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Page 1
Pulse-based snacks as functional foods: Processing challenges and biological potential.
Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4678-4702. doi: 10.1111/1541-4337.12809. Epub 2021 Jul 29.
Compr Rev Food Sci Food Saf. 2021.
PMID: 34324249
Review.
Common beans as a source of food ingredients: Techno-functional and biological potential.
Alfaro-Diaz A, Escobedo A, Luna-Vital DA, Castillo-Herrera G, Mojica L.
Alfaro-Diaz A, et al. Among authors: escobedo a.
Compr Rev Food Sci Food Saf. 2023 Jul;22(4):2910-2944. doi: 10.1111/1541-4337.13166. Epub 2023 May 14.
Compr Rev Food Sci Food Saf. 2023.
PMID: 37182216
Review.
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Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial.
Escobedo A, Rivera-León EA, Luévano-Contreras C, Urías-Silvas JE, Luna-Vital DA, Morales-Hernández N, Mojica L.
Escobedo A, et al.
Nutrients. 2021 Oct 29;13(11):3898. doi: 10.3390/nu13113898.
Nutrients. 2021.
PMID: 34836152
Free PMC article.
Clinical Trial.
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Low glycemic index common bean snack increased satiety without modifying energy intake in adults with normal weight: randomized crossover trials.
Escobedo A, Esquivel-Hurtado M, Morales-Hernández N, Rodríguez-Reyes SC, Rivera-León EA, Mojica L.
Escobedo A, et al.
Int J Food Sci Nutr. 2023 Mar;74(2):247-256. doi: 10.1080/09637486.2023.2170335. Epub 2023 Jan 22.
Int J Food Sci Nutr. 2023.
PMID: 36683011
Clinical Trial.
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Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
Escobedo A, Loarca-Piña G, Gaytan-Martínez M, Orozco-Avila I, Mojica L.
Escobedo A, et al.
J Food Sci. 2020 Sep;85(9):2783-2791. doi: 10.1111/1750-3841.15356. Epub 2020 Aug 10.
J Food Sci. 2020.
PMID: 32776549
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