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Journal Abstract Search

138 related items for PubMed ID: 26060737

  • 1. Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize.
    Mendez-Albores A, Cardenas-Rodriguez DA, Vazquez-Duran A.
    Iran J Public Health; 2014 Feb; 43(2):147-55. PubMed ID: 26060737
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  • 2. 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
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  • 5. Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms.
    De Girolamo A, Lattanzio VM, Schena R, Visconti A, Pascale M.
    Food Chem; 2016 Feb 01; 192():1083-9. PubMed ID: 26304451
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  • 6. 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 01; 80(6):651-656. PubMed ID: 29345793
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  • 9. Fumonisin content in masa and tortillas from Mexico.
    Dombrink-Kurtzman MA, Dvorak TJ.
    J Agric Food Chem; 1999 Feb 01; 47(2):622-7. PubMed ID: 10563942
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  • 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 01; 51(2):187-94. PubMed ID: 11678051
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  • 13. Fumonisin B1 and hydrolyzed fumonisin B1 (AP1) in tortillas and nixtamalized corn (Zea mays L.) from two different geographic locations in Guatemala.
    Meredith FI, Torres OR, Saenz de Tejada S, Riley RT, Merrill AH.
    J Food Prot; 1999 Oct 01; 62(10):1218-22. PubMed ID: 10528731
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  • 14. 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 Oct 01; 59(1):35-44. PubMed ID: 15675150
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  • 15. 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 01; 84(2):213-223. PubMed ID: 30726578
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  • 17. Cytotoxic and genotoxic evaluation of tortillas produced by microwave heating during alkaline-cooking of aflatoxin-contaminated maize.
    Vázquez-Durán A, Díaz-Torres R, Ramírez-Noguera P, Moreno-Martínez E, Méndez-Albores A.
    J Food Sci; 2014 May 01; 79(5):T1024-9. PubMed ID: 24689855
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  • 19. Stability of fumonisins in food processing.
    Bullerman LB, Ryu D, Jackson LS.
    Adv Exp Med Biol; 2002 May 01; 504():195-204. PubMed ID: 11922088
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