Detalles de la búsqueda
1.
In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
J Sci Food Agric
; 103(6): 2773-2785, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36598243
2.
Alternative technologies for the production of popped sorghum: a comparative study.
J Food Sci Technol
; 60(1): 103-113, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36618062
3.
Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index.
J Food Sci Technol
; 59(2): 606-614, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-35153309
4.
Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches.
Plant Foods Hum Nutr
; 75(4): 447-457, 2020 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32909179
5.
Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron.
Food Chem
; 453: 139602, 2024 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38795433
6.
Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2.
Food Chem
; 439: 138088, 2024 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38064832
7.
Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch.
Int J Biol Macromol
; 266(Pt 2): 131414, 2024 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-38582481
8.
Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting.
Food Chem
; 451: 139395, 2024 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38703736
9.
Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion.
Food Chem
; 421: 136118, 2023 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37084594
10.
Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage.
Heliyon
; 9(8): e18939, 2023 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-37600412
11.
Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance.
Foods
; 12(18)2023 Sep 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-37761036
12.
In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs.
Foods
; 11(3)2022 Jan 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-35159428
13.
Effect of drying method on the production of in vitro short-chain fatty acids and histone deacetylase mediation of cocoa pod husk.
J Food Sci
; 87(10): 4476-4490, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-36102033
14.
Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity.
Food Res Int
; 148: 110591, 2021 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34507736
15.
Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions.
Food Chem
; 365: 130528, 2021 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34325350
16.
Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
J Food Sci
; 85(9): 2783-2791, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32776549
17.
Amylose-lipid complex formation from extruded maize starch mixed with fatty acids.
Carbohydr Polym
; 246: 116555, 2020 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32747238
18.
Effect of drying methods on the gastrointestinal fate and bioactivity of phytochemicals from cocoa pod husk: In vitro and in silico approaches.
Food Res Int
; 137: 109725, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233294
19.
Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.
Food Chem
; 309: 125684, 2020 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31699552
20.
Editorial: Trends in the design of functional foods for human health.
Front Nutr
; 11: 1393366, 2024.
Artículo
en Inglés
| MEDLINE | ID: mdl-38544752