Detalhe da pesquisa
1.
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
Plant Foods Hum Nutr
; 76(3): 334-339, 2021 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-34291371
2.
Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.
Plant Foods Hum Nutr
; 75(2): 252-257, 2020 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-32212005
3.
Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
J Sci Food Agric
; 97(4): 1235-1243, 2017 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-27322412
4.
Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.
J Food Sci Technol
; 52(5): 2701-10, 2015 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-25892767
5.
Entrapment of probiotics in water extractable arabinoxylan gels: rheological and microstructural characterization.
Molecules
; 19(3): 3628-37, 2014 Mar 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-24662078
6.
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
Molecules
; 19(12): 21066-84, 2014 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25517344
7.
Changes in the solubility of corn proteins through interaction with the arabinoxylans in extruded nixtamalized corn flour treated with xylanase.
Plant Foods Hum Nutr
; 69(2): 148-54, 2014 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-24627046
8.
Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.
Molecules
; 18(7): 8417-28, 2013 Jul 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-23863779
9.
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
Food Chem
; 405(Pt B): 134223, 2023 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36403465
10.
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch.
Int J Food Sci
; 2020: 5927670, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-32399476
11.
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
J Food Sci
; 85(7): 2143-2152, 2020 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-32567692
12.
Micro- and nanoparticles by electrospray: advances and applications in foods.
J Agric Food Chem
; 63(19): 4699-707, 2015 May 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-25938374
13.
Preparation and characterization of durum wheat (Triticum durum) straw cellulose nanofibers by electrospinning.
J Agric Food Chem
; 59(3): 870-5, 2011 Feb 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-21207978