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.
124 related articles for article (PubMed ID: 23322263)
1. Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR. Yahuaca-Juárez B; Martínez-Flores HE; Huerta-Ruelas JA; Pless RC; Vázquez-Landaverde PA; Tello Santillán R Plant Foods Hum Nutr; 2013 Mar; 68(1):65-71. PubMed ID: 23322263 [TBL] [Abstract][Full Text] [Related]
2. [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]
3. 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]
4. Physicochemical properties of nixtamalized corn flours with and without germ. Vega Rojas LJ; Rojas Molina I; Gutiérrez Cortez E; Rincón Londoño N; Acosta Osorio AA; Del Real López A; Rodríguez García ME Food Chem; 2017 Apr; 220():490-497. PubMed ID: 27855929 [TBL] [Abstract][Full Text] [Related]
5. [Study on quality of five hybrid corn kernels by FTIR spectroscopy]. Shi YM; Yan CQ; Sun YL; Li DY; Liu G Guang Pu Xue Yu Guang Pu Fen Xi; 2013 Nov; 33(11):2945-8. PubMed ID: 24555357 [TBL] [Abstract][Full Text] [Related]
6. Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil. Suri K; Singh B; Kaur A; Yadav MP; Singh N Food Chem; 2019 Oct; 295():537-547. PubMed ID: 31174793 [TBL] [Abstract][Full Text] [Related]
7. The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil. Fonseca HM; Santos CO; Cruz LPA; Arthur V; Freitas BCB; Souza ARM; Martins GAS Acta Sci Pol Technol Aliment; 2021; 20(2):189-196. PubMed ID: 33884856 [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. Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD. de Paiva Azevedo EP; Dos Santos Alves EM; Khan SS; Silva LDS; de Souza JRB; Santos BS; Rabelo CB; Dos Santos Costa AC; de Azevedo Filho CA; da Silva Vasconcelos MA PLoS One; 2020; 15(4):e0230583. PubMed ID: 32267871 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions. Karoui IJ; Dhifi W; Jemia MB; Marzouk B J Sci Food Agric; 2011 Mar; 91(5):927-33. PubMed ID: 21384362 [TBL] [Abstract][Full Text] [Related]
12. High-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil and phenolic antioxidants. Inglett GE; Chen D; Rose DJ; Berhow M Food Sci Technol Int; 2010 Aug; 16(4):297-304. PubMed ID: 21339146 [TBL] [Abstract][Full Text] [Related]
13. Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone. Alshuiael SM; Al-Ghouti MA PLoS One; 2020; 15(5):e0232997. PubMed ID: 32442165 [TBL] [Abstract][Full Text] [Related]
14. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented mexican maize. Aguayo-Rojas J; Mora-Rochín S; Cuevas-Rodríguez EO; Serna-Saldivar SO; Gutierrez-Uribe JA; Reyes-Moreno C; Milán-Carrillo J Plant Foods Hum Nutr; 2012 Jun; 67(2):178-85. PubMed ID: 22562094 [TBL] [Abstract][Full Text] [Related]
15. Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content. Elias-Orozco R; Castellanos-Nava A; Gaytán-Martínez M; Figueroa-Cárdenas JD; Loarca-Piña G Food Addit Contam; 2002 Sep; 19(9):878-85. PubMed ID: 12396399 [TBL] [Abstract][Full Text] [Related]
16. [Effect of calcium hydroxide concentration and cooking time of corn grain (Zea mays L.) nixtamalized, over physicochemical and rheological nixtamal characteristics]. Castillo VK; Ochoa Ml; Figueroa CJ; Delgado LE; Gallegos IJ; Morales CJ Arch Latinoam Nutr; 2009 Dec; 59(4):425-32. PubMed ID: 20677458 [TBL] [Abstract][Full Text] [Related]
17. Calcium absorption from corn tortilla is relatively high and is dependent upon calcium content and liming in Mexican women. Rosado JL; Díaz M; Rosas A; Griffit I; García OP J Nutr; 2005 Nov; 135(11):2578-81. PubMed ID: 16251614 [TBL] [Abstract][Full Text] [Related]
18. Effects of kernel breakage and fermentation on corn germ integrity and oil quality. Wang H; Wang T; Johnson LA J Agric Food Chem; 2010 Sep; 58(18):10039-44. PubMed ID: 20804123 [TBL] [Abstract][Full Text] [Related]
19. Effect of lime concentration on gelatinized maize starch dispersions properties. Lobato-Calleros C; Hernandez-Jaimes C; Chavez-Esquivel G; Meraz M; Sosa E; Lara VH; Alvarez-Ramirez J; Vernon-Carter EJ Food Chem; 2015 Apr; 172():353-60. PubMed ID: 25442564 [TBL] [Abstract][Full Text] [Related]
20. [Study on the corn stover lignin oxidized by chlorine dioxide and modified by furfuryl alcohol]. Sun Y; Zhang JP; Yang G; Li ZH Guang Pu Xue Yu Guang Pu Fen Xi; 2007 Oct; 27(10):1997-2000. PubMed ID: 18306781 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]