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Journal Abstract Search

192 related items for PubMed ID: 27561156

  • 1. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
    Wu M, Arntfield S.
    J Food Sci; 2016 Oct; 81(10):S2552-S2558. PubMed ID: 27561156
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  • 2. [Fortification and evaluation of the nixtamal tortillas].
    Figueroa Cárdenas JD, Acero Godinez MG, Vasco Méndez NL, Lozano Guzmán A, Flores Acosta LM, González-Hernández J.
    Arch Latinoam Nutr; 2001 Sep; 51(3):293-302. PubMed ID: 11791483
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  • 3. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
    Herrera-Corredor JA, Saidu JE, Khachatryan A, Prinyawiwatkul W, Carballo-Carballo A, Zepeda-Bautista R.
    J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
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  • 7. Development of soy-based bread with acceptable sensory properties.
    Ivanovski B, Seetharaman K, Duizer LM.
    J Food Sci; 2012 Jan; 77(1):S71-6. PubMed ID: 22260133
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  • 9. Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage.
    Waliszewski KN, Estrada Y, Pardio V.
    Plant Foods Hum Nutr; 2004 Jan; 59(2):51-4. PubMed ID: 15678751
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  • 10. Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins.
    de Dios Figueroa Cárdenas J, Godínez MG, Méndez NL, Guzmán AL, Acosta LM.
    Int J Food Sci Nutr; 2003 May; 54(3):189-200. PubMed ID: 12775368
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  • 11. 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 May; 59(2):45-50. PubMed ID: 15678750
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  • 12. [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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  • 13. Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
    Romanchik-Cerpovicz JE, Abbott AE, Dent LA.
    J Am Diet Assoc; 2011 Dec; 111(12):1912-6. PubMed ID: 22117668
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  • 14. Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico.
    Arnés E, Severiano-Pérez P, Astier M.
    J Sci Food Agric; 2022 Apr; 102(6):2300-2308. PubMed ID: 34625971
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  • 15. Fortification of bakery and corn masa-based foods in Mexico and dietary intake of folic acid and folate in Mexican national survey data.
    Orjuela MA, Mejia-Rodriguez F, Quezada AD, Sanchez-Pimienta TG, Shamah-Levy T, Romero-Rendón J, Bhatt-Carreño S, Ponce-Castañeda MV, Castro MA, Paul L, Villalpando S.
    Am J Clin Nutr; 2019 Dec 01; 110(6):1434-1448. PubMed ID: 31529037
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  • 16. [Evaluation of cookies enriched with corn germ and soy fiber].
    Rebolledo MA, Sangronis E, Barbosa-Cánovas GV.
    Arch Latinoam Nutr; 1999 Sep 01; 49(3):253-9. PubMed ID: 10667265
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  • 18. 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
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  • 19. The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling.
    Liu J, Yuan T, Wang R, Liu Y, Fang G.
    Molecules; 2019 Jun 06; 24(11):. PubMed ID: 31174262
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  • 20. Soyabean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of rats.
    Amaya-Guerra C, Serna Saldívar SO, Alanis-Guzman MG.
    Br J Nutr; 2006 Jul 06; 96(1):161-8. PubMed ID: 16870005
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