| Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties PI Angulo-Bejarano, NM Verdugo-Montoya, EO Cuevas-Rodríguez, ... Food Chemistry 106 (1), 106-112, 2008 | 124 | 2008 |
| Characterization of anthocyanins and proanthocyanidins in wild and domesticated Mexican blackberries (Rubus spp.) EO Cuevas-Rodriguez, GG Yousef, PA Garcia-Saucedo, J Lopez-Medina, ... Journal of Agricultural and Food Chemistry 58 (12), 7458-7464, 2010 | 113 | 2010 |
| Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product C Reyes‐Moreno, EO Cuevas‐Rodríguez, J Milán‐Carrillo, ... Journal of the Science of Food and Agriculture 84 (3), 271-278, 2004 | 111 | 2004 |
| Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented Mexican maize J Aguayo-Rojas, S Mora-Rochín, EO Cuevas-Rodríguez, ... Plant Foods for Human Nutrition 67, 178-185, 2012 | 110 | 2012 |
| Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seeds JXK Perales-Sánchez, C Reyes-Moreno, MA Gómez-Favela, ... Plant foods for human nutrition 69, 196-202, 2014 | 108 | 2014 |
| Inhibition of pro-inflammatory responses and antioxidant capacity of Mexican blackberry (Rubus spp.) extracts EO Cuevas-Rodríguez, VP Dia, GG Yousef, PA García-Saucedo, ... Journal of agricultural and food chemistry 58 (17), 9542-9548, 2010 | 105 | 2010 |
| The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas J Milán‐Carrillo, R Gutiérrez‐Dorado, JXK Perales‐Sánchez, ... International journal of food science & technology 41 (7), 727-736, 2006 | 95 | 2006 |
| Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts D Guardado-Félix, SO Serna-Saldivar, EO Cuevas-Rodríguez, ... Food chemistry 226, 69-74, 2017 | 86 | 2017 |
| Improvement of chia seeds with antioxidant activity, GABA, essential amino acids, and dietary fiber by controlled germination bioprocess MA Gómez-Favela, R Gutiérrez-Dorado, EO Cuevas-Rodríguez, ... Plant foods for human nutrition 72, 345-352, 2017 | 83 | 2017 |
| Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process EO Cuevas-Rodrı́guez, J MiIan-Carrillo, R Mora-Escobedo, ... LWT-Food Science and Technology 37 (1), 59-67, 2004 | 81 | 2004 |
| Nutritional properties of tempeh flour from quality protein maize (Zea mays L.) EO Cuevas-Rodriguez, NM Verdugo-Montoya, PI Angulo-Bejarano, ... LWT-Food Science and Technology 39 (10), 1072-1079, 2006 | 74 | 2006 |
| Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing J Milán-Carrillo, R Gutiérrez-Dorado, EO Cuevas-Rodríguez, ... Plant Foods for Human Nutrition 59, 35-44, 2004 | 73 | 2004 |
| Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds DM Domínguez-Arispuro, EO Cuevas-Rodríguez, J Milán-Carrillo, ... Journal of food science and technology 55, 638-647, 2018 | 72 | 2018 |
| Instant flour from quality protein maize (Zea mays L). Optimization of extrusion process C Reyes-Moreno, J Milán-Carrillo, R Gutiérrez-Dorado, O Paredes-López, ... LWT-Food Science and Technology 36 (7), 685-695, 2003 | 64 | 2003 |
| Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces S Mora-Rochín, N Gaxiola-Cuevas, JA Gutiérrez-Uribe, J Milán-Carrillo, ... LWT-Food Science and Technology 68, 563-569, 2016 | 61 | 2016 |
| Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process AB Corrales-Bañuelos, EO Cuevas-Rodríguez, JA Gutiérrez-Uribe, ... Journal of Cereal Science 69, 64-70, 2016 | 51 | 2016 |
| Changes in nutritional properties and bioactive compounds in cereals during extrusion cooking CR Moreno, PCR Fernández, EOC Rodríguez, JM Carrillo, SM Rochín Extrusion of metals, polymers and food products, 104-124, 2018 | 49 | 2018 |
| In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.) OA Sánchez-Velázquez, M Mulero, EO Cuevas-Rodríguez, M Mondor, ... Food & function 12 (16), 7358-7378, 2021 | 43 | 2021 |
| Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic … LM Sánchez-Magaña, EO Cuevas-Rodríguez, R Gutiérrez-Dorado, ... International journal of food sciences and nutrition 65 (5), 558-564, 2014 | 41 | 2014 |
| Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses OA Sánchez‐Velázquez, S Ribéreau, M Mondor, EO Cuevas‐Rodríguez, ... Legume Science 3 (2), e88, 2021 | 35 | 2021 |
Jorge Milán CarrilloUniversidad Autónoma de SinaloaVerified email at uas.edu.mx
