Gaytán-Martínez M - Search Results

1

Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings.

Waller AW, Toc M, Rigsby DJ, Gaytán-Martínez M, Andrade JE. Waller AW, et al. Nutrients. 2019 Jul 21;11(7):1673. doi: 10.3390/nu11071673. Nutrients. 2019. PMID: 31330891 Free PMC article.

2

In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs.

Waller AW, Gaytán-Martínez M, Andrade Laborde JE. Waller AW, et al. Foods. 2022 Jan 20;11(3):276. doi: 10.3390/foods11030276. Foods. 2022. PMID: 35159428 Free PMC article.

3

Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content.

Elias-Orozco R, Castellanos-Nava A, Gaytán-Martínez M, Figueroa-Cárdenas JD, Loarca-Piña G. Elias-Orozco R, et al. Food Addit Contam. 2002 Sep;19(9):878-85. doi: 10.1080/02652030210145054. Food Addit Contam. 2002. PMID: 12396399

4

Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench).

Castro-Campos FG, Cabrera-Ramírez AH, Morales-Sánchez E, Rodríguez-García ME, Villamiel M, Ramos-López M, Gaytán-Martínez M. Castro-Campos FG, et al. Food Chem. 2021 Jun 30;348:129092. doi: 10.1016/j.foodchem.2021.129092. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33529940

5

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla.

Subiria-Cueto R, Larqué-Saavedra A, Reyes-Vega ML, de la Rosa LA, Santana-Contreras LE, Gaytán-Martínez M, Vázquez-Flores AA, Rodrigo-García J, Corral-Avitia AY, Núñez-Gastélum JA, Martínez-Ruiz NR. Subiria-Cueto R, et al. Foods. 2019 Nov 24;8(12):613. doi: 10.3390/foods8120613. Foods. 2019. PMID: 31771301 Free PMC article.

6

2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic.

Ríos-Ríos KL, Vázquez-Barrios ME, Gaytán-Martínez M, Olano A, Montilla A, Villamiel M. Ríos-Ríos KL, et al. Food Chem. 2018 Feb 1;240:1106-1112. doi: 10.1016/j.foodchem.2017.08.016. Epub 2017 Aug 4. Food Chem. 2018. PMID: 28946230

7

Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process.

Ramírez-Jiménez AK, Rangel-Hernández J, Morales-Sánchez E, Loarca-Piña G, Gaytán-Martínez M. Ramírez-Jiménez AK, et al. Food Chem. 2019 Mar 15;276:57-62. doi: 10.1016/j.foodchem.2018.09.166. Epub 2018 Sep 28. Food Chem. 2019. PMID: 30409634

8

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

9

In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.

Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M. Domínguez-Hernández E, et al. Among authors: gaytan martinez m. J Sci Food Agric. 2023 Apr;103(6):2773-2785. doi: 10.1002/jsfa.12424. Epub 2023 Jan 19. J Sci Food Agric. 2023. PMID: 36598243

10

[Application of dielectric cooking in the elaboration of instant maize flour for the preparation of corn and tortilla chips].

Gaytán Martínez M, Martínez-Bustos F, Morales Sánchez E. Gaytán Martínez M, et al. Arch Latinoam Nutr. 2000 Dec;50(4):366-73. Arch Latinoam Nutr. 2000. PMID: 11464668 Spanish.

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