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Beatriz A. Acosta-Estrada

Monterrey Institute of Technology and Higher Education

9

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672

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Benefits and Challenges in the Incorporation of Insects in Food Products

2021 Frontiers in Nutrition
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Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

2020 Cyta-journal of Food
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Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion

2019 Food Research International
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Minor Constituents and Phytochemicals of the Kernel

2019
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Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

2019 Journal of Cereal Science
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Microencapsulation of Corn Wastewater (Nejayote) Phytochemicals by Spray Drying and Their Release Under Simulated Gastrointestinal Digestion

2017 Journal of Food Science
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Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays)

2015 Journal of Cereal Science
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Bound phenolics in foods, a review.

2014 Food Chemistry
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Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

2014 Journal of Cereal Science
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Citations (44)