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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. Menchaca-Armenta M, et al. Among authors: muelas domingo r. Food Chem. 2023 Mar 30;405(Pt B):134223. doi: 10.1016/j.foodchem.2022.134223. Epub 2022 Sep 15. Food Chem. 2023. PMID: 36403465
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. Menchaca-Armenta M, et al. Among authors: muelas domingo r. Plant Foods Hum Nutr. 2021 Sep;76(3):334-339. doi: 10.1007/s11130-021-00910-x. Epub 2021 Jul 22. Plant Foods Hum Nutr. 2021. PMID: 34291371