These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
139 related articles for article (PubMed ID: 15287662)
1. Suitability of real-time quantitative polymerase chain reaction and enzyme-linked immunosorbent assay for cry9C detection in Mexican corn tortillas: fate of DNA and protein after alkaline cooking. Quirasco M; Schoel B; Plasencia J; Fagan J; Galvez A J AOAC Int; 2004; 87(3):639-46. PubMed ID: 15287662 [TBL] [Abstract][Full Text] [Related]
2. Determination of Cry9C protein in corn-based foods by enzyme-linked immunosorbent assay: interlaboratory study. Trucksess NW J AOAC Int; 2001; 84(6):1891-901. PubMed ID: 11767159 [TBL] [Abstract][Full Text] [Related]
3. Determination of Cry9C protein in processed foods made with StarLink corn. Diaz C; Fernandez C; McDonald R; Yeung JM J AOAC Int; 2002; 85(5):1070-6. PubMed ID: 12374406 [TBL] [Abstract][Full Text] [Related]
4. [Effects of cooking and steep time of nixtamalized corn grain (sea mayz L.) on the physicochemical, rheological, structural and textural characteristics of grain, mass and tortillas]. Arámbula Villa G; Barrón Avila L; González Hernández J; Moreno Martínez E; Luna Bárcenas G Arch Latinoam Nutr; 2001 Jun; 51(2):187-94. PubMed ID: 11678051 [TBL] [Abstract][Full Text] [Related]
5. Analysis of flour and food samples for cry9C from bioengineered corn. Orlandi PA; Lampel KA; South PK; Assar SK; Carter L; Levy DD J Food Prot; 2002 Feb; 65(2):426-31. PubMed ID: 11848580 [TBL] [Abstract][Full Text] [Related]
6. Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing. Milán-Carrillo J; Gutiérrez-Dorado R; Cuevas-Rodríguez EO; Garzón-Tiznado JA; Reyes-Moreno C Plant Foods Hum Nutr; 2004; 59(1):35-44. PubMed ID: 15675150 [TBL] [Abstract][Full Text] [Related]
7. Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces. Chimimba J; Pratt R; Cuellar M; Delgado E J Food Sci; 2019 Feb; 84(2):213-223. PubMed ID: 30726578 [TBL] [Abstract][Full Text] [Related]
8. Effect of nixtamalization (Alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas. Dombrink-Kurtzman MA; Dvorak TJ; Barron ME; Rooney LW J Agric Food Chem; 2000 Nov; 48(11):5781-6. PubMed ID: 11087554 [TBL] [Abstract][Full Text] [Related]
9. Development and use of an ELISA test to detect IgE antibody to Cry9c following possible exposure to bioengineered corn. Raybourne RB; Williams KM; Vogt R; Reissman DB; Winterton BS; Rubin C Int Arch Allergy Immunol; 2003 Dec; 132(4):322-8. PubMed ID: 14707463 [TBL] [Abstract][Full Text] [Related]
10. Evaluation of sampling plans to detect Cry9C protein in corn flour and meal. Whitaker TB; Trucksess MW; Giesbrecht FG; Slate AB; Thomas FS J AOAC Int; 2004; 87(4):950-60. PubMed ID: 15295890 [TBL] [Abstract][Full Text] [Related]
11. [Application of dielectric cooking in the elaboration of instant maize flour for the preparation of corn and tortilla chips]. Gaytán Martínez M; Martínez-Bustos F; Morales Sánchez E Arch Latinoam Nutr; 2000 Dec; 50(4):366-73. PubMed ID: 11464668 [TBL] [Abstract][Full Text] [Related]
12. Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. de la Parra C; Saldivar SO; Liu RH J Agric Food Chem; 2007 May; 55(10):4177-83. PubMed ID: 17455952 [TBL] [Abstract][Full Text] [Related]
13. Phase II-inducing, polyphenols content and antioxidant capacity of corn (Zea mays L.) from phenotypes of white, blue, red and purple colors processed into masa and tortillas. Lopez-Martinez LX; Parkin KL; Garcia HS Plant Foods Hum Nutr; 2011 Mar; 66(1):41-7. PubMed ID: 21327968 [TBL] [Abstract][Full Text] [Related]
14. Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS Rojas-Molina I; Nieves-Hernandez MG; Gutierrez-Cortez E; Barrón-García OY; Gaytán-Martínez M; Rodriguez-Garcia ME Food Chem; 2024 May; 439():138088. PubMed ID: 38064832 [TBL] [Abstract][Full Text] [Related]
15. Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas. Rosado JL; Cassís L; Solano L; Duarte-Vázquez MA Food Nutr Bull; 2005 Sep; 26(3):266-72. PubMed ID: 16222917 [TBL] [Abstract][Full Text] [Related]
16. Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes. Torres P; Guzmán-Ortiz M; Ramírez-Wong B J Agric Food Chem; 2001 Jun; 49(6):2825-9. PubMed ID: 11409972 [TBL] [Abstract][Full Text] [Related]
17. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality. Rodríguez-Martínez NA; Salazar-García MG; Ramírez-Wong B; Islas-Rubio AR; Platt-Lucero LC; Morales-Rosas I; Marquez-Melendez R; Martínez-Bustos F Plant Foods Hum Nutr; 2015 Sep; 70(3):275-80. PubMed ID: 26059113 [TBL] [Abstract][Full Text] [Related]
18. Comparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product. De Girolamo A; Pascale M; Visconti A Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 May; 28(5):667-75. PubMed ID: 21400323 [TBL] [Abstract][Full Text] [Related]