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Journal Abstract Search

184 related items for PubMed ID: 9429614

  • 41. 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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  • 42. 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; 67(2):178-85. PubMed ID: 22562094
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  • 45. Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
    Romanchik-Cerpovicz JE, McKemie RJ.
    J Am Diet Assoc; 2007 Mar; 107(3):506-9. PubMed ID: 17324671
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  • 47. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.
    Shah FU, Sharif MK, Butt MS, Shahid M.
    J Texture Stud; 2017 Jun; 48(3):221-230. PubMed ID: 28573729
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  • 49. 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; 66(1):41-7. PubMed ID: 21327968
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  • 50. 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
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  • 52. Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes.
    Torres P, Guzmán-Ortiz M, Ramírez-Wong B.
    J Agric Food Chem; 2001 Jun 30; 49(6):2825-9. PubMed ID: 11409972
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  • 53. Physicochemical properties of nixtamalized corn flours with and without germ.
    Vega Rojas LJ, Rojas Molina I, Gutiérrez Cortez E, Rincón Londoño N, Acosta Osorio AA, Del Real López A, Rodríguez García ME.
    Food Chem; 2017 Apr 01; 220():490-497. PubMed ID: 27855929
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  • 54. Nutritional value for swine of extruded corn and corn fractions obtained after dry milling.
    Muley NS, van Heugten E, Moeser AJ, Rausch KD, van Kempen TA.
    J Anim Sci; 2007 Jul 01; 85(7):1695-701. PubMed ID: 17400967
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  • 56. Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.
    Dust JM, Gajda AM, Flickinger EA, Burkhalter TM, Merchen NR, Fahey GC.
    J Agric Food Chem; 2004 May 19; 52(10):2989-96. PubMed ID: 15137844
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  • 58. Physical properties and composition of femurs of rat fed with diets based on corn tortillas made from different processes.
    Martínez-Flores HE, Figueroa JD, Martínez-Bustos F, Gonzalez-Hernandez J, Rodriquez García ME, Baños López AM, Garnica-Romo MG.
    Int J Food Sci Nutr; 2002 Mar 19; 53(2):155-62. PubMed ID: 11939109
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  • 59. 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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  • 60. 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 01; 76(3):334-339. PubMed ID: 34291371
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