Marco A. Lazo‐Vélez

Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

Beatriz A. Acosta‐Estrada, Marco A. Lazo‐Vélez, Yazel Nava-Valdez et al. · Journal of Cereal Science · 2014 · 80 citations

Nutrition, Engineering, In Vitro Fermentation +7

Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Daniela Guardado‐Félix, Marco A. Lazo‐Vélez, Esther Pérez‐Carrillo et al. · LWT · 2020 · 76 citations

Food Chemistry, Nutrition, Wheat Flour +8

Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Marco A. Lazo‐Vélez, Rocío Alejandra Chávez-Santoscoy, Sergio O. Serna‐Saldívar · Cereal Chemistry · 2014 · 41 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +20

Interaction of dough acidity and microalga level on bread quality and antioxidant properties

Raquel Garzón, Adriana Skendi, Marco A. Lazo‐Vélez et al. · Food Chemistry · 2020 · 40 citations · Full text

Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted <i>Chenopodium berlandieri</i> spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress Conditions

Marco A. Lazo‐Vélez, Daniel Guajardo‐Flores, Daniel Mata‐Ramírez et al. · Journal of Food Science · 2015 · 37 citations