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- 2022
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Mark
Indigestible fraction of guava fruit : Phenolic profile, colonic fermentation and effect on HT-29 cells
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- Contribution to journal › Article
- 2018
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Mark
Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products
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- Contribution to journal › Article
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Mark
In vitro human colonic fermentation of indigestible fraction isolated from lunch menus : impact on the gut metabolites and antioxidant capacity
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- Contribution to journal › Article
- 2017
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Mark
Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children
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- Contribution to journal › Article
- 2015
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Mark
In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
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- Contribution to journal › Article
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Mark
Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product
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- Contribution to journal › Article
- 2011
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Mark
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
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- Contribution to journal › Article
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Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
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- Contribution to journal › Article
- 2010
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Mark
Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja
(
- Contribution to journal › Article
- 2005
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Mark
Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
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- Contribution to journal › Article