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Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties

International journal of food science & technology, 2021-10, Vol.56 (10), p.5178-5189

2021

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Science and Technology of Fibers in Food Systems

1st ed. 2020., 2020

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Physicochemical, functional andATR‐FTIR molecular analysis of protein extracts derived from starchy pulses

International journal of food science & technology, 2018-06, Vol.53 (6), p.1414-1424

2018

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Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

TheScientificWorld, 2020, Vol.2020 (2020), p.1-38

2020

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Bound phenolics in foods, a review

Food chemistry, 2014-06, Vol.152, p.46-55

2014

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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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Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

Journal of food science, 2014-03, Vol.79 (3), p.R273-R283

2014

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Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Food chemistry, 2018-12, Vol.268, p.66-76

2018

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An Extract from Prickly Pear Peel (Opuntia ficus-indica) Affects Cholesterol Excretion and Hepatic Cholesterol Levels in Hamsters Fed Hyperlipidemic Diets

Current bioactive compounds, 2016-03, Vol.12 (1), p.10-16

2016

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Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications

Food chemistry, 2018-09, Vol.260, p.299-305

2018

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Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)

Food chemistry, 2013-11, Vol.141 (2), p.1497-1503

2013

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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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Snack Foods: Processing, Innovation, and Nutritional Aspects

Serna-Saldivar, Sergio O.

1, 2022

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Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder

Food science & technology, 2019-08, Vol.111, p.673-681

2019

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Topical Anti-Inflammatory Effects of Isorhamnetin Glycosides Isolated from Opuntia ficus-indica

BioMed research international, 2015-01, Vol.2015 (2015), p.1-9

2015

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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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Synergistic Combinations of Curcumin, Sulforaphane, and Dihydrocaffeic Acid against Human Colon Cancer Cells

International journal of molecular sciences, 2020-04, Vol.21 (9), p.3108

2020

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Bioaccessibility, Intestinal Permeability and Plasma Stability of Isorhamnetin Glycosides from Opuntia ficus-indica (L.)

International journal of molecular sciences, 2017-08, Vol.18 (8), p.1816

2017

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In Silico Analysis and In Vitro Characterization of the Bioactive Profile of Three Novel Peptides Identified from 19 kDa α-Zein Sequences of Maize

Molecules (Basel, Switzerland), 2020-11, Vol.25 (22), p.5405

2020

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Effect of jet‐cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours

International journal of food science & technology, 2020-02, Vol.55 (2), p.690-701

2020

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The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments

Food science and technology international, 2017-07, Vol.23 (5), p.396-402

2017

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Mycochemical Changes Induced by Selenium Enrichment in P. ostreatus Fruiting Bodies

Journal of agricultural and food chemistry, 2017-05, Vol.65 (20), p.4074-4082

2017

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Effects of different acid hydrolyses on the conversion of sweet sorghum bagasse into C5 and C6 sugars and yeast inhibitors using response surface methodology

Bioresource technology, 2012-09, Vol.119, p.216-223

2012

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Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Journal of food science, 2015-12, Vol.80 (12), p.S2950-S2956

2015

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High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality

Food and bioprocess technology, 2018-01, Vol.11 (1), p.110-121

2018

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Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties

Science and Technology of Fibers in Food Systems

Physicochemical, functional andATR‐FTIR molecular analysis of protein extracts derived from starchy pulses

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

Bound phenolics in foods, a review

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

An Extract from Prickly Pear Peel (Opuntia ficus-indica) Affects Cholesterol Excretion and Hepatic Cholesterol Levels in Hamsters Fed Hyperlipidemic Diets

Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications

Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)

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

Snack Foods: Processing, Innovation, and Nutritional Aspects

Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder

Topical Anti-Inflammatory Effects of Isorhamnetin Glycosides Isolated from Opuntia ficus-indica

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

Synergistic Combinations of Curcumin, Sulforaphane, and Dihydrocaffeic Acid against Human Colon Cancer Cells

Bioaccessibility, Intestinal Permeability and Plasma Stability of Isorhamnetin Glycosides from Opuntia ficus-indica (L.)

In Silico Analysis and In Vitro Characterization of the Bioactive Profile of Three Novel Peptides Identified from 19 kDa α-Zein Sequences of Maize

Effect of jet‐cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours

The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments

Mycochemical Changes Induced by Selenium Enrichment in P. ostreatus Fruiting Bodies

Effects of different acid hydrolyses on the conversion of sweet sorghum bagasse into C5 and C6 sugars and yeast inhibitors using response surface methodology

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality

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