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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 37485394)

  • 1. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties.
    Acosta-Estrada BA; Serna-Saldívar SO; Chuck-Hernández C
    Front Nutr; 2023; 10():1183935. PubMed ID: 37485394
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties.
    Acosta-Estrada BA; Serna-Saldívar SO; Chuck-Hernández C
    Front Nutr; 2023; 10():1105619. PubMed ID: 36845062
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.
    Hernández-Salazar M; Agama-Acevedo E; Sáyago-Ayerdi SG; Tovar J; Bello-Pérez LA
    Int J Food Sci Nutr; 2006; 57(1-2):143-50. PubMed ID: 16849122
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking.
    Martínez-Bustos F; García MN; Chang YK; Sánchez-Sinencio F; Figueroa CJD
    J Sci Food Agric; 2000 May; 80(6):651-656. PubMed ID: 29345793
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Grain and tortilla quality in landraces and improved maize grown in the highlands of Mexico.
    Vázquez-Carrillo G; García-Lara S; Salinas-Moreno Y; Bergvinson DJ; Palacios-Rojas N
    Plant Foods Hum Nutr; 2011 Jun; 66(2):203-8. PubMed ID: 21611770
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of soybean fortification on protein quality of tortilla-based diets produced from regular and quality protein maize.
    Amaya-Guerra CA; Alanis-Guzman MG; Serna Saldívar SO
    Plant Foods Hum Nutr; 2004; 59(2):45-50. PubMed ID: 15678750
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races.
    Salinas-Moreno Y; Gálvez-Mariscal A; Severiano-Pérez P; Vázquez-Carrillo G; Trejo-Téllez LL
    Heliyon; 2024 Apr; 10(7):e28314. PubMed ID: 38571604
    [TBL] [Abstract][Full Text] [Related]  

  • 9.
    Acevedo-Pacheco L; Serna-Saldívar SO
    Food Nutr Res; 2016; 60():31382. PubMed ID: 27765143
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [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]  

  • 11. 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]  

  • 12. Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces.
    Colín-Chávez C; Virgen-Ortiz JJ; Serrano-Rubio LE; Martínez-Téllez MA; Astier M
    Curr Res Food Sci; 2020 Nov; 3():189-194. PubMed ID: 32914134
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E; Rendón-Villalobos R; Tovar J; Paredes-López O; Islas-Hernández JJ; Bello-Pérez LA
    Nahrung; 2004 Feb; 48(1):38-42. PubMed ID: 15053349
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A novel, simple, economic and effective method for retarding maize tortilla staling.
    Alvarez-Ramirez J; Garcia-Diaz S; Vernon-Carter EJ; Bello-Perez LA
    J Sci Food Agric; 2018 Sep; 98(12):4403-4410. PubMed ID: 29435988
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour.
    Chel-Guerrero L; Parra-Pérez J; Betancur-Ancona D; Castellanos-Ruelas A; Solorza-Feria J
    J Food Sci Technol; 2015 Jul; 52(7):4387-95. PubMed ID: 26139904
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas.
    Arámbula-Villa G; Figueroa-Rivera MG; Rendón-Villalobos R; Mendoza-Elos M; Figueroa-Cárdenas JD; Castanedo-Pérez R; Rodríguez-González F
    J Food Sci Technol; 2018 Mar; 55(3):1065-1073. PubMed ID: 29487449
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Brown Seaweed (
    Pérez-Alva A; Baigts-Allende DK; Ramírez-Rodrigues MA; Ramírez-Rodrigues MM
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076812
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.
    Islas-Rubio AR; Laborin-Escalante F; Vásquez-Lara F; Montoya-Ballesteros LC; Ramos-Clamont Montfort G; Calderón de la Barca AM; Heredia-Sandoval NG
    Plant Foods Hum Nutr; 2023 Jun; 78(2):314-319. PubMed ID: 36913108
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility.
    Méndez-Lagunas LL; Cruz-Gracida M; Barriada-Bernal LG; Rodríguez-Méndez LI
    J Food Sci Technol; 2020 Dec; 57(12):4688-4696. PubMed ID: 33087979
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.
    Montemayor-Mora G; Hernández-Reyes KE; Heredia-Olea E; Pérez-Carrillo E; Chew-Guevara AA; Serna-Saldívar SO
    J Food Sci Technol; 2018 Dec; 55(12):4964-4972. PubMed ID: 30482992
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.