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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
- 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
- 2019
-
Mark
Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
Garcia-Valle, Daniel E ; Bello-Perez, Luis A ; Flores-Silva, Pamela C ; Agama-Acevedo, Edith and Tovar, Juscelino LU
(2019)
In Frontiers in Nutrition
6.
p.1-9
- Contribution to journal › Article
- 2018
-
Mark
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
Camelo-Méndez, Gustavo A. ; Flores-Silva, Pamela C. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Bello-Pérez, Luis A.
(2018)
In Starch/Staerke
70(1-2).
- Contribution to journal › Article
- 2017
-
Mark
Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet
Flores-Silva, Pamela C. ; Tovar, Juscelino LU
; Reynoso-Camacho, Rosalia
and Bello-Pérez, Luis A.
(2017)
In Cereal Chemistry
94(1).
p.124-127
- Contribution to journal › Article