publication venue for
- Use of durum wheat (Triticum Durum L.) with ¿yellow berry¿ as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis. 109. 2023
- Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces. 107. 2022
- Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts. 107. 2022
- Physicochemical characterization of the anatomical structures of teosinte (Zea mays subsp. mexicana) covered caryopses. 103. 2022
- The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review. 103. 2022
- Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses. 102. 2021
- Maize bioactive peptides: From structure to human health. 100. 2021
- Understanding the functionality and manufacturing of nixtamalized maize products. 99. 2021
- Physical and chemical parameters, Fusarium verticillioides growth and fumonisin production in kernels of nine maize genotypes. 96. 2020
- Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads. 95. 2020
- Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote). 90. 2019
- Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids. 89. 2019
- Natural variation of hydroxycinnamic acid amides in maize landraces. 88:145-149. 2019
- Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review. 81:108-117. 2018
- Screening of major phenolics and antioxidant activities in teosinte populations and modern maize types. 79:276-285. 2018
- ¿Antioxidant activity and characterization of protein fractions and hydrolysates from normal and quality protein maize kernels¿. 76:85-91. 2017
- Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease. 73:174-182. 2017
- Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads. 73:10-17. 2017
- Changes in the structure and gelling properties of maize fiber arabinoxylans after their pilot scale extraction and spray-drying. 70:275-281. 2016
- Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes. 70:57-65. 2016
- Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process. 69:64-70. 2016
- Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays). 64:23-28. 2015
- Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads. 64:63-69. 2015
- Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans. 65:277-284. 2015
- Development of biodegradable films based on blue corn flour with potential applications in food packaging. Effects of plasticizers on mechanical, thermal, and microstructural properties of flour films. 60:60-66. 2014
- Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays). 60:264-269. 2014
- Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by ß-amylase or amyloglucosidase addition. 60:602-609. 2014