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Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I. Menchaca-Armenta M, et al. Among authors: morales rosas i. J Food Sci. 2020 Jul;85(7):2143-2152. doi: 10.1111/1750-3841.15312. Epub 2020 Jun 22. J Food Sci. 2020. PMID: 32567692
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas Jde D, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R. Escalante-Aburto A, et al. Among authors: morales rosas i. Molecules. 2014 Dec 15;19(12):21066-84. doi: 10.3390/molecules191221066. Molecules. 2014. PMID: 25517344 Free PMC article.
Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F. Rodríguez-Martínez NA, et al. Among authors: morales rosas i. Plant Foods Hum Nutr. 2015 Sep;70(3):275-80. doi: 10.1007/s11130-015-0490-9. Plant Foods Hum Nutr. 2015. PMID: 26059113