| Bound phenolics in foods, a review BA Acosta-Estrada, JA Gutiérrez-Uribe, SO Serna-Saldívar Food chemistry 152, 46-55, 2014 | 1223 | 2014 |
| Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays) BA Acosta-Estrada, MA Lazo-Vélez, Y Nava-Valdez, JA Gutiérrez-Uribe, ... Journal of Cereal Science 60 (1), 264-269, 2014 | 99 | 2014 |
| Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion EP Gutiérrez-Grijalva, M Antunes-Ricardo, BA Acosta-Estrada, ... Food Research International 116, 676-686, 2019 | 94 | 2019 |
| Benefits and challenges in the incorporation of insects in food products BA Acosta-Estrada, A Reyes, CM Rosell, D Rodrigo, CC Ibarra-Herrera Frontiers in nutrition 8, 687712, 2021 | 54 | 2021 |
| Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays) BA Acosta-Estrada, SO Serna-Saldívar, JA Gutiérrez-Uribe Journal of cereal science 64, 23-28, 2015 | 43 | 2015 |
| Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote) BA Acosta-Estrada, J Villela-Castrejón, E Perez-Carrillo, ... Journal of Cereal Science 90, 102837, 2019 | 37 | 2019 |
| Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays) CC Ibarra-Herrera, B Acosta-Estrada, C Chuck-Hernández, ... CyTA-Journal of Food 18 (1), 257-263, 2020 | 29 | 2020 |
| Minor constituents and phytochemicals of the kernel BA Acosta-Estrada, JA Gutiérrez-Uribe, SO Serna-Saldivar Corn, 369-403, 2019 | 24 | 2019 |
| Microencapsulation of corn wastewater (nejayote) phytochemicals by spray drying and their release under simulated gastrointestinal digestion J Villela‐Castrejón, BA Acosta‐Estrada, JA Gutiérrez‐Uribe Journal of food science 82 (7), 1726-1734, 2017 | 17 | 2017 |
| Effect of Storage Time on the Hydroxycinnamic Acids Profile, Cellular Antioxidant Activity, and Anti-Inflammatory Potential of Roasted Maize-Based Beverages Supplemented with … NE Buitimea-Cantúa, M Antunes-Ricardo, BA Acosta-Estrada, ... Revista Científica de la Universidad Autónoma de Coahuila 15 (30), 2023 | 4 | 2023 |
| Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties BA Acosta-Estrada, SO Serna-Saldívar, C Chuck-Hernández Frontiers in Nutrition 10, 1105619, 2023 | 3 | 2023 |
| Strategies for crop nutraceutical content enhancement, a review L Martinez‐Alvarado, BA Acosta‐Estrada, AR Marilena JSFA Reports 2 (4), 146-154, 2022 | 1 | 2022 |
| Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties E Ortega-Hernández, L Martinez-Alvarado, BA Acosta-Estrada, ... Foods 12 (22), 4162, 2023 | | 2023 |
| Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties BA Acosta-Estrada, SO Serna-Saldívar, C Chuck-Hernández Frontiers in Nutrition 10, 1183935, 2023 | | 2023 |
| Nejayote: Subproducto de la nixtamalización y fuente de compuestos bioactivos JAGU Beatriz A. Acosta-Estrada, Javier Villela-Castrejón Aprovechamiento de Sub-Productos Agroindustriales Para La Obtención de …, 2018 | | 2018 |
