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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

206 related items for PubMed ID: 18271409

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  • 2. [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
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  • 3. 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 Jun; 57(1-2):143-50. PubMed ID: 16849122
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  • 4. Evaluation of the lime-cooking and tortilla making properties of quality protein maize hybrids grown in Mexico.
    Serna-Saldivar SO, Amaya Guerra CA, Herrera Macias P, Melesio Cuellar JL, Preciado Ortiz RE, Terron Ibarra AD, Vazquez Carrillo G.
    Plant Foods Hum Nutr; 2008 Sep; 63(3):119-25. PubMed ID: 18600459
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  • 5. 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
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  • 6. [Evaluation of a methodology to determine texture characteristics of maize (Zea mays L.) tortilla].
    Arámbula-Villa G, Méndez-Albores JA, González-Hernández J, Gutiérrez-Arias E, Moreno-Martínez E.
    Arch Latinoam Nutr; 2004 Jun; 54(2):216-22. PubMed ID: 15586691
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  • 10. 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 Jun; 59(1):35-44. PubMed ID: 15675150
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  • 13. Physical and biochemical properties of maize hardness and extrudates of selected hybrids.
    Lee KM, Bean SR, Alavi S, Herrman TJ, Waniska RD.
    J Agric Food Chem; 2006 Jun 14; 54(12):4260-9. PubMed ID: 16756355
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  • 14. [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 14; 50(4):366-73. PubMed ID: 11464668
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  • 15. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.
    Bressani R, Turcios JC, Colmenares de Ruiz AS, de Palomo PP.
    J Agric Food Chem; 2004 Mar 10; 52(5):1157-62. PubMed ID: 14995114
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  • 18. The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.
    Ramírez A, Pérez GT, Ribotta PD, León AE.
    J Agric Food Chem; 2003 Nov 19; 51(24):7176-81. PubMed ID: 14611190
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  • 19. Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Trejo-Estrada SR, Bello-Pérez LA.
    Arch Latinoam Nutr; 2005 Mar 19; 55(1):86-92. PubMed ID: 16187683
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