Fermented non-digestible fraction from combined nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chips modulate anti-inflammatory markers on RAW 264.7 macrophages
Luzardo-Ocampo, I., Campos-Vega, R., Cuellar-Nuñez, M.L., Vázquez-Landaverde, P.A., Mojica, L., Acosta-Gallegos, J.A., Loarca-Piña, G.
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Published in Food chemistry (01.09.2018)
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Ion-exchanged geopolymer for photocatalytic degradation of a volatile organic compound
Gasca-Tirado, J.R., Manzano-Ramírez, A., Vazquez-Landaverde, P.A., Herrera-Díaz, E.I., Rodríguez-Ugarte, M.E., Rubio-Ávalos, J.C., Amigó-Borrás, V., Chávez-Páez, M.
Published in Materials letters (01.11.2014)
Published in Materials letters (01.11.2014)
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Antioxidant Impacts on Volatile Formation in High-Pressure-Processed Milk
Vazquez-Landaverde, Pedro A, Qian, Michael C
Published in Journal of agricultural and food chemistry (31.10.2007)
Published in Journal of agricultural and food chemistry (31.10.2007)
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Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional
Gaytán-Martínez, M., Figueroa, J.D.C., Vázquez-Landaverde, P.A., Morales-Sánchez, E., Martínez-Flores, H.E., Reyes-Vega, M.L.
Published in CYTA: journal of food (01.08.2012)
Published in CYTA: journal of food (01.08.2012)
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