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Page 1
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: isabel torres chavez p. 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: torres chavez pi. 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
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch.
Enríquez-Castro CM, Torres-Chávez PI, Ramírez-Wong B, Quintero-Ramos A, Ledesma-Osuna AI, López-Cervantes J, Gerardo-Rodríguez JE. Enríquez-Castro CM, et al. Among authors: torres chavez pi. Int J Food Sci. 2020 Jan 29;2020:5927670. doi: 10.1155/2020/5927670. eCollection 2020. Int J Food Sci. 2020. PMID: 32399476 Free PMC article.
Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.
Ortiz-Cruz RA, Ramírez-Wong B, Ledesma-Osuna AI, Torres-Chávez PI, Sánchez-Machado DI, Montaño-Leyva B, López-Cervantes J, Gutiérrez-Dorado R. Ortiz-Cruz RA, et al. Among authors: torres chavez pi. Plant Foods Hum Nutr. 2020 Jun;75(2):252-257. doi: 10.1007/s11130-020-00810-6. Plant Foods Hum Nutr. 2020. PMID: 32212005
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: torres chavez pi. Molecules. 2014 Dec 15;19(12):21066-84. doi: 10.3390/molecules191221066. Molecules. 2014. PMID: 25517344 Free PMC article.
Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.
Sánchez-Madrigal MÁ, Quintero-Ramos A, Martínez-Bustos F, Meléndez-Pizarro CO, Ruiz-Gutiérrez MG, Camacho-Dávila A, Torres-Chávez PI, Ramírez-Wong B. Sánchez-Madrigal MÁ, et al. Among authors: torres chavez pi. J Food Sci Technol. 2015 May;52(5):2701-10. doi: 10.1007/s13197-014-1307-9. Epub 2014 Mar 8. J Food Sci Technol. 2015. PMID: 25892767 Free PMC article.