Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

Published:2014-03 Issue:1 Volume:34 Page:143-149
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Sánchez-Madrigal Miguel Ángel,Quintero-Ramos Armando,Martínez-Bustos Fernando,Meléndez-Pizarro Carmen Oralia,Ruiz-Gutiérrez Martha Graciela

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v34n1/21.pdf

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Blue maize with pigmented germ: Phytochemical compounds and tortilla color;Food Chemistry;2025-01

2. Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize;Foods;2024-09-03

3. Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies;Nutrients;2024-07-06

4. Effect of pomegranate peel on physicochemical and antioxidant properties of tortilla chips prepared from germinated corn and mung bean flour;Future Foods;2024-06

5. Características fisicoquímicas y sensoriales de productos extruidos y expandidos por microondas elaborados de maíz azul, espinacas y frijol negro;Investigación y Desarrollo en Ciencia y Tecnología de Alimentos;2023-07-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP