLING OF HYDRATION OF BEAN : EFFECT OF THE LOW-FREQUENCY ULTRASOUND

Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation

Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity

Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material

1236 C/T and 3435 C/T polymorphisms of the ABCB1 gene in Mexican breast cancer patients

Modelling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider

Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology

Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.)

Structural and physical properties of dried Anaheim chilli peppers modified by low-temperature blanching

Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures

Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole

Association between polymorphisms in the thymidylate synthase gene and risk of breast cancer in a Mexican population

Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

Significance of linkage disequilibrium heterogeneous patterns in the 21q22.3 region for mapping 21 trisomy individuals

LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS

Cell wall damage and oxidative stress in Candida albicans ATCC10231 and Aspergillus niger caused by palladium nanoparticles

Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching

KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS

Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper

Potential use of Sotol bagasse (Dasylirion spp.) as a new biomass source for liquid biofuels production: Comprehensive characterization and ABE fermentation

Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition

Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeno Peppers in Brine

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process: Precooked Air-Dried Winter Squash Flour

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