All Stories

  1. Alcalase-Based Chickpea (Cicer arietinum L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats
  2. Morphological and Nutritional Characterization of Wild Edible Blackberries (Rubus spp.) from Sinaloa, Mexico
  3. Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)
  4. Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate
  5. Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials
  6. Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común
  7. Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses
  8. Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity
  9. In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)
  10. Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide
  11. Bioactive compounds and Antioxidants in berries, cereals and legumes
  12. Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats
  13. Characterization of tannins from two wild blackberries (Rubus spp) by LC–ESI–MS/MS, NMR and antioxidant capacity
  14. Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process
  15. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds
  16. Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess
  17. EFFECT OF OPTIMAL GERMINATION CONDITIONS ON ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT AND FATTY ACIDS AND AMINO ACIDS PROFILES OF Moringa oleifera SEEDS
  18. In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace
  19. Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds
  20. Amaranth Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats
  21. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess
  22. Production of Bio-ethylene From Wastes of Microalgae to Biodiesel Biorefinery
  23. Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking
  24. Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts
  25. Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces
  26. Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process
  27. Physical, Compositional, and Wet-Milling Characteristics of Mexican Blue Maize (Zea mays L.) Landrace
  28. Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process
  29. Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds
  30. Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality
  31. Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize
  32. Inhibition of Pro-inflammatory Responses and Antioxidant Capacity of Mexican Blackberry (Rubus spp.) Extracts
  33. Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)
  34. Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions
  35. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
  36. Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)
  37. The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas
  38. Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process
  39. Solid state fermentation process for producing chickpea(Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product
  40. Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing
  41. Instant flour from quality protein maize (Zea mays L). Optimization of extrusion process