| Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seeds JXK Perales-Sánchez, C Reyes-Moreno, MA Gómez-Favela, ... Plant foods for human nutrition 69, 196-202, 2014 | 108 | 2014 |
| The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas J Milán‐Carrillo, R Gutiérrez‐Dorado, JXK Perales‐Sánchez, ... International journal of food science & technology 41 (7), 727-736, 2006 | 96 | 2006 |
| Protein hydrolysates obtained from Azufrado (sulphur yellow) beans (Phaseolus vulgaris): Nutritional, ACE-inhibitory and antioxidative characterization A Valdez-Ortiz, CI Fuentes-Gutiérrez, LJ Germán-Báez, ... LWT-Food Science and Technology 46 (1), 91-96, 2012 | 94 | 2012 |
| Improvement of chia seeds with antioxidant activity, GABA, essential amino acids, and dietary fiber by controlled germination bioprocess MA Gómez-Favela, R Gutiérrez-Dorado, EO Cuevas-Rodríguez, ... Plant foods for human nutrition 72, 345-352, 2017 | 86 | 2017 |
| Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars MJ Heiras-Palazuelos, MI Ochoa-Lugo, R Gutiérrez-Dorado, ... International Journal of Food Sciences and Nutrition 64 (1), 69-76, 2013 | 76 | 2013 |
| Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds DM Domínguez-Arispuro, EO Cuevas-Rodríguez, J Milán-Carrillo, ... Journal of food science and technology 55, 638-647, 2018 | 75 | 2018 |
| Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.) R Gutiérrez‐Dorado, AE Ayala‐Rodríguez, J Milán‐Carrillo, ... Cereal Chemistry 85 (6), 808-816, 2008 | 75 | 2008 |
| Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing J Milán-Carrillo, R Gutiérrez-Dorado, EO Cuevas-Rodríguez, ... Plant Foods for Human Nutrition 59, 35-44, 2004 | 74 | 2004 |
| Development of a powder formulation based on Bacillus cereus sensu lato strain B25 spores for biological control of Fusarium verticillioides in maize … JC Martínez-Álvarez, C Castro-Martínez, P Sánchez-Peña, ... World Journal of Microbiology and Biotechnology 32, 1-10, 2016 | 69 | 2016 |
| Nutritional and phenolic characterization of Moringa oleifera leaves grown in Sinaloa, Mexico RI Castillo-Lopez, J Leon-Felix, MA Angulo-Escalante, ... Pakistan Journal of Botany 49 (1), 161-168, 2017 | 68 | 2017 |
| Nutritional properties of quality protein maize and chickpea extruded based weaning food J Milán-Carrillo, C Valdéz-Alarcón, R Gutiérrez-Dorado, ... Plant foods for human nutrition 62, 31-37, 2007 | 65 | 2007 |
| Instant flour from quality protein maize (Zea mays L). Optimization of extrusion process C Reyes-Moreno, J Milán-Carrillo, R Gutiérrez-Dorado, O Paredes-López, ... LWT-Food Science and Technology 36 (7), 685-695, 2003 | 64 | 2003 |
| Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures JV Félix-Medina, J Montes-Ávila, C Reyes-Moreno, JXK Perales-Sánchez, ... Lwt 124, 109172, 2020 | 63 | 2020 |
| Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (Amaranthus hypochondriacus L.) Flour Using Response Surface Methodology J Milán-Carrillo, A Montoya-Rodríguez, R Gutiérrez-Dorado, ... Scientific Research Publishing, 2012 | 63 | 2012 |
| Healthy ready-to-eat expanded snack with high nutritional and antioxidant value produced from whole amarantin transgenic maize and black common bean RJ Espinoza-Moreno, C Reyes-Moreno, J Milán-Carrillo, ... Plant Foods for Human Nutrition 71, 218-224, 2016 | 59 | 2016 |
| Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins A Calderón-Castro, MO Vega-García, J de Jesús Zazueta-Morales, ... Journal of food science and technology 55, 905-914, 2018 | 54 | 2018 |
| Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum) CJ Sandoval-Castro, M Valdez-Morales, BD Oomah, R Gutiérrez-Dorado, ... Journal of food science and technology 54, 1999-2010, 2017 | 53 | 2017 |
| Angiotensin‐converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard‐to‐cook chickpeas S Medina‐Godoy, DL Ambriz‐Pérez, CI Fuentes‐Gutiérrez, ... Journal of the Science of Food and Agriculture 92 (9), 1974-1981, 2012 | 44 | 2012 |
| Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran RA Ortiz-Cruz, B Ramírez-Wong, AI Ledesma-Osuna, PI Torres-Chávez, ... Plant Foods for Human Nutrition 75, 252-257, 2020 | 42 | 2020 |
| Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology JR Ramos-Enríquez, B Ramírez-Wong, RM Robles-Sánchez, ... Plant foods for human nutrition 73, 228-234, 2018 | 41 | 2018 |
Cuahutemoc ReyesUNIVERSIDAD AUTONOMA DE SINALOA在 uas.edu.mx 的电子邮件经过验证
