Detalhe da pesquisa
1.
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
2.
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
3.
Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents.
Foods
; 12(4)2023 Feb 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-36832883
4.
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.
Artigo
em Inglês
| MEDLINE | ID: mdl-37761036
5.
Removal of Aflatoxin B1 Using Alfalfa Leaves as an Adsorbent Material: A Comparison between Two In Vitro Experimental Models.
Toxins (Basel)
; 15(10)2023 10 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-37888635
6.
Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.
J Food Sci
; 88(11): 4472-4482, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37799063
7.
Humic Acids Preparation, Characterization, and Their Potential Adsorption Capacity for Aflatoxin B1 in an In Vitro Poultry Digestive Model.
Toxins (Basel)
; 15(2)2023 01 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-36828398
8.
Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.).
Plant Foods Hum Nutr
; 67(4): 442-9, 2012 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-23230010
9.
Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.
Curr Res Food Sci
; 5: 807-812, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35600537
10.
Evaluation of microwave heating on the mechanical properties, ß-glucan, and fiber content of barley kernels.
Acta Sci Pol Technol Aliment
; 21(1): 91-99, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35174691
11.
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.
Microorganisms
; 11(1)2022 Dec 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-36677402
12.
Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds.
Int J Anal Chem
; 2021: 5540543, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34221019
13.
Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage.
Ultrason Sonochem
; 70: 105290, 2021 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-32769043
14.
Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.
J Food Sci
; 84(12): 3653-3663, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31750939
15.
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips.
Food Sci Biotechnol
; 28(4): 975-982, 2019 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-31275697
16.
Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources.
Food Chem
; 248: 21-28, 2018 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29329845
17.
Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours.
Food Chem
; 240: 456-462, 2018 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-28946298
18.
Antioxidant Properties of Polyphenolic Extracts from Quercus Laurina, Quercus Crassifolia, and Quercus Scytophylla Bark.
Antioxidants (Basel)
; 7(7)2018 Jun 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-29949924
19.
Cambios en algunos componentes químicos y nutricionales durante la preparación de tortillas de maíz elaboradas con harinas instantáneas obtenidas por extrusión continua / Chemical and nutritional changes during preparation of whole corn tortilla prepared with instant flour obtained by extrusion process
Arch. latinoam. nutr
; 46(4): 315-9, dic. 1996. ilus, tab
Artigo
em Espanhol
| LILACS | ID: lil-217595