Agama-Acevedo E - Search Results

1

Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.).

Rosales A, Agama-Acevedo E, Arturo Bello-Pérez L, Gutiérrez-Dorado R, Palacios-Rojas N. Rosales A, et al. J Agric Food Chem. 2016 Nov 9;64(44):8289-8295. doi: 10.1021/acs.jafc.6b02951. Epub 2016 Oct 31. J Agric Food Chem. 2016. PMID: 27758103

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

Effect of storage time on the retrogradation of banana starch extrudate.

Bello-Pérez LA, Ottenhof MA, Agama-Acevedo E, Farhat IA. Bello-Pérez LA, et al. J Agric Food Chem. 2005 Feb 23;53(4):1081-6. doi: 10.1021/jf048858l. J Agric Food Chem. 2005. PMID: 15713023

4

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

5

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

6

Physicochemical and digestibility properties of double-modified banana ( Musa paradisiaca L.) starches.

Carlos-Amaya F, Osorio-Diaz P, Agama-Acevedo E, Yee-Madeira H, Bello-Pérez LA. Carlos-Amaya F, et al. J Agric Food Chem. 2011 Feb 23;59(4):1376-82. doi: 10.1021/jf1035004. Epub 2011 Jan 7. J Agric Food Chem. 2011. PMID: 21214175

7

Effect on in vitro starch digestibility of Mexican blue maize anthocyanins.

Camelo-Méndez GA, Agama-Acevedo E, Sanchez-Rivera MM, Bello-Pérez LA. Camelo-Méndez GA, et al. Food Chem. 2016 Nov 15;211:281-4. doi: 10.1016/j.foodchem.2016.05.024. Epub 2016 May 5. Food Chem. 2016. PMID: 27283633

8

Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.

Patiño-Rodríguez O, Agama-Acevedo E, Pacheco-Vargas G, Alvarez-Ramirez J, Bello-Pérez LA. Patiño-Rodríguez O, et al. Among authors: agama acevedo e. Food Chem. 2019 Nov 15;298:125085. doi: 10.1016/j.foodchem.2019.125085. Epub 2019 Jun 27. Food Chem. 2019. PMID: 31260951

9

In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content.

Lopez-Silva M, Bello-Perez LA, Castillo-Rodriguez VM, Agama-Acevedo E, Alvarez-Ramirez J. Lopez-Silva M, et al. Among authors: agama acevedo e. Food Chem. 2020 Jan 30;304:125434. doi: 10.1016/j.foodchem.2019.125434. Epub 2019 Aug 29. Food Chem. 2020. PMID: 31491711

10

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.

Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Garcia-Valle DE, et al. Among authors: agama acevedo e. Food Chem. 2021 Oct 30;360:129993. doi: 10.1016/j.foodchem.2021.129993. Epub 2021 Apr 30. Food Chem. 2021. PMID: 33984560

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