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Journal Abstract Search

184 related items for PubMed ID: 9429614

  • 61. [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain].
    Rodas B, Bressani R.
    Arch Latinoam Nutr; 2009 Mar; 59(1):82-7. PubMed ID: 19480349
    [Abstract] [Full Text] [Related]

  • 62. Effect of industrial processing on the distribution of aflatoxins and zearalenone in corn-milling fractions.
    Brera C, Catano C, de Santis B, Debegnach F, de Giacomo M, Pannunzi E, Miraglia M.
    J Agric Food Chem; 2006 Jul 12; 54(14):5014-9. PubMed ID: 16819910
    [Abstract] [Full Text] [Related]

  • 63. [Nixtamalization cooking characteristics of 11 maize varieties].
    Billeb de Sinibaldi AC, Bressani R.
    Arch Latinoam Nutr; 2001 Mar 12; 51(1):86-94. PubMed ID: 11515238
    [Abstract] [Full Text] [Related]

  • 64. [Evaluation of the partial substitution of precooked corn flour by rice flour in the preparation of arepas].
    de Cayuela RG, Villavicencio D, de Plaza L, Chávez JF.
    Arch Latinoam Nutr; 1990 Dec 12; 40(4):560-71. PubMed ID: 2136516
    [Abstract] [Full Text] [Related]

  • 65. Effects of chemical composition variation on the dynamics of ruminal fermentation and biological value of corn milling (co)products.
    Tedeschi LO, Kononoff PJ, Karges K, Gibson ML.
    J Dairy Sci; 2009 Jan 12; 92(1):401-13. PubMed ID: 19109298
    [Abstract] [Full Text] [Related]

  • 66. Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels.
    Guardado-Félix D, Pérez-Carrillo E, Heredia-Olea E, Serna-Saldivar SO.
    Plant Foods Hum Nutr; 2022 Jun 12; 77(2):226-232. PubMed ID: 35501586
    [Abstract] [Full Text] [Related]

  • 67. 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 12; 84(12):3653-3663. PubMed ID: 31750939
    [Abstract] [Full Text] [Related]

  • 68. Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling.
    Amador-Rodríguez KY, Silos-Espino H, Valera-Montero LL, Perales-Segovia C, Flores-Benítez S, Martínez-Bustos F.
    Food Chem; 2019 Jun 15; 283():481-488. PubMed ID: 30722902
    [Abstract] [Full Text] [Related]

  • 69. 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]

  • 70. [Evaluation of cookies enriched with corn germ and soy fiber].
    Rebolledo MA, Sangronis E, Barbosa-Cánovas GV.
    Arch Latinoam Nutr; 1999 Sep 03; 49(3):253-9. PubMed ID: 10667265
    [Abstract] [Full Text] [Related]

  • 71. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.
    Sayanjali S, Sanguansri L, Ying D, Buckow R, Gras S, Augustin MA.
    J Food Sci; 2019 Feb 03; 84(2):284-291. PubMed ID: 30648743
    [Abstract] [Full Text] [Related]

  • 72. Influence of twin-screw extrusion on soluble arabinoxylans and corn fiber gum from corn fiber.
    Singkhornart S, Lee SG, Ryu GH.
    J Sci Food Agric; 2013 Sep 03; 93(12):3046-54. PubMed ID: 23526265
    [Abstract] [Full Text] [Related]

  • 73. [Shelf-life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners].
    Ordaz Ortíz JJ, Vázquez Carrillo MG.
    Arch Latinoam Nutr; 1997 Dec 03; 47(4):372-6. PubMed ID: 9673700
    [Abstract] [Full Text] [Related]

  • 74. 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]

  • 75. Preparation effects on tortilla mineral content in Guatemala.
    Krause VM, Kuhnlein HV, López-Palacios CY, Tucker KL, Ruz M, Solomons NW.
    Arch Latinoam Nutr; 1993 Mar 15; 43(1):73-7. PubMed ID: 8002708
    [Abstract] [Full Text] [Related]

  • 76. Iron and zinc fortification of corn tortilla made either at the household or at industrial scale.
    Tovar LR, Larios-Saldaña A.
    Int J Vitam Nutr Res; 2005 Mar 15; 75(2):142-8. PubMed ID: 15929635
    [Abstract] [Full Text] [Related]

  • 77. 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]

  • 78. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures.
    Delgado-Licon E, Ayala AL, Rocha-Guzman NE, Gallegos-Infante JA, Atienzo-Lazos M, Drzewiecki J, Martínez-Sánchez CE, Gorinstein S.
    Int J Food Sci Nutr; 2009 Sep 15; 60(6):522-32. PubMed ID: 18608556
    [Abstract] [Full Text] [Related]

  • 79. Characteristics of maize flour tortilla supplemented with ground Tenebrio molitor larvae.
    Aguilar-Miranda ED, López MG, Escamilla-Santana C, Barba de la Rosa AP.
    J Agric Food Chem; 2002 Jan 02; 50(1):192-5. PubMed ID: 11754566
    [Abstract] [Full Text] [Related]

  • 80. A protein concentrate from distillery yeast, and its application to supplement corn tortillas.
    de Arriola MC, de Zepeda M, Rolz C.
    Arch Latinoam Nutr; 1989 Dec 02; 39(4):565-75. PubMed ID: 2490894
    [Abstract] [Full Text] [Related]

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