Bello-Pérez LA - Search Results

1

Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean.

Grajales-García EM, Osorio-Díaz P, Goñi I, Hervert-Hernández D, Guzmán-Maldonado SH, Bello-Pérez LA. Grajales-García EM, et al. Int J Mol Sci. 2012;13(1):286-301. doi: 10.3390/ijms13010286. Epub 2011 Dec 27. Int J Mol Sci. 2012. PMID: 22312252 Free PMC article.

2

In vitro starch digestibility changes during storage of maize flour tortillas.

Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA. Agama-Acevedo E, et al. Nahrung. 2004 Feb;48(1):38-42. doi: 10.1002/food.200300352. Nahrung. 2004. PMID: 15053349

3

In vitro digestibility of banana starch cookies.

Bello-Pérez LA, Sáyago-Ayerdi SG, Méndez-Montealvo G, Tovar J. Bello-Pérez LA, et al. Plant Foods Hum Nutr. 2004 Spring;59(2):79-83. doi: 10.1007/s11130-004-0026-1. Plant Foods Hum Nutr. 2004. PMID: 15678756

4

In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.

Sáyago-Ayerdi SG, Tovar J, Osorio-Díaz P, Paredes-López O, Bello-Pérez LA. Sáyago-Ayerdi SG, et al. J Agric Food Chem. 2005 Feb 23;53(4):1281-5. doi: 10.1021/jf048652k. J Agric Food Chem. 2005. PMID: 15713053

5

Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.

Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Trejo-Estrada SR, Bello-Pérez LA. Agama-Acevedo E, et al. Arch Latinoam Nutr. 2005 Mar;55(1):86-92. Arch Latinoam Nutr. 2005. PMID: 16187683

6

Thermal and rheological properties of nixtamalized maize starch.

Mendez-Montealvo G, Sánchez-Rivera MM, Paredes-López O, Bello-Pérez LA. Mendez-Montealvo G, et al. Int J Biol Macromol. 2006 Dec 15;40(1):59-63. doi: 10.1016/j.ijbiomac.2006.05.009. Epub 2006 May 26. Int J Biol Macromol. 2006. PMID: 16806453

7

Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.

Hernández-Salazar M, Agama-Acevedo E, Sáyago-Ayerdi SG, Tovar J, Bello-Pérez LA. Hernández-Salazar M, et al. Int J Food Sci Nutr. 2006 Feb-Mar;57(1-2):143-50. doi: 10.1080/09637480600659136. Int J Food Sci Nutr. 2006. PMID: 16849122

8

Composition, digestibility and application in breadmaking of banana flour.

Juarez-Garcia E, Agama-Acevedo E, Sáyago-Ayerdi SG, Rodríguez-Ambriz SL, Bello-Pérez LA. Juarez-Garcia E, et al. Plant Foods Hum Nutr. 2006 Sep;61(3):131-7. doi: 10.1007/s11130-006-0020-x. Plant Foods Hum Nutr. 2006. PMID: 17048100

9

Blue maize: morphology and starch synthase characterization of starch granule.

Utrilla-Coello RG, Agama-Acevedo E, de la Rosa AP, Martinez-Salgado JL, Rodriguez-Ambriz SL, Bello-Perez LA. Utrilla-Coello RG, et al. Plant Foods Hum Nutr. 2009 Mar;64(1):18-24. doi: 10.1007/s11130-008-0106-8. Plant Foods Hum Nutr. 2009. PMID: 19153833

10

Pasta with unripe banana flour: physical, texture, and preference study.

Agama-Acevedo E, Islas-Hernandez JJ, Osorio-Díaz P, Rendón-Villalobos R, Utrilla-Coello RG, Angulo O, Bello-Pérez LA. Agama-Acevedo E, et al. J Food Sci. 2009 Aug;74(6):S263-7. doi: 10.1111/j.1750-3841.2009.01215.x. J Food Sci. 2009. PMID: 19723232

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