tortilla corn
Selected indexed studies
- Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS(2). (Food Chem, 2024) [PMID:38064832]
- Antioxidant and antiproliferative activity of blue corn and tortilla from native maize. (Chem Cent J, 2017) [PMID:29086902]
- Anthocyanins of Blue Corn and Tortilla Arrest Cell Cycle and Induce Apoptosis on Breast and Prostate Cancer Cells. (Nutr Cancer, 2020) [PMID:31448633]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS(2). (2024) pubmed
- Antioxidant and antiproliferative activity of blue corn and tortilla from native maize. (2017) pubmed
- Anthocyanins of Blue Corn and Tortilla Arrest Cell Cycle and Induce Apoptosis on Breast and Prostate Cancer Cells. (2020) pubmed
- The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling. (2019) pubmed
- Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times. (2020) pubmed
- Effect of Traditional and Non-Traditionally Processed Blue Corn Tortilla Consumption During the Gestation of Rats in the Dentate Gyrus of Pups. (2024) pubmed
- Anticarcinogenic Effect of Corn Tortilla Against 1,2-Dimethylhydrazine (DMH)-Induced Colon Carcinogenesis in Sprague-Dawley Rats. (2015) pubmed
- Bioavailability of zinc oxide added to corn tortilla is similar to that of zinc sulfate and is not affected by simultaneous addition of iron. (2012) pubmed
- Acrylamide in Corn-Based Thermally Processed Foods: A Review. (2022) pubmed
- Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking. (2018) pubmed