These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

163 related items for PubMed ID: 32955071

  • 1. 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]

  • 2. 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]

  • 3. 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 09; 70(3):275-80. PubMed ID: 26059113
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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 Jul 03; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

  • 6. 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 03; 78(10):C1529-C1534. PubMed ID: 24024754
    [Abstract] [Full Text] [Related]

  • 7. Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.
    Ponce-García N, Santiago-Ramos D, Figueroa-Cárdenas JD, Véles-Medina JJ, Escalante-Aburto A.
    J Food Sci; 2019 Dec 03; 84(12):3653-3663. PubMed ID: 31750939
    [Abstract] [Full Text] [Related]

  • 8. 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 03; 74(2):241-246. PubMed ID: 31001726
    [Abstract] [Full Text] [Related]

  • 9. 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 03; 59(1):35-44. PubMed ID: 15675150
    [Abstract] [Full Text] [Related]

  • 10. [Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process].
    Gómez Aldapa CA, Martínez Bustos F, Figueroa Cárdenas JD, Ordorica Falomir CA, González Hernández J.
    Arch Latinoam Nutr; 1996 Dec 03; 46(4):315-9. PubMed ID: 9429614
    [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 03; 84(2):213-223. PubMed ID: 30726578
    [Abstract] [Full Text] [Related]

  • 12. [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 03; 51(3):293-302. PubMed ID: 11791483
    [Abstract] [Full Text] [Related]

  • 13. Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.
    Rosado JL, Cassís L, Solano L, Duarte-Vázquez MA.
    Food Nutr Bull; 2005 Sep 03; 26(3):266-72. PubMed ID: 16222917
    [Abstract] [Full Text] [Related]

  • 14. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 03; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 15. Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient.
    Arnés E, Astier M.
    Int J Environ Res Public Health; 2019 Sep 03; 16(17):. PubMed ID: 31484302
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. 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 15; 133(10):3200-3. PubMed ID: 14519811
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. A novel, simple, economic and effective method for retarding maize tortilla staling.
    Alvarez-Ramirez J, Garcia-Diaz S, Vernon-Carter EJ, Bello-Perez LA.
    J Sci Food Agric; 2018 Sep 15; 98(12):4403-4410. PubMed ID: 29435988
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.