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Aurea K. Ramírez-Jiménez & Roberto Castro-Muñoz. (2021) Emerging techniques assisting nixtamalization products and by-products processing: an overview. Critical Reviews in Food Science and Nutrition 61:20, pages 3407-3420.
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Anayansi Escalante-Aburto, Rosa María Mariscal-Moreno, David Santiago-Ramos & Néstor Ponce-García. (2020) An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. Food Reviews International 36:5, pages 456-498.
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I. Ménera-López, M. Gaytán-Martínez, M.L. Reyes-Vega, E. Morales-Sánchez & J.D.C. Figueroa. (2013) Physico-chemical properties and quality assessment of corn flour processed by a continuous ohmic heating system and traditional nixtamalization. CyTA - Journal of Food 11:sup1, pages 8-14.
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Articles from other publishers (12)
Alma Haydee Astorga-Gaxiola, Saraid Mora-Rochín, Eslim Sugey Sandoval-Sicairos & Cuauhtémoc Reyes-Moreno. 2023. Cereal-Based Food Products. Cereal-Based Food Products
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Alma Lili Cárdenas-Marcelo, Angélica Espinoza-Ortega & Ivonne Vizcarra-Bordi. (2022) Gender inequalities in the sale of handmade corn tortillas in central Mexican markets: before and during the COVID-19 pandemic. Journal of Ethnic Foods 9:1.
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Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas & Francisco Vázquez-Lara. (2022) Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla. Applied Food Research 2:2, pages 100198.
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K.L. Ríos-Ríos, M. Gaytán-Martínez, D.M. Rivera-Pastrana, E. Morales-Sánchez, M. Villamiel, A. Montilla, E.M. Mercado-Silva & M.E. Vázquez-Barrios. (2021) Ohmic heating pretreatment accelerates black garlic processing. LWT 151, pages 112218.
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Sergio O. Serna-Saldivar. (2021) Understanding the functionality and manufacturing of nixtamalized maize products. Journal of Cereal Science 99, pages 103205.
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Hugo Ramírez-Araujo, M. Gaytán-Martínez & M.L. Reyes-Vega. (2019) Alternative technologies to the traditional nixtamalization process: Review. Trends in Food Science & Technology 85, pages 34-43.
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Aurea K. Ramírez-Jiménez, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Guadalupe Loarca-Piña & Marcela Gaytán-Martínez. (2019) Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process. Food Chemistry 276, pages 57-62.
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G. Arámbula-Villa, M. G. Figueroa-Rivera, R. Rendón-Villalobos, M. Mendoza-Elos, J. D. Figueroa-Cárdenas, R. Castanedo-Pérez & F. Rodríguez-González. (2018) Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas. Journal of Food Science and Technology 55:3, pages 1065-1073.
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Karina L. Ríos-Ríos, M. Estela Vázquez-Barrios, Marcela Gaytán-Martínez, Agustín Olano, Antonia Montilla & Mar Villamiel. (2018) 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic. Food Chemistry 240, pages 1106-1112.
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Carlos Jiménez-Pérez, Gerardo Ramírez-Romero & Sara Hirán Morán-Bañuelos. (2015) Instant Flour From Red and Blue Nixtamalized Maize: Production and Textural Properties of Tortilla. Journal of Food Processing and Preservation 39:1, pages 38-46.
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Jorge Alberto Ortega-Moody, Eduardo Morales-Sánchez, Evelina Berenice Mercado-Pedraza, José Gabriel Ríos-Moreno & Mario Trejo-Perea. (2014) Design and construction of low shear laminar transport system for the production of nixtamal corn dough. DYNA 81:185, pages 48.
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Evelina Berenice Mercado Pedraza, Eduardo Morales-Sanchez, Maria Reyes-Vega, Marcela Gaytán-Martínez & Jorge A. Ortega Moody. (2014) Effects of a Low-Shear Transport System on the Physicochemical Characteristics of Nixtamal Corn Flour. Journal of Food Processing and Preservation 38:3, pages 1330-1338.
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