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

159 related items for PubMed ID: 36403465

  • 1. Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
    Menchaca-Armenta M, José Frutos M, Ramírez-Wong B, Valero-Cases E, Muelas-Domingo R, Quintero-Ramos A, Isabel Torres-Chávez P, Carbonell-Barrachina ÁA, Irene Ledesma-Osuna A, Nydia Campas-Baypoli O.
    Food Chem; 2023 Mar 30; 405(Pt B):134223. PubMed ID: 36403465
    [Abstract] [Full Text] [Related]

  • 2. 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 30; 66(1):41-7. PubMed ID: 21327968
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 16; 72(3):314-320. PubMed ID: 28852927
    [Abstract] [Full Text] [Related]

  • 5. 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 16; 67(2):178-85. PubMed ID: 22562094
    [Abstract] [Full Text] [Related]

  • 6. Antioxidant and antiproliferative activity of blue corn and tortilla from native maize.
    Herrera-Sotero MY, Cruz-Hernández CD, Trujillo-Carretero C, Rodríguez-Dorantes M, García-Galindo HS, Chávez-Servia JL, Oliart-Ros RM, Guzmán-Gerónimo RI.
    Chem Cent J; 2017 Oct 30; 11(1):110. PubMed ID: 29086902
    [Abstract] [Full Text] [Related]

  • 7. 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 30; 67(4):442-9. PubMed ID: 23230010
    [Abstract] [Full Text] [Related]

  • 8. Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation.
    Luzardo-Ocampo I, Campos-Vega R, Gaytán-Martínez M, Preciado-Ortiz R, Mendoza S, Loarca-Piña G.
    Food Res Int; 2017 Oct 30; 100(Pt 1):304-311. PubMed ID: 28873692
    [Abstract] [Full Text] [Related]

  • 9. 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 30; 74(2):241-246. PubMed ID: 31001726
    [Abstract] [Full Text] [Related]

  • 10. The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
    Menchaca-Armenta M, Frutos MJ, Ramírez-Wong B, Quintero-Ramos A, Torres-Chávez PI, Valero-Cases E, Muelas-Domingo R, Ledesma-Osuna AI, Campas-Baypoli ON.
    Plant Foods Hum Nutr; 2021 Sep 30; 76(3):334-339. PubMed ID: 34291371
    [Abstract] [Full Text] [Related]

  • 11. [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 30; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 12. Garambullo (Myrtillocactus geometrizans): effect of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of phytochemicals.
    Sánchez-Recillas E, Campos-Vega R, Pérez-Ramírez IF, Luzardo-Ocampo I, Cuéllar-Núñez ML, Vergara-Castañeda HA.
    Food Funct; 2022 Apr 20; 13(8):4699-4713. PubMed ID: 35380561
    [Abstract] [Full Text] [Related]

  • 13. Study on the phenolic composition and antioxidant properties of white-, yellow-, and black-corn (Zea mays L.) foodstuffs.
    Blanch GP, de Pascual-Teresa S, Ruiz Del Castillo ML.
    J Sci Food Agric; 2023 Oct 20; 103(13):6263-6271. PubMed ID: 37160731
    [Abstract] [Full Text] [Related]

  • 14. Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility.
    Méndez-Lagunas LL, Cruz-Gracida M, Barriada-Bernal LG, Rodríguez-Méndez LI.
    J Food Sci Technol; 2020 Dec 20; 57(12):4688-4696. PubMed ID: 33087979
    [Abstract] [Full Text] [Related]

  • 15. Phenolic Characterization of a Purple Maize (Zea mays cv. "Moragro") by HPLC-QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model.
    Rodriguez MD, Monsierra L, Mansilla PS, Pérez GT, de Pascual-Teresa S.
    J Agric Food Chem; 2024 Mar 27; 72(12):6327-6338. PubMed ID: 38484116
    [Abstract] [Full Text] [Related]

  • 16. Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Trejo-Estrada SR, Bello-Pérez LA.
    Arch Latinoam Nutr; 2005 Mar 27; 55(1):86-92. PubMed ID: 16187683
    [Abstract] [Full Text] [Related]

  • 17. 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 27; 78(10):C1529-C1534. PubMed ID: 24024754
    [Abstract] [Full Text] [Related]

  • 18. 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 Oct 27; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

  • 19. [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 27; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

  • 20. Influence of sprouting on the bioaccessibility and bioactivity of benzoxazinoids, phenolic acids, and flavonoids of soft and hard wheat cultivars.
    Baranzelli J, Somacal S, Araujo Amorim Bonini C, Smaniotto FA, Sant'Anna Monteiro C, Trivisiol da Silva D, de Oliveira Mello R, Ramos Boldori J, Casagrande Denardin C, Rodrigues E, Zavariz de Miranda M, Emanuelli T.
    Food Res Int; 2023 Nov 27; 173(Pt 2):113338. PubMed ID: 37803692
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.