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Nixtamalization process affect maize tortillas storage quality

International journal of gastronomy and food science, 2022-12, Vol.30, p.100604, Article 100604

2022

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Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources

Food chemistry, 2018-05, Vol.248, p.21-28

2018

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Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste

Food chemistry, 2019-04, Vol.278, p.601-608

2019

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Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America

Food control, 2022-08, Vol.138, p.108968, Article 108968

2022

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Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs

Journal of cereal science, 2021-09, Vol.101, p.103271, Article 103271

2021

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Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2

Food chemistry, 2024-05, Vol.439, p.138088-138088, Article 138088

2024

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Understanding the functionality and manufacturing of nixtamalized maize products

Journal of cereal science, 2021-05, Vol.99, p.103205, Article 103205

Serna-Saldivar, Sergio O.

2021

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Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

Journal of cereal science, 2018-05, Vol.81, p.108-117

2018

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Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses

Journal of cereal science, 2021-11, Vol.102, p.103321, Article 103321

2021

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Making leavened bread from nixtamalized whole sorghum

Journal of cereal science, 2023-07, Vol.112, p.103721, Article 103721

2023

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Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces

Journal of cereal science, 2022-09, Vol.107, p.103543, Article 103543

2022

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Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties

Journal of cereal science, 2023-01, Vol.109, p.103626, Article 103626

2023

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Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality

Journal of cereal science, 2022-09, Vol.107, p.103539, Article 103539

2022

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Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation

Food research international, 2017-10, Vol.100 (Pt 1), p.304-311

2017

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Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour

Journal of cereal science, 2024-05, Vol.117, p.103891, Article 103891

2024

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Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

Journal of cereal science, 2017-09, Vol.77, p.1-8

2017

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Emerging techniques assisting nixtamalization products and by-products processing: an overview

Critical reviews in food science and nutrition, 2021-11, Vol.61 (20), p.3407-3420

2021

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Chemical, physical, and sensory properties of nixtamalized oat tortillas

Cereal chemistry, 2024-03, Vol.101 (2), p.299-312

2024

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Streptococcus infantarius 25124 isolated from pozol produces a high molecular weight amylopullulanase, a key enzyme for niche colonization

Amylase, 2021-02, Vol.5 (1), p.1-12

2021

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The experimental identification of nixtamalized maize through starch spherulites

Journal of archaeological science, 2020-01, Vol.113, p.105056, Article 105056

2020

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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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First archaeological identification of nixtamalized maize, from two pit latrines at the ancient Maya site of San Bartolo, Guatemala

Journal of archaeological science, 2022-07, Vol.143, p.105581, Article 105581

2022

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Isotopic Confirmation of the Timing and Intensity of Maize Consumption in Greater Cahokia

American antiquity, 2020-04, Vol.85 (2), p.241-262

2020

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Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage

Journal of cereal science, 2022-09, Vol.107, p.103521, Article 103521

2022

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Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

Biology and life sciences forum, 2022, Vol.20 (1), p.7

2022

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Nixtamalization process affect maize tortillas storage quality

Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources

Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste

Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America

Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs

Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2

Understanding the functionality and manufacturing of nixtamalized maize products

Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses

Making leavened bread from nixtamalized whole sorghum

Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces

Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties

Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality

Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation

Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour

Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

Emerging techniques assisting nixtamalization products and by-products processing: an overview

Chemical, physical, and sensory properties of nixtamalized oat tortillas

Streptococcus infantarius 25124 isolated from pozol produces a high molecular weight amylopullulanase, a key enzyme for niche colonization

The experimental identification of nixtamalized maize through starch spherulites

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

First archaeological identification of nixtamalized maize, from two pit latrines at the ancient Maya site of San Bartolo, Guatemala

Isotopic Confirmation of the Timing and Intensity of Maize Consumption in Greater Cahokia

Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage

Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

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