| Hard‐to‐cook phenomenon in common beans—A review C Reyes‐Moreno, O Paredes‐López, E Gonzalez Critical Reviews in Food Science & Nutrition 33 (3), 227-286, 1993 | 404 | 1993 |
| Nutritional Quality of Edible Parts of Moringa oleifera DI Sánchez-Machado, JA Núñez-Gastélum, C Reyes-Moreno, ... Food analytical methods 3, 175-180, 2010 | 324 | 2010 |
| Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking S Mora-Rochin, JA Gutiérrez-Uribe, SO Serna-Saldivar, P Sánchez-Peña, ... Journal of Cereal Science 52 (3), 502-508, 2010 | 250 | 2010 |
| 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 | 123 | 2008 |
| Identification of Bioactive Peptide Sequences from Amaranth (Amaranthus hypochondriacus) Seed Proteins and Their Potential Role in the Prevention of Chronic … A Montoya‐Rodríguez, MA Gómez‐Favela, C Reyes‐Moreno, ... Comprehensive Reviews in Food Science and Food Safety 14 (2), 139-158, 2015 | 116 | 2015 |
| 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 |
| Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L) J Milán-Carrillo, C Reyes-Moreno, E Armienta-Rodelo, A Carábez-Trejo, ... LWT-Food Science and Technology 33 (2), 117-123, 2000 | 111 | 2000 |
| 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 | 109 | 2014 |
| Extrusion improved the anti‐inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS‐induced human THP‐1 macrophage‐like and … A Montoya‐Rodríguez, EG de Mejía, VP Dia, C Reyes‐Moreno, ... Molecular Nutrition & Food Research 58 (5), 1028-1041, 2014 | 108 | 2014 |
| Biochemical composition and physicochemical properties of broccoli flours ON Campas-Baypoli, DI Sánchez-Machado, C Bueno-Solano, ... International Journal of Food Sciences and Nutrition 60 (sup4), 163-173, 2009 | 108 | 2009 |
| 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 |
| Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product J Milán‐Carrillo, C Reyes‐Moreno, IL Camacho‐Hernández, ... Journal of the Science of Food and Agriculture 82 (14), 1718-1728, 2002 | 90 | 2002 |
| Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean (Phaseolus vulgaris L.) M Reyes-Bastidas, EZ Reyes-Fernández, J López-Cervantes, ... Food Science and Technology International 16 (5), 427-434, 2010 | 84 | 2010 |
| 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 |
| Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality C Reyes-Moreno, J Okamura-Esparza, E Armienta-Rodelo, ... Plant Foods for Human Nutrition 55, 229-241, 2000 | 81 | 2000 |
| 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 | 80 | 2004 |
| Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.) R Gutiérrez‐Dorado, AE Ayala‐Rodríguez, J Milán‐Carrillo, ... Cereal Chemistry 85 (6), 808-816, 2008 | 75 | 2008 |
| 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 |
