Francisco Cabrera‐Chávez

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

Calderón de la Barca, María Elvira Rojas-Martínez, Alma Rosa Islas-Rubio et al. · Plant Foods for Human Nutrition · 2010 · 157 citations

Agriculture, Food Science, Nutritional Sciences +13

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Francisco Cabrera‐Chávez, Calderón de la Barca, Alma Rosa Islas-Rubio et al. · LWT · 2012 · 128 citations · Full text

Agriculture, Agricultural Engineering, Agronomy +13

Prevalence of Self-Reported Gluten Sensitivity and Adherence to a Gluten-Free Diet in Argentinian Adult Population

Francisco Cabrera‐Chávez, Gimena Dezar, Anna Islas-Zamorano et al. · Nutrients · 2017 · 79 citations · Full text

Public Health, Nutrition, Public Health Nutrition +12

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

Alma Rosa Islas-Rubio, Calderón de la Barca, Francisco Cabrera‐Chávez et al. · LWT · 2014 · 69 citations · Full text

Agriculture, Food Science, Nutritional Sciences +8

Transglutaminase Treatment of Wheat and Maize Prolamins of Bread Increases the Serum IgA Reactivity of Celiac Disease Patients

Francisco Cabrera‐Chávez, Ofelia Rouzaud‐Sández, Norberto Sotelo‐Cruz et al. · Journal of Agricultural and Food Chemistry · 2008 · 66 citations

Life Sciences, Immunology, Internal Medicine +16