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- 2024
-
Mark
A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
Bello-Perez, Luis A. ; Santana-Galeana, Reyna S. ; Flores-Silva, Pamela C. and Tovar, Juscelino LU
(2024)
In Journal of Cereal Science
118.
- Contribution to journal › Article
-
Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
Bello-Pérez, Luis A. ; Pineda-Tapia, Francisco J. ; Pacheco-Vargas, Glenda ; Carmona-Garcia, Roselis and Tovar, Juscelino LU
(2024)
In Starch/Staerke
76(1-2).
- Contribution to journal › Article
- 2023
-
Mark
Complexation of octenyl succinic anhydride-esterified corn starch/ polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
Romero-Hernandez, Hector A. ; Gutiérrez, Tomy J. ; Tovar, Juscelino LU
and Bello-Pérez, Luis A
(2023)
In Food Hydrocolloids
145.
p.109125-109125
- Contribution to journal › Article
- 2022
-
Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
Carmona-Garcia, Roselis ; Agama-Acevedo, Edith ; Pacheco-Vargas, Glenda ; Bello-Perez, Luis A. ; Tovar, Juscelino LU
and Alvarez-Ramirez, Jose
(2022)
In International Journal of Food Science and Technology
57(4).
p.2346-2355
- Contribution to journal › Article
-
Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
; Aguirre-Cruz, Andres
and Alvarez-Ramirez, Jose
(2022)
In Journal of Cereal Science
106.
p.8-8
- Contribution to journal › Article
- 2021
-
Mark
Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
Garcia-Valle, Daniel E ; Bello-Perez, Luis A and Tovar, Juscelino LU
(2021)
In Journal of the Science of Food and Agriculture
101(7).
p.2869-2876
- Contribution to journal › Article
- 2020
-
Mark
Starch digestibility: past, present and future
Bello-Pérez, Luis A. ; Flores-Silva, Pamela C. ; Agama-Acevedo, Edith and Tovar, Juscelino LU
(2020)
In Journal of the Science of Food and Agriculture
100.
p.5009-5016
- Contribution to journal › Scientific review
-
Mark
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
Magallanes-Cruz, Perla A. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Carmona-Garcia, Roselis
(2020)
In LWT - Food Science and Technology
- Contribution to journal › Article
-
Mark
Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion : A comparison of two cooking procedures
Cárdenas-Castro, Alicia P. ; Pérez-Jiménez, Jara ; Bello-Pérez, Luis A. ; Tovar, Juscelino LU
and Sáyago-Ayerdi, Sonia G.
(2020)
In Cereal Chemistry
97(3).
p.670-680
- Contribution to journal › Article
- 2019
-
Mark
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
Agama-Acevedo, Edith ; Pacheco-Vargas, Glenda ; Gutierrez-Meraz, Felipe ; Tovar, Juscelino LU
and Bello-Perez, Luis A.
(2019)
In Journal of Cereal Science
89.
- Contribution to journal › Article