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Cereal Chemistry(2)
Journal of Cereal Science(2)
Flour and Breads and Their Fortification in Health and Disease Prevention(1)
Food Chemistry(1)
Journal of Food Measurement and Characterization(1)
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Tecnología alimentaria(9)
Bioquímica(4)
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Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress Conditions
ArticleAbstract: Pseudocereal Chenopodium berlandieri spp. (huauzontle) was evaluated to determine saponin compositioPalabras claves:Chenopodium berlandieri spp, germination, HPLC-MS, saponin, seleniumAutores:Guajardo-Flores D., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Mata-Ramírez D., Serna-Saldivar S.O.Fuentes:googlescopusCharacterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis)
ArticleAbstract: A deficit in protein intake can severely halt children growth, and is associated with both structuraPalabras claves:CHOCHO, Functional properties, PDCAAS, protein quality, SACHA INCHIAutores:Diego Esteban Panata-Saquicilí, Jonnatan F.Avilés González, Luis M. Cordero-Clavijo, Marco A. Lazo-Vélez, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:scopusFunctional effects of soybean concentrates obtained from sprouted seeds enriched in selenium in wheat breadmaking
ArticleAbstract: Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic foPalabras claves:Autores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Mata-Ramírez D., Serna-Saldivar S.O.Fuentes:googlescopusEffect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads
ArticleAbstract: The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeMPalabras claves:Dry instant yeast, Selenium-enriched bread, Selenomethionine, Sponge doughAutores:Gutiérrez-Díaz V.A., Marco A. Lazo-Vélez, Ramírez-Medrano A., Serna-Saldivar S.O.Fuentes:googlescopusImprovement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)
ArticleAbstract: Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fibPalabras claves:bread, Dietary Fiber, Ferulic acid, NejayoteAutores:Acosta-Estrada B.A., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Nava-Valdez Y., Serna-Saldivar S.O.Fuentes:googlescopusIn Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador
ArticleAbstract: Starches from nine potato tubers marketed in Ecuador were evaluated for their in vitro digestibilityPalabras claves:Amylose, Andean, damaged starch, digestibility, potato variety, resistant starch, SOLANUMAutores:Andres PEREZ-GONZALEZ, Diego A. Jaramillo, Marco A. Lazo-Vélez, María A. Peña-González, Mayra Paredes EscobarFuentes:scopusInteraction of dough acidity and microalga level on bread quality and antioxidant properties
ArticleAbstract: Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking wPalabras claves:Antioxidant activity, bread, Bread quality, CHLORELLA VULGARIS, microalgae, SourdoughAutores:Cristina M. Rosell, Garzón R., Marco A. Lazo-Vélez, Papageorgiou M., Skendi A.Fuentes:scopusSelenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors
ReviewAbstract: Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the woPalabras claves:Autores:Chávez-Santoscoy R.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusSelenized chickpea sourdoughs for the enrichment of breads
ArticleAbstract: The use of chickpeas sprouted with sodium selenite as ingbkp_redient for sourdough bread enrichmentPalabras claves:Fermentation, Organic acids, selenium, Slice morphology, SproutsAutores:Cristina M. Rosell, Garzón R., Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:scopusProtein-selenized enriched breads
Book PartAbstract: Breads greatly contribute to dietary intake of selenium (Se) for the world’s population. The intrinsPalabras claves:bacteria, biofortification, Breads, Cáncer, cereals, Chemopreventive, Glutathione peroxidase, Oxidative Stress, Selenium (Se), sprouting, Wheat, YeastAutores:Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus