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Journal Abstract Search

144 related items for PubMed ID: 24024754

  • 1. Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.
    Méndez LIR, Cárdenas JDF, Gómez MR, Lagunas LLM.
    J Food Sci; 2013 Oct; 78(10):C1529-C1534. PubMed ID: 24024754
    [Abstract] [Full Text] [Related]

  • 2. Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize.
    Das AK, Bhattacharya S, Singh V.
    Food Chem; 2017 Feb 15; 217():125-132. PubMed ID: 27664617
    [Abstract] [Full Text] [Related]

  • 3. Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.).
    Mendoza-Díaz S, Ortiz-Valerio Mdel C, Castaño-Tostado E, Figueroa-Cárdenas Jde D, Reynoso-Camacho R, Ramos-Gómez M, Campos-Vega R, Loarca-Piña G.
    Plant Foods Hum Nutr; 2012 Dec 15; 67(4):442-9. PubMed ID: 23230010
    [Abstract] [Full Text] [Related]

  • 4. Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours.
    Amador-Rodríguez KY, Martínez-Bustos F, Silos-Espino H.
    Plant Foods Hum Nutr; 2019 Jun 15; 74(2):241-246. PubMed ID: 31001726
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 59(1):35-44. PubMed ID: 15675150
    [Abstract] [Full Text] [Related]

  • 6. Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization.
    García-Rojas DA, Meneses ME, Martínez-Carrera D, Figueroa-Cárdenas JD, Sánchez-Medina MA, Bonilla-Quintero M, Petlacalco-Sánchez B, Martínez-Gutiérrez GA, Pérez-Herrera A.
    Food Funct; 2020 Oct 21; 11(10):8768-8779. PubMed ID: 32955071
    [Abstract] [Full Text] [Related]

  • 7. Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.).
    Rosales A, Agama-Acevedo E, Arturo Bello-Pérez L, Gutiérrez-Dorado R, Palacios-Rojas N.
    J Agric Food Chem; 2016 Nov 09; 64(44):8289-8295. PubMed ID: 27758103
    [Abstract] [Full Text] [Related]

  • 8. 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 09; 67(2):178-85. PubMed ID: 22562094
    [Abstract] [Full Text] [Related]

  • 9. 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 09; 66(1):41-7. PubMed ID: 21327968
    [Abstract] [Full Text] [Related]

  • 10. Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.
    Gaxiola-Cuevas N, Mora-Rochín S, Cuevas-Rodriguez EO, León-López L, Reyes-Moreno C, Montoya-Rodríguez A, Milán-Carrillo J.
    Plant Foods Hum Nutr; 2017 Sep 09; 72(3):314-320. PubMed ID: 28852927
    [Abstract] [Full Text] [Related]

  • 11. 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 09; 84(2):213-223. PubMed ID: 30726578
    [Abstract] [Full Text] [Related]

  • 12. Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.
    Vázquez-Carrillo MG, Aparicio-Eusebio LA, Salinas-Moreno Y, Buendía-Gonzalez MO, Santiago-Ramos D.
    Plant Foods Hum Nutr; 2018 Dec 09; 73(4):321-327. PubMed ID: 30284109
    [Abstract] [Full Text] [Related]

  • 13. 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 16; 55(10):4177-83. PubMed ID: 17455952
    [Abstract] [Full Text] [Related]

  • 14. Total fumonisins are reduced in tortillas using the traditional nixtamalization method of mayan communities.
    Palencia E, Torres O, Hagler W, Meredith FI, Williams LD, Riley RT.
    J Nutr; 2003 Oct 16; 133(10):3200-3. PubMed ID: 14519811
    [Abstract] [Full Text] [Related]

  • 15. Chemopreventive effects of free and bound phenolics associated to steep waters (nejayote) obtained after nixtamalization of different maize types.
    Rojas-García C, García-Lara S, Serna-Saldivar SO, Gutiérrez-Uribe JA.
    Plant Foods Hum Nutr; 2012 Mar 16; 67(1):94-9. PubMed ID: 22311197
    [Abstract] [Full Text] [Related]

  • 16. 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 16; 70(3):275-80. PubMed ID: 26059113
    [Abstract] [Full Text] [Related]

  • 17. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.
    Chavarín-Martínez CD, Gutiérrez-Dorado R, Perales-Sánchez JXK, Cuevas-Rodríguez EO, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2019 Jun 16; 74(2):192-199. PubMed ID: 30737612
    [Abstract] [Full Text] [Related]

  • 18. [Nixtamalization cooking characteristics of 11 maize varieties].
    Billeb de Sinibaldi AC, Bressani R.
    Arch Latinoam Nutr; 2001 Mar 16; 51(1):86-94. PubMed ID: 11515238
    [Abstract] [Full Text] [Related]

  • 19. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.
    Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO, Perez-Carrillo E.
    Food Chem; 2016 Feb 01; 192():90-7. PubMed ID: 26304324
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour.
    Mashau ME, Mabodze T, Tshiakhatho OJ, Silungwe H, Ramashia SE.
    Molecules; 2020 Jul 03; 25(13):. PubMed ID: 32635138
    [Abstract] [Full Text] [Related]

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