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Journal Abstract Search

244 related items for PubMed ID: 31001726

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  • 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; 67(4):442-9. PubMed ID: 23230010
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  • 4. Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process.
    Ramírez-Jiménez AK, Rangel-Hernández J, Morales-Sánchez E, Loarca-Piña G, Gaytán-Martínez M.
    Food Chem; 2019 Mar 15; 276():57-62. PubMed ID: 30409634
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  • 5. 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 15; 78(10):C1529-C1534. PubMed ID: 24024754
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  • 6. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul 15; 85(7):2143-2152. PubMed ID: 32567692
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  • 8. 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 15; 70(3):275-80. PubMed ID: 26059113
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  • 9. 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 15; 74(2):192-199. PubMed ID: 30737612
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  • 10. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.
    Sánchez-Madrigal MÁ, Quintero-Ramos A, Martínez-Bustos F, Meléndez-Pizarro CO, Ruiz-Gutiérrez MG, Camacho-Dávila A, Torres-Chávez PI, Ramírez-Wong B.
    J Food Sci Technol; 2015 May 15; 52(5):2701-10. PubMed ID: 25892767
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  • 11. 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 15; 72(3):314-320. PubMed ID: 28852927
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  • 12. Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste.
    Amador-Rodríguez KY, Pérez-Cabrera LE, Guevara-Lara F, Chávez-Vela NA, Posadas-Del Río FA, Silos-Espino H, Martínez-Bustos F.
    Food Chem; 2019 Apr 25; 278():601-608. PubMed ID: 30583418
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  • 13. 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 25; 73(4):321-327. PubMed ID: 30284109
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  • 14. 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
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  • 15. High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours.
    Amador-Rodríguez KY, Silos-Espino H, Perales-Segovia C, Flores-Benitez S, Valera-Montero LL, Martínez-Bustos F.
    Int J Biol Macromol; 2020 Dec 01; 164():3429-3437. PubMed ID: 32827614
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  • 16. 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 01; 66(1):41-7. PubMed ID: 21327968
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